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    USE OF A DRIED STARCH BASED FLOUR
    3.
    发明申请
    USE OF A DRIED STARCH BASED FLOUR 审中-公开
    使用基于干燥淀粉的FLOUR

    公开(公告)号：US20150110921A1

    公开(公告)日：2015-04-23

    申请号：US14402634

    申请日：2013-05-21

    申请人： Lyckeby Culinar AB

    发明人： Jan-Olof Lundberg

    IPC分类号： A21D2/08

    CPC分类号： A21D2/08 ,  A21D2/186 ,  A23L7/198 ,  A23L19/15 ,  A23L29/212 ,  A23L33/135 ,  C12N1/04 ,  C12N9/96

    摘要： The present invention describes use of a dried starch based flour for mixing with a water containing start product, which mixing enables production of an application product, wherein the water containing start product has the form of a liquid, paste or a powder with volatile water and wherein the dried starch based flour is dried to a level below its moisture equilibrium, and wherein the production of an application product, where at least a part of the water is transferred from the start product to the dried starch based flour, results in a transformation of the start product from the form of a liquid, paste or a powder with volatile water into an application product in the form of a powder.

    摘要翻译： 本发明描述了将干淀粉基粉与含水起始产物混合的用途，该混合使得能够生产施用产品，其中含水起始产物具有液体，糊状物或具有挥发性水的粉末的形式， 其中将干燥的淀粉基面粉干燥至低于其水分平衡的水平，并且其中将至少一部分水从起始产物转移到干淀粉基粉末的施用产品的生产导致转化 的起始产品从液体，糊状物或具有挥发性水的粉末的形式引入到粉末形式的应用产品中。

    PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF
    6.
    发明申请
    PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF 有权
    生产稳定的全谷物粉及其制品

    公开(公告)号：US20120196013A1

    公开(公告)日：2012-08-02

    申请号：US13364987

    申请日：2012-02-02

    申请人： Lynn C. Haynes ,  Harry Ira Levine ,  Louise Slade ,  Ning Zhou ,  James Manns ,  Diane Gannon ,  Edward D. Howey ,  Mihaelos N. Mihalos ,  C. William Epperson ,  Sarwat Gabriel ,  Domenico Cassone

    发明人： Lynn C. Haynes ,  Harry Ira Levine ,  Louise Slade ,  Ning Zhou ,  James Manns ,  Diane Gannon ,  Edward D. Howey ,  Mihaelos N. Mihalos ,  C. William Epperson ,  Sarwat Gabriel ,  Domenico Cassone

    IPC分类号： A21D2/00 ,  A21D2/02 ,  A21D2/08

    CPC分类号： A21D13/02

    摘要： A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

    摘要翻译： 含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。 可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而没有明显的淀粉糊化。 保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。 稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全麦小麦粉。 稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。

    CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST
    10.
    发明申请
    CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST 有权
    涉及低温不活跃的YEAST的化学成分的组合物和相关方法

    公开(公告)号：US20090311375A1

    公开(公告)日：2009-12-17

    申请号：US11961171

    申请日：2007-12-20

    申请人： DAVID J. DOMINGUES

    发明人： DAVID J. DOMINGUES

    IPC分类号： A21D2/08 ,  A21D10/02

    CPC分类号： A21D8/045 ,  A21D2/145

    摘要： Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

    摘要翻译： 描述的是面团组合物和制备生面团组合物的方法，面团组合物是化学发酵的并且由包含低温无活性酵母和酵母抑制剂的成分制成; 所述方法包括使所述低温无活性酵母灭活以抑制所需酵母的代谢活性; 可以使用组合物和方法，例如制备冷冻面团产品。