FI823225L - FOERFARANDE FOER KONSERVERING AV MED JAEST OCH / ELLER SURDEG JAESTA BAGERIPRODUKTER MED SORBINSYRA - Google Patents

FOERFARANDE FOER KONSERVERING AV MED JAEST OCH / ELLER SURDEG JAESTA BAGERIPRODUKTER MED SORBINSYRA

Info

Publication number
FI823225L
FI823225L FI823225A FI823225A FI823225L FI 823225 L FI823225 L FI 823225L FI 823225 A FI823225 A FI 823225A FI 823225 A FI823225 A FI 823225A FI 823225 L FI823225 L FI 823225L
Authority
FI
Finland
Prior art keywords
med
surdeg
sorbinsyra
jaesta
jaest
Prior art date
Application number
FI823225A
Other languages
Finnish (fi)
Other versions
FI71863B (en
FI823225A0 (en
FI71863C (en
Inventor
Erich Lyck
Karlheinz Remmert
Original Assignee
Hoechst Ag
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 Hoechst Ag filed Critical Hoechst Ag
Publication of FI823225A0 publication Critical patent/FI823225A0/en
Publication of FI823225L publication Critical patent/FI823225L/en
Publication of FI71863B publication Critical patent/FI71863B/en
Application granted granted Critical
Publication of FI71863C publication Critical patent/FI71863C/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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Furan Compounds (AREA)
  • Tea And Coffee (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Tires In General (AREA)

Abstract

1. A process for preserving yeast- and/or sourdoughfermented sour-dough-fermented bakery products by addition of coarsegrain sorbic acid to the flour or dough before baking, characterized using a sorbic acid the grain size of which is substantially in the range of from 200 to 600 microns ; the proportion of the different grain sizes being limited as follows : < 200 mu m : 5 weight % at most 200-300 mu m : 20 weight % at most 300-400 mu m : 30 weight % at most 400-600 mu m : 50-70 weight % at most > 600 mu m : 10 weight % at most.
FI823225A 1981-09-22 1982-09-20 Process for preserving yeast and / or sourdough fermented bakery products with sorbic acid. FI71863C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3137559 1981-09-22
DE19813137559 DE3137559A1 (en) 1981-09-22 1981-09-22 METHOD FOR PRESERVING BAKERY PRODUCTS DRIED WITH YEAST AND / OR SOURDOUGH WITH SORBIN ACID

Publications (4)

Publication Number Publication Date
FI823225A0 FI823225A0 (en) 1982-09-20
FI823225L true FI823225L (en) 1983-03-23
FI71863B FI71863B (en) 1986-11-28
FI71863C FI71863C (en) 1987-03-09

Family

ID=6142275

Family Applications (1)

Application Number Title Priority Date Filing Date
FI823225A FI71863C (en) 1981-09-22 1982-09-20 Process for preserving yeast and / or sourdough fermented bakery products with sorbic acid.

Country Status (9)

Country Link
EP (1) EP0075286B1 (en)
AT (1) ATE10327T1 (en)
CA (1) CA1176910A (en)
DD (1) DD208296A5 (en)
DE (2) DE3137559A1 (en)
DK (1) DK161793C (en)
FI (1) FI71863C (en)
NO (1) NO157522C (en)
ZA (1) ZA826915B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022201108A1 (en) 2021-03-26 2022-09-29 Reinhold Berghof Device, container and method for preserving food
DE102021111967B4 (en) 2021-03-26 2024-10-24 Reinhold Berghof Device and container for preserving baked goods

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2333142C2 (en) * 1973-06-29 1975-08-21 Hoechst Ag, 6000 Frankfurt Process for preserving yeast or leavened bread and baked goods with sorbic acid

Also Published As

Publication number Publication date
DK161793C (en) 1992-02-24
DK419882A (en) 1983-03-23
NO157522C (en) 1988-04-06
DE3261300D1 (en) 1985-01-03
ZA826915B (en) 1983-07-27
FI71863B (en) 1986-11-28
NO823182L (en) 1983-03-23
EP0075286A1 (en) 1983-03-30
DE3137559A1 (en) 1983-04-28
FI823225A0 (en) 1982-09-20
DD208296A5 (en) 1984-05-02
NO157522B (en) 1987-12-28
FI71863C (en) 1987-03-09
ATE10327T1 (en) 1984-12-15
DK161793B (en) 1991-08-19
CA1176910A (en) 1984-10-30
EP0075286B1 (en) 1984-11-21

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Legal Events

Date Code Title Description
MA Patent expired

Owner name: HOECHST AKTIENGESELLSCHAFT