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137 条记录 (耗时 0.026 秒)

    Bakery Products, in Particular Pre-Baked Breads Especially Suitable for Baking in a Toaster and method for the Production Thereof
    1.
    发明申请
    Bakery Products, in Particular Pre-Baked Breads Especially Suitable for Baking in a Toaster and method for the Production Thereof 审中-公开
    面包制品，特别适用于烤面包烘烤的预制面包及其生产方法

    公开(公告)号：US20130224336A1

    公开(公告)日：2013-08-29

    申请号：US13882062

    申请日：2011-10-25

    申请人： Xavier Piezel ,  Claire Herbin

    发明人： Xavier Piezel ,  Claire Herbin

    IPC分类号： A21D13/00

    CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/02 ,  A21D10/02 ,  A21D13/47

    摘要： The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted by the invention. The aim of the invention is firstly to provide bakery products, in particular breads, having a shape and dimensions suitable for baking in a toaster, and secondly to provide an industrial process for producing these products. These bakery products are pre-baked breads in the form of pieces having dimensions (x′, y′, z′) with reference to a three-dimensional reference frame of orthogonal axes (X′, Y′, Z′), these pieces being obtained from pieces of dough having dimensions (x, y, z) with reference to a three-dimensional reference frame of orthogonal axes (X, Y, Z).

    摘要翻译： 本发明涉及以条状形式的面团片获得的面包产品，特别是面包，其尺寸在发酵和烘烤后是稳定的。 其制造方法也是本发明的目的。 本发明的目的是首先提供具有适于在烤面包机中烘烤的形状和尺寸的面包产品，特别是面包，其次提供用于生产这些产品的工业过程。 这些面包店产品是相对于正交轴（X'，Y'，Z'）的三维参考框架的具有尺寸（x'，y'，z'）的尺寸的预制面包，这些片 参考正交轴（X，Y，Z）的三维参考系，从具有尺寸（x，y，z）的面团片获得。

    DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING
    2.
    发明申请
    DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING 审中-公开
    用于增强微波加热的双重目标

    公开(公告)号：US20120251663A1

    公开(公告)日：2012-10-04

    申请号：US13516035

    申请日：2010-10-25

    申请人： Timothy George Prins ,  Urban Nilsson

    发明人： Timothy George Prins ,  Urban Nilsson

    IPC分类号： A21D8/02 ,  A21D6/00 ,  A21D10/02 ,  A21D8/04 ,  A23P1/12 ,  A23L1/025

    CPC分类号： A21D10/02 ,  A21D13/41

    摘要： The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.

    摘要翻译： 本发明涉及一种通过在面团产品中靶向和定位第一和第二面团部分以对微波加热进行不同响应以烘焙以达到最佳消费者体验之后，通过将第一和第二面团部分定位并定位于微波再加热的烘烤面团产品的感官特性的方法。 质量上乘。 通过该方法获得的焙烤面团产品是本发明的另一个实施方案。

    Baked Microwavable Frozen Bread and Bakery Products
    6.
    发明申请
    Baked Microwavable Frozen Bread and Bakery Products 审中-公开
    烘焙微波炉冷冻面包和面包产品

    公开(公告)号：US20090155426A1

    公开(公告)日：2009-06-18

    申请号：US12265559

    申请日：2008-11-05

    申请人： Renee Gan ,  Keith Forneck ,  Ya-yu Pai ,  Gary Smith

    发明人： Renee Gan ,  Keith Forneck ,  Ya-yu Pai ,  Gary Smith

    IPC分类号： A21D13/00

    CPC分类号： A21D10/02 ,  A21D2/16 ,  A21D2/183 ,  A21D2/188 ,  A21D13/32 ,  A21D15/02 ,  A21D17/006 ,  A23L5/30 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/08

    摘要： A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

    摘要翻译： 提供了一种完全组装的冷冻食品，其包括具有顶部部分和底部部分的面包部分，并且在顶部和底部部分之间具有填充部分并与之共同扩展，其中完全组装的冷冻食品可以被加热 微波炉，以提供加热的食品，然后准备食用，其中加热的食品的面包部分不被干燥，并且其中加热食品中的馅料具有基本均匀的温度。

    RETARDER-TO-OVEN LAMINATED DOUGH
    9.
    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。