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Dough targeting for enhanced microwave reheating

A technology of microwave heating and dough, which is applied in the direction of preparing dough for oven, pre-baked dough processing, baking, etc., and can solve difficult problems

Inactive Publication Date: 2012-11-21
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is still difficult to obtain desired organoleptic properties after reheating baked products in microwave ovens due to the different heating profiles of microwave and conventional ovens

Method used

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  • Dough targeting for enhanced microwave reheating
  • Dough targeting for enhanced microwave reheating
  • Dough targeting for enhanced microwave reheating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0046] The following examples illustrate various preferred ways of formulating different dough portions for orientation and positioning in bakery products to achieve the benefits of the present invention.

[0047] Dough oriented as a Panini product (coextruded or handmade)

[0048] To deliver nutritional benefits, the inner dough is made from whole wheat. Due to the masking effect of the filling or topping at this location, the nutritional benefits of the whole grain can be achieved without the whole grain or whole grain flavor.

[0049] To enhance the microwave reheating properties of Panini, the inner dough is designed to accommodate lid or filling moisture transfer without becoming sticky during microwave heating. Additionally, the outer dough is designed to prevent hardening and toughening during microwave heating, which is a common problem during microwave reheating of dough products.

[0050] like figure 2 As shown in B, the inner dough can be made from white Itali...

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PUM

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Abstract

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.

Description

technical field [0001] The present invention relates to a dough product having two or more disparate doughs strategically placed or positioned within the dough product to enhance the organoleptic properties of the dough product after baking and subsequent reheating in a microwave oven. Background technique [0002] Prebaked microwavable frozen dough products are gaining in popularity because they require minimal preparation for immediate consumption. However, due to the different heating profiles of microwaves and conventional ovens, it is still difficult to obtain desired organoleptic properties after reheating baked products in microwave ovens. In a conventional furnace, the heating distribution is from the outside to the inside, so that the skin is the hottest part and the center is the coldest part. In contrast, in a microwave oven, the heating of the food is random and throughout the product such that the interior or high moisture areas of the dough product absorb and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/00A23L5/30
CPCA21D13/007A21D10/02A21D13/41
Inventor T·G·普林斯U·尼尔松
Owner NESTEC SA