FR2905825B1 - Ameliorant de panification et son utilisation dans la planification de pain plat sans mie - Google Patents

Ameliorant de panification et son utilisation dans la planification de pain plat sans mie

Info

Publication number
FR2905825B1
FR2905825B1 FR0608254A FR0608254A FR2905825B1 FR 2905825 B1 FR2905825 B1 FR 2905825B1 FR 0608254 A FR0608254 A FR 0608254A FR 0608254 A FR0608254 A FR 0608254A FR 2905825 B1 FR2905825 B1 FR 2905825B1
Authority
FR
France
Prior art keywords
breading
improver
thin
flat bread
planting flat
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
FR0608254A
Other languages
English (en)
Other versions
FR2905825A1 (fr
Inventor
Jean Jacques Muchembled
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
Priority to FR0608254A priority Critical patent/FR2905825B1/fr
Priority to US12/441,642 priority patent/US20100028490A1/en
Priority to MX2009002850A priority patent/MX2009002850A/es
Priority to EP07823840A priority patent/EP2068635A2/fr
Priority to PCT/FR2007/051945 priority patent/WO2008034999A2/fr
Publication of FR2905825A1 publication Critical patent/FR2905825A1/fr
Application granted granted Critical
Publication of FR2905825B1 publication Critical patent/FR2905825B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
    • 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, 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0608254A 2006-09-20 2006-09-20 Ameliorant de panification et son utilisation dans la planification de pain plat sans mie Expired - Fee Related FR2905825B1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
FR0608254A FR2905825B1 (fr) 2006-09-20 2006-09-20 Ameliorant de panification et son utilisation dans la planification de pain plat sans mie
US12/441,642 US20100028490A1 (en) 2006-09-20 2007-09-14 Bread improver and use thereof in making crumb-free flat bread
MX2009002850A MX2009002850A (es) 2006-09-20 2007-09-14 Mejorador de elaboracion de pan y uso del mismo en la elaboracion de pan sin levadura sin una parte suave.
EP07823840A EP2068635A2 (fr) 2006-09-20 2007-09-14 Ameliorant de panification et son utilisation dans la panification de pain plat sans mie
PCT/FR2007/051945 WO2008034999A2 (fr) 2006-09-20 2007-09-14 Ameliorant de panification et son utilisation dans la panification de pain plat sans mie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0608254A FR2905825B1 (fr) 2006-09-20 2006-09-20 Ameliorant de panification et son utilisation dans la planification de pain plat sans mie

Publications (2)

Publication Number Publication Date
FR2905825A1 FR2905825A1 (fr) 2008-03-21
FR2905825B1 true FR2905825B1 (fr) 2008-12-26

Family

ID=37913154

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0608254A Expired - Fee Related FR2905825B1 (fr) 2006-09-20 2006-09-20 Ameliorant de panification et son utilisation dans la planification de pain plat sans mie

Country Status (5)

Country Link
US (1) US20100028490A1 (fr)
EP (1) EP2068635A2 (fr)
FR (1) FR2905825B1 (fr)
MX (1) MX2009002850A (fr)
WO (1) WO2008034999A2 (fr)

Families Citing this family (3)

* 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
EP2319325B1 (fr) * 2009-11-04 2012-12-26 Lesaffre et Compagnie Nouvel améliorant du pain et son utilisation en boulangerie
AU2015250997A1 (en) * 2014-04-22 2016-10-06 Novozymes A/S Methods and compositions for preparing a baked product

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU4451897A (en) * 1996-10-11 1998-05-11 Novo Nordisk A/S Use of a carbohydrate binding domain in baking
ATE238673T1 (de) * 1997-07-18 2003-05-15 Danisco Galactoseoxidase enthaltende zusammensetzung und ihre verwendung
AU2002223022A1 (en) * 2000-09-28 2002-04-08 Dsm N.V. Liquid bread improving compositions
EP1345496A2 (fr) * 2000-12-20 2003-09-24 Dsm N.V. Compositions de levures liquides
GB0121387D0 (en) * 2001-09-04 2001-10-24 Danisco Modified hydrolases
CA2538349C (fr) * 2003-06-25 2014-08-12 Novozymes A/S Polypeptides a activite alpha-amylase et polynucleotides codant pour ceux-ci

Also Published As

Publication number Publication date
WO2008034999A3 (fr) 2008-05-08
WO2008034999A2 (fr) 2008-03-27
MX2009002850A (es) 2009-05-28
EP2068635A2 (fr) 2009-06-17
FR2905825A1 (fr) 2008-03-21
US20100028490A1 (en) 2010-02-04

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20100531