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1.发明申请
公开(公告)号：WO2013092335A2
公开(公告)日：2013-06-27
申请号：PCT/EP2012/075194
申请日：2012-12-12
申请人： NESTEC S.A.
摘要： The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided.
摘要翻译： 本发明涉及具有独特外观和质地的面团和基于面团的食物产品。 在一般的实施方案中，提供面团并且包括至少一种酶活性水平足以使面团具有至少一种选自以下特征的特征：约58％至约64％的吸水率， 在约90分钟后发酵，在施胶和/或烘烤面团后保留气室，在烘烤面团后具有良好的粘弹性，或其组合。 面团还可以包括使用特定来源的发芽大麦粉，其水平不被烘焙工业推荐和/或减少面团发酵时间的加工参数。 还提供了制作面团的方法。
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公开(公告)号：WO2013092176A1
公开(公告)日：2013-06-27
申请号：PCT/EP2012/074179
申请日：2012-11-30
申请人： NESTEC S.A.
CPC分类号： A21D13/007 , A21D2/38 , A21D13/41
摘要： The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.
摘要翻译： 本公开涉及具有独特外观和质地的面团成分的食品。 食品可以是比萨饼产品。 在一般实施方案中，食品的面团组分包括大于1％至约3％的大麦面粉，这有助于产生和保持食品的独特外观和质感。 还提供了制备面团的食品的方法，包括将具有约0.5％至约3.0％的麦芽麦粉的面团混合，发酵面团，用具有独特特征的模具压制面团，并烘烤 面团以形成烘烤的面团。
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