AU7564601A - Storable dough precursor, method for production and use thereof - Google Patents

Storable dough precursor, method for production and use thereof

Info

Publication number
AU7564601A
AU7564601A AU75646/01A AU7564601A AU7564601A AU 7564601 A AU7564601 A AU 7564601A AU 75646/01 A AU75646/01 A AU 75646/01A AU 7564601 A AU7564601 A AU 7564601A AU 7564601 A AU7564601 A AU 7564601A
Authority
AU
Australia
Prior art keywords
dough
storable
weight
sodium chloride
production
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
AU75646/01A
Inventor
Ulrich Engelhardt
Christoph Rohschenkel
Manfred Winter
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.)
Boehringer Backmittel GmbH and Co KG
Original Assignee
Boehringer Backmittel GmbH and Co KG
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 Boehringer Backmittel GmbH and Co KG filed Critical Boehringer Backmittel GmbH and Co KG
Publication of AU7564601A publication Critical patent/AU7564601A/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
    • 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
    • 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)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
  • Steroid Compounds (AREA)

Abstract

The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of flour is used per part by weight of water, at least four parts by weight of sodium chloride is added and a fermentation then carried out at a temperature of 5-45 DEG C, until the volume of the dough has increased by at least 10 vol. % and, in a second method step, sufficient sodium chloride is added to bring the dough precursor content of sodium chloride to 4 wt. %.
AU75646/01A 2000-05-24 2001-05-18 Storable dough precursor, method for production and use thereof Abandoned AU7564601A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10025654 2000-05-24
DE10025654A DE10025654A1 (en) 2000-05-24 2000-05-24 Storage-stable pre-dough, a process for its production and its use
PCT/DE2001/001919 WO2001089307A2 (en) 2000-05-24 2001-05-18 Storable dough precursor, method for production and use thereof

Publications (1)

Publication Number Publication Date
AU7564601A true AU7564601A (en) 2001-12-03

Family

ID=7643347

Family Applications (1)

Application Number Title Priority Date Filing Date
AU75646/01A Abandoned AU7564601A (en) 2000-05-24 2001-05-18 Storable dough precursor, method for production and use thereof

Country Status (8)

Country Link
EP (1) EP1283678B1 (en)
AT (1) ATE298511T1 (en)
AU (1) AU7564601A (en)
DE (2) DE10025654A1 (en)
DK (1) DK1283678T3 (en)
ES (1) ES2244637T3 (en)
PT (1) PT1283678E (en)
WO (1) WO2001089307A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012000021A1 (en) * 2012-01-03 2013-07-04 Herzberger Bäckerei GmbH Pasty dough additive, useful in wheat dough and spelt semolina dough, comprises a specified range of semolina grain, malt extract and baking margarines

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3845221A (en) * 1970-06-09 1974-10-29 Halped Corp Hickory smoked french barbecue bakery products
DE3911937A1 (en) * 1989-04-12 1990-10-18 Wilhelm Menge Salt addn. to first stage dough - prevents further acidification of dough in second stage while ensuring adequate flavour in low salt prodn.
GB9105765D0 (en) * 1991-03-19 1991-05-01 Unilever Plc Improved sponge doughs
ATE169799T1 (en) * 1992-07-07 1998-09-15 Unilever Nv SOURDOUGH
AU685780B2 (en) * 1993-03-04 1998-01-29 Loders Croklaan B.V. Bakery fats and bakery doughs and batters containing them

Also Published As

Publication number Publication date
EP1283678A2 (en) 2003-02-19
DE10025654A1 (en) 2001-12-06
WO2001089307A2 (en) 2001-11-29
ATE298511T1 (en) 2005-07-15
WO2001089307A3 (en) 2002-04-04
DE50106640D1 (en) 2005-08-04
DK1283678T3 (en) 2005-10-17
PT1283678E (en) 2005-11-30
ES2244637T3 (en) 2005-12-16
EP1283678B1 (en) 2005-06-29

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase