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公开(公告)号：US5171599A
公开(公告)日：1992-12-15
申请号：US744591
申请日：1991-08-13
申请人： Jean L. Weber
发明人： Jean L. Weber
摘要： A refrigerated cookie dough composition is disclosed which has low water activity and also includes edible bits containing coloring agents such as Brach's.RTM. candy coated chocolates to form a product which is substantially free of color bleed after 90 days of refrigerated storage. The dough composition of the present invention has a water activity no greater than about 0.75. A method of forming a refrigerated dough composition having a water activity of no greater than 0.75 is also disclosed.
摘要翻译： 公开了一种具有低水分活性的冷冻曲奇面团组合物，还包括含有着色剂的可食位，例如Brach TM TM糖果包被的巧克力，以形成在冷藏90天后基本上没有颜色渗色的产品。 本发明的生面团组合物具有不大于约0.75的水活度。 还公开了一种形成水活度不大于0.75的冷冻生面团组合物的方法。
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公开(公告)号：US20180132493A1
公开(公告)日：2018-05-17
申请号：US15812309
申请日：2017-11-14
发明人： Rongxuan Cai , Pat Suprenant , Amber Kirckof
摘要： A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough.
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公开(公告)号：US20160338365A1
公开(公告)日：2016-11-24
申请号：US15104670
申请日：2013-12-19
发明人： Dong Yun , Zheng Yong Yan , Kai Cao , Xiuqin Shi
CPC分类号： A21D10/002 , A21D2/16 , A21D2/183 , A21D2/188 , A21D2/22 , A21D2/265 , A21D8/042 , A21D10/02 , A23V2002/00 , A23V2200/222 , A23V2250/51086 , A23V2250/51088 , A23V2250/5486
摘要： Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20% one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcelluloses, one or more methylcelluloses, and mixtures thereof; (b) 0.01% to 1% cellulase; (c) 5% to 30% one or more glyceride emulsifiers; (d) 0.1% to 2% one or more coenzyme selected from the group consisting of glucoamylase, α-amylase, and mixtures thereof; (e) 0.1% to 0.5% one or more antioxidant; (f) 5% to 20% one or more hydrocolloid materials; (g) 26.5% to 80% gluten. Also provided is a method of improving dough and an improved dough composition.
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公开(公告)号：US09320285B2
公开(公告)日：2016-04-26
申请号：US12988966
申请日：2009-04-21
摘要： The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of additives and allow baking of the fermented frozen dough without any additional proofing step thereby providing high quality bakery products.
摘要翻译： 本发明涉及一种制备完全发酵的冷冻面团的新方法，该成分的配制和生产不同类型的焙烤产品的方法。 使用该方法获得的完全发酵的冷冻面团不需要添加添加剂，并允许烘焙发酵的冷冻面团，而无需任何额外的打样步骤，从而提供高品质的烘焙产品。
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公开(公告)号：US20150056328A1
公开(公告)日：2015-02-26
申请号：US14523819
申请日：2014-10-24
申请人： Jiangnan University
发明人： Wei Chen , Daming Fan , Hao Zhang , Jianxin Zhao , Fengwei Tian
摘要： It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving.
