ES2329295T3 - Mejorados de panificacion y su uso. - Google Patents
Mejorados de panificacion y su uso. Download PDFInfo
- Publication number
- ES2329295T3 ES2329295T3 ES06842145T ES06842145T ES2329295T3 ES 2329295 T3 ES2329295 T3 ES 2329295T3 ES 06842145 T ES06842145 T ES 06842145T ES 06842145 T ES06842145 T ES 06842145T ES 2329295 T3 ES2329295 T3 ES 2329295T3
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- Prior art keywords
- acid
- dough
- salts
- improver
- baking
- 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.)
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000000935 solvent evaporation Methods 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
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
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0512610 | 2005-12-13 | ||
| FR0512610A FR2894432B1 (fr) | 2005-12-13 | 2005-12-13 | Ameliorant de panification |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2329295T3 true ES2329295T3 (es) | 2009-11-24 |
Family
ID=36604222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES06842145T Active ES2329295T3 (es) | 2005-12-13 | 2006-12-12 | Mejorados de panificacion y su uso. |
Country Status (19)
| Country | Link |
|---|---|
| US (1) | US20080311241A1 (enExample) |
| EP (1) | EP1965653B1 (enExample) |
| JP (1) | JP4684332B2 (enExample) |
| KR (1) | KR20080100809A (enExample) |
| AR (1) | AR058317A1 (enExample) |
| AU (1) | AU2006324528A1 (enExample) |
| BR (1) | BRPI0619799A2 (enExample) |
| CA (1) | CA2631056A1 (enExample) |
| DE (1) | DE602006008039D1 (enExample) |
| ES (1) | ES2329295T3 (enExample) |
| FR (1) | FR2894432B1 (enExample) |
| HR (1) | HRP20090536T1 (enExample) |
| NO (1) | NO20082591L (enExample) |
| PE (1) | PE20071032A1 (enExample) |
| PL (1) | PL1965653T3 (enExample) |
| PT (1) | PT1965653E (enExample) |
| RU (1) | RU2404586C2 (enExample) |
| UA (1) | UA94729C2 (enExample) |
| WO (1) | WO2007068853A1 (enExample) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
| RU2472346C1 (ru) * | 2011-05-04 | 2013-01-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) | Пищевая добавка для диетического хлеба |
| RU2480008C1 (ru) * | 2011-09-28 | 2013-04-27 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Сибирский Федеральный Университет" (Сфу) | Способ производства хлебобулочных изделий из полувыпеченных замороженных полуфабрикатов |
| RU2480005C1 (ru) * | 2012-05-04 | 2013-04-27 | Галина Михайловна Колосова | Сухая хлебопекарная смесь для изготовления замороженных изделий из теста |
| RU2480004C1 (ru) * | 2012-05-04 | 2013-04-27 | Галина Михайловна Колосова | Улучшитель для бараночных изделий |
| RU2532040C1 (ru) * | 2013-04-05 | 2014-10-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) | Пищевая добавка для кексов |
| FR3037773B1 (fr) * | 2015-06-29 | 2019-05-10 | Lesaffre Et Compagnie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
| NL2019117B1 (en) * | 2017-06-23 | 2019-01-07 | Top B V | Method for the production of protein and fiber rich airy food product |
| JP7275132B2 (ja) * | 2017-11-30 | 2023-05-17 | ピュラック バイオケム ビー． ブイ． | パンの保存のための組成物 |
| JP7490695B2 (ja) * | 2022-03-04 | 2024-05-27 | ピュラトス・エヌブイ | パン改良剤 |
Family Cites Families (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3185579A (en) * | 1955-01-05 | 1965-05-25 | Dehne Rudolf | Packaging of freshly baked bread |
| US3170795A (en) * | 1962-03-09 | 1965-02-23 | Procter & Gamble | Culinary mix for producing chemically leavened baked goods |
| US3492128A (en) * | 1965-08-09 | 1970-01-27 | Pfizer & Co C | Preparation of non-caking heat-stable granular food grade materials |
| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| JPS5021531A (enExample) * | 1973-07-02 | 1975-03-07 | ||
| US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
| US4243687A (en) * | 1979-01-10 | 1981-01-06 | Leo Kline | Freeze-dried natural sour dough starter |
| JPS55118334A (en) * | 1979-03-05 | 1980-09-11 | Nippon Pan Kougiyoukai | Bread making method |
| JPS56121428A (en) * | 1980-02-27 | 1981-09-24 | Nisshin Flour Milling Co | Preparation of breads |
| US4500548A (en) * | 1982-03-15 | 1985-02-19 | Stauffer Chemical Company | Fermentation aid for conventional baked goods |
| US4917914A (en) * | 1986-10-24 | 1990-04-17 | Anheuser-Busch Companies, Inc. | Accelerated proofing of refrigerated doughs |
