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公开(公告)号：US20090276268A1
公开(公告)日：2009-11-05
申请号：US12435286
申请日：2009-05-04
申请人： Praveen Upreti , Rohit Jalali , William E. Grieshober, JR. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
发明人： Praveen Upreti , Rohit Jalali , William E. Grieshober, JR. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
CPC分类号： G06Q50/04 , G06Q10/06 , G06Q30/0206 , Y02P90/30
摘要： Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.
摘要翻译： 可以对面粉进行处理以使蛋白质变性并改性淀粉。 本发明包括用于确定是否使用经处理的面粉或未处理的面粉的方法和系统。 本发明还包括用于确定是否处理面粉的方法和系统。
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公开(公告)号：US08260623B2
公开(公告)日：2012-09-04
申请号：US12435286
申请日：2009-05-04
申请人： Praveen Upreti , Rohit Jalali , William E. Grieshober, Jr. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
发明人： Praveen Upreti , Rohit Jalali , William E. Grieshober, Jr. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
CPC分类号： G06Q50/04 , G06Q10/06 , G06Q30/0206 , Y02P90/30
摘要： Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.
摘要翻译： 可以对面粉进行处理以使蛋白质变性并改性淀粉。 本发明包括用于确定是否使用经处理的面粉或未处理的面粉的方法和系统。 本发明还包括用于确定是否处理面粉的方法和系统。
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公开(公告)号：US08795753B2
公开(公告)日：2014-08-05
申请号：US12687663
申请日：2010-01-14
申请人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
发明人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
IPC分类号： A21D2/00
摘要： A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
摘要翻译： 一种减少打样时间的面团生产方法。 打样时间比没有真空运动所需的时间少至少33％。 该方法包括混合面团成分，通过校样面团形成气体成核位点，通过使面团经受差压循环来运动面团，允许面团返回到环境压力，然后任选地烘烤面团。
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公开(公告)号：US20120301582A1
公开(公告)日：2012-11-29
申请号：US13567164
申请日：2012-08-06
申请人： Praveen Upreti , Rohit Jalali , William E. Grieshober, JR. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
发明人： Praveen Upreti , Rohit Jalali , William E. Grieshober, JR. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
CPC分类号： G06Q50/04 , G06Q10/06 , G06Q30/0206 , Y02P90/30
摘要： Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.
摘要翻译： 可以对面粉进行处理以使蛋白质变性并改性淀粉。 本发明包括用于确定是否使用经处理的面粉或未处理的面粉的方法和系统。 本发明还包括用于确定是否处理面粉的方法和系统。
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公开(公告)号：US08527290B2
公开(公告)日：2013-09-03
申请号：US13567164
申请日：2012-08-06
申请人： Praveen Upreti , Rohit Jalali , William E. Grieshober, Jr. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
发明人： Praveen Upreti , Rohit Jalali , William E. Grieshober, Jr. , John S. Roberts , Melissa D. Haller , Michael Fuchs , Ilya Y. Ilyin
CPC分类号： G06Q50/04 , G06Q10/06 , G06Q30/0206 , Y02P90/30
摘要： Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.
摘要翻译： 可以对面粉进行处理以使蛋白质变性并改性淀粉。 本发明包括用于确定是否使用经处理的面粉或未处理的面粉的方法和系统。 本发明还包括用于确定是否处理面粉的方法和系统。
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公开(公告)号：US20100166911A1
公开(公告)日：2010-07-01
申请号：US12687663
申请日：2010-01-14
申请人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
发明人： Praveen Upreti , Rohit Jalali , Melissa D. Haller
摘要： A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
摘要翻译： 一种减少打样时间的面团生产方法。 打样时间比没有真空运动所需的时间少至少33％。 该方法包括混合面团成分，通过校样面团形成气体成核位点，通过使面团经受差压循环来运动面团，允许面团返回到环境压力，然后任选地烘烤面团。
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公开(公告)号：US08247013B2
公开(公告)日：2012-08-21
申请号：US13172275
申请日：2011-06-29
申请人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Yurievich Koblents , Dmitry Ivanovich Pivunov
发明人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Yurievich Koblents , Dmitry Ivanovich Pivunov
IPC分类号： A21D2/00
摘要： The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
摘要翻译： 本发明提供一种生产冷冻面团的方法，该方法可直接从冷冻器转移到烘箱中，而无需打样或解冻步骤。 该方法包括混合面团成分，形成气体成核位点，通过经受压力循环并冷冻面团来锻炼面团。 冷冻产品可以直接从冷冻箱转移到烘箱中烘烤。
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公开(公告)号：US07972642B2
公开(公告)日：2011-07-05
申请号：US11641300
申请日：2006-12-18
申请人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Yurievich Koblents , Dmitry Ivanovich Pivunov
发明人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Yurievich Koblents , Dmitry Ivanovich Pivunov
IPC分类号： A21D2/00
摘要： The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
摘要翻译： 本发明提供一种生产冷冻面团的方法，该方法可直接从冷冻器转移到烘箱中，而无需打样或解冻步骤。 该方法包括混合面团成分，形成气体成核位点，通过经受压力循环并冷冻面团来锻炼面团。 冷冻产品可以直接从冷冻箱转移到烘箱中烘烤。
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公开(公告)号：US08574657B2
公开(公告)日：2013-11-05
申请号：US12576730
申请日：2009-10-09
申请人： Praveen Upreti , John S. Roberts , Rohit Jalali
发明人： Praveen Upreti , John S. Roberts , Rohit Jalali
IPC分类号： A21D2/00
CPC分类号： A21D6/003
摘要： A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
摘要翻译： 一种用于对面粉进行热处理的方法，包括使面粉脱水最小化或避免糊化，并对脱水面粉进行热处理的步骤。 所得面粉增加了吸湿性。 由热处理的面粉制成的面团具有改进的性能，并且由热处理的面粉制成的烘焙食品相对于面团和由未处理的面粉制成的焙烤食品具有改进的性能。
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公开(公告)号：US20070160709A1
公开(公告)日：2007-07-12
申请号：US11641300
申请日：2006-12-18
申请人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Koblents , Dmitry Pivunov
发明人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Koblents , Dmitry Pivunov
IPC分类号： A21D2/00
摘要： The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
摘要翻译： 本发明提供一种生产冷冻面团的方法，该方法可直接从冷冻器转移到烘箱中，而无需打样或解冻步骤。 该方法包括混合面团成分，形成气体成核位点，通过经受压力循环并冷冻面团来锻炼面团。 冷冻产品可以直接从冷冻箱转移到烘箱中烘烤。
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