会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 2. 发明公开
    • A process for making a high density bread suitable for use in a stuffing mix and a stuffing mix prepared therefrom
    • 一种用于生产高密度面包过程,其适合作为填充,和衍生的填充。
    • EP0030578A1
    • 1981-06-24
    • EP79302942.2
    • 1979-12-18
    • GENERAL FOODS CORPORATION
    • Wauters, Ronald PaulCochran, Stuart AllenKenyon, Ralph Edward
    • A21D8/06A21D6/00A23L1/176
    • A21D8/06A23L7/157
    • A process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in a stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full devlopment, and resting said developed dough. The dough is thereafter divided and then baked during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and rising of the dough during baking being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs / cubic ft. The bread is then staled and divided into crumbs or cubes suitable for use in a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic ft. The crumbs also hydrate without the formation of a pasty mass and generally retain their invididual identity in a stuffing.
    • 一种用于制备高密度的面包具有相对强的细胞结构中的所有其适合于制作面包屑或立方体用于在拌馅包括制备一个充分发展的酵母含面包面团在最初混合到全商发展的使用,并搁置所述方法, 发达的面团。 烘焙所述生面团最初被经受足够高的温度并持续一段杀死酵母和防止大量烘箱弹簧有效时间,然后继续烘烤,直到面团是完全焙烤期间将面团分割之后,然后烘烤。 此过程被执行要么没有醒发步骤或者具有最小醒发步骤的面团,打样的焙烤前和烘焙被限制,从而确实将所得烘焙的面包的密度时的面团的上升是约的范围内 17至36磅/立方英尺的面包,然后变得陈旧和分成屑或适合于在一个兮兮混合使用立方体。 获得雅丁到该过程中,面包屑或立方体具有结构强度,极好的味道,和从约12至22磅/立方英尺的密度。在屑从而水合物没有糊状物质和基因集会的形成保留其invididual身份 一个馅。