CH637005A5 - Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process - Google Patents

Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process Download PDF

Info

Publication number: CH637005A5
Authority: CH; Switzerland
Prior art keywords: rolled; sweet; baking; baked goods; pastries
Prior art date: 1977-08-25

Application number

CH897578A

Other languages

German (de)

English (en)

Inventor

Franz Herrndobler

Original Assignee

Franz Herrndobler

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1977-08-25

Filing date

1978-08-24

Publication date

1983-07-15

1978-08-24 Application filed by Franz Herrndobler filed Critical Franz Herrndobler

1983-07-15 Publication of CH637005A5 publication Critical patent/CH637005A5/de

Links

235000009508 confectionery Nutrition 0.000 title claims description 14
238000000034 method Methods 0.000 title claims description 8
235000015173 baked goods and baking mixes Nutrition 0.000 title description 3
238000002360 preparation method Methods 0.000 title description 2
235000014594 pastries Nutrition 0.000 claims description 17
GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 8
235000013312 flour Nutrition 0.000 claims description 6
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
239000008103 glucose Substances 0.000 claims description 5
238000004519 manufacturing process Methods 0.000 claims description 5
239000006188 syrup Substances 0.000 claims description 5
235000020357 syrup Nutrition 0.000 claims description 5
102000002322 Egg Proteins Human genes 0.000 claims description 4
108010000912 Egg Proteins Proteins 0.000 claims description 4
235000013599 spices Nutrition 0.000 claims description 4
229920001817 Agar Polymers 0.000 claims description 3
FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
239000005715 Fructose Substances 0.000 claims description 3
229930091371 Fructose Natural products 0.000 claims description 3
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
108010010803 Gelatin Proteins 0.000 claims description 3
229920000159 gelatin Polymers 0.000 claims description 3
239000008273 gelatin Substances 0.000 claims description 3
235000019322 gelatine Nutrition 0.000 claims description 3
235000011852 gelatine desserts Nutrition 0.000 claims description 3
150000003839 salts Chemical class 0.000 claims description 3
239000000600 sorbitol Substances 0.000 claims description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
235000015155 buttermilk Nutrition 0.000 claims description 2
235000014103 egg white Nutrition 0.000 claims description 2
210000000969 egg white Anatomy 0.000 claims description 2
210000002969 egg yolk Anatomy 0.000 claims description 2
235000013345 egg yolk Nutrition 0.000 claims description 2
238000007711 solidification Methods 0.000 claims 1
230000008023 solidification Effects 0.000 claims 1
239000000796 flavoring agent Substances 0.000 description 13
235000019634 flavors Nutrition 0.000 description 13
235000019640 taste Nutrition 0.000 description 8
239000004615 ingredient Substances 0.000 description 7
XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
239000000203 mixture Substances 0.000 description 6
239000000470 constituent Substances 0.000 description 4
239000000126 substance Substances 0.000 description 4
241000209140 Triticum Species 0.000 description 3
235000021307 Triticum Nutrition 0.000 description 3
235000015895 biscuits Nutrition 0.000 description 3
235000013351 cheese Nutrition 0.000 description 3
229910052742 iron Inorganic materials 0.000 description 3
238000005096 rolling process Methods 0.000 description 3
235000012773 waffles Nutrition 0.000 description 3
235000017060 Arachis glabrata Nutrition 0.000 description 2
244000105624 Arachis hypogaea Species 0.000 description 2
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235000018262 Arachis monticola Nutrition 0.000 description 2
244000075850 Avena orientalis Species 0.000 description 2
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240000000467 Carum carvi Species 0.000 description 2
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FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
240000006240 Linum usitatissimum Species 0.000 description 2
235000004431 Linum usitatissimum Nutrition 0.000 description 2
240000009023 Myrrhis odorata Species 0.000 description 2
235000007265 Myrrhis odorata Nutrition 0.000 description 2
235000012550 Pimpinella anisum Nutrition 0.000 description 2
UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
238000007792 addition Methods 0.000 description 2
WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
235000008429 bread Nutrition 0.000 description 2
239000012141 concentrate Substances 0.000 description 2
235000008504 concentrate Nutrition 0.000 description 2
235000011869 dried fruits Nutrition 0.000 description 2
235000004426 flaxseed Nutrition 0.000 description 2
235000020232 peanut Nutrition 0.000 description 2
235000012434 pretzels Nutrition 0.000 description 2
235000014347 soups Nutrition 0.000 description 2
230000009967 tasteless effect Effects 0.000 description 2
QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
235000002566 Capsicum Nutrition 0.000 description 1
240000004160 Capsicum annuum Species 0.000 description 1
235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
244000223760 Cinnamomum zeylanicum Species 0.000 description 1
244000018436 Coriandrum sativum Species 0.000 description 1
235000002787 Coriandrum sativum Nutrition 0.000 description 1
240000006927 Foeniculum vulgare Species 0.000 description 1
235000004204 Foeniculum vulgare Nutrition 0.000 description 1
241000206672 Gelidium Species 0.000 description 1
240000005979 Hordeum vulgare Species 0.000 description 1
235000007340 Hordeum vulgare Nutrition 0.000 description 1
240000005183 Lantana involucrata Species 0.000 description 1
235000013628 Lantana involucrata Nutrition 0.000 description 1
235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
240000007594 Oryza sativa Species 0.000 description 1
235000007164 Oryza sativa Nutrition 0.000 description 1
235000008753 Papaver somniferum Nutrition 0.000 description 1
239000006002 Pepper Substances 0.000 description 1
235000016761 Piper aduncum Nutrition 0.000 description 1
240000003889 Piper guineense Species 0.000 description 1
235000017804 Piper guineense Nutrition 0.000 description 1
235000008184 Piper nigrum Nutrition 0.000 description 1
KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
235000009499 Vanilla fragrans Nutrition 0.000 description 1
244000263375 Vanilla tahitensis Species 0.000 description 1
235000012036 Vanilla tahitensis Nutrition 0.000 description 1
240000008042 Zea mays Species 0.000 description 1
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
235000002017 Zea mays subsp mays Nutrition 0.000 description 1
235000010419 agar Nutrition 0.000 description 1
230000036528 appetite Effects 0.000 description 1
235000019789 appetite Nutrition 0.000 description 1
239000001511 capsicum annuum Substances 0.000 description 1
235000017803 cinnamon Nutrition 0.000 description 1
235000014510 cooky Nutrition 0.000 description 1
235000005822 corn Nutrition 0.000 description 1
238000011161 development Methods 0.000 description 1
230000018109 developmental process Effects 0.000 description 1
235000015177 dried meat Nutrition 0.000 description 1
230000000694 effects Effects 0.000 description 1
235000013601 eggs Nutrition 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
235000013305 food Nutrition 0.000 description 1
239000000499 gel Substances 0.000 description 1
238000009776 industrial production Methods 0.000 description 1
230000002427 irreversible effect Effects 0.000 description 1
239000007788 liquid Substances 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
229940072033 potash Drugs 0.000 description 1
235000015320 potassium carbonate Nutrition 0.000 description 1
BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
235000013606 potato chips Nutrition 0.000 description 1
239000000843 powder Substances 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
235000009566 rice Nutrition 0.000 description 1
235000017557 sodium bicarbonate Nutrition 0.000 description 1
229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
235000012457 sweet doughs Nutrition 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Zoology (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Confectionery (AREA)

