DK1788881T3 - Fremgangsmåder og produkter til brødfremstilling - Google Patents

Fremgangsmåder og produkter til brødfremstilling

Info

Publication number
DK1788881T3
DK1788881T3 DK05774048.2T DK05774048T DK1788881T3 DK 1788881 T3 DK1788881 T3 DK 1788881T3 DK 05774048 T DK05774048 T DK 05774048T DK 1788881 T3 DK1788881 T3 DK 1788881T3
Authority
DK
Denmark
Prior art keywords
products
methods
bread making
bread
making
Prior art date
Application number
DK05774048.2T
Other languages
English (en)
Inventor
Philippe Desbuquois
Norbert Grouet
Hubert Maitre
Jean-Jacques Muchembled
Original Assignee
Lesaffre & Cie
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=34925624&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1788881(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Application granted granted Critical
Publication of DK1788881T3 publication Critical patent/DK1788881T3/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
DK05774048.2T 2004-07-05 2005-07-05 Fremgangsmåder og produkter til brødfremstilling DK1788881T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04015795A EP1614354A1 (fr) 2004-07-05 2004-07-05 Procedes et produits de panification
PCT/EP2005/007258 WO2006002985A1 (fr) 2004-07-05 2005-07-05 Procedes et produits de panification

Publications (1)

Publication Number Publication Date
DK1788881T3 true DK1788881T3 (da) 2013-04-15

Family

ID=34925624

Family Applications (1)

Application Number Title Priority Date Filing Date
DK05774048.2T DK1788881T3 (da) 2004-07-05 2005-07-05 Fremgangsmåder og produkter til brødfremstilling

Country Status (21)

Country Link
US (1) US20070202230A1 (da)
EP (2) EP1614354A1 (da)
JP (2) JP2008504830A (da)
KR (1) KR101213398B1 (da)
CN (1) CN1997280B (da)
AU (1) AU2005259395B2 (da)
BR (1) BRPI0513011B1 (da)
CA (1) CA2572855C (da)
DK (1) DK1788881T3 (da)
EC (1) ECSP077227A (da)
ES (1) ES2402661T3 (da)
HR (1) HRP20130232T1 (da)
MX (1) MX2007000343A (da)
NO (1) NO331770B1 (da)
NZ (1) NZ552465A (da)
PL (1) PL1788881T3 (da)
RU (1) RU2372779C2 (da)
SI (1) SI1788881T1 (da)
UA (1) UA98442C2 (da)
WO (1) WO2006002985A1 (da)
ZA (1) ZA200700836B (da)

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* Cited by examiner, † Cited by third party
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JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CN101785491B (zh) * 2009-11-30 2012-11-28 广州合诚实业有限公司 一种面包改良剂及其制备方法与应用
CN102232501A (zh) * 2010-12-02 2011-11-09 史百鸣 一种杂粮食品的制作方法
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
CN104522102B (zh) * 2014-12-31 2017-01-25 广州复雅机械设备有限公司 食品烘焙方法及其装置
US20180116233A1 (en) * 2015-02-23 2018-05-03 Dolciaria Orsobianco S.R.L. Process for producing frozen bread with quick preparation for consumption
CN104957536A (zh) * 2015-05-27 2015-10-07 广东省农业科学院蚕业与农产品加工研究所 一种预消化型全谷物营养膳及其制作方法
FR3037773B1 (fr) 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
KR101828389B1 (ko) 2016-03-21 2018-02-13 송용덕 새우 감자 바게트 제조방법
JP6721392B2 (ja) * 2016-04-12 2020-07-15 株式会社Adeka 製パン練り込み用油脂組成物
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
KR102675153B1 (ko) 2023-06-28 2024-06-14 에스피씨 주식회사 크러스트 품질 향상을 위한 바게뜨 빵의 제조방법

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US3767422A (en) * 1971-01-19 1973-10-23 Gen Mills Inc Shelf stable, partially baked dough composition
US3738841A (en) * 1971-08-13 1973-06-12 Amstar Corp Sugar syrup for bread dough preparation
JPS5016856B2 (da) * 1972-06-07 1975-06-17
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FR2589044B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pain dit " francais " precuit et congele et son procede de fabrication
JPH0789833B2 (ja) * 1987-06-03 1995-10-04 日本製粉株式会社 半焼成パンの製造方法
US4861601A (en) * 1987-06-23 1989-08-29 General Foods Corporation Preproofed, partially-baked and frozen, crusty bread and method of making same
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Also Published As

Publication number Publication date
RU2372779C2 (ru) 2009-11-20
WO2006002985A1 (fr) 2006-01-12
KR101213398B1 (ko) 2012-12-20
BRPI0513011A (pt) 2008-04-22
US20070202230A1 (en) 2007-08-30
BRPI0513011B1 (pt) 2019-02-26
HRP20130232T1 (hr) 2013-05-31
NO20070648L (no) 2007-02-05
EP1788881A1 (fr) 2007-05-30
CN1997280B (zh) 2011-02-02
JP5254394B2 (ja) 2013-08-07
NO331770B1 (no) 2012-03-26
NZ552465A (en) 2010-01-29
EP1788881B1 (fr) 2013-01-16
ECSP077227A (es) 2007-04-26
JP2011152146A (ja) 2011-08-11
JP2008504830A (ja) 2008-02-21
CN1997280A (zh) 2007-07-11
AU2005259395A1 (en) 2006-01-12
PL1788881T3 (pl) 2013-06-28
KR20070050039A (ko) 2007-05-14
AU2005259395B2 (en) 2011-03-10
ES2402661T3 (es) 2013-05-07
RU2007104168A (ru) 2008-08-10
SI1788881T1 (sl) 2013-05-31
CA2572855A1 (fr) 2006-01-12
ZA200700836B (en) 2008-08-27
EP1614354A1 (fr) 2006-01-11
MX2007000343A (es) 2007-03-28
UA98442C2 (ru) 2012-05-25
CA2572855C (fr) 2013-09-10

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