利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

13 条记录 (耗时 0.015 秒)

    METHODS OF INCORPORATING ENCAPSULATED CHEMICAL LEAVENING AGENT INTO DOUGH INGREDIENTS, AND COMPOSITION SO PREPARED
    2.
    发明申请
    METHODS OF INCORPORATING ENCAPSULATED CHEMICAL LEAVENING AGENT INTO DOUGH INGREDIENTS, AND COMPOSITION SO PREPARED 审中-公开
    将包封化学发光剂掺入到成份中的方法和制备的组合物

    公开(公告)号：WO2004017740A1

    公开(公告)日：2004-03-04

    申请号：PCT/US2003/023595

    申请日：2003-07-28

    申请人： THE PILLSBURY COMPANY ,  DOMINGUES, David, J.

    发明人： DOMINGUES, David, J.

    IPC分类号： A21D6/00

    CPC分类号： A21D8/02 ,  A23V2002/00 ,  A23V2200/234 ,  A23V2200/224

    摘要： Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough composition during baking, and wherein the encapsulated chemical leavening agents are uniformly incorporated into the dough composition or dough ingredients by methods that limit shear damage to the encapsulated particles.

    摘要翻译： 描述了生面团组合物和制备生面团组合物的方法，包括优选的方法和组合物，其中化学发酵剂被可降解阻隔材料包封以控制其反应直到烘烤期间，其中包封的化学发酵剂至少部分地 在烘烤期间使面团组合物发酵，并且其中通过限制对包封的颗粒的剪切损伤的方法将包封的化学发酵剂均匀地并入面团组合物或生面团成分中。

    PACKAGED DOUGH PRODUCT IN FLEXIBLE PACKAGE, AND RELATED METHODS
    3.
    发明申请
    PACKAGED DOUGH PRODUCT IN FLEXIBLE PACKAGE, AND RELATED METHODS 审中-公开
    以柔性包装包装的产品，以及相关方法

    公开(公告)号：WO2004105496A1

    公开(公告)日：2004-12-09

    申请号：PCT/US2004/015821

    申请日：2004-05-18

    申请人： THE PILLSBURY COMPANY ,  GENG, Qinghuang ,  DOMINGUES, David, J.

    发明人： GENG, Qinghuang ,  DOMINGUES, David, J.

    IPC分类号： A21D10/02

    CPC分类号： A21D10/025 ,  A21D6/001 ,  B65D85/36

    摘要： Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand without substantially stretching the flexible package and without the need for substantial headspace, but due to a change of form of the packaged product, e.g., due to a change in shape from a shape that has a low ratio of volume to surface area to a shape that has a higher ratio of volume to surface area, or due to a change from a wrinkled or folded form to an unfolded or less wrinkled or unwrinkled form.

    摘要翻译： 描述的是柔性包装中的面团组合物和相关方法，其中生面团组合物可以被冷冻或冷冻，打样或不隔离，其中柔性包装内的生面团组合物可以证明和扩展，而基本上不拉伸柔性包装，并且不需要大量的顶部空间 ，但是由于包装产品的形式的改变，例如，由于体积与表面积的比例低的形状与具有较高的体积与表面积比的形状的形状的变化，或由于 从褶皱或折叠形式到展开或更少皱纹或皱褶形式的变化。

    DOUGH MADE WITH ENCAPSULATED SODA
    5.
    发明申请
    DOUGH MADE WITH ENCAPSULATED SODA 审中-公开

    公开(公告)号：WO2004093551A1

    公开(公告)日：2004-11-04

    申请号：PCT/US2004/010919

    申请日：2004-04-09

    申请人： THE PILLSBURY COMPANY ,  DOMINGUES, David, J.

    发明人： DOMINGUES, David, J.

    IPC分类号： A21D10/02

    CPC分类号： A21D10/025 ,  A21D2/02 ,  A21D2/08 ,  A21D8/02 ,  A21D13/11

    摘要： Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exterior portion that has the ability to brown.

    摘要翻译： 描述了与通过化学发酵系统烘烤期间发酵的面团组合物相关的方法和组合物，其包括具有相对较低的二氧化碳释放的冰箱稳定的生面团组合物和具有棕色能力的外部部分。

    CHEMICAL LEAVENED DOUGHS AND RELATED METHODS
    7.
    发明申请
    CHEMICAL LEAVENED DOUGHS AND RELATED METHODS 审中-公开
    化学成分及相关方法

    公开(公告)号：WO2003020044A1

    公开(公告)日：2003-03-13

    申请号：PCT/US2002/026096

    申请日：2002-08-15

    申请人： GENERAL MILLS, INC. ,  DOMINGUES, David, J.

    发明人： DOMINGUES, David, J.

    IPC分类号： A21D10/02

    CPC分类号： A21D10/025 ,  A21D6/001

    摘要： Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their reaction until a time during baking, wherein the chemical leavening agents at least partially leaven the dough composition during baking.

    摘要翻译： 描述的是面团组合物和制备生面团组合物的方法，包括优选的方法和组合物，其中化学发酵剂通过可降解阻隔材料分离以控制其反应直到烘烤期间，其中化学发酵剂至少部分发酵 面团组合物在烘烤过程中。

    YEAST-LEAVENED REFRIGERATED DOUGH PRODUCTS
    10.
    发明申请
    YEAST-LEAVENED REFRIGERATED DOUGH PRODUCTS 审中-公开
    YEAST-LEAVENED冷冻产品

    公开(公告)号：WO1994019955A1

    公开(公告)日：1994-09-15

    申请号：PCT/US1994002333

    申请日：1994-03-04

    申请人： THE PILLSBURY COMPANY

    发明人： THE PILLSBURY COMPANY ,  DOMINGUES, David, J.

    IPC分类号： A21D08/04

    CPC分类号： A21D10/025 ,  A21D8/047 ,  A21D10/00 ,  C12N1/18

    摘要： The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast or by inactivating the yeast at high temperatures. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In a preferred embodiment the yeast used in the dough is substantially incapable of fermenting carbohydrates native to the dough and a predetermined quantity of a non-native carbohydrate fermentable by the yeast (e.g. galactose) is added to the dough to provide the desired amount of proofing. A diploid yeast is further provided with the further property of being inactive at low temperature.

    摘要翻译： 本发明提供了制冷酵母发酵生面团组合物和制造这种面团的方法。 选择面团的组成和其中使用的酵母菌株以通过控制由酵母发酵的面团中的底物量或通过在高温下灭活酵母来限制酵母的总发酵作用。 根据本发明制成的面团组合物能够在升高的温度下发酵，并且在冷藏温度下长时间储存​​在密封容器中。 在优选的实施方案中，面团中使用的酵母基本上不能发酵生物的天然碳水化合物，并且将预定数量的可由酵母发酵的非天然碳水化合物（例如半乳糖）加入到面团中以提供所需量的校样 。 二倍体酵母进一步具有在低温下不活动的另外的性质。