CH897578A 1977-08-25 1978-08-24 Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process CH637005A5 (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DE19772738403 DE2738403A1 (de)	1977-08-25	1977-08-25	Masse und verfahren zum herstellen von nichtsuessem rollgebaeck

Publications (1)

Publication Number	Publication Date
CH637005A5 true CH637005A5 (en)	1983-07-15

Family

ID=6017311

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CH897578A CH637005A5 (en)	1977-08-25	1978-08-24	Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process

Country Status (8)

Country	Link
JP (1)	JPS5464654A (it)
AT (1)	AT357131B (it)
BE (1)	BE869941A (it)
CH (1)	CH637005A5 (it)
DE (1)	DE2738403A1 (it)
FR (1)	FR2405651A1 (it)
IT (1)	IT1098248B (it)
NL (1)	NL7808634A (it)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
IT1119542B (it) *	1979-11-22	1986-03-10	Ferrero & C Spa P	Prodotto conservabile di pasticceria da forno sostanzialmente esente da saccarosio ed addlcito con fruttosio
US4655125A (en) *	1985-02-15	1987-04-07	Meiji Seika Kaisha, Ltd.	Apparatus for producing baked products
JPS63273432A (ja) *	1987-05-01	1988-11-10	伊藤　禎美	加熱加工済食品素地
JPS63273433A (ja) *	1987-05-01	1988-11-10	伊藤　禎美	可食容器の製造方法
DE3836786A1 (de) *	1988-10-28	1990-05-03	Sadaharu Ito	Verfahren zur herstellung von essbaren behaeltern
DE4027141C1 (en) *	1990-08-28	1992-01-23	Gebr. Wiebrecht Ohg, 3400 Goettingen, De	Mfg. rectangular waffle bases - by spraying sweetened dough into grooves parallel to base and onto plate to cover flat surfaces
DE59109033D1 (de) *	1991-09-24	1998-09-03	Ernst Haussener	Verfahren zur Herstellung von Gegenständen aus essbarem oder biologisch leicht abbaubarem Material
HU214464B (hu) *	1993-12-15	1998-03-30	József Vaszily	Cukormentes cukrászati termékek és eljárás az előállításukra
WO1996028051A1 (en) *	1995-03-10	1996-09-19	Unilever Plc	Batter composition
DE69902573D1 (de) *	1999-01-19	2002-09-26	Foodinvest Group Srl	Ein Teig mit Salz und daraus hergestellte gefüllte Backware
EP1483968B1 (fr) *	2003-06-04	2010-07-28	Nestec S.A.	Préparation de pâte liquide

