CN1118007A - 低温失活的工业用面包酵母 - Google Patents

低温失活的工业用面包酵母 Download PDF

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Publication number
CN1118007A
CN1118007A CN95102496A CN95102496A CN1118007A CN 1118007 A CN1118007 A CN 1118007A CN 95102496 A CN95102496 A CN 95102496A CN 95102496 A CN95102496 A CN 95102496A CN 1118007 A CN1118007 A CN 1118007A
Authority
CN
China
Prior art keywords
yeast
dough
strain
pasta
lti
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CN95102496A
Other languages
English (en)
Chinese (zh)
Inventor
J·巴恩什
C·吉斯勒
P·尼德堡格
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits 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 Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CN1118007A publication Critical patent/CN1118007A/zh
Pending legal-status Critical Current

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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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (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)
CN95102496A 1994-03-16 1995-03-16 低温失活的工业用面包酵母 Pending CN1118007A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94104043 1994-03-16
EP94104043.8 1994-03-16

Related Child Applications (1)

Application Number Title Priority Date Filing Date
CN2008100014507A Division CN101343617B (zh) 1994-03-16 1995-03-16 低温失活的工业用面包酵母

Publications (1)

Publication Number Publication Date
CN1118007A true CN1118007A (zh) 1996-03-06

Family

ID=8215774

Family Applications (2)

Application Number Title Priority Date Filing Date
CN95102496A Pending CN1118007A (zh) 1994-03-16 1995-03-16 低温失活的工业用面包酵母
CN2008100014507A Expired - Lifetime CN101343617B (zh) 1994-03-16 1995-03-16 低温失活的工业用面包酵母

Family Applications After (1)

Application Number Title Priority Date Filing Date
CN2008100014507A Expired - Lifetime CN101343617B (zh) 1994-03-16 1995-03-16 低温失活的工业用面包酵母

Country Status (15)

Country Link
US (1) US5776526A (enExample)
EP (1) EP0663441B1 (enExample)
JP (2) JP3305529B2 (enExample)
CN (2) CN1118007A (enExample)
AT (1) ATE143409T1 (enExample)
AU (1) AU682236B2 (enExample)
BR (1) BR9501091A (enExample)
CA (1) CA2143477C (enExample)
DE (1) DE69500047T2 (enExample)
DK (1) DK0663441T3 (enExample)
ES (1) ES2092912T3 (enExample)
FI (1) FI120351B (enExample)
GR (1) GR3021820T3 (enExample)
NO (1) NO312304B1 (enExample)
ZA (1) ZA951479B (enExample)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100572523C (zh) * 2002-02-21 2009-12-23 协和发酵食品株式会社 酵母
CN103497903A (zh) * 2013-01-31 2014-01-08 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

Families Citing this family (13)

* 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
DE69422160T2 (de) * 1994-05-27 2000-04-06 Agrano Ag, Allschwil Verfahren zur Herstellung von Kulturmedien, welche für die individuelle Kultur von Hefen und Milchsäurebakterien oder die Kokultur von Hefen und Milchsäurebakterien verwendbar sind.
US5945253A (en) 1996-08-29 1999-08-31 Xerox Corporation High performance curable polymers and processes for the preparation thereof
CA2336852C (en) * 1998-07-22 2011-06-14 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
DK1148121T3 (da) * 2000-04-20 2012-05-14 Nestle Sa Fremgangsmåde til indføring af recessive egenskaber i bagerigær
WO2009099044A1 (ja) 2008-02-04 2009-08-13 Toray Industries, Inc. 連続発酵による乳酸の製造方法
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
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
EP0196233B1 (en) * 1985-03-27 1990-08-29 Kyowa Hakko Kogyo Co., Ltd. Freeze resistant dough and novel microorganism for use therein
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
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
US5190877A (en) * 1987-09-03 1993-03-02 Gist-Brocades N.V. Saccharomyces strains for maltose fermentation
US5352606A (en) * 1989-03-14 1994-10-04 Asahi Kasei Kogyo Kabushiki Kaisha Freeze resistant bakers' yeast
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
CH681307A5 (enExample) * 1990-11-09 1993-02-26 Nestle Sa
DE69210824T3 (de) * 1991-07-18 2010-06-24 General Mills Marketing Inc. (n.d.Ges.d. Staates Delaware), Minneapolis Mit hefen getriebene gekühlte teigwaren
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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100572523C (zh) * 2002-02-21 2009-12-23 协和发酵食品株式会社 酵母
CN103497903A (zh) * 2013-01-31 2014-01-08 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
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

Also Published As

Publication number Publication date
DE69500047D1 (de) 1996-10-31
CA2143477A1 (en) 1995-09-17
EP0663441A1 (fr) 1995-07-19
ES2092912T3 (es) 1996-12-01
HK1006577A1 (en) 1999-03-05
GR3021820T3 (en) 1997-02-28
CN101343617A (zh) 2009-01-14
JP3442021B2 (ja) 2003-09-02
DK0663441T3 (enExample) 1997-03-10
DE69500047T2 (de) 1997-02-06
EP0663441B1 (fr) 1996-09-25
CN101343617B (zh) 2012-04-18
ATE143409T1 (de) 1996-10-15
JP3305529B2 (ja) 2002-07-22
JP2000139326A (ja) 2000-05-23
CA2143477C (en) 2001-05-29
FI951183A0 (fi) 1995-03-14
BR9501091A (pt) 1996-06-04
NO950996L (no) 1995-09-18
NO312304B1 (no) 2002-04-22
FI951183A7 (fi) 1995-09-17
ZA951479B (en) 1995-12-08
AU682236B2 (en) 1997-09-25
NO950996D0 (no) 1995-03-15
JPH07313142A (ja) 1995-12-05
FI120351B (fi) 2009-09-30
AU1239295A (en) 1995-09-28
US5776526A (en) 1998-07-07

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