GB2477441A - Leavening composition - Google Patents

Leavening composition Download PDF

Info

Publication number
GB2477441A
GB2477441A GB1105530A GB201105530A GB2477441A GB 2477441 A GB2477441 A GB 2477441A GB 1105530 A GB1105530 A GB 1105530A GB 201105530 A GB201105530 A GB 201105530A GB 2477441 A GB2477441 A GB 2477441A
Authority
GB
United Kingdom
Prior art keywords
composition
yeast
dough
leavening
batter
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
GB1105530A
Other versions
GB2477441B (en
GB201105530D0 (en
Inventor
Gregory James Pointing
Marie Busby
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.)
Serrol Ingredients Pty Ltd
Original Assignee
Serrol Ingredients Pty Ltd
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 claimed from AU2008904974A external-priority patent/AU2008904974A0/en
Application filed by Serrol Ingredients Pty Ltd filed Critical Serrol Ingredients Pty Ltd
Publication of GB201105530D0 publication Critical patent/GB201105530D0/en
Publication of GB2477441A publication Critical patent/GB2477441A/en
Application granted granted Critical
Publication of GB2477441B publication Critical patent/GB2477441B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D10/007—Liquids or pumpable materials
    • 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)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)

Abstract

There is a need for new formulations for leavening dough, batter and related baked goods in which phase separation of yeast is minimised. The current invention provides a composition for leavening a dough or batter, the composition including water, yeast and a dough conditioner in the form of an emulsifier, the emulsifier being provided in an amount to increase the viscosity of the composition thereby minimising phase separation of yeast in the composition.
GB1105530.8A 2008-09-24 2009-09-24 Leavening composition Expired - Fee Related GB2477441B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2008904974A AU2008904974A0 (en) 2008-09-24 Leavening composition
PCT/AU2009/001267 WO2010034061A1 (en) 2008-09-24 2009-09-24 Leavening composition

Publications (3)

Publication Number Publication Date
GB201105530D0 GB201105530D0 (en) 2011-05-18
GB2477441A true GB2477441A (en) 2011-08-03
GB2477441B GB2477441B (en) 2013-09-04

Family

ID=42059205

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1105530.8A Expired - Fee Related GB2477441B (en) 2008-09-24 2009-09-24 Leavening composition

Country Status (4)

Country Link
AU (1) AU2009295346B2 (en)
GB (1) GB2477441B (en)
NZ (1) NZ591891A (en)
WO (1) WO2010034061A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3064158B1 (en) * 2017-03-23 2019-06-07 Lesaffre Et Compagnie TELEDISTRIBUTION OF YEAST IN BAKERY OR ANOTHER FOOD FLUID
WO2020046905A1 (en) * 2018-08-30 2020-03-05 Conagra Foods Rdm, Inc. Dough products and method of making the same

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3225970A1 (en) * 1981-07-16 1983-02-10 Aktieselskabet De Danske Spritfabrikker, 2300 Koebenhavn Process for the production of compressed yeast and dried yeast having improved activity or raising power in the acid environment and also the use of the yeast produced in the process for the production of bakery products
EP0461725A1 (en) * 1990-06-11 1991-12-18 Gist-Brocades N.V. Stabilisation of cream yeast
US20040091601A1 (en) * 2000-12-20 2004-05-13 Parnell Marie Diane Liquid yeast compositions
US20050129808A1 (en) * 2001-12-05 2005-06-16 Frans Koster Liquid yeast compositions
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery
US20070243289A1 (en) * 2003-12-22 2007-10-18 Bernard Bonjean Liquid Leaven Composition
US20070292562A1 (en) * 2003-06-02 2007-12-20 Matthew Green Aqueous Stabilization of Liquid Dough Conditioning Composition

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0414935D0 (en) * 2004-07-02 2004-08-04 Ykk Europ Ltd Zip fastener with emergency opening facility

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3225970A1 (en) * 1981-07-16 1983-02-10 Aktieselskabet De Danske Spritfabrikker, 2300 Koebenhavn Process for the production of compressed yeast and dried yeast having improved activity or raising power in the acid environment and also the use of the yeast produced in the process for the production of bakery products
EP0461725A1 (en) * 1990-06-11 1991-12-18 Gist-Brocades N.V. Stabilisation of cream yeast
US20040091601A1 (en) * 2000-12-20 2004-05-13 Parnell Marie Diane Liquid yeast compositions
US20050129808A1 (en) * 2001-12-05 2005-06-16 Frans Koster Liquid yeast compositions
US20070292562A1 (en) * 2003-06-02 2007-12-20 Matthew Green Aqueous Stabilization of Liquid Dough Conditioning Composition
US20070243289A1 (en) * 2003-12-22 2007-10-18 Bernard Bonjean Liquid Leaven Composition
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WPI Abstract Accession No. 1983-15098K[07] & DE 3225970 A1, 10 February 1983 *

Also Published As

Publication number Publication date
NZ591891A (en) 2012-09-28
GB2477441B (en) 2013-09-04
AU2009295346A1 (en) 2010-04-01
GB201105530D0 (en) 2011-05-18
AU2009295346B2 (en) 2015-09-10
WO2010034061A1 (en) 2010-04-01

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20180924