Title:
生地製品の調製方法
Document Type and Number:
Japanese Patent JP2007530074
Kind Code:
A
Abstract:
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100% and polysaccharide in an amount of 0-20%. The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.
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Inventors:
Stoltz Peter
Huscroft Simon Christopher
Hargreaves Nail Graham
Shark Wood
Hahn-Schmidt Kirsten
Juan Son Mateus Wilhelms Lewis Joseph
Nord Martin Willem-Yang
Huscroft Simon Christopher
Hargreaves Nail Graham
Shark Wood
Hahn-Schmidt Kirsten
Juan Son Mateus Wilhelms Lewis Joseph
Nord Martin Willem-Yang
Application Number:
JP2007506096A
Publication Date:
November 01, 2007
Filing Date:
April 04, 2005
Export Citation:
Assignee:
CMS Naderland B.V.
International Classes:
A21D8/02; A21D13/00; A21D13/08; A21D15/00; A21D17/00; A23L1/00; A23L5/10; A23L29/10
Attorney, Agent or Firm:
Masaki Hirota