专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

2. 发明公开

EP1229797A1 NON-EMULSION BASED, MOISTURE CONTAINING FILLINGS FOR DOUGH PRODUCTS 有权
标题翻译： NICHT-EMULSIONBASIERTE，FEUCHTIGKEITSENTHALTENDEFÜLLUNGENFÜRTEIGPRODUKTE
公开(公告)号：EP1229797A1
公开(公告)日：2002-08-14
申请号：EP00978324.2
申请日：2000-11-01
申请人： THE PILLSBURY COMPANY
发明人： HAHN, Patricia, W. , HUANG, Victor, T. , GOEDEKEN, Doug, L. , SIERZANT, RoseBud, L.
IPC分类号： A21D10/02 , A23L1/0532 , A23P1/08 , A21D13/00 , A23G3/00
CPC分类号： A21D10/025 , A21D13/31 , A21D13/34
摘要： Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.
摘要翻译：提供了基于非乳液的，含水分的面团产品填充物和包含填充物的面团产品。特别地，填充物包含至少两种水活性影响成分，使得可以调节填充物的水活度，例如通过引入水分，以便基本上等于面团的水分活度，其中为了提供根据本发明的面团产品，将加入填充物。通过减少面团和填充物之间水分活动的差异，可以减少或消除填充物和面团之间的水分迁移，使得当面团产品被烘烤或以其他方式烹饪时，具有优异视觉和感官特性的烘焙面团产品是即使经过长时间的储存也能生产。

IPRDB

热门服务

关于我们

友情链接

联系方式