知搜-全球专利检索

  1. 登录
  2. 注册

搜索结果

28 条记录 (耗时 0.014 秒)

    RETARDER-TO-OVEN LAMINATED DOUGH
    1.
    发明申请
    RETARDER-TO-OVEN LAMINATED DOUGH 审中-公开
    延迟到烤箱层叠DOUGH

    公开(公告)号：US20070298143A1

    公开(公告)日：2007-12-27

    申请号：US11750140

    申请日：2007-05-17

    申请人： Graves John

    发明人： Graves John

    IPC分类号： A21D8/00 ,  A21D10/02 ,  A21D8/02 ,  A21D8/06

    CPC分类号： A21D6/001 ,  A21D10/02 ,  A21D13/16

    摘要： A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least about 3% by weight of the layer dough. The elevated level of vital wheat gluten provides the layer dough with increased strength and gas holding capacity, which ultimately results in a higher baked specific volume than traditionally prepared laminated dough products. The elevated level of yeast increases the leavening rate during thawing, therefore eliminating the need for a distinct proofing step in a proof box before baking. Following baking, the resulting laminated dough product is similar in taste and visual appearance as a laminated dough product prepared with a traditional thaw, proof, and bake procedure. A baked product made from the laminated dough can have a baked specific volume of at least about 4 cc/g to about 6 cc/g.

    摘要翻译： 具有层状面团和起酥油的交替层的层压面团，其可以冷冻，储存，解冻在缓凝剂中，并且在没有不同打样步骤的烘箱中烘烤。 层压面团包括至少约3重量％的层面团的重要的小麦面筋。 提高水平的重要小麦面筋提供了增加的强度和气体保持能力的层面团，这最终导致比传统制备的层压面团产品更高的烘烤比容积。 升高的酵母水平会增加解冻过程中的发酵率，因此在烘烤前无需在校样盒中进行明显的校样。 烘焙后，所得到的层压面团产品的味道和视觉外观与用传统的解冻，校正和烘烤程序制备的层压面团产品相似。 由层压面团制成的焙烤产品可以具有至少约4cc / g至约6cc / g的烘焙比容。