AT280916B - Verfahren zur Herstellung von stabilen Hefebackmehlkonzentraten - Google Patents
Verfahren zur Herstellung von stabilen HefebackmehlkonzentratenInfo
- Publication number
- AT280916B AT280916B AT929166A AT929166A AT280916B AT 280916 B AT280916 B AT 280916B AT 929166 A AT929166 A AT 929166A AT 929166 A AT929166 A AT 929166A AT 280916 B AT280916 B AT 280916B
- Authority
- AT
- Austria
- Prior art keywords
- production
- stable yeast
- concentrates
- yeast baking
- meal concentrates
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB0083990 | 1965-10-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AT280916B true AT280916B (de) | 1970-04-27 |
Family
ID=6982224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT929166A AT280916B (de) | 1965-10-05 | 1966-10-04 | Verfahren zur Herstellung von stabilen Hefebackmehlkonzentraten |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US3510312A (de) |
| AT (1) | AT280916B (de) |
| BE (1) | BE687752A (de) |
| CH (1) | CH486845A (de) |
| DE (1) | DE1442008B2 (de) |
| GB (1) | GB1089686A (de) |
| NL (1) | NL6612596A (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4500548A (en) * | 1982-03-15 | 1985-02-19 | Stauffer Chemical Company | Fermentation aid for conventional baked goods |
| US4950489A (en) * | 1988-04-28 | 1990-08-21 | Alton Spiller, Inc. | Preparation of dried forms of leavening barms containing an admixture of certain lactobacillus and saccharomyces species |
| SE536476C2 (sv) * | 2012-05-23 | 2013-12-10 | Lyckeby Culinar Ab | Användning av ett torkat stärkelsebaserat mjöl |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1313073A (fr) * | 1960-09-06 | 1962-12-28 | Nouveau produit à base de levure vivante et son procédé de préparation | |
| US3231389A (en) * | 1963-06-12 | 1966-01-25 | Universal Foods Corp | Yeast leavened pre-mix for bakery products |
| US3278312A (en) * | 1963-07-30 | 1966-10-11 | Lab Millot | Method of producing a yeast-starch composition |
-
1965
- 1965-10-05 DE DE1442008A patent/DE1442008B2/de active Pending
-
1966
- 1966-08-25 US US574908A patent/US3510312A/en not_active Expired - Lifetime
- 1966-09-07 NL NL6612596A patent/NL6612596A/xx unknown
- 1966-10-03 BE BE687752D patent/BE687752A/xx unknown
- 1966-10-04 AT AT929166A patent/AT280916B/de not_active IP Right Cessation
- 1966-10-04 CH CH1426566A patent/CH486845A/de not_active IP Right Cessation
- 1966-10-04 GB GB44255/66A patent/GB1089686A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE1442008B2 (de) | 1975-03-20 |
| NL6612596A (de) | 1967-04-06 |
| GB1089686A (en) | 1967-11-01 |
| DE1442008A1 (de) | 1968-10-24 |
| CH486845A (de) | 1970-03-15 |
| US3510312A (en) | 1970-05-05 |
| BE687752A (de) | 1967-04-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EIH | Change in the person of patent owner | ||
| ELJ | Ceased due to non-payment of the annual fee |