A METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient...
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| creator | VAN EIJK, Johannes KRAUS, J., Kevin CARON, Clifford |
| description | The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ). |
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This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. 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This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CONVEYING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>STORING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyzEKwjAUgOEuDqLe4V2gg7UKjmnyXhNM-koSSrdQJE6ihXp_VPAATv_y_esiCXAYNSsg9oBjxE6ZrgXHVpXkESFotATWEILoFBjXex6-hKwYPo_UwgsZ0ZsQjQzABI24oIKWWYVtsbpN9yXvft0UQBilLvP8THmZp2t-5FfCvqrq8-lYN_vDH-QNn0QySA</recordid><startdate>20200506</startdate><enddate>20200506</enddate><creator>VAN EIJK, Johannes</creator><creator>KRAUS, J., Kevin</creator><creator>CARON, Clifford</creator><scope>EVB</scope></search><sort><creationdate>20200506</creationdate><title>A METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS</title><author>VAN EIJK, Johannes ; KRAUS, J., Kevin ; CARON, Clifford</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2249654B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CONVEYING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>STORING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>VAN EIJK, Johannes</creatorcontrib><creatorcontrib>KRAUS, J., Kevin</creatorcontrib><creatorcontrib>CARON, Clifford</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VAN EIJK, Johannes</au><au>KRAUS, J., Kevin</au><au>CARON, Clifford</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS</title><date>2020-05-06</date><risdate>2020</risdate><abstract>The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CONVEYING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS UNPACKING |
| title | A METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS |
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