CN107787185B - 未冷冻储存的预烤面包的改良剂和面包制作方法 - Google Patents

未冷冻储存的预烤面包的改良剂和面包制作方法 Download PDF

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Publication number
CN107787185B
CN107787185B CN201680037429.5A CN201680037429A CN107787185B CN 107787185 B CN107787185 B CN 107787185B CN 201680037429 A CN201680037429 A CN 201680037429A CN 107787185 B CN107787185 B CN 107787185B
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China
Prior art keywords
bread
baked
stored
dough
amount
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CN201680037429.5A
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English (en)
Chinese (zh)
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CN107787185A (zh
Inventor
F·布拉雷奥
P·博纳戴尔
D·德布勒塞
R·温特沃斯
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Lesaffre et Cie SA
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Lesaffre et Cie SA
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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • 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
    • A21D8/042—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 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
    • A21D8/045—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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Noodles (AREA)
CN201680037429.5A 2015-06-29 2016-06-21 未冷冻储存的预烤面包的改良剂和面包制作方法 Active CN107787185B (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1556077 2015-06-29
FR1556077A FR3037773B1 (fr) 2015-06-29 2015-06-29 Ameliorant et procede de panification pour pains precuits et conserves sans congelation
PCT/FR2016/051505 WO2017001744A1 (fr) 2015-06-29 2016-06-21 Améliorant et procédé de panification pour pains précuits et conservés sans congélation

Publications (2)

Publication Number Publication Date
CN107787185A CN107787185A (zh) 2018-03-09
CN107787185B true CN107787185B (zh) 2022-01-28

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201680037429.5A Active CN107787185B (zh) 2015-06-29 2016-06-21 未冷冻储存的预烤面包的改良剂和面包制作方法

Country Status (17)

Country Link
US (1) US11284627B2 (enExample)
EP (1) EP3313188B1 (enExample)
JP (1) JP6861651B2 (enExample)
KR (1) KR102680398B1 (enExample)
CN (1) CN107787185B (enExample)
AU (1) AU2016285140B2 (enExample)
BR (1) BR112017027360B1 (enExample)
CA (1) CA2990171C (enExample)
CL (1) CL2017003352A1 (enExample)
ES (1) ES2849180T3 (enExample)
FR (1) FR3037773B1 (enExample)
MX (1) MX391203B (enExample)
PL (1) PL3313188T3 (enExample)
RU (1) RU2716399C2 (enExample)
SG (1) SG11201710890WA (enExample)
UA (1) UA124760C2 (enExample)
WO (1) WO2017001744A1 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3097102B1 (fr) * 2019-06-13 2021-09-24 Lesaffre & Cie Bloc de levain vivant prêt à l’emploi
HRP20241776T1 (hr) 2020-02-14 2025-02-28 Lantmännen Unibake Holding A/S Proces za proizvodnјu pekarskog proizvoda bez dodatka šećera
KR102224107B1 (ko) * 2020-08-26 2021-03-08 롯데지알에스 주식회사 버거용 크러스트 조성물, 버거용 크러스트의 제조방법, 이를 이용한 폴더블 버거의 제조방법 및 폴더블 버거

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010029151A1 (en) * 2008-09-11 2010-03-18 Novozymes A/S Food and beverage ingredient delivery systems
CN102595910A (zh) * 2009-07-17 2012-07-18 天野酶株式会社 利用β-淀粉酶的食品改性方法
EP2319325B1 (en) * 2009-11-04 2012-12-26 Lesaffre et Compagnie New bread improver and use thereof for bread making
CN103582422A (zh) * 2011-03-31 2014-02-12 卡拉万成分股份有限公司 用于烘焙产品制备的抗微生物粉末