摘要翻译： 它涉及冷冻面团的制造和制备，以及其在微波炉油炸食品中的应用。 油炸油条的制备包括以下步骤：首次处理原料，面团揉面，面团揉面，面团折叠，第二次面团打样，制作空白，油炸，快速冷冻。 作为发酵剂中的酸性成分的明矾被葡萄糖酸-δ-内酯，甘油单月桂酸酯和磷酸二氢钙的复合制剂代替，从而降低面团的毒性。 由本发明的面团制备的油炸油条具有良好的膨胀率，脆性和味道，并且应满足消费者对可通过微波再加热的优质食品的需求。
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公开(公告)号：US08795753B2
公开(公告)日：2014-08-05
申请号：US12687663
申请日：2010-01-14
申请人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
发明人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
IPC分类号： A21D2/00
摘要： A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
摘要翻译： 一种减少打样时间的面团生产方法。 打样时间比没有真空运动所需的时间少至少33％。 该方法包括混合面团成分，通过校样面团形成气体成核位点，通过使面团经受差压循环来运动面团，允许面团返回到环境压力，然后任选地烘烤面团。
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公开(公告)号：US08481096B2
公开(公告)日：2013-07-09
申请号：US12641525
申请日：2009-12-18
申请人： Lisa Kopas-Lane
发明人： Lisa Kopas-Lane
IPC分类号： A21D10/02
摘要： Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ≦6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
摘要翻译： 改进的货架稳定的微波甜点包装食品包括一个杯子; 设置在杯内的搁置稳定的即热式未煮熟微波可烘烤泡沫产品，以及可剥离的，低透气性的密封膜。 改进在于选择pH为@ 6的贮存稳定的食品产品实施方案中的重要部分，并且另外包含分散在泡沫内的干燥或胶凝的蓝色或紫色夹杂物，例如天然或人造蓝莓。 这些夹杂物可以用天然花青素或人造色淀颜料着色。 令人惊讶的是，当泡沫体的pH值约为6或更低时，干燥或凝胶化的蓝色或紫色夹杂物即使泡沫在室温下储存，也表现出延长时间的颜色稳定性。 这些物品通过微波烹饪和膨胀泡沫提供高品质的完成的扩大的蓝色或紫色夹杂物，其含有烘烤甜品。
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78.发明申请公开(公告)号：US20110123681A1
公开(公告)日：2011-05-26
申请号：US12950316
申请日：2010-11-19
CPC分类号： A21D6/001 , A21D10/02 , A21D13/11 , A21D13/14 , A21D13/16 , A21D13/19 , A21D13/31 , A21D13/60 , A21D15/02
摘要： A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater than the thickness of a layer of dough in the laminated dough component. Alternatively, the weight of the non-laminated dough component is greater than the weight of a layer of dough in the laminate. The laminated dough component and the non-laminated dough component each retain their individual characteristics in the composite dough product.
摘要翻译： 描述了包括层压面团组分和非层压面团组分的复合面团产品。 层压的面团成分包括至少一层脂肪，例如卷入起酥油层和至少一层面团。 非层压面团组分的厚度大于层压生面团部件中面团层的厚度。 或者，非层压的面团组分的重量大于层压板中面团层的重量。 层压面团组分和非层压面团组分各自在复合面团产品中保留其各自的特征。
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公开(公告)号：US07892589B2
公开(公告)日：2011-02-22
申请号：US11836262
申请日：2007-08-09
IPC分类号： A21D13/10
摘要： Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
摘要翻译： 描述了含有水凝胶涂层的面团产品，其中水凝胶涂层含有亲水胶体，油，增塑剂和水，并且起到防潮性的作用。
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公开(公告)号：US20090291185A1
公开(公告)日：2009-11-26
申请号：US12539233
申请日：2009-08-11
申请人： Stefan Kaczmarek
发明人： Stefan Kaczmarek
摘要： The invention relates to an edible modeling material which is a kneadable and moldable baking mixture, including a proportion of sweetener of from 0% to about 50% by weight, a proportion of flour of from about 10% to about 50% by weight, a proportion of starch of from 0% to about 20% by weight, a proportion of water of from about 5% to about 30% by weight, a proportion of animal and/or vegetable protein of from 0% to about 5% by weight, and a proportion of animal and/or vegetable fat of from 0% to about 5% by weight.
摘要翻译： 本发明涉及一种可食用建模材料，其是可捏合和可模制的烘烤混合物，其包括0％至约50％重量的甜味剂比例，约10％至约50％重量的面粉比例， 0％至约20重量％的淀粉比例，约5重量％至约30重量％的水的比例，动物和/或植物蛋白的比例为0重量％至约5重量％ 以及0％至约5％重量的动物和/或植物脂肪的比例。
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