[go: up one dir, main page]

AR011068A1 - Glaseado a base de agua para un producto de masa no horneado, producto de masa no horneado configurado recubierto con dicho glaseado, metodo para incrementar las dimensiones horizontales de un producto de masa horneado, y metodo para preparar un producto de masa horneado. - Google Patents

Glaseado a base de agua para un producto de masa no horneado, producto de masa no horneado configurado recubierto con dicho glaseado, metodo para incrementar las dimensiones horizontales de un producto de masa horneado, y metodo para preparar un producto de masa horneado.

Info

Publication number
AR011068A1
AR011068A1 ARP980100118A ARP980100118A AR011068A1 AR 011068 A1 AR011068 A1 AR 011068A1 AR P980100118 A ARP980100118 A AR P980100118A AR P980100118 A ARP980100118 A AR P980100118A AR 011068 A1 AR011068 A1 AR 011068A1
Authority
AR
Argentina
Prior art keywords
mass product
baked
unbaked
glaze
preparing
Prior art date
Application number
ARP980100118A
Other languages
English (en)
Original Assignee
Pillsbury Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pillsbury Co filed Critical Pillsbury Co
Publication of AR011068A1 publication Critical patent/AR011068A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
  • Glass Compositions (AREA)

Abstract

Un glaseado a base de agua util para recubrir productos de masa no no horneados que comprende agua, un azucar reductor, y un coloide hidrofílicocomestible, teniendo dicho glaseado una viscosidad de desde aproximadamente 1.500 aaproximad amente 20.000 centipoise. Al hornearlos, los productos de masano horneado. Además, se dan a conocer un producto de masa no horneado configurado recubierto con dicho glaseado, un método para incrementar lasdimensiones horizontalesde un prod ucto de masa horneado, y un método para preparar un producto de masa horneado.
ARP980100118A 1997-01-10 1998-01-09 Glaseado a base de agua para un producto de masa no horneado, producto de masa no horneado configurado recubierto con dicho glaseado, metodo para incrementar las dimensiones horizontales de un producto de masa horneado, y metodo para preparar un producto de masa horneado. AR011068A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/781,653 US5965180A (en) 1997-01-10 1997-01-10 Glaze for dough products

Publications (1)

Publication Number Publication Date
AR011068A1 true AR011068A1 (es) 2000-08-02

Family

ID=25123479

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980100118A AR011068A1 (es) 1997-01-10 1998-01-09 Glaseado a base de agua para un producto de masa no horneado, producto de masa no horneado configurado recubierto con dicho glaseado, metodo para incrementar las dimensiones horizontales de un producto de masa horneado, y metodo para preparar un producto de masa horneado.

Country Status (13)

