DK0554536T3 - Process for making baked goods. - Google Patents

Process for making baked goods.

Info

Publication number
DK0554536T3
DK0554536T3 DK92120390.7T DK92120390T DK0554536T3 DK 0554536 T3 DK0554536 T3 DK 0554536T3 DK 92120390 T DK92120390 T DK 92120390T DK 0554536 T3 DK0554536 T3 DK 0554536T3
Authority
DK
Denmark
Prior art keywords
baked goods
making baked
making
bakery products
production
Prior art date
Application number
DK92120390.7T
Other languages
Danish (da)
Inventor
Chung-Wai Dr Chiu
Jens Gassner
Original Assignee
Hefewerke Gmbh & Co Ohg Deutsc
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 Hefewerke Gmbh & Co Ohg Deutsc filed Critical Hefewerke Gmbh & Co Ohg Deutsc
Application granted granted Critical
Publication of DK0554536T3 publication Critical patent/DK0554536T3/en

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
    • A21D8/047—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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins

Abstract

Yeast cell walls are used in the production of bakery products. As a result, the keeping quality of the bakery products is improved.
DK92120390.7T 1992-02-01 1992-11-28 Process for making baked goods. DK0554536T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4202879A DE4202879A1 (en) 1992-02-01 1992-02-01 METHOD FOR PRODUCING BAKERY PRODUCTS

Publications (1)

Publication Number Publication Date
DK0554536T3 true DK0554536T3 (en) 1997-09-08

Family

ID=6450757

Family Applications (1)

Application Number Title Priority Date Filing Date
DK92120390.7T DK0554536T3 (en) 1992-02-01 1992-11-28 Process for making baked goods.

Country Status (6)

Country Link
EP (1) EP0554536B1 (en)
AT (1) ATE150255T1 (en)
DE (2) DE4202879A1 (en)
DK (1) DK0554536T3 (en)
FI (1) FI930395A (en)
NO (1) NO930332L (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10332200A1 (en) * 2003-07-15 2005-02-24 Uniferm Gmbh & Co. Kg Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells
PL212476B1 (en) 2004-10-15 2012-10-31 Kalamarz Arkadiusz Rye bread dough with extended life, method for baking rye bread with extended life and method for its refreshing
DE102005027484A1 (en) * 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Use of aromatic yeasts for the production of bakery products based on milled cereal products without additives and process for their preparation
WO2007143093A2 (en) * 2006-06-02 2007-12-13 General Mills, Inc. Yeast-leavened dough compositions comprising yeast cell wall material

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4206243A (en) * 1976-07-27 1980-06-03 Hoechst Aktiengesellschaft Process for reducing the contents of lipids and nucleic acid in microbial cell masses
DE3440733A1 (en) * 1984-11-08 1986-05-07 Hoechst Ag, 6230 Frankfurt Protein-enriched bakery products
EP0262669A3 (en) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

Also Published As

Publication number Publication date
NO930332L (en) 1993-08-02
DE4202879A1 (en) 1993-08-05
EP0554536B1 (en) 1997-03-19
FI930395A (en) 1993-08-02
NO930332D0 (en) 1993-01-29
FI930395A0 (en) 1993-01-29
ATE150255T1 (en) 1997-04-15
EP0554536A1 (en) 1993-08-11
DE59208240D1 (en) 1997-04-24

Similar Documents

Publication Publication Date Title
AU617934B2 (en) Bread improvers
DK0627167T3 (en) Process for making yeast raised dough bottoms
DK251786A (en) PROCEDURE FOR PREPARING PASTA
AU2294788A (en) Apparatus for the intensive, controlled production of microorganisms by photosynthesis
JO2272B1 (en) Proofer and process for producing extended shelf life yeast-baked goods and extended shelf life yeast-raised baked goods
DE69612673T2 (en) USE OF PYRANOSE OXIDASE IN BAKING
AU4711879A (en) Enzymic microbiological process for producing optically active aminoacids starting from hydanthoins and/or racemic carbamoyl derivatives
HU910444D0 (en) Process for the production of leaven with controllable rising possibility
DE3584568D1 (en) COMPOSITION FOR PRODUCING BAKERY PRODUCTS.
DK0554536T3 (en) Process for making baked goods.
AU586504B2 (en) Process and dough composition for producing multi-textured cookies
ATE188343T1 (en) USING LACCASE IN BAKING
AU8018282A (en) Intermediate dough formation in bread production
ES466741A1 (en) Azetidinone derivatives and production thereof
AU5104190A (en) A process for the production of brick products with a finished surface, e.g. bricks
HU9201050D0 (en) Process for the production of bakery products, primarily of bread
JPS5658497A (en) Production of androstane or pregnane type 11 alphaa hydroxyy33oxoodelta1*44steroid
AU554037B2 (en) Producing barm for bakery and pastry products
FR2610173B1 (en) PROCESS FOR THE MANUFACTURE OF SALTED COOKIES, FOURS AND ROLLS
HU907206D0 (en) Process for manufacturing liquid leaven initiated by stater culture applicable for liquid leavening procedure
AU452961B2 (en) Improved process for making yeast leavened bakery products
ATE198254T1 (en) BAKING PROCESS
DK0614609T3 (en) Process for making bread products, especially bread snacks and the like
PT74236A (en) MEANS FOR THE PRODUCTION OF BAKERY PRODUCTS
HU914023D0 (en) Process for the cultivation of wheat with excellent flour quality