专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

US20100062122A1 Batter product baking technology 审中-公开
标题翻译：面团产品烘焙技术
公开(公告)号：US20100062122A1
公开(公告)日：2010-03-11
申请号：US12283116
申请日：2008-09-09
申请人： Jeffrey L. Casper , William Alan Atwell
发明人： Jeffrey L. Casper , William Alan Atwell
IPC分类号： A21D13/00 , A21D15/06
CPC分类号： A21D10/02 , A21D6/001
摘要： The present invention provides methods and compositions for preparing fully-sponge-state batter products.
摘要翻译：本发明提供了制备完全海绵状面糊产品的方法和组合物。

2. 发明申请

US20090092716A1 Gluten-free baked products and methods of preparation of same 审中-公开
标题翻译：无麸质烤制品及其制备方法
公开(公告)号：US20090092716A1
公开(公告)日：2009-04-09
申请号：US12218153
申请日：2008-07-11
申请人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
发明人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
IPC分类号： A21D13/00 , A23L1/29
CPC分类号： A21D8/06 , A21D10/005 , A21D10/04 , A21D13/04 , A21D13/043 , A21D13/066 , A21D13/40 , A23V2002/00 , A23V2200/126
摘要： The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.
摘要翻译：本发明提供了一种成分递送系统和使用烤箱生产无麸质烘焙食品的方法，以生产通过该方法制造的优质无麸质焙烤食品。

3. 发明授权

US5792499A Method for reducing syruping in refrigerated doughs 失效
标题翻译：降低冷冻面团糖浆的方法
公开(公告)号：US5792499A
公开(公告)日：1998-08-11
申请号：US590194
申请日：1996-01-23
申请人： William Alan Atwell
发明人： William Alan Atwell
IPC分类号： A21D2/18 , A21D6/00 , A21D2/00
CPC分类号： A21D6/001 , A21D2/18
摘要： 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 method 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.
摘要翻译：公开了一种减少冷冻面团组合物中糖浆的方法。该方法包括配制包含面粉，优选小麦粉和水的生面团组合物，并以特定浓度向冷冻生面团组合物中加入木聚糖化合物。在冷冻和储存生面团组合物时，注意到减少糖浆。还公开了包含该面团产品的烘烤食品以及抑制阿拉伯木聚糖的酶降解和冷冻面团组合物糖浆化的方法。该方法可用于任何数量的经冷冻保存的面团，例如面包面团，饼干面团，卷面团等。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式