Country Link
US (1) US5965180A (es)
EP (1) EP0966200B1 (es)
JP (1) JP2001508296A (es)
CN (1) CN1117520C (es)
AR (1) AR011068A1 (es)
AU (1) AU717052B2 (es)
BR (1) BR9806867A (es)
CA (1) CA2276305C (es)
DE (1) DE69814056T2 (es)
RU (1) RU2176454C2 (es)
TW (1) TW448039B (es)
WO (1) WO1998030104A2 (es)
ZA (1) ZA98157B (es)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6444244B1 (en) * 1999-06-18 2002-09-03 Recot, Inc. Method for making a shelf-stable soft pretzel
US6368645B2 (en) 1999-09-16 2002-04-09 The Pillsbury Company Reheating tolerant icing composition
US6572911B1 (en) 2000-04-21 2003-06-03 The Pillsbury Company Impingement oven with steam injection and method of baking dough products
GB2379152B (en) * 2001-08-31 2005-09-14 Bakehouse Ltd Glazed baking products
US6896915B2 (en) * 2001-11-13 2005-05-24 National Starch And Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
US20030157222A1 (en) * 2001-11-14 2003-08-21 Leola Henry Freezer to oven biscuit swirl
US6787170B2 (en) * 2002-07-12 2004-09-07 The Pillsbury Company Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
WO2005000028A1 (en) * 2003-06-30 2005-01-06 Antonov, Andrey Dimitrov Bread product and method for its production
US7442396B2 (en) * 2004-07-30 2008-10-28 General Mills Marketing, Inc. Dough compositions having a moisture barrier, and related methods
US20060078665A1 (en) * 2004-10-07 2006-04-13 Slocum Sherri A Roll-style dough product having a fried-like texture
US20060198936A1 (en) * 2005-03-01 2006-09-07 Kathie Manirath Dough compositions and pretzels
DE102005023431A1 (de) * 2005-05-20 2006-11-23 Juchem Gmbh Lösung zur Verstärkung der Maillardreaktion und Konzentrat zu deren Herstellung
US20070042098A1 (en) * 2005-08-16 2007-02-22 Norquist Penny L Topically applied garlic on refrigerated dough
MX2009001246A (es) * 2006-08-02 2009-02-11 Procter & Gamble Composiciones de bocadillos bajos en grasa.
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
US20080233255A1 (en) * 2007-03-21 2008-09-25 Lockwood Keith A Process for producing a freezer-to-oven bagel
JP4648934B2 (ja) * 2007-10-15 2011-03-09 旭化成ケミカルズ株式会社 ドウ組成物
US7988669B2 (en) * 2009-02-17 2011-08-02 Tyco Healthcare Group Lp Port fixation with filament actuating member
CN101972030A (zh) * 2010-11-26 2011-02-16 河南工业大学 包冰衣技术在发酵冷冻面团蒸制食品中的应用
US20120141632A1 (en) * 2010-12-02 2012-06-07 Bimbo Hungria Vagyonkezelo Zartkoruen Mukodo Reszvenytarsasag Pretzel-bagel and method of manufacturing thereof
JP2013212062A (ja) * 2012-04-02 2013-10-17 Andersen Institute Of Bread & Life Co Ltd プレッツェルの製造方法
CN102669721B (zh) * 2012-04-24 2014-03-12 苏州欧福蛋业有限公司 一种上光专用蛋液的制备方法及应用
JP6086480B2 (ja) * 2013-02-22 2017-03-01 日清製粉株式会社 冷凍生地の製造方法
CN104996693A (zh) * 2015-08-08 2015-10-28 蚌埠市老顽童食品厂 一种馄饨奶糖
CN106922848A (zh) * 2015-12-29 2017-07-07 嘉里特种油脂（上海）有限公司 一种起层类烘焙品用可塑性油脂组合物
FR3049432B1 (fr) * 2016-03-31 2019-08-09 Lesaffre Et Compagnie Procede de personnalisation du gout de pains ou de viennoiseries
CN105660804A (zh) * 2016-04-18 2016-06-15 淮亚红 一种香蕉味的发酵粗粮饼干及其制作方法
JP6518356B1 (ja) * 2018-02-07 2019-05-22 キユーピー株式会社 冷凍球状食品及び冷凍球状食品の製造方法
CN110432309A (zh) * 2019-06-25 2019-11-12 广州酒家集团利口福食品有限公司 一种烘焙食品的饰面液及其制备方法
WO2021030652A1 (en) * 2019-08-15 2021-02-18 Pragel Llc Baked dough product having numerous layers and methods for forming the same
CN120477225A (zh) * 2025-06-17 2025-08-15 广州昊道食品有限公司 一种面包酥脆裹酱

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB786774A (en) * 1953-02-20 1957-11-27 Roger Poulet A glaze for pastry, biscuits and bread
US3427951A (en) * 1965-03-17 1969-02-18 American Maize Prod Co Process of coating food
US3424591A (en) * 1965-06-09 1969-01-28 Dow Chemical Co Hydrocolloid surface treatment to yield french fried potato products
US3669688A (en) * 1969-11-05 1972-06-13 Dca Food Ind Comestible stabilizer composition
AR206038A1 (es) * 1975-03-05 1976-06-23 Soreat Sa Procedimiento de recubrimiento para mejorar la conservacion y la sobrearomatizacion de articulos de confiteria
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4389420A (en) * 1981-05-11 1983-06-21 The Pillsbury Company Dough glaze
US4487786A (en) * 1982-10-22 1984-12-11 Lamb-Weston, Inc. Starch enrobing process for coating frozen food
US4645674A (en) * 1984-07-06 1987-02-24 Entemann's Inc. Glaze composition for bakery products
US4657769A (en) * 1985-02-22 1987-04-14 Leonard Petrofsky Method of manufacturing frozen bagel dough products
NL8501283A (nl) * 1985-05-07 1986-12-01 Unilever Nv Glansmiddel.
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US5202138A (en) * 1987-12-28 1993-04-13 International Flavors & Fragrances Inc. Stable pizza food article, process for preparing same and coating composition used in same
US5281433A (en) * 1992-07-16 1994-01-25 The Quaker Oats Company Process for preparing a pre-cooked, microwaveable frozen baked food product
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
EP0749690A1 (en) * 1995-06-22 1996-12-27 Unilever N.V. Heat-settable, frozen bakery dough systems
US5707676A (en) * 1996-03-11 1998-01-13 Einstein Bros. Bagels, Inc. Process for making frozen bagel shapes

