DE69918593D1 - Gebrauchsfertiger Brotsauerteig mit langer Konservierungszeit - Google Patents

Gebrauchsfertiger Brotsauerteig mit langer Konservierungszeit

Info

Publication number
DE69918593D1
DE69918593D1 DE69918593T DE69918593T DE69918593D1 DE 69918593 D1 DE69918593 D1 DE 69918593D1 DE 69918593 T DE69918593 T DE 69918593T DE 69918593 T DE69918593 T DE 69918593T DE 69918593 D1 DE69918593 D1 DE 69918593D1
Authority
DE
Germany
Prior art keywords
ready
preservation period
long preservation
use bread
sourdough
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.)
Expired - Lifetime
Application number
DE69918593T
Other languages
English (en)
Other versions
DE69918593T2 (de
Inventor
Patrick Taillade
Pascal Lejeune
Emilie Bryckaert
Didier Colavizza
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.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie 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 Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Publication of DE69918593D1 publication Critical patent/DE69918593D1/de
Application granted granted Critical
Publication of DE69918593T2 publication Critical patent/DE69918593T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Detergent Compositions (AREA)
  • Fats And Perfumes (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Saccharide Compounds (AREA)
DE69918593T 1998-04-15 1999-04-13 Gebrauchsfertiger Brotsauerteig mit langer Konservierungszeit Expired - Lifetime DE69918593T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9804701 1998-04-15
FR9804701A FR2777424B1 (fr) 1998-04-15 1998-04-15 Levain panaire longue conservation pret a l'emploi

Publications (2)

Publication Number Publication Date
DE69918593D1 true DE69918593D1 (de) 2004-08-19
DE69918593T2 DE69918593T2 (de) 2005-06-30

Family

ID=9525273

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69918593T Expired - Lifetime DE69918593T2 (de) 1998-04-15 1999-04-13 Gebrauchsfertiger Brotsauerteig mit langer Konservierungszeit

Country Status (9)

Country Link
US (1) US6465027B1 (de)
EP (1) EP0953288B1 (de)
AT (1) ATE270820T1 (de)
DE (1) DE69918593T2 (de)
ES (1) ES2222672T3 (de)
FR (1) FR2777424B1 (de)
HU (1) HUP9901170A3 (de)
PL (1) PL194119B1 (de)
RU (1) RU2235467C2 (de)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE59912898D1 (de) * 1999-12-20 2006-01-12 Ernst Boecker Gmbh & Co Kg Verfahren zur Herstellung eines Sauerteiges unter Verwendung von hetero- und homofermentativen Laktobazillen
EP1258526B1 (de) * 2001-05-15 2006-08-02 Ernst Böcker GmbH & Co. KG Verfahren zur Herstellung eines Sauerteiges unter Verwendung von Hefe und homo- und heterofermentativen Laktobazillen
WO2004080187A1 (fr) * 2003-03-12 2004-09-23 Lesaffre Et Cie Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus
EP1547467A1 (de) * 2003-12-22 2005-06-29 Puratos N.V. Flüssige Backtriebzusammensetzung
FR2866204B1 (fr) * 2004-02-13 2006-12-08 Gervais Danone Sa Pates fermentees sucrees de qualite longue conservation
GB2418431A (en) * 2004-09-27 2006-03-29 Multigerm Uk Entpr Ltd Metabolically active micro organisms and methods for their production
PL212476B1 (pl) 2004-10-15 2012-10-31 Kalamarz Arkadiusz Ciasto na chleb zytni o przedluzonej przydatnosci do jego spozycia, oraz sposób wytwarzania chleba zytniego o przedluzonej przydatnosci do jego spozycia
US20060188630A1 (en) * 2005-02-23 2006-08-24 Rettey David C Bread and dough composition and method
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
FR2927507B1 (fr) * 2008-02-19 2016-11-25 Jacquet Panification Procede de fabrication de produits de boulangerie decontamines, produits de boulangerie decontamines et dispositif de mise en oeuvre dudit procede.
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret
FR2976456A1 (fr) * 2011-06-15 2012-12-21 Abp Lux Procede de panification, levain pour sa mise en œuvre et produits de boulangerie obtenus
BE1020893A5 (nl) * 2011-08-12 2014-07-01 Puratos Nv Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
WO2015024097A1 (en) 2013-08-20 2015-02-26 Lallemand Inc. Modern preferment method for manufacturing dough mixture
KR101551836B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
FR3128469B1 (fr) * 2021-10-27 2024-11-08 Lesaffre & Cie Levain vivant stabilisé prêt à l’emploi
AR132468A1 (es) 2023-04-18 2025-07-02 Mauri Tech B V Masa madre líquida estable

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT228145B (de) * 1961-11-14 1963-06-25 Vogelbusch Gmbh Verfahren zur Durchführung von kontinuierlichen Teiggärungen
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
JPS6015291B2 (ja) * 1981-10-28 1985-04-18 協和醗酵工業株式会社 パン生地
FR2525628B1 (fr) 1982-04-23 1986-05-02 Joulin Gerard Composition fermentaire pour la preparation d'un levain de panification et son procede d'obtention
US4666719A (en) * 1985-11-05 1987-05-19 Spiller Monica A Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm
PL302680A1 (en) * 1992-07-07 1994-08-22 Unilever Nv Fermented sour dough
FR2708621B1 (fr) * 1993-07-29 1995-10-20 Lesaffre & Cie Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation.
EP0684306B2 (de) 1994-05-27 2004-01-14 Agrano Ag Verfahren zur Gewinnung einer Biomasse aus einem Medium von Getreide, Verwendung der erhaltenen Produkte und Brottreibmittel
ES2142920T5 (es) * 1994-05-27 2004-09-16 Agrano Ag Procedimiento de obtencion de una biomasa y fermento de panificacion.
DK0684307T3 (da) 1994-05-27 2000-05-15 Agrano Ag Fremgangsmåde til fremstilling af næringssubstrater, der kan anvendes til individuel dyrkning af gærarter og mælkesyrebakte
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
US6013294A (en) * 1997-05-30 2000-01-11 The Procter & Gamble Company Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products

Also Published As

Publication number Publication date
US6465027B1 (en) 2002-10-15
HU9901170D0 (en) 1999-06-28
HUP9901170A3 (en) 2001-02-28
EP0953288B1 (de) 2004-07-14
EP0953288A1 (de) 1999-11-03
PL332534A1 (en) 1999-10-25
ATE270820T1 (de) 2004-07-15
RU2235467C2 (ru) 2004-09-10
HUP9901170A2 (hu) 2000-02-28
DE69918593T2 (de) 2005-06-30
PL194119B1 (pl) 2007-04-30
ES2222672T3 (es) 2005-02-01
FR2777424A1 (fr) 1999-10-22
FR2777424B1 (fr) 2000-06-16

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition