公开(公告)号：WO1998020743A1

公开(公告)日：1998-05-22

申请号：PCT/US1997021348

申请日：1997-11-17

Applicant: KELLOGG COMPANY

Inventor： KELLOGG COMPANY ,  REICHKITZER, Tamara, A. ,  SMITH, Charles ,  JOHNSON, Gerry, I. ,  RENUSSON, Gilles, G.

IPC: A21D10/04

CPC classification number: A21D8/06

Abstract: A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by the consumer without thawing. Alternatively, the product may be stored in a refrigerator and eaten without additional toasting. The product has a thickness and product strength that is suitable for a hand-held food. The product is produced by heating a batter comprising a chemical leavening agent, or a dough comprising a yeast leavening agent or chemical leavening agent or a combination of both, under low pressure in a confined space such that a crust is formed on all sides of the product's exterior.

Abstract translation: 一种发酵的，含有粉质的烘焙食品，其具有在所有侧面上的外壳和一种生产该产品的方法。 发酵的，含谷蛋白的烘焙食品的一个实施方案具有快速的面包状织物，并且可以冷冻储存并随后由消费者烘烤而不解冻。 或者，产品可以储存在冰箱中并在没有额外的烘烤的情况下食用。 该产品具有适用于手持食品的厚度和产品强度。 该产品通过在密闭空间中在低压下加热包含化学发酵剂的面糊或包含酵母膨胀剂或化学发酵剂或两者的组合的面团来制造，使得在 产品的外观。

公开(公告)号：EP0942655A1

公开(公告)日：1999-09-22

申请号：EP97947618.0

申请日：1997-11-17

Applicant: KELLOGG COMPANY

Inventor： REICHKITZER, Tamara, A. ,  SMITH, Charles ,  JOHNSON, Gerry, I. ,  RENUSSON, Gilles, G.

IPC: A21D8 ,  A21D10 ,  A21D13

CPC classification number: A21D8/06

Abstract: A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by the consumer without thawing. Alternatively, the product may be stored in a refrigerator and eaten without additional toasting. The product has a thickness and product strength that is suitable for a hand-held food. The product is produced by heating a batter comprising a chemical leavening agent, or a dough comprising a yeast leavening agent or chemical leavening agent or a combination of both, under low pressure in a confined space such that a crust is formed on all sides of the product's exterior.