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WO2019088711A3 - Frozen dough composition improved in freezing and thawing stability - Google Patents

Frozen dough composition improved in freezing and thawing stability Download PDF

Info

Publication number
WO2019088711A3
WO2019088711A3 PCT/KR2018/013128 KR2018013128W WO2019088711A3 WO 2019088711 A3 WO2019088711 A3 WO 2019088711A3 KR 2018013128 W KR2018013128 W KR 2018013128W WO 2019088711 A3 WO2019088711 A3 WO 2019088711A3
Authority
WO
WIPO (PCT)
Prior art keywords
freezing
dough composition
frozen dough
composition improved
thawing stability
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2018/013128
Other languages
French (fr)
Korean (ko)
Other versions
WO2019088711A2 (en
Inventor
양지선
최종민
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
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 CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2019088711A2 publication Critical patent/WO2019088711A2/en
Publication of WO2019088711A3 publication Critical patent/WO2019088711A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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

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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
PCT/KR2018/013128 2017-10-31 2018-10-31 Frozen dough composition improved in freezing and thawing stability Ceased WO2019088711A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20170143891 2017-10-31
KR10-2017-0143891 2017-10-31

Publications (2)

Publication Number Publication Date
WO2019088711A2 WO2019088711A2 (en) 2019-05-09
WO2019088711A3 true WO2019088711A3 (en) 2019-06-27

Family

ID=66332417

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2018/013128 Ceased WO2019088711A2 (en) 2017-10-31 2018-10-31 Frozen dough composition improved in freezing and thawing stability

Country Status (3)

Country Link
KR (1) KR20190049595A (en)
TW (1) TW201927163A (en)
WO (1) WO2019088711A2 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014140347A (en) * 2012-12-26 2014-08-07 Matsutani Chem Ind Ltd Sweetener composition, method of producing the sweetener composition, and use of the sweetener composition
KR20160072736A (en) * 2014-12-15 2016-06-23 주식회사 삼양사 Cookie with an improved quality and method of preparing the same
KR20160089551A (en) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 Food and beverage products comprising allulose (psicose)
KR20160098249A (en) * 2013-12-20 2016-08-18 로께뜨프레르 Protein food product comprising d-allulose
KR20170074536A (en) * 2015-12-22 2017-06-30 대상 주식회사 Additive composition for manufacturing dough of foam type cake and dough comprising the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014140347A (en) * 2012-12-26 2014-08-07 Matsutani Chem Ind Ltd Sweetener composition, method of producing the sweetener composition, and use of the sweetener composition
KR20160089551A (en) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 Food and beverage products comprising allulose (psicose)
KR20160098249A (en) * 2013-12-20 2016-08-18 로께뜨프레르 Protein food product comprising d-allulose
KR20160072736A (en) * 2014-12-15 2016-06-23 주식회사 삼양사 Cookie with an improved quality and method of preparing the same
KR20170074536A (en) * 2015-12-22 2017-06-30 대상 주식회사 Additive composition for manufacturing dough of foam type cake and dough comprising the same

Also Published As

Publication number Publication date
KR20190049595A (en) 2019-05-09
TW201927163A (en) 2019-07-16
WO2019088711A2 (en) 2019-05-09

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