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1. WO1997026794 - METHOD FOR REDUCING SYRUPING IN REFRIGERATED DOUGHS

Publication Number WO/1997/026794
Publication Date 31.07.1997
International Application No. PCT/US1996/020906
International Filing Date 31.12.1996
Chapter 2 Demand Filed 11.08.1997
IPC
A21D 2/18 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 6/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
CPC
A21D 2/18
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 6/001
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
001Cooling
Applicants
  • THE PILLSBURY COMPANY [US]/[US]
Inventors
  • ATWELL, William, Alan
Agents
  • BRUESS, Steven, C
Priority Data
08/590,19423.01.1996US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR REDUCING SYRUPING IN REFRIGERATED DOUGHS
(FR) PROCEDE PERMETTANT DE REDUIRE LES PERTES EN LIQUIDE DANS UNE PATE DE CUISSON REFRIGEREE
Abstract
(EN)
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 invention 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.
(FR)
L'invention porte sur un procédé permettant de réduire les pertes en liquide dans des compositions de pâte de cuisson. Le procédé consiste à préparer une pâte de cuisson comportant de la farine, de la farine de froment de préférence, et de l'eau, à ajouter à la pâte réfrigérée un composé à base de xylane à une concentration déterminée. On remarque alors, lors du processus de réfrigération et de stockage, une diminution des pertes en liquide. L'invention porte également sur des produits cuits au four faits de cette pâte ainsi que sur un procédé permettant d'empêcher la dégradation enzymatique d'arabinoxylanes et les pertes en liquide dans une composition de pâte réfrigérée. Cette invention peut avantageusement s'appliquer à un certain nombre de pâtes, quelles qu'elles soient, soumises à un stockage réfrigéré, comme les pâtes à pain, à biscuit, à petit pain et analogue.
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