BRPI0417333A - processo de produção de uma composição de fermento lìquida estável, composição de fermento lìquida e utilização de uma composição de fermento lìquida - Google Patents
processo de produção de uma composição de fermento lìquida estável, composição de fermento lìquida e utilização de uma composição de fermento lìquidaInfo
- Publication number
- BRPI0417333A BRPI0417333A BRPI0417333-3A BRPI0417333A BRPI0417333A BR PI0417333 A BRPI0417333 A BR PI0417333A BR PI0417333 A BRPI0417333 A BR PI0417333A BR PI0417333 A BRPI0417333 A BR PI0417333A
- Authority
- BR
- Brazil
- Prior art keywords
- liquid yeast
- yeast composition
- composition
- liquid
- bread
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Abstract
"PROCESSO DE PRODUçãO DE UMA COMPOSIçãO FERMENTO LìQUIDA ESTáVEL, COMPOSIçãO DE FERMENTO LìQUIDA E UTILIZAçãO DE UMA COMPOSIçãO DE FERMENTO LìQUIDA". A presente invenção respeita a um processo de produção de uma composição de fermento líquida estável que compreende uma composição de melhoramento do sabor do pão (por exemplo uma composição à base de massa lêveda ou de levedura de fazer crescer), uma levedura ativa e uma composição de melhoramento do pão. Composições líquidas estáveis segundo a invenção são obtidas quando o teor de açúcar residual é mantido baixo, preferencialmente abaixo de 0,5% p/p na composição líquida e/ou quando são evitadas quedas drásticas no pH. A presente invenção respeita ainda às composições de fermento líquidas obtidas, assim como à sua utilização para, por exemplo, produtos de padaria como o pão, aperitivos e pizzas.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03447304A EP1547467A1 (en) | 2003-12-22 | 2003-12-22 | Liquid leaven composition |
PCT/BE2004/000181 WO2005060757A1 (en) | 2003-12-22 | 2004-12-22 | Liquid leaven composition |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0417333A true BRPI0417333A (pt) | 2007-03-27 |
Family
ID=34530886
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0417333-3A BRPI0417333A (pt) | 2003-12-22 | 2004-12-22 | processo de produção de uma composição de fermento lìquida estável, composição de fermento lìquida e utilização de uma composição de fermento lìquida |
Country Status (13)
Country | Link |
---|---|
US (1) | US20070243289A1 (pt) |
EP (2) | EP1547467A1 (pt) |
JP (1) | JP5481015B2 (pt) |
CN (1) | CN100563448C (pt) |
AT (1) | ATE489851T1 (pt) |
BR (1) | BRPI0417333A (pt) |
CA (1) | CA2545069C (pt) |
DE (1) | DE602004030377D1 (pt) |
EA (1) | EA011950B1 (pt) |
ES (1) | ES2357117T3 (pt) |
MX (1) | MXPA06007222A (pt) |
PL (1) | PL1711062T3 (pt) |
WO (1) | WO2005060757A1 (pt) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0625743D0 (en) * | 2006-12-22 | 2007-02-07 | Cereform Ltd | Aqueous dough conditioning composition |
PT2019051E (pt) * | 2007-07-18 | 2010-04-16 | Lesaffre & Cie | Nova embalagem para produtos líquidos |
EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
WO2010034061A1 (en) * | 2008-09-24 | 2010-04-01 | Serrol Ingredients Pty Limited | Leavening composition |
US9655375B2 (en) | 2010-12-06 | 2017-05-23 | Cargill Incorporated | Process for liquefying cereal proteins |
NL2009065C2 (en) | 2012-06-26 | 2013-12-30 | Sonneveld Group B V | Liquid bread improver, method for providing thereof and method for providing bakery foods. |
CN104427876A (zh) * | 2012-07-09 | 2015-03-18 | Mc食品科技株式会社 | 食品物性改良剂 |
CN103027088A (zh) * | 2013-01-10 | 2013-04-10 | 华东师范大学 | 含有可溶性大豆多糖的面包改良剂及其制备方法和应用 |
JP6433227B2 (ja) * | 2014-10-03 | 2018-12-05 | 日本製粉株式会社 | サワードウの製造方法 |
BE1023127B1 (nl) | 2015-10-06 | 2016-11-25 | Puratos N.V | Stabiele vloeibare rijsmiddelen |
GR1009028B (el) * | 2015-12-11 | 2017-05-09 | Χρυστοστομος-Χριστιαν-Μικαελ Κωνσταντινου Δαρλαγιαννης | Μεθοδος διπλου φυσικου προζυμιου |
BE1024782B1 (nl) * | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
