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公开(公告)号：US20160150798A1
公开(公告)日：2016-06-02
申请号：US14894081
申请日：2013-05-31
申请人： GENERAL MILLS INC.
发明人： Michelle Dacey , Christine O'Connor
CPC分类号： A21D13/066 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/34 , A21D10/025 , A21D13/04 , A21D13/043 , A21D13/41
摘要： A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.
摘要翻译： 组合物包括构成组合物重量的45-55重量％的无麸质粉末混合物，构成组合物的1.75-4.5重量％的干蛋白，占组合物重量的1.5-2重量％的油，构成3- 7重量％的组合物，占组合物重量的26-33重量％，构成组合物的1-2重量％的乙醇和构成组合物重量的5重量％以下的蔗糖。 无麸质面粉混合物包含按组合物重量计小于12％的米粉，并且包括木薯淀粉，高粱粉和小米粉中的至少一种。 组合物的水分活度为0.93以下。 还提供了制备组合物的方法。
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公开(公告)号：US20170347671A1
公开(公告)日：2017-12-07
申请号：US15506591
申请日：2014-08-27
申请人： General Mills, Inc.
IPC分类号： A21D13/066 , A21D10/04 , A21D2/26 , A21D15/02 , A21D2/18
CPC分类号： A21D13/066 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/263 , A21D2/266 , A21D10/045 , A21D13/04 , A21D13/047 , A21D15/02 , A23V2002/00 , A23V2250/156 , A23V2250/2131 , A23V2250/5118 , A23V2250/60
摘要： A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.
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公开(公告)号：US20240260591A1
公开(公告)日：2024-08-08
申请号：US18568051
申请日：2021-06-22
申请人： General Mills, Inc.
摘要： Rolled dough products, such as croissants, are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet; compressing the multi-layer dough sheet; cutting the dough sheet; reorientating the cut pieces; stretching the cut pieces; curling the pieces; flattening the pieces; coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet: depositing a filling layer, such as a chocolate ganache, in a central region of the multi-layer dough sheet; and folding lateral side portions of the dough sheet onto the central region to encase the filling layer.
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公开(公告)号：US20190223458A1
公开(公告)日：2019-07-25
申请号：US16316954
申请日：2017-07-12
申请人： General Mills, Inc.
发明人： David J Domingues , Craig A Dowd , Alison Gray , Scott Kackman , Susan H Messick , Christine O'Connor
摘要： Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refrigerated storage is controlled.
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公开(公告)号：US20160120191A1
公开(公告)日：2016-05-05
申请号：US14894093
申请日：2013-05-31
申请人： General Mills, Inc.
发明人： Michelle Dacey , Christine O'Connor
CPC分类号： A21D10/025 , A21D2/165 , A21D2/183 , A21D2/186 , A21D2/34 , A21D2/36 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40
摘要： A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided.
摘要翻译： 一种组合物包括构成组合物重量的25％至30％的无麸质粉末混合物，该组合物的重量比为10％至20％，蔗糖为组合物重量的21％至35％，水为 小于组合物重量的12％。 不含面粉的面粉混合物包含按组合物重量计小于30％的米粉，按组合物重量计少于2.5％的马铃薯淀粉，以及木薯淀粉，玉米淀粉或木薯淀粉和玉米淀粉的组合。 组合物的水分活度小于0.82。 还提供了制备组合物的方法。
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公开(公告)号：US20160113296A1
公开(公告)日：2016-04-28
申请号：US14894086
申请日：2013-05-31
申请人： GENERAL MILLS, INC.
发明人： Christine O'Connor , Michelle Dacey
CPC分类号： A21D10/025 , A21D2/145 , A21D2/181 , A21D2/186 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40
摘要： A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight of the composition, fructose constituting from 1% to 4.5% by weight of the composition, water constituting from 20% to 25% by weight of the composition, and sucrose constituting less than 5% by weight of the composition. The composition has a water activity of 0.94 or less and a pH of 7 or less. Methods of manufacturing the composition are also provided.
摘要翻译： 组合物包括构成组合物重量的31％至50％的不含面粉的粉末混合物，至少一种占组合物重量的4.5％至5.5％的油，起酥油占组合物重量的20％至30％ 组合物，占组合物重量的1％至4.5％的果糖，占组合物重量的20％至25％的水，以及构成组合物重量的5％以下的蔗糖。 该组合物的水分活度为0.94以下，pH为7以下。 还提供了制备组合物的方法。
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