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UA98442C2 - Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия - Google Patents

Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия

Info

Publication number
UA98442C2
UA98442C2 UAA200701198A UAA200701198A UA98442C2 UA 98442 C2 UA98442 C2 UA 98442C2 UA A200701198 A UAA200701198 A UA A200701198A UA A200701198 A UAA200701198 A UA A200701198A UA 98442 C2 UA98442 C2 UA 98442C2
Authority
UA
Ukraine
Prior art keywords
dough piece
frozen dough
prebaked
prebaked frozen
preparing
Prior art date
Application number
UAA200701198A
Other languages
English (en)
Ukrainian (uk)
Inventor
Филипп ДЕБЮКУА
Норбер Грюе
Юбер Метр
Жан-Жак Мюшембле
Original Assignee
Лезафр Э Компани
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=34925624&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=UA98442(C2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Лезафр Э Компани filed Critical Лезафр Э Компани
Publication of UA98442C2 publication Critical patent/UA98442C2/ru

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
UAA200701198A 2004-07-05 2005-07-05 Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия UA98442C2 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04015795A EP1614354A1 (fr) 2004-07-05 2004-07-05 Procedes et produits de panification
PCT/EP2005/007258 WO2006002985A1 (fr) 2004-07-05 2005-07-05 Procedes et produits de panification

Publications (1)

Publication Number Publication Date
UA98442C2 true UA98442C2 (ru) 2012-05-25

Family

ID=34925624

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200701198A UA98442C2 (ru) 2004-07-05 2005-07-05 Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия

Country Status (21)

Country Link
US (1) US20070202230A1 (ru)
EP (2) EP1614354A1 (ru)
JP (2) JP2008504830A (ru)
KR (1) KR101213398B1 (ru)
CN (1) CN1997280B (ru)
AU (1) AU2005259395B2 (ru)
BR (1) BRPI0513011B1 (ru)
CA (1) CA2572855C (ru)
DK (1) DK1788881T3 (ru)
EC (1) ECSP077227A (ru)
ES (1) ES2402661T3 (ru)
HR (1) HRP20130232T1 (ru)
MX (1) MX2007000343A (ru)
NO (1) NO331770B1 (ru)
NZ (1) NZ552465A (ru)
PL (1) PL1788881T3 (ru)
RU (1) RU2372779C2 (ru)
SI (1) SI1788881T1 (ru)
UA (1) UA98442C2 (ru)
WO (1) WO2006002985A1 (ru)
ZA (1) ZA200700836B (ru)

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JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
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RU2428023C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2426339C1 (ru) * 2010-09-10 2011-08-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2428024C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428026C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2438314C1 (ru) * 2010-09-10 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428851C1 (ru) * 2010-09-10 2011-09-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2428025C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2426340C1 (ru) * 2010-09-10 2011-08-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2441378C1 (ru) * 2010-09-17 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440748C1 (ru) * 2010-09-17 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428853C1 (ru) * 2010-09-17 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2441377C1 (ru) * 2010-09-17 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428027C1 (ru) * 2010-09-17 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440746C1 (ru) * 2010-09-17 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428855C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2428850C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2428854C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2438323C1 (ru) * 2010-09-24 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428856C1 (ru) * 2010-09-24 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428857C1 (ru) * 2010-09-24 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2441382C1 (ru) * 2010-09-24 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2438324C1 (ru) * 2010-09-24 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440734C1 (ru) * 2010-09-24 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2438327C1 (ru) * 2010-09-27 2012-01-10 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2440760C1 (ru) * 2010-09-27 2012-01-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2440759C1 (ru) * 2010-09-27 2012-01-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2438326C1 (ru) * 2010-09-27 2012-01-10 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
CN102232501A (zh) * 2010-12-02 2011-11-09 史百鸣 一种杂粮食品的制作方法
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
CN104522102B (zh) * 2014-12-31 2017-01-25 广州复雅机械设备有限公司 食品烘焙方法及其装置
WO2016135762A1 (en) * 2015-02-23 2016-09-01 Dolciaria Orsobianco S.R.L. Process for producing frozen bread with quick preparation for consumption
CN104957536A (zh) * 2015-05-27 2015-10-07 广东省农业科学院蚕业与农产品加工研究所 一种预消化型全谷物营养膳及其制作方法
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
KR101828389B1 (ko) 2016-03-21 2018-02-13 송용덕 새우 감자 바게트 제조방법
JP6721392B2 (ja) * 2016-04-12 2020-07-15 株式会社Adeka 製パン練り込み用油脂組成物
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
KR102675153B1 (ko) * 2023-06-28 2024-06-14 에스피씨 주식회사 크러스트 품질 향상을 위한 바게뜨 빵의 제조방법
WO2025023116A1 (ja) * 2023-07-21 2025-01-30 ベースフード株式会社 タンパク質含有量が高く酢酸を含むパン

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Also Published As

Publication number Publication date
JP2011152146A (ja) 2011-08-11
WO2006002985A1 (fr) 2006-01-12
ZA200700836B (en) 2008-08-27
AU2005259395B2 (en) 2011-03-10
NO20070648L (no) 2007-02-05
CA2572855C (fr) 2013-09-10
CN1997280A (zh) 2007-07-11
DK1788881T3 (da) 2013-04-15
US20070202230A1 (en) 2007-08-30
ECSP077227A (es) 2007-04-26
MX2007000343A (es) 2007-03-28
HRP20130232T1 (hr) 2013-05-31
CN1997280B (zh) 2011-02-02
BRPI0513011A (pt) 2008-04-22
NZ552465A (en) 2010-01-29
CA2572855A1 (fr) 2006-01-12
EP1614354A1 (fr) 2006-01-11
AU2005259395A1 (en) 2006-01-12
NO331770B1 (no) 2012-03-26
RU2007104168A (ru) 2008-08-10
JP2008504830A (ja) 2008-02-21
RU2372779C2 (ru) 2009-11-20
BRPI0513011B1 (pt) 2019-02-26
PL1788881T3 (pl) 2013-06-28
JP5254394B2 (ja) 2013-08-07
ES2402661T3 (es) 2013-05-07
EP1788881B1 (fr) 2013-01-16
SI1788881T1 (sl) 2013-05-31
KR20070050039A (ko) 2007-05-14
KR101213398B1 (ko) 2012-12-20
EP1788881A1 (fr) 2007-05-30

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