FR2894432B1 - Ameliorant de panification - Google Patents

Ameliorant de panification

Info

Publication number
FR2894432B1
FR2894432B1 FR0512610A FR0512610A FR2894432B1 FR 2894432 B1 FR2894432 B1 FR 2894432B1 FR 0512610 A FR0512610 A FR 0512610A FR 0512610 A FR0512610 A FR 0512610A FR 2894432 B1 FR2894432 B1 FR 2894432B1
Authority
FR
France
Prior art keywords
breath
breath improving
improving
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.)
Expired - Fee Related
Application number
FR0512610A
Other languages
English (en)
French (fr)
Other versions
FR2894432A1 (fr
Inventor
Laurent Soupiron
Nigel Saunders
Pascal Lejeune
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
Priority to FR0512610A priority Critical patent/FR2894432B1/fr
Application filed by Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Priority to PT06842145T priority patent/PT1965653E/pt
Priority to PL06842145T priority patent/PL1965653T3/pl
Priority to AU2006324528A priority patent/AU2006324528A1/en
Priority to KR1020087016857A priority patent/KR20080100809A/ko
Priority to PCT/FR2006/051335 priority patent/WO2007068853A1/fr
Priority to HR20090536T priority patent/HRP20090536T1/xx
Priority to DE602006008039T priority patent/DE602006008039D1/de
Priority to UAA200809184A priority patent/UA94729C2/ru
Priority to US12/096,695 priority patent/US20080311241A1/en
Priority to RU2008128468/13A priority patent/RU2404586C2/ru
Priority to ARP060105464A priority patent/AR058317A1/es
Priority to JP2008545061A priority patent/JP4684332B2/ja
Priority to BRPI0619799-0A priority patent/BRPI0619799A2/pt
Priority to EP06842145A priority patent/EP1965653B1/fr
Priority to CA002631056A priority patent/CA2631056A1/fr
Priority to ES06842145T priority patent/ES2329295T3/es
Priority to PE2006001596A priority patent/PE20071032A1/es
Publication of FR2894432A1 publication Critical patent/FR2894432A1/fr
Priority to NO20082591A priority patent/NO20082591L/no
Application granted granted Critical
Publication of FR2894432B1 publication Critical patent/FR2894432B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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)
FR0512610A 2005-12-13 2005-12-13 Ameliorant de panification Expired - Fee Related FR2894432B1 (fr)

Priority Applications (19)

Application Number Priority Date Filing Date Title
FR0512610A FR2894432B1 (fr) 2005-12-13 2005-12-13 Ameliorant de panification
ARP060105464A AR058317A1 (es) 2005-12-13 2006-12-12 Mejorador de panificacion
AU2006324528A AU2006324528A1 (en) 2005-12-13 2006-12-12 Breadmaking improver
KR1020087016857A KR20080100809A (ko) 2005-12-13 2006-12-12 제빵 개량제
PCT/FR2006/051335 WO2007068853A1 (fr) 2005-12-13 2006-12-12 Ameliorant de panification
HR20090536T HRP20090536T1 (hr) 2005-12-13 2006-12-12 Poboljšivač za pekarstvo i njegovo korištenje
DE602006008039T DE602006008039D1 (de) 2005-12-13 2006-12-12 BACKMITTEL FÜR DIE HERSTELLUNG VON BROT UND VERWENDUNG DESSELBEN& x9;
BRPI0619799-0A BRPI0619799A2 (pt) 2005-12-13 2006-12-12 melhorador de panificação, processos para preparação de uma massa de padaria, de produtos assados e de produtos pré-assados congelados, utilização glicono-delta-lactona, massa e associação
PL06842145T PL1965653T3 (pl) 2005-12-13 2006-12-12 Środek polepszający wypiek chleba i jego zastosowanie
RU2008128468/13A RU2404586C2 (ru) 2005-12-13 2006-12-12 Хлебопекарный улучшитель
PT06842145T PT1965653E (pt) 2005-12-13 2006-12-12 Melhorante de panificação
US12/096,695 US20080311241A1 (en) 2005-12-13 2006-12-12 Breadmaking Improver
UAA200809184A UA94729C2 (en) 2005-12-13 2006-12-12 Breadmaking improver
EP06842145A EP1965653B1 (fr) 2005-12-13 2006-12-12 Améliorant de panification et son utilisation
CA002631056A CA2631056A1 (fr) 2005-12-13 2006-12-12 Ameliorant de panification
ES06842145T ES2329295T3 (es) 2005-12-13 2006-12-12 Mejorados de panificacion y su uso.
JP2008545061A JP4684332B2 (ja) 2005-12-13 2006-12-12 製パン改良剤
PE2006001596A PE20071032A1 (es) 2005-12-13 2006-12-13 Mejorador de panificacion que comprende un prefermento acido y glucono-delta-lactona
NO20082591A NO20082591L (no) 2005-12-13 2008-06-11 Brodbakemaskin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0512610A FR2894432B1 (fr) 2005-12-13 2005-12-13 Ameliorant de panification

Publications (2)

Publication Number Publication Date
FR2894432A1 FR2894432A1 (fr) 2007-06-15
FR2894432B1 true FR2894432B1 (fr) 2011-02-18

Family

ID=36604222

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0512610A Expired - Fee Related FR2894432B1 (fr) 2005-12-13 2005-12-13 Ameliorant de panification

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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
HRP20090536T1 (hr) 2009-11-30
ES2329295T3 (es) 2009-11-24
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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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20140829