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公开(公告)号：US07341753B2
公开(公告)日：2008-03-11
申请号：US11068333
申请日：2005-02-28
IPC分类号： A21D10/00
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
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公开(公告)号：US20080181984A1
公开(公告)日：2008-07-31
申请号：US12057542
申请日：2008-03-28
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中面团组合物是使用面团的代谢部分制备的，包括气泡，代谢活性酵母和展开的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母 无需化学发酵剂或改性气氛包装。
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公开(公告)号：US20110129575A1
公开(公告)日：2011-06-02
申请号：US12299911
申请日：2006-05-10
申请人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
发明人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
CPC分类号： A21D10/04 , A21D2/186 , A21D2/26 , A23L29/212 , A23V2002/00 , A23V2200/126
摘要： The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.
摘要翻译： 本发明提供了一种面糊组合物，其包含结构提供量的包含70重量％以上的天然淀粉的面粉置换成分和30重量％以下的蛋白质来源，重量百分比为重量 的面粉替代成分; 有效提供0.94以下水分活性的甜味剂; 和脂肪源，其中所述面糊组合物的pH为6.5以上。 任选地，面粉替代成分还可以包括纤维源，少量改性淀粉或它们的组合。 在一些方面，本发明提供了包括新型发酵系统的面糊组合物。
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公开(公告)号：US07371421B2
公开(公告)日：2008-05-13
申请号：US11068332
申请日：2005-02-28
IPC分类号： A21D10/00
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中面团组合物是使用面团的代谢部分制备的，包括气泡，代谢活性酵母和展开的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母 无需化学发酵剂或改性气氛包装。
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公开(公告)号：US06884443B2
公开(公告)日：2005-04-26
申请号：US10636787
申请日：2003-08-07
摘要： Described are dough compositions and methods, wherein the dough composition is prepared sing a metabolized portion of dough comprising bubbles, metabolically and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中制备生面团组合物，其中包括面团的代谢部分，其包含泡沫，代谢和显影的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母发酵冷冻 烤箱功能，无需化学发酵或改性气氛包装。
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公开(公告)号：US5458903A
公开(公告)日：1995-10-17
申请号：US363308
申请日：1994-12-21
申请人： Cynthia A. Colson , Gregg J. Moder
发明人： Cynthia A. Colson , Gregg J. Moder
CPC分类号： A21D13/068 , A21D10/005 , A21D10/02 , A21D13/08 , A21D2/16 , A21D2/165 , A21D2/262 , A21D2/263 , A21D6/001
摘要： The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
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公开(公告)号：US5215774A
公开(公告)日：1993-06-01
申请号：US463727
申请日：1990-01-12
申请人： Gregg J. Moder , William A. Atwell , Julio R. Panama , Betty L. Brooking , Carol J. Lenander , Elayne C. Winkel
发明人： Gregg J. Moder , William A. Atwell , Julio R. Panama , Betty L. Brooking , Carol J. Lenander , Elayne C. Winkel
CPC分类号： A21D13/0006 , A21D10/00 , A21D10/04
摘要： A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.
摘要翻译： 在微波炉中制作具有至少两个不同层的蛋糕的混合物。 将混合物配制成无酵饼的顶层和发酵的蛋糕层。 相对于顶层的面糊的粘度调节滤饼层的糊状物的粘度，从而通过在微波炉中烘烤面糊来形成具有两个不同层的饼。
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公开(公告)号：USRE36785E
公开(公告)日：2000-07-18
申请号：US947416
申请日：1997-10-08
申请人： Cynthia A. Colson , Gregg J. Moder
发明人： Cynthia A. Colson , Gregg J. Moder
CPC分类号： A21D13/068 , A21D10/005 , A21D10/02 , A21D13/08 , A21D2/16 , A21D2/165 , A21D2/262 , A21D2/263 , A21D6/001
摘要： The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
摘要翻译： 本发明是高脂肪饼干混合物以及由此产生的面团和饼干产品。 混合物包括面粉，膨松剂和乳化剂以及蛋白质补充剂和起酥油剂。 起酥油在低温（50°F）下具有高的初始固体含量，并且熔点为104°F或更低，导致具有改善的湿度，片状和均匀高度的饼干产品。 蛋白质补充剂和乳化剂通常提供具有改进的外壳层，改善的高度和形状以及嫩嫩而不面团的内部产品。 混合和生成的面团包含高浓度的脂肪，并且通过缩短面团内的碎屑而进一步提供高浓度的脂肪。
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