FR2386605A1 - Perfectionnements apportes aux levures de boulangerie - Google Patents

Perfectionnements apportes aux levures de boulangerie

Info

Publication number
FR2386605A1
FR2386605A1 FR7739148A FR7739148A FR2386605A1 FR 2386605 A1 FR2386605 A1 FR 2386605A1 FR 7739148 A FR7739148 A FR 7739148A FR 7739148 A FR7739148 A FR 7739148A FR 2386605 A1 FR2386605 A1 FR 2386605A1
Authority
FR
France
Prior art keywords
yeasts
bakery
bakery yeasts
aimed
subject
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.)
Granted
Application number
FR7739148A
Other languages
English (en)
Other versions
FR2386605B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie SA
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 Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Publication of FR2386605A1 publication Critical patent/FR2386605A1/fr
Application granted granted Critical
Publication of FR2386605B1 publication Critical patent/FR2386605B1/fr
Granted legal-status Critical Current

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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention a pour objet des perfectionnements apportés aux levures de panification Elle vise en particulier des levures fraîches et des levures sèches capables de fermenter des pâtes acides et/ou contenant des inhibiteurs de moisissure
FR7739148A 1976-12-24 1977-12-23 Perfectionnements apportes aux levures de boulangerie Granted FR2386605A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5417476 1976-12-24

Publications (2)

Publication Number Publication Date
FR2386605A1 true FR2386605A1 (fr) 1978-11-03
FR2386605B1 FR2386605B1 (fr) 1982-04-16

Family

ID=10470164

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7739148A Granted FR2386605A1 (fr) 1976-12-24 1977-12-23 Perfectionnements apportes aux levures de boulangerie

Country Status (3)

Country Link
US (1) US4346115A (fr)
DE (1) DE2757779A1 (fr)
FR (1) FR2386605A1 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT386419B (de) * 1983-11-22 1988-08-25 Mautner Markhof Und Wolfrum Ge Verfahren zur herstellung von backhefe und gegebenenfalls von einer aus dieser backhefe erzeugten instantaktivtrockenbackhefe
IL97067A (en) 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5508047A (en) * 1991-07-18 1996-04-16 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains and method of making
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
JP3189053B2 (ja) * 1991-07-18 2001-07-16 ザ ピルスベリー カンパニー 酵母−膨脹して冷蔵したねり粉製品
US5316029A (en) * 1992-05-07 1994-05-31 Separation Oil Services, Inc. Oil separator
JPH11155559A (ja) 1997-11-26 1999-06-15 Oriental Yeast Co Ltd 冷凍生地製パン用インスタント乾燥酵母
WO1999051746A1 (fr) * 1998-04-07 1999-10-14 Dsm N.V. souche de levure améliorée
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
UA111839C2 (uk) 2011-02-18 2016-06-24 Лесаффр Е Компані Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD73016A (fr) *
GB800030A (en) * 1954-11-17 1958-08-20 Distillers Co Yeast Ltd Improvements in or relating to the production of bakers' yeast
GB1220101A (en) * 1967-03-29 1971-01-20 Oriental Yeast Co Ltd A process for the production of yeast
FR2089585A5 (fr) * 1970-04-14 1972-01-07 Koninklijke Gist Spiritus
GB1262648A (en) * 1968-05-17 1972-02-02 Distillers Co Yeast Ltd Improvements relating to yeast
FR2316328A1 (fr) * 1975-07-03 1977-01-28 Lesaffre Soc Ind Nouvelle levure seche de boulangerie et son procede de preparation

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1727847A (en) * 1927-04-29 1929-09-10 Henry Leeds Process of producing yeast
US3120473A (en) * 1960-10-21 1964-02-04 Deloffre Marcel Celesti Honore Improvements in multiple stage production of yeast
GB989247A (en) * 1961-07-28 1965-04-14 Konink Nl Gist & Spiritusfabri Process for the preparation of baker's yeast, and for the manufacture of bread with the aid of such yeast, as well as the bread and bakery products thus obtained
US3617306A (en) * 1970-01-20 1971-11-02 Standard Brands Inc Propagation of yeast
US3993783A (en) * 1970-04-14 1976-11-23 Koninklijke Nederlandsche Gist-En Spiritusfabriek N.V. High protein active dried bakers' yeast
JPS5413491B1 (fr) * 1971-04-14 1979-05-31
US3922350A (en) * 1974-04-19 1975-11-25 Standard Brands Inc Process for preparing acidified bread dough

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD73016A (fr) *
GB800030A (en) * 1954-11-17 1958-08-20 Distillers Co Yeast Ltd Improvements in or relating to the production of bakers' yeast
GB1220101A (en) * 1967-03-29 1971-01-20 Oriental Yeast Co Ltd A process for the production of yeast
GB1262648A (en) * 1968-05-17 1972-02-02 Distillers Co Yeast Ltd Improvements relating to yeast
FR2089585A5 (fr) * 1970-04-14 1972-01-07 Koninklijke Gist Spiritus
FR2316328A1 (fr) * 1975-07-03 1977-01-28 Lesaffre Soc Ind Nouvelle levure seche de boulangerie et son procede de preparation

Also Published As

Publication number Publication date
FR2386605B1 (fr) 1982-04-16
US4346115A (en) 1982-08-24
DE2757779A1 (de) 1978-06-29

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Legal Events

Date Code Title Description
ST Notification of lapse