发明名称 |
Edible laminated dough and edible lamination dispersion therefor |
摘要 |
Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts. |
申请公布号 |
EP0748589(A1) |
申请公布日期 |
1996.12.18 |
申请号 |
EP19960201504 |
申请日期 |
1996.05.30 |
申请人 |
UNILEVER N.V.;UNILEVER PLC |
发明人 |
VAN EENDENBURG, JACOBUS;WEISENBORN, PETRA;VAN DER SCHEE, GERRIT LEENDERT;VOORBACH, WILLEM;BODOR, JANOS |
分类号 |
A21D13/00;A21D13/08;A23D7/005 |
主分类号 |
A21D13/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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