ATE198254T1 - BAKING PROCESS - Google Patents

BAKING PROCESS

Info

Publication number
ATE198254T1
ATE198254T1 AT95907491T AT95907491T ATE198254T1 AT E198254 T1 ATE198254 T1 AT E198254T1 AT 95907491 T AT95907491 T AT 95907491T AT 95907491 T AT95907491 T AT 95907491T AT E198254 T1 ATE198254 T1 AT E198254T1
Authority
AT
Austria
Prior art keywords
baking process
dough
yeast
added
relates
Prior art date
Application number
AT95907491T
Other languages
German (de)
Inventor
Yasuhisa Kyogoku
Hideki Kawasaki
Kozo Ouchi
Original Assignee
Kyowa Hakko Kogyo Kk
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 Kyowa Hakko Kogyo Kk filed Critical Kyowa Hakko Kogyo Kk
Priority claimed from PCT/JP1993/001091 external-priority patent/WO1995004463A1/en
Application granted granted Critical
Publication of ATE198254T1 publication Critical patent/ATE198254T1/en

Links

Classifications

    • 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)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seal Device For Vehicle (AREA)
  • Separation By Low-Temperature Treatments (AREA)

Abstract

This invention relates to a process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.
AT95907491T 1993-08-04 1993-08-04 BAKING PROCESS ATE198254T1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP1993/001091 WO1995004463A1 (en) 1992-06-10 1993-08-04 Baking process

Publications (1)

Publication Number Publication Date
ATE198254T1 true ATE198254T1 (en) 2001-01-15

Family

ID=14070453

Family Applications (1)

Application Number Title Priority Date Filing Date
AT95907491T ATE198254T1 (en) 1993-08-04 1993-08-04 BAKING PROCESS

Country Status (4)

Country Link
AT (1) ATE198254T1 (en)
AU (1) AU689077B2 (en)
CA (1) CA2146245C (en)
DE (1) DE69329801T2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02238876A (en) * 1989-03-14 1990-09-21 Natl Food Res Inst New bread yeast
ATE133198T1 (en) * 1990-03-28 1996-02-15 Gist Brocades Nv NEW YEAST STRAINS WITH INCREASED TREHALOSE CONTENT, METHOD FOR OBTAINING SUCH YEASTS AND USE OF SUCH YEASTS
CH681307A5 (en) * 1990-11-09 1993-02-26 Nestle Sa

Also Published As

Publication number Publication date
AU689077B2 (en) 1998-03-26
DE69329801D1 (en) 2001-02-01
CA2146245A1 (en) 1995-02-16
DE69329801T2 (en) 2001-08-02
AU4760293A (en) 1995-02-28
CA2146245C (en) 2006-11-28

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Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
EEIH Change in the person of patent owner
RZN Patent revoked