DK0727943T3 - Fremgangsmåde til fremstilling af dej - Google Patents

Fremgangsmåde til fremstilling af dej

Info

Publication number
DK0727943T3
DK0727943T3 DK95900679T DK95900679T DK0727943T3 DK 0727943 T3 DK0727943 T3 DK 0727943T3 DK 95900679 T DK95900679 T DK 95900679T DK 95900679 T DK95900679 T DK 95900679T DK 0727943 T3 DK0727943 T3 DK 0727943T3
Authority
DK
Denmark
Prior art keywords
making dough
dough
making
Prior art date
Application number
DK95900679T
Other languages
Danish (da)
English (en)
Inventor
Duijnhoven Anton A G Van
Martin Hoogland
William James N Marsden
Johannes Visser
Original Assignee
Quest Int
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 Quest Int filed Critical Quest Int
Application granted granted Critical
Publication of DK0727943T3 publication Critical patent/DK0727943T3/da

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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Moving Of Heads (AREA)
  • Noodles (AREA)
DK95900679T 1993-11-17 1994-11-07 Fremgangsmåde til fremstilling af dej DK0727943T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93309163 1993-11-17
PCT/EP1994/003663 WO1995013706A1 (en) 1993-11-17 1994-11-07 Baking improver

Publications (1)

Publication Number Publication Date
DK0727943T3 true DK0727943T3 (da) 2001-10-08

Family

ID=8214609

Family Applications (1)

Application Number Title Priority Date Filing Date
DK95900679T DK0727943T3 (da) 1993-11-17 1994-11-07 Fremgangsmåde til fremstilling af dej

Country Status (10)

Country Link
US (1) US6007850A (zh)
EP (1) EP0727943B1 (zh)
JP (1) JPH09504952A (zh)
CN (1) CN1095632C (zh)
AU (1) AU688813B2 (zh)
CA (1) CA2175210A1 (zh)
DE (1) DE69427987T2 (zh)
DK (1) DK0727943T3 (zh)
ES (1) ES2160690T3 (zh)
WO (1) WO1995013706A1 (zh)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2146320T3 (es) * 1994-11-08 2000-08-01 Quest Int Productos secos de panaderia y procedimiento para su preparacion.
WO2000002457A1 (en) * 1998-07-09 2000-01-20 Unilever N.V. Fermented, pasteurised preferment
JP3380767B2 (ja) * 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
DE10107730A1 (de) 2001-02-16 2002-08-29 Piemonte Imp Warenhandelsgmbh Starterzubereitung für die Herstellung von Brot und Backwaren
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
JP2003319747A (ja) * 2002-05-07 2003-11-11 Shuzo Ochi パンの製法およびその製法によるパン
PL378470A1 (pl) * 2003-03-12 2006-05-02 Lesaffre Et Cie Zakwas chlebowy, jego zastosowanie i wytworzone z niego pieczywo
FR2866204B1 (fr) * 2004-02-13 2006-12-08 Gervais Danone Sa Pates fermentees sucrees de qualite longue conservation
AR049533A1 (es) * 2004-06-29 2006-08-09 Puratos Nv Producto empaquetado para la industria de la planificacion de una composicion en polvo
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
NL2008057C2 (en) * 2011-12-29 2013-07-03 Konink Zeelandia Groep B V Improved methods, products and uses relating to the preparation of dough.
JP6304959B2 (ja) * 2013-07-19 2018-04-04 テーブルマーク株式会社 ハード系パンの成型方法
KR101661127B1 (ko) * 2014-08-20 2016-09-30 주식회사 파리크라상 천연발효종을 이용한 과자의 제조방법
CN105614248B (zh) * 2014-11-05 2019-10-29 广州拜晴生物科技有限公司 柔软保湿膏的制备方法
JP6489373B2 (ja) * 2015-02-27 2019-03-27 有限会社ソーイ 醗酵組成物その製造方法およびそれを用いる食品
KR101551836B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
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
IT201800003985A1 (it) * 2018-03-27 2019-09-27 Il Granaio Delle Idee Srl Procedimento per la formazione di emulsionanti e coadiuvante per la preparazione di prodotti alimentari da forno
CN109287946B (zh) * 2018-09-18 2021-08-20 江南大学 一种采用酸面团发酵技术改善馒头结构塌陷的方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH184606A (de) * 1935-04-08 1936-06-15 Wille Karl Verfahren zur Herstellung eines Diabetikergebäcks.
GB523262A (en) * 1938-12-29 1940-07-10 Paul Loewenbach Process for breaking down the cells of bran and germs of cereals
FR1154658A (fr) * 1955-11-25 1958-04-15 Agent auxiliaire de panification à faire entrer en particulier dans la composition du pain blanc et de la pâtisserie
JPS4948500B1 (zh) * 1970-05-02 1974-12-21
JPS4911427B1 (zh) * 1970-12-30 1974-03-16
BE816571A (fr) * 1974-06-19 1974-12-19 Procede d'obtention d'un produit de digestion de cereales a l'etat liquide ou seche.
GB1539756A (en) * 1976-06-03 1979-01-31 Japan Natural Food Co Ltd Process for preparing food products containing a lactic bacteria-fermented product of a cereal germ
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
JPS54117055A (en) * 1978-03-01 1979-09-11 Shikishima Seipan Kk Production of bread containing wheat bran
US4248896A (en) * 1979-03-01 1981-02-03 Wallace Leland C Process for baking bread
DE3560502D1 (en) * 1984-04-19 1987-10-01 Schmutz Pierre Andre Complementary food as milk replacement and germ grains
US4666719A (en) * 1985-11-05 1987-05-19 Spiller Monica A Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm
DE3905055A1 (de) 1989-02-18 1990-08-23 Eckes Fa Peter Getreidevollkornprodukte sowie verfahren zu ihrer herstellung
JP3006085B2 (ja) * 1990-11-30 2000-02-07 オリエンタル酵母工業株式会社 製パン改良剤及びそれを用いる製パン法

Also Published As

Publication number Publication date
AU8140994A (en) 1995-06-06
US6007850A (en) 1999-12-28
CN1095632C (zh) 2002-12-11
AU688813B2 (en) 1998-03-19
WO1995013706A1 (en) 1995-05-26
ES2160690T3 (es) 2001-11-16
CA2175210A1 (en) 1995-05-26
JPH09504952A (ja) 1997-05-20
DE69427987D1 (de) 2001-09-20
EP0727943B1 (en) 2001-08-16
DE69427987T2 (de) 2001-11-29
CN1135162A (zh) 1996-11-06
EP0727943A1 (en) 1996-08-28

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