HK1202778A1 - 高酵母含量麵包製造技術的改進 - Google Patents

高酵母含量麵包製造技術的改進

Info

Publication number
HK1202778A1
HK1202778A1 HK15102013.2A HK15102013A HK1202778A1 HK 1202778 A1 HK1202778 A1 HK 1202778A1 HK 15102013 A HK15102013 A HK 15102013A HK 1202778 A1 HK1202778 A1 HK 1202778A1
Authority
HK
Hong Kong
Prior art keywords
bread
improvement
making
yeast content
high yeast
Prior art date
Application number
HK15102013.2A
Other languages
English (en)
Inventor
Pascal Lejeune
Jean-Charles Bartolucci
Original Assignee
Lesaffre & Cie
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 & Cie filed Critical Lesaffre & Cie
Publication of HK1202778A1 publication Critical patent/HK1202778A1/zh

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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • 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
    • 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
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
    • C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Immunology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Biophysics (AREA)
  • Physics & Mathematics (AREA)
  • Molecular Biology (AREA)
  • Analytical Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
HK15102013.2A 2011-03-18 2015-02-27 高酵母含量麵包製造技術的改進 HK1202778A1 (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1152232A FR2972728B1 (fr) 2011-03-18 2011-03-18 Amelioration des panifications a fort taux de levure

Publications (1)

Publication Number Publication Date
HK1202778A1 true HK1202778A1 (zh) 2015-10-09

Family

ID=45974411

Family Applications (1)

Application Number Title Priority Date Filing Date
HK15102013.2A HK1202778A1 (zh) 2011-03-18 2015-02-27 高酵母含量麵包製造技術的改進

Country Status (12)

Country Link
US (1) US9198439B2 (zh)
EP (2) EP2685834A1 (zh)
JP (1) JP5947318B2 (zh)
CN (1) CN103458696B (zh)
BR (1) BR112013028346B1 (zh)
ES (1) ES2583065T3 (zh)
FR (1) FR2972728B1 (zh)
HK (1) HK1202778A1 (zh)
MX (1) MX344240B (zh)
PL (1) PL2818047T3 (zh)
RU (1) RU2573352C2 (zh)
WO (1) WO2012127156A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1023801B1 (fr) * 2016-06-24 2017-07-26 Croc'in Composition et procede pour la fabrication de buns ou analogues
FR3054242B1 (fr) * 2016-07-20 2020-02-14 Lesaffre Et Compagnie Levures de panification optimisees
JP7391044B2 (ja) * 2018-05-11 2023-12-04 ハイネケン サプライ チェーン ベー．フェー． 生物交配による稀少生成物の同定

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59203441A (ja) * 1983-05-02 1984-11-17 協和醗酵工業株式会社 パン生地
FR2675815B1 (fr) * 1991-04-23 1994-11-04 Lesaffre & Cie Nouvelles souches de levure de panification et leur procede d'obtention, nouvelles levures fraiche et seche correspondantes.
FR2779735B1 (fr) * 1998-06-12 2002-06-21 Lesaffre & Cie Nouvelles souches "fil" resistantes au stress en condition de fermentation et/ou de croissance
CN100557011C (zh) * 2002-07-05 2009-11-04 日本烟草产业株式会社 新的面包酵母以及使用该面包酵母的面包
RU2326162C1 (ru) * 2006-12-01 2008-06-10 Государственное образовательное учреждение высшего профессионального образования "Казанский государственный технологический университет" Способ получения хлебопекарных дрожжей
JP5637507B2 (ja) * 2008-03-31 2014-12-10 興人ライフサイエンス株式会社 酵母変異株と酵母エキス

Also Published As

Publication number Publication date
BR112013028346B1 (pt) 2019-06-25
BR112013028346A2 (pt) 2016-08-09
US20140017355A1 (en) 2014-01-16
MX2013010624A (es) 2013-12-02
FR2972728B1 (fr) 2015-08-07
CN103458696A (zh) 2013-12-18
JP5947318B2 (ja) 2016-07-06
JP2014507956A (ja) 2014-04-03
EP2818047B1 (fr) 2016-04-27
CN103458696B (zh) 2015-04-08
EP2685834A1 (fr) 2014-01-22
FR2972728A1 (fr) 2012-09-21
PL2818047T3 (pl) 2016-10-31
US9198439B2 (en) 2015-12-01
EP2818047A1 (fr) 2014-12-31
ES2583065T3 (es) 2016-09-16
MX344240B (es) 2016-12-07
WO2012127156A1 (fr) 2012-09-27
RU2013146522A (ru) 2015-04-27
RU2573352C2 (ru) 2016-01-20

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