| JPH0789834B2 (ja) * | 1987-06-03 | 1995-10-04 | 日本製粉株式会社 | 半焼成パンの製造法 |
| US4788067A (en) * | 1987-06-23 | 1988-11-29 | General Foods Corporation | Preproofed, frozen and 84% baked, crusty bread and method of making same |
| JPH0677500B2 (ja) * | 1990-03-20 | 1994-10-05 | 敷島製パン株式会社 | パン用冷凍生地の製造方法 |
| US6113952A (en) * | 1992-03-20 | 2000-09-05 | N. V. Ceres S.A. | Process for the manufacture of deep-frozen, ready for baking dough pieces |
| US5451417A (en) * | 1993-04-23 | 1995-09-19 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Just bake frozen dough |
| AU711132B2 (en) * | 1996-06-25 | 1999-10-07 | Gist-Brocades B.V. | Process for producing sourdough |
| EP0815731A1 (en) * | 1996-06-25 | 1998-01-07 | Gist-Brocades B.V. | Process for producing sourdough |
| US5858440A (en) * | 1996-09-30 | 1999-01-12 | The Pillsbury Company | Method of preparing dough |
| FR2777424B1 (fr) * | 1998-04-15 | 2000-06-16 | Lesaffre & Cie | Levain panaire longue conservation pret a l'emploi |
| GB2339134B (en) * | 1998-06-19 | 2002-03-06 | Allied Bakeries | Baking compositions |
| AU5221799A (en) * | 1998-07-24 | 2000-02-14 | Solutia Inc. | Process and formulation for a chemically leavened dough or bakery product |
| US6365210B1 (en) * | 1998-09-10 | 2002-04-02 | M & M Holdings, Inc. | Pizza crust and process and apparatus for making same |
| KR100415903B1 (ko) * | 1999-07-28 | 2004-01-31 | 주식회사 삼립식품 | 유기산 ｐＨ 조절제 |
| JP2001169764A (ja) * | 1999-12-20 | 2001-06-26 | Ezaki Glico Co Ltd | 保存性が改良された熱成食品の製造方法 |
| FR2827480B1 (fr) * | 2001-07-17 | 2003-09-19 | Cie Laitiere Europeenne | Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie |
| NZ520994A (en) * | 2002-08-26 | 2004-09-24 | New Zealand Dairy Board | Food ingredient, product and process |
| US20060165848A1 (en) * | 2003-03-12 | 2006-07-27 | Lesaffre Et Compagnie | Sour dough the use thereof and bakery products products produced from the same |
| FR2865902B1 (fr) * | 2004-02-10 | 2007-09-07 | Lesaffre & Cie | Agent exhausteur de gout |
-
2005
- 2005-12-13 FR FR0512610A patent/FR2894432B1/fr not_active Expired - Fee Related
-
2006
- 2006-12-12 WO PCT/FR2006/051335 patent/WO2007068853A1/fr not_active Ceased
- 2006-12-12 HR HR20090536T patent/HRP20090536T1/xx unknown
- 2006-12-12 BR BRPI0619799-0A patent/BRPI0619799A2/pt not_active IP Right Cessation
- 2006-12-12 PT PT06842145T patent/PT1965653E/pt unknown
- 2006-12-12 CA CA002631056A patent/CA2631056A1/fr not_active Abandoned
- 2006-12-12 RU RU2008128468/13A patent/RU2404586C2/ru not_active IP Right Cessation
- 2006-12-12 PL PL06842145T patent/PL1965653T3/pl unknown
- 2006-12-12 UA UAA200809184A patent/UA94729C2/ru unknown
- 2006-12-12 ES ES06842145T patent/ES2329295T3/es active Active
- 2006-12-12 KR KR1020087016857A patent/KR20080100809A/ko not_active Withdrawn
- 2006-12-12 EP EP06842145A patent/EP1965653B1/fr active Active
- 2006-12-12 AU AU2006324528A patent/AU2006324528A1/en not_active Abandoned
- 2006-12-12 US US12/096,695 patent/US20080311241A1/en not_active Abandoned
- 2006-12-12 AR ARP060105464A patent/AR058317A1/es unknown
- 2006-12-12 JP JP2008545061A patent/JP4684332B2/ja not_active Expired - Fee Related
- 2006-12-12 DE DE602006008039T patent/DE602006008039D1/de active Active
- 2006-12-13 PE PE2006001596A patent/PE20071032A1/es not_active Application Discontinuation
-
2008
- 2008-06-11 NO NO20082591A patent/NO20082591L/no not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AR058317A1 (es) | 2008-01-30 |
| UA94729C2 (en) | 2011-06-10 |
| FR2894432A1 (fr) | 2007-06-15 |
| NO20082591L (no) | 2008-09-12 |
| US20080311241A1 (en) | 2008-12-18 |
| PT1965653E (pt) | 2009-10-08 |
| RU2404586C2 (ru) | 2010-11-27 |
| CA2631056A1 (fr) | 2007-06-21 |
| BRPI0619799A2 (pt) | 2012-12-11 |
| JP2009519031A (ja) | 2009-05-14 |
| EP1965653B1 (fr) | 2009-07-22 |
| FR2894432B1 (fr) | 2011-02-18 |
| HRP20090536T1 (hr) | 2009-11-30 |
| KR20080100809A (ko) | 2008-11-19 |
| PL1965653T3 (pl) | 2010-01-29 |
| AU2006324528A1 (en) | 2007-06-21 |
| JP4684332B2 (ja) | 2011-05-18 |
| WO2007068853A1 (fr) | 2007-06-21 |
| RU2008128468A (ru) | 2010-01-20 |
| DE602006008039D1 (de) | 2009-09-03 |
| EP1965653A1 (fr) | 2008-09-10 |
| PE20071032A1 (es) | 2007-10-05 |
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