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公开(公告)号：US20100062122A1
公开(公告)日：2010-03-11
申请号：US12283116
申请日：2008-09-09
摘要： The present invention provides methods and compositions for preparing fully-sponge-state batter products.
摘要翻译： 本发明提供了制备完全海绵状面糊产品的方法和组合物。
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公开(公告)号：US20090092716A1
公开(公告)日：2009-04-09
申请号：US12218153
申请日：2008-07-11
申请人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
发明人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
CPC分类号： A21D8/06 , A21D10/005 , A21D10/04 , A21D13/04 , A21D13/043 , A21D13/066 , A21D13/40 , A23V2002/00 , A23V2200/126
摘要： The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.
摘要翻译： 本发明提供了一种成分递送系统和使用烤箱生产无麸质烘焙食品的方法，以生产通过该方法制造的优质无麸质焙烤食品。
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公开(公告)号：US5792499A
公开(公告)日：1998-08-11
申请号：US590194
申请日：1996-01-23
申请人： William Alan Atwell
发明人： William Alan Atwell
摘要： A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a specified concentration. Upon refrigerating and storing the dough composition, reduced syruping is noted. Also disclosed is a baked good comprising this dough product and a method of inhibiting the enzymatic degradation of arabinoxylans and syruping in refrigerated dough compositions. The method is useful for any number of doughs which are subjected to refrigerated storage, such as, for example, bread doughs, biscuit doughs, roll doughs, and the like.
摘要翻译： 公开了一种减少冷冻面团组合物中糖浆的方法。 该方法包括配制包含面粉，优选小麦粉和水的生面团组合物，并以特定浓度向冷冻生面团组合物中加入木聚糖化合物。 在冷冻和储存生面团组合物时，注意到减少糖浆。 还公开了包含该面团产品的烘烤食品以及抑制阿拉伯木聚糖的酶降解和冷冻面团组合物糖浆化的方法。 该方法可用于任何数量的经冷冻保存的面团，例如面包面团，饼干面团，卷面团等。
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