1977
- 1977-08-25 DE DE19772738403 patent/DE2738403A1/de not_active Withdrawn
1978
- 1978-08-22 NL NL7808634A patent/NL7808634A/xx not_active Application Discontinuation
- 1978-08-23 AT AT612278A patent/AT357131B/de not_active IP Right Cessation
- 1978-08-24 BE BE190043A patent/BE869941A/xx unknown
- 1978-08-24 CH CH897578A patent/CH637005A5/de not_active IP Right Cessation
- 1978-08-25 IT IT27050/78A patent/IT1098248B/it active
- 1978-08-25 FR FR7824747A patent/FR2405651A1/fr active Granted
- 1978-08-25 JP JP10295778A patent/JPS5464654A/ja active Pending

Also Published As

Publication number	Publication date
ATA612278A (de)	1979-11-15
IT7827050A0 (it)	1978-08-25
FR2405651A1 (fr)	1979-05-11
NL7808634A (nl)	1979-02-27
FR2405651B3 (it)	1981-06-12
BE869941A (fr)	1978-12-18
IT1098248B (it)	1985-09-07
DE2738403A1 (de)	1979-03-01
JPS5464654A (en)	1979-05-24
AT357131B (de)	1980-06-25

Publication	Publication Date	Title
DE69303829T2 (de)	1996-11-28	Backfettersatz mit niedrigem fettgehalt für bäckereiprodukte
DE2800309A1 (de)	1979-03-22	Gefuelltes nahrungsmittel und ein verfahren zu dessen herstellung
DE60024970T2 (de)	2006-09-28	Betain und backprodukte
CH637005A5 (en)	1983-07-15	Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process
DE1642539B2 (de)	1976-10-07	Verfahren zur herstellung von backwaren
DE2844992A1 (de)	1979-04-19	Nahrungsmittel- und diaetsubstanz sowie ihre herstellung
DE3020127A1 (de)	1981-05-27	Wenig kariogene, im wesentlichen saccharosefrei feinbackware sowie verfahren zur herstellung derselben unter verwendung von fruktose
DE3779458T2 (de)	1993-02-11	Verfahren um das altbackenwerden von einer staerke enthaltenden zusammensetzung zu verhindern.
DE3873635T2 (de)	1993-02-11	Reiskuchen und verfahren zur herstellung davon.
DE69807425T2 (de)	2003-04-17	Verfahren zur Herstellung von Mehl enthaltenden Nahrungsprodukten für Mikrowellenofen
CH631326A5 (en)	1982-08-13	Low-calorie almond and hazelnut composition
DE19648506C1 (de)	1997-10-30	Biskuit-Waffel-Backware sowie Verfahren zur Herstellung derselben
DE69100961T2 (de)	1994-07-28	Verfahren zur Herstellung von mit einem grünen Blatt bedeckter Süssware.
DE69918239T2 (de)	2005-07-28	Verfahren zur Brotherstellung unter Zugabe von einer gliadinreichen Fraktion, ohne Zugabe von Hefenahrung und Emulgatoren
DE69813627T2 (de)	2004-01-22	Herstellungsverfahren für essbares und knuspriges produkt
DE60218841T2 (de)	2007-12-06	Knuspriges Waffelprodukt
DE3622588C2 (de)	1995-07-20	Verfahren zur Herstellung einer Backware
DE2135842B2 (de)	1975-04-17	Verfahren zur Herstellung von zuckerund fettgehaltigen Mandel-/NuBgebäcken oder Überzügen auf zu backenden Produkten
DE2712311A1 (de)	1977-10-27	Verfahren zum herstellen von lebensmitteln
DE2339917C2 (de)	1983-09-29	Verfahren zur Herstellung von Waffeln
DE3426450A1 (de)	1985-01-31	Verfahren zum herstellen von broten mit einem inneren hohlraum
DE69923070T2 (de)	2005-12-08	Gefrorener kuchenteig mit guten gaereigenschaften
DE852647C (de)	1952-10-16	Verfahren zum Herstellen von Konditorei- und Backmassen
DE69609211T2 (de)	2001-03-08	Hitzefixierte Produkte auf Mehlbasis
AT409814B (de)	2002-11-25	Haltbares backprodukt und verfahren zu dessen herstellung

Legal Events

Date	Code	Title	Description
1984-04-30	PL	Patent ceased
2024-10-31	PL	Patent ceased