GR3005394T3 - - Google Patents

Info

Publication number
GR3005394T3
GR3005394T3 GR920400981T GR920400981T GR3005394T3 GR 3005394 T3 GR3005394 T3 GR 3005394T3 GR 920400981 T GR920400981 T GR 920400981T GR 920400981 T GR920400981 T GR 920400981T GR 3005394 T3 GR3005394 T3 GR 3005394T3
Authority
GR
Greece
Prior art keywords
pct
yeast
sec
date
capsules
Prior art date
Application number
GR920400981T
Other languages
English (en)
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9352678&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=GR3005394(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed filed Critical
Publication of GR3005394T3 publication Critical patent/GR3005394T3/el

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
    • 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
    • A21D2/22—Ascorbic acid
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
GR920400981T 1987-06-30 1992-08-10 GR3005394T3 (el)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8709216A FR2617459B1 (fr) 1987-06-30 1987-06-30 Procede de conditionnement d'additifs et de levure de panification

Publications (1)

Publication Number Publication Date
GR3005394T3 true GR3005394T3 (el) 1993-05-24

Family

ID=9352678

Family Applications (1)

Application Number Title Priority Date Filing Date
GR920400981T GR3005394T3 (el) 1987-06-30 1992-08-10

Country Status (11)

Country Link
US (1) US4935249A (el)
EP (1) EP0310460B1 (el)
JP (1) JPH01503678A (el)
AT (1) ATE78980T1 (el)
CA (1) CA1318177C (el)
DE (1) DE3873462T2 (el)
ES (1) ES2034313T3 (el)
FR (1) FR2617459B1 (el)
GR (1) GR3005394T3 (el)
MA (1) MA21315A1 (el)
WO (1) WO1989000009A1 (el)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4041533A1 (de) * 1990-12-22 1992-06-25 Roehm Gmbh Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren
EP0619947B1 (en) * 1993-03-31 1997-04-23 Gist-Brocades N.V. Yeast formulation for production of baked products
EP1090553A3 (en) * 1993-12-24 2001-04-18 Dsm N.V. Dry yeast compositions
AU5670398A (en) * 1997-01-22 1998-08-18 Dalgety Plc Enzyme-based bread improvers
DE19919195B4 (de) * 1999-04-29 2004-07-22 Fuchs Gmbh & Co. Pumpfähiger Backzusatz
IL291990A (en) * 2019-10-11 2022-06-01 Novozymes As A solid baking additive
KR102705331B1 (ko) * 2024-01-18 2024-09-12 주식회사 가드니아 이스트 사멸 감소 효과를 지닌 냉동 생지의 제조 방법

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH345854A (de) * 1954-10-19 1960-04-30 Willy Dr Ruckdeschel Verfahren zur Herstellung von Backwaren
FR1509676A (fr) * 1967-01-30 1968-01-12 Procédé de fabrication de levure alimentaire activée
FR2054712A5 (en) * 1969-07-24 1971-05-07 Lemoine Lucien Fermentation accelerator esp for bread
JPS5498352A (en) * 1978-01-17 1979-08-03 Kiyatsupusuiiru Purodakutsu In Functional additives capsule used in fermenting procedure of confectionery and bread making and producion
JPS6115640A (ja) * 1984-06-30 1986-01-23 旭電化工業株式会社 パンの製造法
JPS61162127A (ja) * 1985-01-12 1986-07-22 協和醗酵工業株式会社 生地改良剤
US4642237A (en) * 1985-04-24 1987-02-10 Pennwalt Corporation Stable oxidant alpha-amylase concentrates for use in baking

Also Published As

Publication number Publication date
CA1318177C (fr) 1993-05-25
MA21315A1 (fr) 1988-12-31
EP0310460B1 (fr) 1992-08-05
DE3873462T2 (de) 1992-12-03
ATE78980T1 (de) 1992-08-15
FR2617459A1 (fr) 1989-01-06
EP0310460A1 (fr) 1989-04-05
WO1989000009A1 (fr) 1989-01-12
FR2617459B1 (fr) 1990-03-02
ES2034313T3 (es) 1993-04-01
DE3873462D1 (de) 1992-09-10
JPH01503678A (ja) 1989-12-14
US4935249A (en) 1990-06-19

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