Also Published As

Publication number Publication date
RU2176454C2 (ru) 2001-12-10
CN1297328A (zh) 2001-05-30
CA2276305A1 (en) 1998-07-16
BR9806867A (pt) 2000-08-08
TW448039B (en) 2001-08-01
EP0966200A2 (en) 1999-12-29
WO1998030104A2 (en) 1998-07-16
CN1117520C (zh) 2003-08-13
WO1998030104A3 (en) 1998-11-12
AU5731598A (en) 1998-08-03
AU717052B2 (en) 2000-03-16
EP0966200B1 (en) 2003-05-02
ZA98157B (en) 1999-07-09
DE69814056T2 (de) 2003-10-23
CA2276305C (en) 2004-12-21
DE69814056D1 (de) 2003-06-05
US5965180A (en) 1999-10-12
JP2001508296A (ja) 2001-06-26

Similar Documents

Publication Publication Date Title
AR011068A1 (es) Glaseado a base de agua para un producto de masa no horneado, producto de masa no horneado configurado recubierto con dicho glaseado, metodo para incrementar las dimensiones horizontales de un producto de masa horneado, y metodo para preparar un producto de masa horneado.
CA2276421A1 (en) Emulsion glaze for dough products
PH24111A (en) Coatings based on polydextrose for aqueous film coating of pharmaceutical,food and confectionery products
ES2023941B3 (es) Comestible revestido de xilitol y metodo de preparacion.
ATE114408T1 (de) Blätterteiglaminate.
DE2966893D1 (en) Foods and pharmaceutical coating composition, method of preparation and products so coated
BG102874A (en) Foodstuff with a filler and method for its preparation
BR0013507A (pt) Processo de revestimento de comestìveis usando uma mistura de isomaltulose hidrogenada
RU99117535A (ru) Продукт из теста, глазурь и способы приготовления
IT7831285A0 (it) Processo per la preparazione diprodotti di panificazione costituiti prevalentemente da crusca.
AU5232379A (en) Fat coated meat products
ATE320718T1 (de) Verfahren zur herstellung von nahrungsmittteln mit einer beschichtung auf basis von protein und hydrokolloid
ATE281084T1 (de) Paniermehl mit geringer bräunung
IT8567626A0 (it) Prodotto di pane particolarmente per la fabbricazione di prodotti di pasticceria farciti e relativo procedimento di preparazione
JPS568670A (en) Production of processed crab food
DK0743003T3 (da) Et bageriprodukt, der kan indtages som en småkage eller kan anvendes til tilberedning af søde drikke eller buddingagtige desserter
ATE188344T1 (de) Gerolltes rouladenbiscuit
WO2004098322A3 (en) Food product comprising individual portions in a segmented structure
EP0219462A3 (en) A sweet featuring ice cream on an oven baked pastry base
AU2763588A (en) Apparatus for coating sheets of dough with fat
PL322342A1 (en) Novel recipe for swedish gingerbread cakes, choice of appropriate spices added, used of refined edible oil, sequence of dough preparing operation and baking process
JPS57115141A (en) Cake
EP0724833A3 (en) Producing method of baked confectionery and ice product using the same
ITNA950039A0 (it) Procedimento per la fabbricazione di un impasto conservato fondamentalmente contenente ricotta e zucchero destinato al ripieno di prodotti dolciari
IT1279981B1 (it) Metodo per il raggruppamento ed il confezionamento di prodotti da forno, quali fette biscottate e simili, e apparecchiatura per