BE376407A - - Google Patents
Info
- Publication number
- BE376407A BE376407A BE376407DA BE376407A BE 376407 A BE376407 A BE 376407A BE 376407D A BE376407D A BE 376407DA BE 376407 A BE376407 A BE 376407A
- Authority
- BE
- Belgium
- Prior art keywords
- dough
- yeast
- liquid
- fermentation
- flour
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 25
- 239000002253 acid Substances 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 230000020477 pH reduction Effects 0.000 claims description 6
- 210000004080 Milk Anatomy 0.000 claims description 4
- 230000002378 acidificating Effects 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 235000014594 pastries Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 235000021374 legumes Nutrition 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 102100001249 ALB Human genes 0.000 claims 1
- 101710027066 ALB Proteins 0.000 claims 1
- 229940050528 albumin Drugs 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 3
- 235000015450 Tilia cordata Nutrition 0.000 description 3
- 235000011941 Tilia x europaea Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000004571 lime Substances 0.000 description 3
- 230000002349 favourable Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000012780 rye bread Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate dianion Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000018867 autolysis Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000001963 growth media Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000630 rising Effects 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE376407A true BE376407A (de) |
Family
ID=46847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE376407D BE376407A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE376407A (de) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0124074A2 (de) * | 1983-04-28 | 1984-11-07 | Anton Dieter Dr. Hammel | Verfahren zum Herstellen von Weizenbrot unter Verwendung von acetatangereichertem Sauerteig |
| FR2578394A1 (fr) * | 1985-03-08 | 1986-09-12 | Henriot Claude | Procede de panification utilisant du levain naturel et de la levure boulangere, et pain issu de ce procede |
-
0
- BE BE376407D patent/BE376407A/fr unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0124074A2 (de) * | 1983-04-28 | 1984-11-07 | Anton Dieter Dr. Hammel | Verfahren zum Herstellen von Weizenbrot unter Verwendung von acetatangereichertem Sauerteig |
| EP0124074A3 (en) * | 1983-04-28 | 1986-07-23 | Anton Dieter Dr. Hammel | Process for the preparation of bread using an acetate-enriched leaven |
| FR2578394A1 (fr) * | 1985-03-08 | 1986-09-12 | Henriot Claude | Procede de panification utilisant du levain naturel et de la levure boulangere, et pain issu de ce procede |
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