AU4888896A - Bread - Google Patents

Bread

Info

Publication number
AU4888896A
AU4888896A AU48888/96A AU4888896A AU4888896A AU 4888896 A AU4888896 A AU 4888896A AU 48888/96 A AU48888/96 A AU 48888/96A AU 4888896 A AU4888896 A AU 4888896A AU 4888896 A AU4888896 A AU 4888896A
Authority
AU
Australia
Prior art keywords
dough
bread
fermentation
abnormally
yeast
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU48888/96A
Inventor
Aime Pouly
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of AU4888896A publication Critical patent/AU4888896A/en
Abandoned legal-status Critical Current

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Saccharide Compounds (AREA)

Abstract

Bread with a pre-fermentation dough moisture content of 85-95 %, i.e. an abnormally high content, is disclosed. The amount of yeast in the dough is of less than 2.5 wt % and the dough contains pre-fermented dough. The fermentation process is abnormally long, lasting over ten hours.
AU48888/96A 1993-12-21 1996-03-21 Bread Abandoned AU4888896A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH380493A CH686394A5 (en) 1993-12-21 1993-12-21 Dough comprising flour, water, salt, yeast and fermented dough
PCT/IB1996/000247 WO1997034493A1 (en) 1993-12-21 1996-03-21 Bread

Publications (1)

Publication Number Publication Date
AU4888896A true AU4888896A (en) 1997-10-10

Family

ID=25693875

Family Applications (1)

Application Number Title Priority Date Filing Date
AU48888/96A Abandoned AU4888896A (en) 1993-12-21 1996-03-21 Bread

Country Status (7)

Country Link
EP (1) EP0886472B1 (en)
AT (1) ATE213908T1 (en)
AU (1) AU4888896A (en)
CH (1) CH686394A5 (en)
DE (1) DE69619706T2 (en)
ES (1) ES2174059T3 (en)
WO (1) WO1997034493A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2860685B1 (en) * 2003-10-08 2006-02-10 Banette Sas METHOD OF BREAKING BY A DIRECT METHOD
CH704731B1 (en) 2011-03-21 2016-11-15 Pouly Aimé A method of bread making.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2594298B1 (en) * 1986-02-14 1991-02-22 Viron Philippe NATURAL BREAD, DEHYDRATE, MANUFACTURING METHOD AND FLOUR FOR IMPLEMENTING THE PROCESS
FR2628939B1 (en) * 1988-03-22 1991-10-31 Lescure Joel PROCESS FOR THE MANUFACTURE OF A BREAD, BREAD AND POOLISCH FOR THE IMPLEMENTATION OF SAID PROCESS AND BREAD OBTAINED THEREBY

Also Published As

Publication number Publication date
EP0886472B1 (en) 2002-03-06
WO1997034493A1 (en) 1997-09-25
EP0886472A1 (en) 1998-12-30
DE69619706D1 (en) 2002-04-11
CH686394A5 (en) 1996-03-29
ES2174059T3 (en) 2002-11-01
DE69619706T2 (en) 2002-12-12
ATE213908T1 (en) 2002-03-15

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