CL2020001545A1 - La masa madre y el proceso de producción de la misma. - Google Patents

La masa madre y el proceso de producción de la misma.

Info

Publication number
CL2020001545A1
CL2020001545A1 CL2020001545A CL2020001545A CL2020001545A1 CL 2020001545 A1 CL2020001545 A1 CL 2020001545A1 CL 2020001545 A CL2020001545 A CL 2020001545A CL 2020001545 A CL2020001545 A CL 2020001545A CL 2020001545 A1 CL2020001545 A1 CL 2020001545A1
Authority
CL
Chile
Prior art keywords
sourdough
content
production process
cfu
ppm
Prior art date
Application number
CL2020001545A
Other languages
English (en)
Inventor
Pascal Philibert
Original Assignee
Pascal Philibert
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 Pascal Philibert filed Critical Pascal Philibert
Publication of CL2020001545A1 publication Critical patent/CL2020001545A1/es

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
    • A21D8/045—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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • 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
    • A21D8/06—Baking processes
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

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

Abstract

Una masa madre con un pH de entre 3 y 6, un contenido de ácido acético de menos de 2,000 ppm, un contenido de ácido láctico de menos de 8,000 ppm, un contenido de levadura en log(UFC)/g de entre 7 y 9, un contenido de bacterias de ácido láctico en log(UFC)/g de entre 8 y 10 y una medición de crecimiento de 2 cm en exceso después de cinco horas, que, cuando se usa en panadería, da un pan cocido con un volumen específico que es al menos igual a 3 cm3 /g.
CL2020001545A 2018-01-31 2020-06-10 La masa madre y el proceso de producción de la misma. CL2020001545A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1870101A FR3077181B1 (fr) 2018-01-31 2018-01-31 Levain et son procede de production

Publications (1)

Publication Number Publication Date
CL2020001545A1 true CL2020001545A1 (es) 2020-10-02

Family

ID=62597795

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020001545A CL2020001545A1 (es) 2018-01-31 2020-06-10 La masa madre y el proceso de producción de la misma.

Country Status (17)

Country Link
US (1) US11856959B2 (es)
EP (1) EP3745867A1 (es)
JP (1) JP7308837B2 (es)
KR (1) KR20200111723A (es)
CN (1) CN111655036A (es)
AU (1) AU2019216357B2 (es)
BR (1) BR112020012634A2 (es)
CA (1) CA3084897A1 (es)
CL (1) CL2020001545A1 (es)
CO (1) CO2020009339A2 (es)
FR (1) FR3077181B1 (es)
IL (1) IL276111A (es)
MA (1) MA52995A (es)
MX (1) MX2020006440A (es)
PE (1) PE20210935A1 (es)
SG (1) SG11202006365TA (es)
WO (1) WO2019149839A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2758306C1 (ru) * 2020-12-16 2021-10-28 Дмитрий Петрович Беспалов Способ приготовления хлеба бездрожжевого
CN113615718B (zh) * 2021-08-23 2022-09-30 北京市好利来食品有限公司 一种使用酵母发酵生产糕点的设备及生产方法
CN115804398A (zh) * 2021-09-14 2023-03-17 安琪酵母股份有限公司 风味组合物及其制备方法、面包
EP4201211A1 (en) 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2687544B1 (fr) * 1989-12-26 1995-02-10 Gerald Biremont Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.
FR2757350B1 (fr) * 1996-12-23 1999-03-05 Zunic Christophe Procede et dispositif de production continue et de stockage de levain naturel liquide
FR2906970B1 (fr) * 2006-09-25 2010-06-18 Jacques Olivier Gratiot Procede de fabrication d'un produit alimentaire boulanger
JP5334530B2 (ja) * 2008-10-30 2013-11-06 日本甜菜製糖株式会社 新規乳酸菌を含む食品及びその製造方法
CA2908758A1 (en) * 2013-04-29 2014-11-06 Generale Biscuit A method for making a soft cake batter
CN103652601B (zh) * 2013-11-26 2015-04-22 浙江大学 一种发酵酸面团制作馒头的方法

Also Published As

Publication number Publication date
FR3077181B1 (fr) 2022-08-12
AU2019216357A1 (en) 2020-07-23
RU2020126381A (ru) 2022-02-07
JP7308837B2 (ja) 2023-07-14
CO2020009339A2 (es) 2020-10-30
SG11202006365TA (en) 2020-08-28
MX2020006440A (es) 2020-09-17
WO2019149839A1 (fr) 2019-08-08
US20210076689A1 (en) 2021-03-18
IL276111A (en) 2020-08-31
CN111655036A (zh) 2020-09-11
PE20210935A1 (es) 2021-05-21
KR20200111723A (ko) 2020-09-29
BR112020012634A2 (pt) 2020-12-01
MA52995A (fr) 2021-05-05
EP3745867A1 (fr) 2020-12-09
FR3077181A1 (fr) 2019-08-02
US11856959B2 (en) 2024-01-02
AU2019216357B2 (en) 2024-03-21
JP2021512593A (ja) 2021-05-20
CA3084897A1 (en) 2019-08-08

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