BR112012003361B8 - uso da levedura saccharomyces cerevisiae var. boulardii isolada ou o uso combinado da levedura saccharomyces chevalieri com a levedura saccharomyces cerevisiae var. boulardii, composição de massa de panificação, e método para preparar um produto frito ou assado a partir da referida composição de massa de panificação - Google Patents

uso da levedura saccharomyces cerevisiae var. boulardii isolada ou o uso combinado da levedura saccharomyces chevalieri com a levedura saccharomyces cerevisiae var. boulardii, composição de massa de panificação, e método para preparar um produto frito ou assado a partir da referida composição de massa de panificação

Info

Publication number
BR112012003361B8
BR112012003361B8 BR112012003361A BR112012003361A BR112012003361B8 BR 112012003361 B8 BR112012003361 B8 BR 112012003361B8 BR 112012003361 A BR112012003361 A BR 112012003361A BR 112012003361 A BR112012003361 A BR 112012003361A BR 112012003361 B8 BR112012003361 B8 BR 112012003361B8
Authority
BR
Brazil
Prior art keywords
yeast saccharomyces
boulardii
bread dough
dough composition
saccharomyces cerevisiae
Prior art date
Application number
BR112012003361A
Other languages
English (en)
Other versions
BR112012003361B1 (pt
BR112012003361A2 (pt
Inventor
Bartolucci Jean-Charles
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=41541869&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR112012003361(B8) "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
Publication of BR112012003361A2 publication Critical patent/BR112012003361A2/pt
Publication of BR112012003361B1 publication Critical patent/BR112012003361B1/pt
Publication of BR112012003361B8 publication Critical patent/BR112012003361B8/pt

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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

massa de panificação fermentada tolerante à maturação. a invenção se refere ao uso de levedura para estabilizar a fermentação do pão durante a maturação, a uma composição de massa de panificação compreendendo esta levedura, e a um método para preparar um produto fresco ou assado a partir da composição de massa de panificação. mais especificamente, a levedura é saccharomyces e/ou saccharomyces cerevisiae var. boulardii.
BR112012003361A 2009-08-17 2010-09-02 uso da levedura saccharomyces cerevisiae var. boulardii isolada ou o uso combinado da levedura saccharomyces chevalieri com a levedura saccharomyces cerevisiae var. boulardii, composição de massa de panificação, e método para preparar um produto frito ou assado a partir da referida composição de massa de panificação BR112012003361B8 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR09/039876 2009-08-17
FR0903986A FR2949043B1 (fr) 2009-08-17 2009-08-17 Pate boulangere fermentee tolerante a l'appret
PCT/IB2010/053957 WO2011027317A1 (fr) 2009-08-17 2010-09-02 Pate boulangere fermentee tolerante a l'appret

Publications (3)

Publication Number Publication Date
BR112012003361A2 BR112012003361A2 (pt) 2015-09-01
BR112012003361B1 BR112012003361B1 (pt) 2019-07-09
BR112012003361B8 true BR112012003361B8 (pt) 2021-04-27

Family

ID=41541869

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112012003361A BR112012003361B8 (pt) 2009-08-17 2010-09-02 uso da levedura saccharomyces cerevisiae var. boulardii isolada ou o uso combinado da levedura saccharomyces chevalieri com a levedura saccharomyces cerevisiae var. boulardii, composição de massa de panificação, e método para preparar um produto frito ou assado a partir da referida composição de massa de panificação

Country Status (14)

Country Link
US (1) US8980345B2 (pt)
EP (1) EP2467024B2 (pt)
JP (1) JP5681187B2 (pt)
CN (1) CN103037698B (pt)
AU (1) AU2010290813B2 (pt)
BR (1) BR112012003361B8 (pt)
DK (1) DK2467024T3 (pt)
ES (1) ES2398182T5 (pt)
FR (1) FR2949043B1 (pt)
MX (1) MX2012001984A (pt)
PL (1) PL2467024T3 (pt)
PT (1) PT2467024E (pt)
RU (1) RU2543538C2 (pt)
WO (1) WO2011027317A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret
JP7032643B2 (ja) * 2017-08-16 2022-03-09 国立大学法人帯広畜産大学 良好な風香味特性を備える製パン用交雑酵母

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6015291B2 (ja) * 1981-10-28 1985-04-18 協和醗酵工業株式会社 パン生地
JPS59203441A (ja) 1983-05-02 1984-11-17 協和醗酵工業株式会社 パン生地
WO1996038538A1 (en) * 1995-06-02 1996-12-05 Burns Philp Technology Pty. Limited High sugar dough yeast strains
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
FR2707458B1 (fr) * 1993-07-12 1995-10-06 Sagal Ingrédients alimentaires obtenus par fermentation avec S. Boulardii et aliments les contenant.
FR2708621B1 (fr) * 1993-07-29 1995-10-20 Lesaffre & Cie Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation.
AU3750597A (en) * 1997-09-12 1999-03-25 Eggo Company, The Fermentation flavors for bakery products
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6835397B2 (en) * 2002-12-23 2004-12-28 Balchem Corporation Controlled release encapsulated bioactive substances
EP1808074A1 (en) * 2006-04-12 2007-07-18 CSM Nederland B.V. Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance
RU2322808C1 (ru) * 2006-12-05 2008-04-27 Государственное унитарное предприятие Государственный научно-исследовательский институт хлебопекарной промышленности (ГОСНИИХП) Российской Академии сельскохозяйственных наук Способ производства хлеба
PL2227539T3 (pl) * 2007-12-26 2018-01-31 Lesaffre & Cie Kompozycja do żywności dla ludzi i/lub zwierząt, jej zastosowania, drożdże
US8673377B2 (en) * 2008-01-28 2014-03-18 Lallemand, Inc. Method for extending mold-free shelf life and improving flavor characteristics of baked goods
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret

Also Published As

Publication number Publication date
BR112012003361B1 (pt) 2019-07-09
FR2949043B1 (fr) 2013-05-17
EP2467024B2 (fr) 2024-01-17
ES2398182T1 (es) 2013-03-14
EP2467024A1 (fr) 2012-06-27
BR112012003361A2 (pt) 2015-09-01
CN103037698A (zh) 2013-04-10
MX2012001984A (es) 2012-07-04
AU2010290813A1 (en) 2012-03-15
CN103037698B (zh) 2015-05-06
JP2013526831A (ja) 2013-06-27
AU2010290813B2 (en) 2014-05-29
DK2467024T3 (da) 2014-10-20
US8980345B2 (en) 2015-03-17
EP2467024B1 (fr) 2014-08-13
US20120141631A1 (en) 2012-06-07
PL2467024T3 (pl) 2015-01-30
ES2398182T3 (es) 2014-12-22
PT2467024E (pt) 2014-10-08
RU2012103984A (ru) 2013-09-27
WO2011027317A1 (fr) 2011-03-10
JP5681187B2 (ja) 2015-03-04
FR2949043A1 (fr) 2011-02-18
ES2398182T5 (es) 2024-06-20
RU2543538C2 (ru) 2015-03-10

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Legal Events

Date Code Title Description
B15I Others concerning applications: loss of priority
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 02/09/2010, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 02/09/2010, OBSERVADAS AS CONDICOES LEGAIS

B16C Correction of notification of the grant [chapter 16.3 patent gazette]

Free format text: REFERENTE A RPI 2531 DE 09/07/2019, QUANTO AO ITEM (30) PRIORIDADE UNIONISTA.