EP 2306841 A1 20110413 - DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH HAVING A LOW, HIGH-TEMPERATURE VISCOSITY
Title (en)
DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH HAVING A LOW, HIGH-TEMPERATURE VISCOSITY
Title (de)
TEIGZUSAMMENSETZUNGEN UND VERFAHREN EINSCHLIESSLICH STÄRKE MIT NIEDRIGER HOCHTEMPERATURVISKOSITÄT
Title (fr)
COMPOSITIONS DE PÂTE ET PROCÉDÉS IMPLIQUANT UN AMIDON PRÉSENTANT UNE FAIBLE VISCOSITÉ À TEMPÉRATURE ÉLEVÉE
Publication
Application
Priority
US 2008007394 W 20080613
Abstract (en)
[origin: WO2009151422A1] Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety' dough or bread product, also optionally having freezer-to-oven baking properties.
IPC 8 full level
A21D 2/18 (2006.01); A21D 10/02 (2006.01)
CPC (source: EP)
A21D 2/188 (2013.01); A21D 10/02 (2013.01); A21D 13/02 (2013.01); A21D 13/06 (2013.01); A23L 7/115 (2016.07); A23L 29/212 (2016.07); A23V 2002/00 (2013.01)
Citation (search report)
See references of WO 2009151422A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR
Designated extension state (EPC)
AL BA MK RS
DOCDB simple family (publication)
WO 2009151422 A1 20091217; AU 2008357694 A1 20091217; CA 2726473 A1 20091217; EP 2306841 A1 20110413; IL 209541 A0 20110131; IL 209541 A 20131128
DOCDB simple family (application)
US 2008007394 W 20080613; AU 2008357694 A 20080613; CA 2726473 A 20080613; EP 08768434 A 20080613; IL 20954110 A 20101124