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Publication number Priority date Publication date Assignee Title
JPH0789834B2 (ja) * 1987-06-03 1995-10-04 日本製粉株式会社 半焼成パンの製造法
JPH0789833B2 (ja) * 1987-06-03 1995-10-04 日本製粉株式会社 半焼成パンの製造方法
US4861601A (en) 1987-06-23 1989-08-29 General Foods Corporation Preproofed, partially-baked and frozen, crusty bread and method of making same
US4788067A (en) 1987-06-23 1988-11-29 General Foods Corporation Preproofed, frozen and 84% baked, crusty bread and method of making same
JP2002017242A (ja) * 2000-06-30 2002-01-22 Mitsubishi Gas Chem Co Inc 半焼成パンの保存方法
ES2318087T3 (es) * 2003-12-11 2009-05-01 Bakery Technology Centre B.V. Un procedimiento para producir pan con duracion extendida, masa de pan y composicion mejorante de pan para producir tal pan.
FR2865902B1 (fr) 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
EP1586240A1 (fr) * 2004-03-31 2005-10-19 LESAFFRE et Cie Ameliorant de panification
AR049533A1 (es) * 2004-06-29 2006-08-09 Puratos Nv Producto empaquetado para la industria de la planificacion de una composicion en polvo
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
JP2007244235A (ja) * 2006-03-14 2007-09-27 Tokura Shoji Kk パン類の製造方法
FR2900799A1 (fr) * 2006-05-15 2007-11-16 Lesaffre & Cie Nouvel agent substitut du sel naci, son utilisation et produits en contenant
JP4954160B2 (ja) * 2008-08-07 2012-06-13 日清製粉株式会社 パン類の製造方法
CN102665425A (zh) * 2009-09-30 2012-09-12 诺维信公司 馒头制备方法和馒头改进组合物
CN102113530B (zh) * 2009-12-30 2013-06-19 安琪酵母股份有限公司 一种面包改良剂以及该改良剂在制作面包中的应用
AU2011315580B2 (en) * 2010-10-13 2015-05-07 Novozymes A/S Preparation of baked product from dough
BR112014004171A2 (pt) 2011-08-22 2018-11-06 Codexis Inc variantes da proteína glicósideo hidrolase gh61 e cofatores que aumentam a atividade de gh61
US10433563B2 (en) * 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010029151A1 (en) * 2008-09-11 2010-03-18 Novozymes A/S Food and beverage ingredient delivery systems
CN102595910A (zh) * 2009-07-17 2012-07-18 天野酶株式会社 利用β-淀粉酶的食品改性方法
EP2319325B1 (en) * 2009-11-04 2012-12-26 Lesaffre et Compagnie New bread improver and use thereof for bread making
CN103582422A (zh) * 2011-03-31 2014-02-12 卡拉万成分股份有限公司 用于烘焙产品制备的抗微生物粉末

Also Published As

Publication number Publication date
CN107787185A (zh) 2018-03-09
CA2990171C (fr) 2023-03-14
BR112017027360B1 (pt) 2022-07-05
CL2017003352A1 (es) 2018-06-08
AU2016285140A1 (en) 2018-02-15
MX2017016972A (es) 2018-04-10
NZ739096A (en) 2021-06-25
KR20180021695A (ko) 2018-03-05
EP3313188A1 (fr) 2018-05-02
US20180177202A1 (en) 2018-06-28
RU2018103079A (ru) 2019-07-29
RU2018103079A3 (enExample) 2019-09-16
WO2017001744A1 (fr) 2017-01-05
FR3037773A1 (fr) 2016-12-30
HK1254959A1 (zh) 2019-08-02
JP2018519815A (ja) 2018-07-26
FR3037773B1 (fr) 2019-05-10
RU2716399C2 (ru) 2020-03-11
UA124760C2 (uk) 2021-11-17
AU2016285140B2 (en) 2021-04-01
JP6861651B2 (ja) 2021-04-21
KR102680398B1 (ko) 2024-07-01
SG11201710890WA (en) 2018-02-27
BR112017027360A2 (enExample) 2018-08-21
CA2990171A1 (fr) 2017-01-05
PL3313188T3 (pl) 2021-04-19
ES2849180T3 (es) 2021-08-16
US11284627B2 (en) 2022-03-29
MX391203B (es) 2025-03-21
EP3313188B1 (fr) 2020-12-30

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