ATE135396T1 - Backhefe - Google Patents

Backhefe

Info

Publication number
ATE135396T1
ATE135396T1 AT91117479T AT91117479T ATE135396T1 AT E135396 T1 ATE135396 T1 AT E135396T1 AT 91117479 T AT91117479 T AT 91117479T AT 91117479 T AT91117479 T AT 91117479T AT E135396 T1 ATE135396 T1 AT E135396T1
Authority
AT
Austria
Prior art keywords
baker yeast
baker
yeast
temperatures
strains
Prior art date
Application number
AT91117479T
Other languages
German (de)
English (en)
Inventor
Christof Gysler
Herbert Hottinger
Peter Niederberger
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of ATE135396T1 publication Critical patent/ATE135396T1/de

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; 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • 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; 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fats And Perfumes (AREA)
  • Devices For Post-Treatments, Processing, Supply, Discharge, And Other Processes (AREA)
AT91117479T 1990-11-09 1991-10-14 Backhefe ATE135396T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH3565/90A CH681307A5 (https=) 1990-11-09 1990-11-09

Publications (1)

Publication Number Publication Date
ATE135396T1 true ATE135396T1 (de) 1996-03-15

Family

ID=4258749

Family Applications (1)

Application Number Title Priority Date Filing Date
AT91117479T ATE135396T1 (de) 1990-11-09 1991-10-14 Backhefe

Country Status (14)

Country Link
US (3) US5480798A (https=)
EP (1) EP0487878B1 (https=)
JP (2) JPH0771474B2 (https=)
AT (1) ATE135396T1 (https=)
AU (1) AU650481B2 (https=)
CA (1) CA2055052C (https=)
CH (1) CH681307A5 (https=)
DE (1) DE69117886T2 (https=)
DK (1) DK0487878T3 (https=)
ES (1) ES2084750T3 (https=)
GR (1) GR3020129T3 (https=)
IE (1) IE74955B1 (https=)
PT (1) PT99457B (https=)
ZA (1) ZA918298B (https=)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HK1004252A1 (en) * 1991-07-18 1998-11-20 The Pillsbury Company Yeast-leavened refrigerated dough products
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5508047A (en) * 1991-07-18 1996-04-16 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains and method of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
EP0556905A1 (en) * 1992-02-17 1993-08-25 Gist-Brocades N.V. Cold-sensitive strain
JP3170352B2 (ja) * 1992-06-10 2001-05-28 協和醗酵工業株式会社 パンの製法
CA2155675C (en) † 1993-03-05 2008-05-27 David J. Domingues Yeast-leavened refrigerated dough products
EP0614968A3 (en) * 1993-03-12 1995-04-19 Burns Philp & Company Limited New strains of yeast.
ATE198254T1 (de) * 1993-08-04 2001-01-15 Kyowa Hakko Kogyo Kk Backverfahren
US6077550A (en) * 1993-08-04 2000-06-20 Kyowa Hakko Kogyo Co., Ltd. Process for making bread
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
AU703155B2 (en) * 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
KR100430638B1 (ko) * 1995-12-28 2004-07-23 교와 핫꼬 고교 가부시끼가이샤 신규 효모 유전자
US6924132B1 (en) 1995-12-28 2005-08-02 Kyowa Hakko Kogyo Co., Ltd. Protein complementing yeast low temperature-sensitivity fermentability
FR2744729B1 (fr) 1996-02-08 1998-04-10 Lesaffre & Cie Nouvelles levures de panification sensibles au froid
FR2779735B1 (fr) * 1998-06-12 2002-06-21 Lesaffre & Cie Nouvelles souches "fil" resistantes au stress en condition de fermentation et/ou de croissance
EP1098568B1 (en) * 1998-07-22 2003-09-17 Societe Des Produits Nestle S.A. Novel dough compositions for the preparation of baked products
RU2164941C1 (ru) * 1999-11-01 2001-04-10 ООО "Научно-производственное предприятие "ТРИС" Штамм saccharomyces cerevisiae для получения спирта и биомассы хлебопекарных дрожжей
US6500475B1 (en) 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
FR2806064B1 (fr) * 2000-03-13 2002-07-05 Eurodough Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation
RU2159806C1 (ru) * 2000-04-14 2000-11-27 Джафаров Шамиль Агарагимович Штамм saccharomyces cerevisiae для получения биомассы хлебопекарных дрожжей
ES2382069T3 (es) 2000-04-20 2012-06-05 Societe Des Produits Nestle S.A. Método para introducir propiedades recesivas en una levadura de panadería
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
US8414941B2 (en) 2007-12-20 2013-04-09 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
EP2140772A1 (en) 2008-07-03 2010-01-06 Nestec S.A. Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract
TR201902791T4 (tr) 2014-07-29 2019-03-21 La Pizza 1 S P A Maya türü saccharomyces cerevısıae suşu, bundan türetilen suşlar ve bunların kullanımı.
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1321714A (en) * 1970-04-14 1973-06-27 Koninklijke Gist Spiritus Yeasts
GB1590830A (en) * 1976-12-24 1981-06-10 Lesaffre & Cie Strains of yeast for bread-making and a process for the obtention thereof
JPS58201978A (ja) * 1982-05-21 1983-11-25 Oriental Yeast Co Ltd サッカロミセス・スペシーズｆｄ６１２
US4643901A (en) * 1983-06-10 1987-02-17 Universal Foods Corporation Yeast strains, method of production and use in baking
JPS61195637A (ja) * 1985-02-27 1986-08-29 鐘淵化学工業株式会社 パン類の製造法
US4973560A (en) * 1986-01-14 1990-11-27 Jacobson Gunnard K Yeast strains, method of production and use in baking
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making

Also Published As

Publication number Publication date
GR3020129T3 (en) 1996-08-31
CA2055052A1 (en) 1992-05-10
DK0487878T3 (da) 1996-06-24
US5480798A (en) 1996-01-02
EP0487878A1 (fr) 1992-06-03
ZA918298B (en) 1992-07-29
JPH0576348A (ja) 1993-03-30
PT99457A (pt) 1992-09-30
CH681307A5 (https=) 1993-02-26
JPH0771474B2 (ja) 1995-08-02
AU650481B2 (en) 1994-06-23
DE69117886T2 (de) 1996-07-25
IE913680A1 (en) 1992-05-20
DE69117886D1 (de) 1996-04-18
PT99457B (pt) 1999-02-26
AU8596791A (en) 1992-05-14
US5827724A (en) 1998-10-27
ES2084750T3 (es) 1996-05-16
US5399492A (en) 1995-03-21
CA2055052C (en) 1997-02-11
IE74955B1 (en) 1997-08-13
JPH11332554A (ja) 1999-12-07
EP0487878B1 (fr) 1996-03-13

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Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee