ATE452536T1 - Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte - Google Patents

Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte

Info

Publication number
ATE452536T1
ATE452536T1 AT04719993T AT04719993T ATE452536T1 AT E452536 T1 ATE452536 T1 AT E452536T1 AT 04719993 T AT04719993 T AT 04719993T AT 04719993 T AT04719993 T AT 04719993T AT E452536 T1 ATE452536 T1 AT E452536T1
Authority
AT
Austria
Prior art keywords
sourdough
leavens
baker
products obtained
obtained therefrom
Prior art date
Application number
AT04719993T
Other languages
German (de)
English (en)
Inventor
Pascal Lejeune
Emilie Bryckaert
Evelyne Fonchy-Penot
Didier Colavizza
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=32992396&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE452536(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 ATE452536T1 publication Critical patent/ATE452536T1/de

Links

Classifications

    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
AT04719993T 2003-03-12 2004-03-12 Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte ATE452536T1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP03005610 2003-03-12
EP03017340 2003-07-31
PCT/EP2004/002626 WO2004080187A1 (fr) 2003-03-12 2004-03-12 Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus

Publications (1)

Publication Number Publication Date
ATE452536T1 true ATE452536T1 (de) 2010-01-15

Family

ID=32992396

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04719993T ATE452536T1 (de) 2003-03-12 2004-03-12 Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte

Country Status (12)

Country Link
US (1) US20060165848A1 (enExample)
EP (1) EP1603399B1 (enExample)
JP (2) JP5085124B2 (enExample)
AT (1) ATE452536T1 (enExample)
CA (1) CA2518368C (enExample)
DE (1) DE602004024765D1 (enExample)
DK (1) DK1603399T3 (enExample)
ES (1) ES2337465T3 (enExample)
PL (2) PL1603399T3 (enExample)
PT (1) PT1603399E (enExample)
SI (1) SI1603399T1 (enExample)
WO (1) WO2004080187A1 (enExample)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
JP2007236238A (ja) * 2006-03-07 2007-09-20 Bio Tec Japan:Kk パン及びパンの製造方法
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
BE1020893A5 (nl) * 2011-08-12 2014-07-01 Puratos Nv Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
KR101512340B1 (ko) 2012-11-15 2015-04-15 충청북도 (관리부서:충청북도 농업기술원) 유산균 발효빵 제조방법 및 그 발효빵
RU2543259C2 (ru) * 2013-05-28 2015-02-27 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) Способ приготовления густой закваски для хлеба с использованием ржаной муки
FR3040587B1 (fr) * 2015-09-04 2019-03-22 Cerelia Pate a pain conservable a temperature de refrigeration et son procede de preparation
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN107772252A (zh) * 2017-10-18 2018-03-09 江苏中通生物科技有限公司 一种面条发酵剂及其制备方法
CN109287946B (zh) * 2018-09-18 2021-08-20 江南大学 一种采用酸面团发酵技术改善馒头结构塌陷的方法
DE102021130566B4 (de) 2021-11-23 2024-12-12 Lars Laumeyer Verfahren und vorrichtung betreffend den erhalt einer sauerteig-kultur in der heimanwendung
EP4201211A1 (en) 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same
AR132468A1 (es) * 2023-04-18 2025-07-02 Mauri Tech B V Masa madre líquida estable
CH720720A1 (de) * 2023-04-19 2024-10-31 Meyerhans Muehlen Ag Back-vorprodukt

