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    BAKERY FAT SYSTEM
    2.
    发明申请
    BAKERY FAT SYSTEM 审中-公开
    烤肉系统

    公开(公告)号：WO2013151931A1

    公开(公告)日：2013-10-10

    申请号：PCT/US2013/034804

    申请日：2013-04-01

    申请人： CARGILL, INCORPORATED ,  METIN, Serpil ,  SMITH, Paul, Raymond ,  VEELAERT, Sarah ,  MORAN, Patrick ,  KARLESKIND, Daniele, Marie-Antoinette

    发明人： METIN, Serpil ,  SMITH, Paul, Raymond ,  VEELAERT, Sarah ,  MORAN, Patrick ,  KARLESKIND, Daniele, Marie-Antoinette

    IPC分类号： A23D9/007

    CPC分类号： A21D10/005 ,  A21D2/16 ,  A21D13/16 ,  A23D9/007

    摘要： The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight% (w/w%) to 75 w/w %, of a lipid and from 25 w/w% t 70 vv/w% of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.

    摘要翻译： 本发明涉及一种低反式饱和脂肪酸的烘焙脂肪系统。 还公开了用于制造本发明的系统的方法，并且还公开了在面包店应用中，特别是糕点应用中的用途。 在第一方面，本发明涉及包含30重量％（w / w％）至75w / w％脂质和25w / w％t 70vv / w％ 的多孔可食用颗粒，其特征在于所述烘焙脂肪系统是结构化脂肪系统，其中所述脂质以连续相存在。 在第二方面，本发明涉及一种制造面包店肥料系统的方法，包括面包店肥料系统和其他面包店成分的面包店产品，以及在面包店应用中，特别是糕点应用中使用烘焙脂肪系统， 也被披露。

    PARTIALLY HYDROLYSED CEREAL PROTEIN
    4.
    发明申请
    PARTIALLY HYDROLYSED CEREAL PROTEIN 审中-公开
    部分水解谷物蛋白

    公开(公告)号：WO2008110515A2

    公开(公告)日：2008-09-18

    申请号：PCT/EP2008052770

    申请日：2008-03-07

    申请人： CARGILL INC ,  DE SADELEER JOS WILLY GHISLAIN ,  KARLESKIND DANIELE MARIE-ANTOI ,  MCCRAE CATHARINA HILLAGONDA ,  MEHEUS ELISA MARGRIET MARIA

    发明人： DE SADELEER JOS WILLY GHISLAIN ,  KARLESKIND DANIELE MARIE-ANTOI ,  MCCRAE CATHARINA HILLAGONDA ,  MEHEUS ELISA MARGRIET MARIA

    IPC分类号： A23L1/00 ,  A23L1/30 ,  A61K9/16

    CPC分类号： A23J3/18 ,  A23J3/346 ,  A23L33/18 ,  A23L33/185

    摘要： A composition is disclosed comprising a partially hydrolysed cereal protein. The partially hydrolysed cereal protein is characterised in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks,or food products including beverages.

    摘要翻译： 公开了包含部分水解的谷类蛋白质的组合物。 部分水解的谷物蛋白的特征在于，20重量％〜80重量％的分子量为25kDa以上，8重量％以下，分子量为1.4kDa以下，并且其氮溶解度指数为 在pH 1至10时为90％或更高。优选的谷类蛋白质来源于小麦。 还公开了一种生产该组合物的方法，包括提供水解度为3至8的浆料，测定pH值，调节浆料的pH值并分离浆液的水溶性部分。 根据本发明的组合物可用作乳蛋白替代物，并用作营养补充剂，运动饮料或包括饮料在内的食品中的组分。

    DOUGH COMPOSITIONS AND PRETZELS
    5.
    发明申请
    DOUGH COMPOSITIONS AND PRETZELS 审中-公开
    DOUGH组合物和PRETZELS

    公开(公告)号：WO2006093922A1

    公开(公告)日：2006-09-08

    申请号：PCT/US2006/006997

    申请日：2006-02-06

    申请人： CARGILL, INCORPORATED ,  MANIRATH, Kathie ,  KARLESKIND, Daniele ,  LOWRY, Carol

    发明人： MANIRATH, Kathie ,  KARLESKIND, Daniele ,  LOWRY, Carol

    IPC分类号： A21D13/00 ,  A21D2/18 ,  A21D2/26 ,  A21D10/00

    CPC分类号： A21D13/06 ,  A21D2/183 ,  A21D2/266 ,  A21D10/00 ,  A21D13/40

    摘要： There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for producing various products including pretzels. Also disclosed is a pretzel comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, water, soy protein isolate, fiber, an oil or fat, a sweetener, a leavening agent, and baking powder.

    摘要翻译： 公开了一种面团组合物，其包含小麦粉，水，大豆蛋白分离物，任选的全麦面粉，纤维，油或脂肪，甜味剂，发酵剂和烘焙粉。 面团组合物适用于生产包括椒盐脆饼的各种产品。 还公开了一种椒盐脆饼，其包括小麦粉，水，大豆蛋白分离物，任选的全麦面粉，水，大豆蛋白分离物，纤维，油或脂肪，甜味剂，发酵剂和烘焙粉末。