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公开(公告)号：US20060003054A1
公开(公告)日：2006-01-05
申请号：US11157440
申请日：2005-06-21
IPC分类号： A23G3/00
摘要： A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is generally made at the same time as the triangular croissant intermediate is cut from a sheet of croissant dough. The stress-relieving feature may comprise one or more cuts within the croissant intermediate.
摘要翻译： 一种具有应力释放特征的羊角面包中间体，使得羊角面包中间体在烘烤期间不会变得不起毛。 应力释放特征可以采取切割的形式，完全通过或部分地穿过羊角面包中间体的厚度，在基本上垂直于前缘并且不与前缘或一对相交的三角形羊角面包中间 的边缘。 切割可以手动或自动地制成，并且通常在与一块羊角面包面团切割出三角形羊角面包中间体的同时进行。 压力释放特征可以包括羊角面包中间体内的一个或多个切口。
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公开(公告)号：US20050129821A1
公开(公告)日：2005-06-16
申请号：US10733065
申请日：2003-12-11
摘要： Described are dough compositions and methods of preparing them, including preferred compositions that can be unproofed and frozen, that can be baked from frozen, and that include yeast and chemical leavening agents. Preferred dough compositions can be prepared by methods that involve a resting step after mixing, freezing without proofing, and baking from frozen without proofing or thawing.
摘要翻译： 描述的是面团组合物及其制备方法，包括可以是非冷冻的，可以从冷冻中烘焙的优选组合物，包括酵母和化学发酵剂。 优选的生面团组合物可以通过在混合之后进行静止步骤的方法制备，在不进行打样的情况下冷冻，并从冷冻中烘烤而不进行打样或解冻。
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公开(公告)号：US20050074534A1
公开(公告)日：2005-04-07
申请号：US10677029
申请日：2003-10-01
申请人： Douglas Goedeken , David Domingues , John Fenske , Michael Antinone , Jill Westlund , Curtis Demulling
发明人： Douglas Goedeken , David Domingues , John Fenske , Michael Antinone , Jill Westlund , Curtis Demulling
摘要： Described are dough compositions and related methods that involve proofing the dough at retarder conditions, including normally-yeast-leavened dough compositions that can be proofed at retarder conditions and then cooked without a separate proofing step between the retarder conditions and cooking.
摘要翻译： 描述的是面团组合物和相关方法，其涉及在延迟条件下对面团进行打样，包括通常酵母发酵的面团组合物，其可以在延迟条件下进行校核，然后在延迟器条件和烹饪之间没有单独的打样步骤的情况下烹饪。
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公开(公告)号：US20050271786A1
公开(公告)日：2005-12-08
申请号：US11201703
申请日：2005-08-11
申请人： Douglas Goedeken , Jean Weber , James Thorson
发明人： Douglas Goedeken , Jean Weber , James Thorson
CPC分类号： A21D2/18
摘要： The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.
摘要翻译： 本发明提供一种面团组合物，其包含占总面团组合物重量的0.005至0.2％的量的海藻酸丙二醇酯。 根据本发明的烘焙面团产品是质地弹性的。 还提供了使用所述的面团组合物制备焙烤面团产品的方法，以及通过该方法制备的产品。
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