DK0487878T3 - Bagerigær - Google Patents

Bagerigær

Info

Publication number
DK0487878T3
DK0487878T3 DK91117479.5T DK91117479T DK0487878T3 DK 0487878 T3 DK0487878 T3 DK 0487878T3 DK 91117479 T DK91117479 T DK 91117479T DK 0487878 T3 DK0487878 T3 DK 0487878T3
Authority
DK
Denmark
Prior art keywords
baker
temperatures
strains
recover
activity
Prior art date
Application number
DK91117479.5T
Other languages
Danish (da)
English (en)
Inventor
Herbert Hottinger
Christof Gysler
Peter Niederberger
Original Assignee
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 Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of DK0487878T3 publication Critical patent/DK0487878T3/da

Links

Classifications

    • 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, e.g. protozoa; 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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, e.g. protozoa; 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fats And Perfumes (AREA)
  • Devices For Post-Treatments, Processing, Supply, Discharge, And Other Processes (AREA)
DK91117479.5T 1990-11-09 1991-10-14 Bagerigær DK0487878T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH3565/90A CH681307A5 (esLanguage) 1990-11-09 1990-11-09

Publications (1)

Publication Number Publication Date
DK0487878T3 true DK0487878T3 (da) 1996-06-24

Family

ID=4258749

Family Applications (1)

Application Number Title Priority Date Filing Date
DK91117479.5T DK0487878T3 (da) 1990-11-09 1991-10-14 Bagerigær

Country Status (14)

Country Link
US (3) US5480798A (esLanguage)
EP (1) EP0487878B1 (esLanguage)
JP (2) JPH0771474B2 (esLanguage)
AT (1) ATE135396T1 (esLanguage)
AU (1) AU650481B2 (esLanguage)
CA (1) CA2055052C (esLanguage)
CH (1) CH681307A5 (esLanguage)
DE (1) DE69117886T2 (esLanguage)
DK (1) DK0487878T3 (esLanguage)
ES (1) ES2084750T3 (esLanguage)
GR (1) GR3020129T3 (esLanguage)
IE (1) IE74955B1 (esLanguage)
PT (1) PT99457B (esLanguage)
ZA (1) ZA918298B (esLanguage)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
US5508047A (en) * 1991-07-18 1996-04-16 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains and method of making
EP0594747B2 (en) * 1991-07-18 2010-02-17 General Mills Marketing, Inc. Yeast-leavened refrigerated dough products
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
EP0556905A1 (en) * 1992-02-17 1993-08-25 Gist-Brocades N.V. Cold-sensitive strain
JP3170352B2 (ja) * 1992-06-10 2001-05-28 協和醗酵工業株式会社 パンの製法
ES2139736T5 (es) † 1993-03-05 2005-10-16 The Pillsbury Company Productos de masa refrigerables fermentados con levadura.
EP0614968A3 (en) * 1993-03-12 1995-04-19 Burns Philp & Company Limited New strains of yeast.
AU689077B2 (en) * 1993-08-04 1998-03-26 Kyowa Hakko Food Specialities Co., Ltd. A process of making bread using a dough containing a yeast of the genus Saccharomyces.
US6077550A (en) * 1993-08-04 2000-06-20 Kyowa Hakko Kogyo Co., Ltd. Process for making bread
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
AU703155B2 (en) 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
US6924132B1 (en) 1995-12-28 2005-08-02 Kyowa Hakko Kogyo Co., Ltd. Protein complementing yeast low temperature-sensitivity fermentability
JP3795529B2 (ja) 1995-12-28 2006-07-12 協和発酵フーズ株式会社 新規酵母遺伝子
FR2744729B1 (fr) 1996-02-08 1998-04-10 Lesaffre & Cie Nouvelles levures de panification sensibles au froid
FR2779735B1 (fr) * 1998-06-12 2002-06-21 Lesaffre & Cie Nouvelles souches "fil" resistantes au stress en condition de fermentation et/ou de croissance
AU760076B2 (en) * 1998-07-22 2003-05-08 Societe Des Produits Nestle S.A. Novel dough compositions for the preparation of baked products
RU2164941C1 (ru) * 1999-11-01 2001-04-10 ООО "Научно-производственное предприятие "ТРИС" Штамм saccharomyces cerevisiae для получения спирта и биомассы хлебопекарных дрожжей
US6500475B1 (en) 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
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
RU2159806C1 (ru) * 2000-04-14 2000-11-27 Джафаров Шамиль Агарагимович Штамм saccharomyces cerevisiae для получения биомассы хлебопекарных дрожжей
ES2382069T3 (es) * 2000-04-20 2012-06-05 Societe Des Produits Nestle S.A. Método para introducir propiedades recesivas en una levadura de panadería
US6884443B2 (en) 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
US8414941B2 (en) * 2007-12-20 2013-04-09 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
EP2140772A1 (en) 2008-07-03 2010-01-06 Nestec S.A. Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract
ES2713054T3 (es) 2014-07-29 2019-05-17 La Pizza 1 S P A Cepa de levadura de la especie Saccharomyces cerevisiae, cepas esencialmente derivadas de ella y uso de las mismas
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1321714A (en) * 1970-04-14 1973-06-27 Koninklijke Gist Spiritus Yeasts
GB1590830A (en) * 1976-12-24 1981-06-10 Lesaffre & Cie Strains of yeast for bread-making and a process for the obtention thereof
JPS58201978A (ja) * 1982-05-21 1983-11-25 Oriental Yeast Co Ltd サッカロミセス・スペシーズｆｄ６１２
US4643901A (en) * 1983-06-10 1987-02-17 Universal Foods Corporation Yeast strains, method of production and use in baking
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
US4973560A (en) * 1986-01-14 1990-11-27 Jacobson Gunnard K Yeast strains, method of production and use in baking
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making

Also Published As

Publication number Publication date
IE74955B1 (en) 1997-08-13
JPH0771474B2 (ja) 1995-08-02
ES2084750T3 (es) 1996-05-16
JPH0576348A (ja) 1993-03-30
ATE135396T1 (de) 1996-03-15
GR3020129T3 (en) 1996-08-31
PT99457B (pt) 1999-02-26
CA2055052C (en) 1997-02-11
IE913680A1 (en) 1992-05-20
EP0487878A1 (fr) 1992-06-03
CH681307A5 (esLanguage) 1993-02-26
AU650481B2 (en) 1994-06-23
EP0487878B1 (fr) 1996-03-13
ZA918298B (en) 1992-07-29
PT99457A (pt) 1992-09-30
US5827724A (en) 1998-10-27
AU8596791A (en) 1992-05-14
DE69117886T2 (de) 1996-07-25
JPH11332554A (ja) 1999-12-07
CA2055052A1 (en) 1992-05-10
DE69117886D1 (de) 1996-04-18
US5399492A (en) 1995-03-21
US5480798A (en) 1996-01-02

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