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A method of preparing dough products

A dough and product technology, applied in food preparation, bakery product preservation, bakery food, etc., can solve problems such as rapid decline in product quality

Inactive Publication Date: 2009-08-26
CSM NEDERLAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the quality of the product is considered to be rapidly declining

Method used

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  • A method of preparing dough products

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preparation example Construction

[0012] Accordingly, one aspect of the present invention relates to a method of preparing a dough product, said method comprising:

[0013] a. mixing flour, water and optional other baking ingredients to form a dough; and

[0014] b. In the dough production stage, when the dough is no longer kneaded or laminated, the coating composition is directly applied to the outer surface of the dough, in terms of dry matter, the coating composition contains 10-100 % amount of emulsifier and 0-20% amount of polysaccharide.

[0015] A key part of the present invention is the application of the coating composition to the outer surface of the dough product prior to baking, par-baking or frying. The term "partial baking" herein refers to the incomplete baking of a dough product such that an additional baking step is required to obtain a fully baked product. Typically, part-baked products do not exhibit the hard, crispy crust typical of fully baked products.

[0016] It is well known in the ...

Embodiment 1

[0047] Regular bread dough is prepared by mixing dry ingredients including flour, yeast, sugar and salt, and water. The dough obtained is divided into pieces of approximately 35 g. Make the blocks into a 7x7cm square.

[0048] The noodle pieces thus obtained were randomly divided into three groups A, B and C. The outside of Group B and Group C noodles were treated with emulsifier, while Group A served as a control. The coating composition containing the emulsifier is applied by brushing.

[0049] In the amount of about 1.0g per piece, equivalent to about 20mg / cm 2 The coating composition composed of acetyl glycerol (Bene fat ex Danisco) which was previously heated to 80° C. and melted was evenly applied to the outer surface of the group B noodle pieces. Similarly, in an amount of about 1.2g per piece, which is equivalent to 25mg / cm 2 The coating composition composed of glyceryl monostearate (HV40 type ex Danisco) heated to 80° C. and melted in advance was evenly applied t...

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Abstract

The present invention relates to a method of preparing a dough product comprising: mixing flour, water and optionally other baking ingredients to form a dough; The composition is directly applied to the outer surface of the dough, and the coating composition contains an emulsifier in an amount of 10-100% and a polysaccharide in an amount of 0-20% in terms of dry matter. The dough products obtained by the method of the invention offer the advantage that they can be baked or fried to obtain a product which will retain a crispy crust for a considerable period of time even after reheating the baked or fried product. Other aspects of the invention relate to dough products obtainable by the aforementioned method and to baked and fried products obtained by baking or frying these dough products.

Description

technical field [0001] The present invention relates to a method for the preparation of dough products. The dough products obtained by the method of the invention offer the advantage that they can be baked to obtain a product which will retain a crispy crust for a considerable period of time even after reheating the baked product. In addition, the dough product according to the invention also has these particular advantages when frying. [0002] Other aspects of the invention relate to dough products obtainable by the aforementioned method and to baked and fried products obtained by baking or frying these dough products. Background technique [0003] The production of baked goods such as bread, pastries and donuts starts with the preparation of the dough. The dough is usually fermented before it is baked or fried to obtain a product with a crispy exterior and a soft interior. A crispy crust is an important quality parameter for these baked and fried products. If there is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D13/08A23L1/00A23L1/01A21D15/00A21D17/00A23L5/10A23L29/10
CPCA23V2002/00A21D17/006A21D13/0006A21D13/0096A21D13/60A21D13/22A23V2200/22A23V2200/222
Inventor 彼得·施托尔茨西蒙·克里斯托弗·胡斯克罗夫特尼尔·格雷厄姆·哈格里夫斯乌多·沙夫克斯廷·哈恩-施密特马瑟斯·威廉默斯·路易斯·约瑟夫·范索恩马蒂吉恩·威廉-扬·诺尔特
Owner CSM NEDERLAND