BR9501091A - Processo para desenvolvimento de uma cepa de fermento de padeiro cepa de saccharomyces cerevisiae de fermento industrial de padeiro seu uso processo para preparação de uma massa de padeiro refrigerada e embalada e massa de padeiro obtida - Google Patents

Processo para desenvolvimento de uma cepa de fermento de padeiro cepa de saccharomyces cerevisiae de fermento industrial de padeiro seu uso processo para preparação de uma massa de padeiro refrigerada e embalada e massa de padeiro obtida

Info

Publication number
BR9501091A
BR9501091A BR9501091A BR9501091A BR9501091A BR 9501091 A BR9501091 A BR 9501091A BR 9501091 A BR9501091 A BR 9501091A BR 9501091 A BR9501091 A BR 9501091A BR 9501091 A BR9501091 A BR 9501091A
Authority
BR
Brazil
Prior art keywords
baker
dough
strain
yeast
saccharomyces cerevisiae
Prior art date
Application number
BR9501091A
Other languages
English (en)
Portuguese (pt)
Inventor
Johannes Baensch
Christof Gysler
Peter Niederberger
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of BR9501091A publication Critical patent/BR9501091A/pt

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/911—Microorganisms using fungi
    • Y10S435/94—Saccharomyces
    • Y10S435/942—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
BR9501091A 1994-03-16 1995-03-16 Processo para desenvolvimento de uma cepa de fermento de padeiro cepa de saccharomyces cerevisiae de fermento industrial de padeiro seu uso processo para preparação de uma massa de padeiro refrigerada e embalada e massa de padeiro obtida BR9501091A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94104043 1994-03-16

Publications (1)

Publication Number Publication Date
BR9501091A true BR9501091A (pt) 1996-06-04

Family

ID=8215774

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9501091A BR9501091A (pt) 1994-03-16 1995-03-16 Processo para desenvolvimento de uma cepa de fermento de padeiro cepa de saccharomyces cerevisiae de fermento industrial de padeiro seu uso processo para preparação de uma massa de padeiro refrigerada e embalada e massa de padeiro obtida

Country Status (15)

Country Link
US (1) US5776526A (https=)
EP (1) EP0663441B1 (https=)
JP (2) JP3305529B2 (https=)
CN (2) CN101343617B (https=)
AT (1) ATE143409T1 (https=)
AU (1) AU682236B2 (https=)
BR (1) BR9501091A (https=)
CA (1) CA2143477C (https=)
DE (1) DE69500047T2 (https=)
DK (1) DK0663441T3 (https=)
ES (1) ES2092912T3 (https=)
FI (1) FI120351B (https=)
GR (1) GR3021820T3 (https=)
NO (1) NO312304B1 (https=)
ZA (1) ZA951479B (https=)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU703155B2 (en) 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
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.
US5945253A (en) 1996-08-29 1999-08-31 Xerox Corporation High performance curable polymers and processes for the preparation thereof
EP1098568B1 (en) * 1998-07-22 2003-09-17 Societe Des Produits Nestle S.A. Novel dough compositions for the preparation of baked products
JP3380767B2 (ja) 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
FR2806064B1 (fr) * 2000-03-13 2002-07-05 Eurodough Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation
ES2382069T3 (es) * 2000-04-20 2012-06-05 Societe Des Produits Nestle S.A. Método para introducir propiedades recesivas en una levadura de panadería
EP1338647A3 (en) * 2002-02-21 2003-09-17 Kyowa Hakko Kogyo Co., Ltd. Yeast used for making bread
BRPI0905928A2 (pt) 2008-02-04 2015-08-04 Toray Industries "método de produção de ácido lático"
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
EP2140772A1 (en) 2008-07-03 2010-01-06 Nestec S.A. Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract
CN103497903B (zh) * 2013-01-31 2015-11-04 天津科技大学 一株用于面包发酵的耐冷冻酵母菌株及其选育方法
TR201902791T4 (tr) 2014-07-29 2019-03-21 La Pizza 1 S P A Maya türü saccharomyces cerevısıae suşu, bundan türetilen suşlar ve bunların kullanımı.
US20180014548A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Dough compositions having reduced carbohydrase activity
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61195637A (ja) * 1985-02-27 1986-08-29 鐘淵化学工業株式会社 パン類の製造法
DE3673672D1 (de) * 1985-03-27 1990-10-04 Kyowa Hakko Kogyo Kk Gefrierresistenter teig und darin verwendbarer mikroorganismus.
JPS61231993A (ja) * 1985-04-09 1986-10-16 Oriental Yeast Co Ltd 新規パン酵母
JP2773119B2 (ja) * 1987-07-10 1998-07-09 キヤノン 株式会社 通信装置
US5190877A (en) * 1987-09-03 1993-03-02 Gist-Brocades N.V. Saccharomyces strains for maltose fermentation
EP0306107B1 (en) * 1987-09-03 1996-07-31 Gist-Brocades N.V. New yeast strains providing for an enhanced rate of the fermentation of sugars, a process to obtain such yeasts and the use of these yeats
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
US5352606A (en) * 1989-03-14 1994-10-04 Asahi Kasei Kogyo Kabushiki Kaisha Freeze resistant bakers' yeast
CH681307A5 (https=) * 1990-11-09 1993-02-26 Nestle Sa
HK1004252A1 (en) * 1991-07-18 1998-11-20 The Pillsbury Company Yeast-leavened refrigerated dough products
EP0556905A1 (en) * 1992-02-17 1993-08-25 Gist-Brocades N.V. Cold-sensitive strain
US5480298A (en) * 1992-05-05 1996-01-02 General Electric Company Combustion control for producing low NOx emissions through use of flame spectroscopy

Also Published As

Publication number Publication date
JP3305529B2 (ja) 2002-07-22
GR3021820T3 (en) 1997-02-28
ATE143409T1 (de) 1996-10-15
NO312304B1 (no) 2002-04-22
JPH07313142A (ja) 1995-12-05
AU1239295A (en) 1995-09-28
CN1118007A (zh) 1996-03-06
FI951183A0 (fi) 1995-03-14
JP2000139326A (ja) 2000-05-23
DE69500047D1 (de) 1996-10-31
NO950996D0 (no) 1995-03-15
DE69500047T2 (de) 1997-02-06
AU682236B2 (en) 1997-09-25
CN101343617A (zh) 2009-01-14
CA2143477A1 (en) 1995-09-17
FI120351B (fi) 2009-09-30
DK0663441T3 (https=) 1997-03-10
CA2143477C (en) 2001-05-29
HK1006577A1 (en) 1999-03-05
ZA951479B (en) 1995-12-08
CN101343617B (zh) 2012-04-18
ES2092912T3 (es) 1996-12-01
FI951183A7 (fi) 1995-09-17
EP0663441B1 (fr) 1996-09-25
EP0663441A1 (fr) 1995-07-19
JP3442021B2 (ja) 2003-09-02
US5776526A (en) 1998-07-07
NO950996L (no) 1995-09-18

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Legal Events

Date Code Title Description
FB34 Technical and formal requirements: requirement - article 34 of industrial property law
FB36 Technical and formal requirements: requirement - article 36 of industrial property law
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: 10 (DEZ) ANOS CONTADOS A PARTIR DE 06/12/2005, OBSERVADAS AS CONDICOES LEGAIS.

B21A Patent or certificate of addition expired [chapter 21.1 patent gazette]

Free format text: PATENTE EXTINTA EM 06/12/2015