CN107815422A (zh) * | 2016-09-14 | 2018-03-20 | 爱普香料集团股份有限公司 | 一种产香酵母的筛选及其配料的制备方法 |
BE1024730B1 (nl) * | 2017-05-11 | 2018-06-07 | Puratos Nv | Chocoladeproduct |
FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
KR102236252B1 (ko) * | 2018-12-14 | 2021-04-05 | (주)파티시에이학순 | 브릿젤빵 제조방법 |
CN111718861A (zh) * | 2019-03-22 | 2020-09-29 | 安琪酵母股份有限公司 | 液体酵母组合物 |
FR3103354B1 (fr) * | 2019-11-26 | 2022-11-18 | Lesaffre & Cie | Procédé de conservation des produits cuits de boulangerie |
FR3128469A1 (fr) * | 2021-10-27 | 2023-04-28 | Lesaffre Et Compagnie | Levain vivant stabilisé prêt à l’emploi |
EP4193837A1 (en) * | 2021-12-13 | 2023-06-14 | Koninklijke Zeelandia Groep B.V. | Stable active sourdough composition uses thereof and method for its production |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3174867A (en) * | 1961-11-20 | 1965-03-23 | Short Milling Co J | Continuous bread making method |
US3171867A (en) * | 1962-11-01 | 1965-03-02 | J F Pritchard & Company Of Cal | Cooling tower improvement |
US4211798A (en) * | 1977-11-25 | 1980-07-08 | CRS Co. | Preparation of protein enriched yeast products devoid of carbohydrates |
NZ210967A (en) * | 1984-01-31 | 1988-07-28 | Arnott S Biscuits Ltd | Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria |
FI900804A (fi) * | 1990-02-16 | 1991-08-17 | Alko Ab Oy | Jaestpreparat och foerfarande foer dess framstaellning. |
DK0821057T3 (da) * | 1996-07-26 | 2007-10-08 | Gbi Holding B V | Bagergær |
FR2769177B1 (fr) * | 1997-10-08 | 2000-02-25 | Dominique Fieurgant | Processus de fabrication de pate a pain a partir d'un levain liquide |
CN1223095A (zh) * | 1998-01-16 | 1999-07-21 | 刘少文 | 一种添加淀粉酶的面食酵母 |
FR2777424B1 (fr) * | 1998-04-15 | 2000-06-16 | Lesaffre & Cie | Levain panaire longue conservation pret a l'emploi |
EP1299291B1 (en) * | 2000-06-30 | 2008-09-10 | LESAFFRE et Cie | Packaging means for liquid yeast |
EP1206913A1 (en) * | 2000-11-17 | 2002-05-22 | Puratos N.V. | Flavoured bread improver |
DE60234954D1 (de) * | 2001-12-05 | 2010-02-11 | Lesaffre & Cie | Flüssige hefe-zusammensetzungen |
-
2003
- 2003-12-22 EP EP03447304A patent/EP1547467A1/en not_active Withdrawn
-
2004
- 2004-12-22 US US10/583,821 patent/US20070243289A1/en not_active Abandoned
- 2004-12-22 PL PL04802157T patent/PL1711062T3/pl unknown
- 2004-12-22 JP JP2006545852A patent/JP5481015B2/ja not_active Expired - Fee Related
- 2004-12-22 WO PCT/BE2004/000181 patent/WO2005060757A1/en active Application Filing
- 2004-12-22 EP EP04802157A patent/EP1711062B1/en not_active Revoked
- 2004-12-22 CA CA2545069A patent/CA2545069C/en not_active Expired - Fee Related
- 2004-12-22 ES ES04802157T patent/ES2357117T3/es active Active
- 2004-12-22 MX MXPA06007222A patent/MXPA06007222A/es active IP Right Grant
- 2004-12-22 BR BRPI0417333-3A patent/BRPI0417333A/pt not_active Application Discontinuation
- 2004-12-22 DE DE602004030377T patent/DE602004030377D1/de active Active
- 2004-12-22 CN CNB2004800345815A patent/CN100563448C/zh not_active Expired - Fee Related
- 2004-12-22 EA EA200601082A patent/EA011950B1/ru not_active IP Right Cessation
- 2004-12-22 AT AT04802157T patent/ATE489851T1/de not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
WO2005060757A1 (en) | 2005-07-07 |
ES2357117T3 (es) | 2011-04-18 |
CA2545069C (en) | 2012-09-25 |
EP1711062A1 (en) | 2006-10-18 |
JP5481015B2 (ja) | 2014-04-23 |
EA011950B1 (ru) | 2009-06-30 |
DE602004030377D1 (de) | 2011-01-13 |
EA200601082A1 (ru) | 2006-12-29 |
EP1547467A1 (en) | 2005-06-29 |
CN100563448C (zh) | 2009-12-02 |
CN1886053A (zh) | 2006-12-27 |
PL1711062T3 (pl) | 2011-05-31 |
ATE489851T1 (de) | 2010-12-15 |
EP1711062B1 (en) | 2010-12-01 |
MXPA06007222A (es) | 2006-08-18 |
JP2007515173A (ja) | 2007-06-14 |
CA2545069A1 (en) | 2005-07-07 |
US20070243289A1 (en) | 2007-10-18 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
B11Y | Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette] |