|국가/구분||United States(US) Patent 등록|
|미국특허분류(USC)||426/241; 426/074; 426/248; 426/549; 426/497; 426/523|
|우선권정보||FR-08 51074 (2008-02-19)|
|§371/§102 date||20100924 (20100924)|
|발명자 / 주소|
|출원인 / 주소|
|대리인 / 주소||
|인용정보||피인용 횟수 : 0 인용 특허 : 11|
Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking th...
1. An industrial method for producing decontaminated bakery products, wherein said method comprises the following: (1) preparing a dough by mixing the following ingredients in the absence of a chemical preservative of the E200 range: A. flour;B. water;C. optionally, added fat(s);D. at least one fermentation agent;E. NaCl;F. optionally, sugar(s);G. at least one filler selected from the group consisting of hydrogenated monosaccharides, hydrogenated oligosaccharides, hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and...