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT228145B (de) * 1961-11-14 1963-06-25 Vogelbusch Gmbh Verfahren zur Durchführung von kontinuierlichen Teiggärungen
US3681083A (en) * 1970-02-27 1972-08-01 Merck & Co Inc Method of making sour dough bread
US3677897A (en) * 1970-08-31 1972-07-18 George A Jeffreys Live lactic acid bacteria cultures and process of producing same
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
JPH07508418A (ja) * 1992-07-07 1995-09-21 ユニリーバー・ナームローゼ・ベンノートシャープ 発酵したサワードウ
US5550231A (en) * 1993-06-15 1996-08-27 Eli Lilly And Company Loracarbef hydrochloride C1-C3 alcohol solvates and uses thereof
DE69427987T2 (de) * 1993-11-17 2001-11-29 Quest International B.V., Naarden Verfahren zur Herstellung eines Teiges
FR2716077B1 (fr) * 1994-02-15 1996-04-26 Omnium Rech Biolog Appli Procédé de fabrication de pains par fermentation lactique d'une pâte.
EP0684307B1 (fr) * 1994-05-27 1999-12-15 Agrano Ag Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques.
JP3726242B2 (ja) * 1994-11-08 2005-12-14 クエスト・インターナショナル・サービシーズ・ビー・ブイ ドライベーカリー製品及びその製造方法
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6066343A (en) * 1998-05-13 2000-05-23 Nutribiotech, Llc Methods and compositions for making fermented cereal products
JP2001204376A (ja) * 2000-01-28 2001-07-31 Kanegafuchi Chem Ind Co Ltd パン生地の改良方法
DE20116067U1 (de) * 2001-02-16 2002-02-28 Piemonte Import Warenhandelsgesellschaft mbH, 79199 Kirchzarten Starterzubereitung für die Herstellung von Brot und Backwaren

Also Published As

Publication number Publication date
DE602004024765D1 (de) 2010-02-04
US20060165848A1 (en) 2006-07-27
JP2006519600A (ja) 2006-08-31
PL1603399T3 (pl) 2010-06-30
DK1603399T3 (da) 2010-05-03
EP1603399A1 (fr) 2005-12-14
JP2010042029A (ja) 2010-02-25
PT1603399E (pt) 2010-01-26
WO2004080187A1 (fr) 2004-09-23
JP5085124B2 (ja) 2012-11-28
SI1603399T1 (sl) 2010-04-30
EP1603399B1 (fr) 2009-12-23
CA2518368C (fr) 2011-07-26
ES2337465T3 (es) 2010-04-26
PL378470A1 (pl) 2006-05-02
CA2518368A1 (fr) 2004-09-23

Similar Documents

Publication Publication Date Title
ATE452536T1 (de) Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte
ATE228307T1 (de) Herstellung von teig sowie backprodukten
WO2008010252A3 (en) Mixture of lactic acid bacteria for the preparation of gluten free baked products
IL191652A0 (en) Low calorie fat substitute
RU2006123557A (ru) Улучшитель хлеба и хлебобулочные изделия, содержащие такой улучшитель
WO2008023269A3 (en) Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition
PL1711062T3 (pl) Ciekła kompozycja zakwasowa
MX2020006440A (es) Masa madre y proceso de produccion de la misma.
NZ548987A (en) Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an NaCI substitute
NO20061708L (no) Forhandsfylt emballasje som kan brukes som bakeform og en oppskrift for ingredienser som er forhandsfylt i emballasjen
UA94729C2 (en) Breadmaking improver
DE60312392D1 (de) Verfahren zum verbessern der hydration von teigwaren und zur bereitung der teigenwarenprodukte
ATE415094T1 (de) Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
ATE454042T1 (de) Gelockerter, gefrierfähiger teig sowie verfahren zu seiner herstellung
DE60140509D1 (de) Neue Stämme der Bäckerhefe
ATE499007T1 (de) Starterzubereitung für die herstellung von brot und backwaren
WO2006044462A3 (en) Dough compositions and related methods, involving high-gluten content
JP6018490B2 (ja) パン類品質改良剤およびそれを用いたパン類の製造方法
ATE408344T1 (de) Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen
AU2002361172A1 (en) Yeast-based curative and care product and method for making same
WO2000006695A3 (fr) Nouvelles souches de bacteries lactiques, leur procede de culture et leurs applications
UA3507U (uk) Композиція квасу для окрошки
UA3390U (uk) Сушки "золотисті"
UA86935C2 (ru) Ферментирующий агент для приготовления теста для выпечки
RU2006147047A (ru) Способ производства хлеба

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification

Ref document number: 1603399

Country of ref document: EP