Geoege f
    101.
    发明授权
    Geoege f 失效

    公开(公告)号:US229574A

    公开(公告)日:1880-07-06

    申请号:US229574D

    CPC分类号: A21D2/02

    FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS
    109.
    发明申请
    FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS 有权
    含有盐,GH GH GH AND S S S S S S S S S S S S S S S

    公开(公告)号:US20150050412A1

    公开(公告)日:2015-02-19

    申请号:US14396168

    申请日:2013-03-22

    IPC分类号: A21D10/00 A21D8/06 A23D7/005

    摘要: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

    摘要翻译: 用作食物组合物的面团中的脂肪颗粒,制备脂肪颗粒的方法,制备含有脂肪颗粒的食品组合物(例如面团)的方法,以及从食品组合物制备焙烤食品的方法,其中所述脂肪颗粒 含有香料盐。 这些脂肪颗粒可用于制备面团制剂,其由于钠含量降低,任选更健康的脂肪含量(例如低反式脂肪或低饱和脂肪)或两者都能满足比以前的面团制剂更健康的愿望。 此外,脂肪颗粒可以方便地用于商业或消费者规模的面团加工。

    Prepared Dough for Baked Goods with Novel Organoleptic Properties
    110.
    发明申请
    Prepared Dough for Baked Goods with Novel Organoleptic Properties 审中-公开
    用新颖的感官特性制备烘焙食品的面团

    公开(公告)号:US20150037474A1

    公开(公告)日:2015-02-05

    申请号:US13958597

    申请日:2013-08-04

    申请人: Loni Shaw

    发明人: Loni Shaw

    IPC分类号: A21D2/02 A21D8/00

    摘要: The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.

    摘要翻译: 本发明公开了一种用于生产烘焙食品,特别是饼干的面团的新方法,其特征在于具有少量调味剂和变质添加剂,与其他成分混合较长时间,从而使新颖的感官特性(风味和质地或“口感”)为 赋予由面团制成的烘焙食品。