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26 条记录 (耗时 0.017 秒)

    Sweet dough mix
    4.
    发明授权
    Sweet dough mix 失效
    甜面团混合

    公开(公告)号：US5993883A

    公开(公告)日：1999-11-30

    申请号：US69662

    申请日：1998-04-29

    申请人： Mark A. Lindsley

    发明人： Mark A. Lindsley

    IPC分类号： A21D2/18 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23G3/00

    CPC分类号： A21D13/0058 ,  A21D10/002 ,  A21D2/188

    摘要： A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations which do not incorporate the combination. Also provided are products baked from the sweet dough. These products have noticeably enhanced height and structured evenness, and they better retard staling when compared with other doughs omitting the carboxymethyl cellulose.

    摘要翻译： 提供甜味的面团干混合物，其结合了高粘度的羧甲基纤维素与硬小麦粉。 当用于组合甜面团时，与不结合组合的类似配方相比，所得面团表现出增强的处理。 还提供从甜面团烘焙的产品。 这些产品具有显着增强的高度和结构的均匀度，并且与省略羧甲基纤维素的其他面团相比，它们更好地阻止陈化。

    Laminated doughs
    7.
    发明授权
    Laminated doughs 失效
    层压面团

    公开(公告)号：US5194273A

    公开(公告)日：1993-03-16

    申请号：US665207

    申请日：1991-03-05

    申请人： Dirk W. de Bruijne ,  Theodorus J. Liefkens ,  Aleksander A. Reszka

    发明人： Dirk W. de Bruijne ,  Theodorus J. Liefkens ,  Aleksander A. Reszka

    IPC分类号： A21D13/00 ,  A21D13/08

    CPC分类号： A21D13/0058

    摘要： A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.

    摘要翻译： 描述了制备层压面团的方法，其中层压面团具有多个具有不同厚度的脂肪层。 这样的面团通过一种方法获得，其中层压脂肪的总量在几个层压步骤上分配。 本发明还涉及在烘烤面团后获得的层压面团，任选地处于冷冻状态和焙烤产品。

    Microwaveable flour-starched based food product
    8.
    发明授权
    Microwaveable flour-starched based food product 失效
    微波粉面粉基食品

    公开(公告)号：US5104669A

    公开(公告)日：1992-04-14

    申请号：US730580

    申请日：1991-07-15

    申请人： Mark Wolke ,  Michael Zakin

    发明人： Mark Wolke ,  Michael Zakin

    IPC分类号： A21D2/18 ,  A21D10/04 ,  A21D13/00 ,  A21D13/08

    CPC分类号： A21D13/0058 ,  A21D10/04 ,  A21D13/0067 ,  A21D2/186

    摘要： The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.

    摘要翻译： 本发明涉及一种面粉 - 淀粉混合物，其能够在暴露于微波能量时转化成从冷冻条件均匀加热的面粉 - 淀粉基食品。 任选地，将本发明的面粉 - 淀粉基食品与微波感受器组合以获得外部增强的脆性。 本发明的面粉 - 淀粉基食品由面粉 - 淀粉混合物制成，该混合物包括约85-35％（重量）的面粉，约15％ - 约60％（重量）的高直链淀粉和约0.25 ％至约5％（重量）的高支链淀粉。 本发明的面粉 - 淀粉基食品特别可用于制备消费导向的微波食品，其中需要诸如适口性，甚至加热甚至脆性等特征。

    Production of crispy wheat-based snacks having surface bubbles
    9.
    发明授权
    Production of crispy wheat-based snacks having surface bubbles 失效
    生产具有表面气泡的脆皮小麦基小吃

    公开(公告)号：US5980967A

    公开(公告)日：1999-11-09

    申请号：US69998

    申请日：1998-04-30

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    IPC分类号： A21D2/18 ,  A21D13/00 ,  A23L1/164 ,  A23L1/10

    CPC分类号： A21D13/0058 ,  A21D2/186 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。