ATE332643T1 - Neues verfahren zur bereitung von französischem brot mit sauerteiggeschmack - Google Patents

Neues verfahren zur bereitung von französischem brot mit sauerteiggeschmack

Info

Publication number
ATE332643T1
ATE332643T1 AT03005185T AT03005185T ATE332643T1 AT E332643 T1 ATE332643 T1 AT E332643T1 AT 03005185 T AT03005185 T AT 03005185T AT 03005185 T AT03005185 T AT 03005185T AT E332643 T1 ATE332643 T1 AT E332643T1
Authority
AT
Austria
Prior art keywords
pts
baking
fermented
preparation
portions
Prior art date
Application number
AT03005185T
Other languages
English (en)
Inventor
Hubert Maitre
Jean-Jacques Muchemblend
Original Assignee
Lesaffre & Cie
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=28052285&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE332643(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Application granted granted Critical
Publication of ATE332643T1 publication Critical patent/ATE332643T1/de

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT03005185T 2002-04-12 2003-03-07 Neues verfahren zur bereitung von französischem brot mit sauerteiggeschmack ATE332643T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0204641A FR2838297B1 (fr) 2002-04-12 2002-04-12 Nouveau procede de panification pour pains de type francais a gout levain

Publications (1)

Publication Number Publication Date
ATE332643T1 true ATE332643T1 (de) 2006-08-15

Family

ID=28052285

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03005185T ATE332643T1 (de) 2002-04-12 2003-03-07 Neues verfahren zur bereitung von französischem brot mit sauerteiggeschmack

Country Status (5)

Country Link
EP (1) EP1352564B2 (de)
AT (1) ATE332643T1 (de)
DE (1) DE60306705D1 (de)
ES (1) ES2268185T5 (de)
FR (1) FR2838297B1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10347250A1 (de) * 2003-10-08 2005-05-04 Panadoro Group Ag Zug Vorteigkonzentrat für Weizen- und Mischbrote
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
CH704731B1 (fr) * 2011-03-21 2016-11-15 Pouly Aimé Procédé de fabrication de pain.
CN114515106A (zh) * 2022-02-28 2022-05-20 广东美的厨房电器制造有限公司 面食的制作方法、装置、可读存储介质和烹饪设备

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2690813B1 (fr) * 1992-06-29 1995-07-28 Lesaffre & Cie Agent d'amelioration de panification et procede le mettant en óoeuvre.
ZA94543B (en) * 1993-02-03 1995-07-26 Unilever Plc Bread improver compositions
DE4344107A1 (de) * 1993-12-23 1995-06-29 Boehringer Ingelheim Backmitte Backvormischung für Vollkorn-Mehrkorn-Ölsaaten-Brote
FR2726434A1 (fr) † 1994-11-04 1996-05-10 Gist Brocades France Sa Agent anti-cloquage pour la fabrication de pains
DE69610515T2 (de) * 1995-02-20 2001-05-17 Unilever Nv Roggemehl-enthaltender Backverbesserer
FR2744729B1 (fr) * 1996-02-08 1998-04-10 Lesaffre & Cie Nouvelles levures de panification sensibles au froid
FR2777161B1 (fr) † 1998-04-08 2000-06-02 Moulins Soufflet Utilisation de lipase comme agent anti-cloquage dans la fabrication de pain en pousse controlee et composition ameliorante a base de lipase

Also Published As

Publication number Publication date
EP1352564A2 (de) 2003-10-15
ES2268185T3 (es) 2007-03-16
FR2838297B1 (fr) 2005-06-17
EP1352564B2 (de) 2015-06-24
EP1352564B1 (de) 2006-07-12
FR2838297A1 (fr) 2003-10-17
ES2268185T5 (es) 2015-08-31
EP1352564A3 (de) 2003-10-29
DE60306705D1 (de) 2006-08-24

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Legal Events

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