IT1270187B - Procedimento per la preparazione industriale di un pane a lunga fermentazione - Google Patents

Procedimento per la preparazione industriale di un pane a lunga fermentazione

Info

Publication number
IT1270187B
IT1270187B ITMI941196A ITMI941196A IT1270187B IT 1270187 B IT1270187 B IT 1270187B IT MI941196 A ITMI941196 A IT MI941196A IT MI941196 A ITMI941196 A IT MI941196A IT 1270187 B IT1270187 B IT 1270187B
Authority
IT
Italy
Prior art keywords
industrial preparation
leavening
long fermentation
dough
maturation
Prior art date
Application number
ITMI941196A
Other languages
English (en)
Inventor
Angeli Alessandro Degli
Original Assignee
Braibanti M G Spa
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 Braibanti M G Spa filed Critical Braibanti M G Spa
Priority to ITMI941196A priority Critical patent/IT1270187B/it
Publication of ITMI941196A0 publication Critical patent/ITMI941196A0/it
Priority to EP95201459A priority patent/EP0686349A2/en
Publication of ITMI941196A1 publication Critical patent/ITMI941196A1/it
Application granted granted Critical
Publication of IT1270187B publication Critical patent/IT1270187B/it

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Viene descritto un procedimento per la preparazione industriale di un pane tipo "ciabatta" comprendente le seguenti fasi:a) impastamento;b) maturazione;c) degassificazione;d) divisione in pezzatura;e) lievitazione in cella e stiratura;f) cottura,dove, nella fase a) di impastamento viene aggiunto all'impasto un brodo di coltura, contenente batteri e lieviti, e la fase e) di lievitazione in cella richiede un tempo di 20-30 minuti.Il principale vantaggio del procedimento consiste nel fatto che, aggiungendo il brodo di coltura all'impasto, vengono accorciati i tempi di maturazione e lievitazione, con conseguente vantaggio economico.
ITMI941196A 1994-06-08 1994-06-08 Procedimento per la preparazione industriale di un pane a lunga fermentazione IT1270187B (it)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ITMI941196A IT1270187B (it) 1994-06-08 1994-06-08 Procedimento per la preparazione industriale di un pane a lunga fermentazione
EP95201459A EP0686349A2 (en) 1994-06-08 1995-06-02 Method for the industrial preparation of long fermentation bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI941196A IT1270187B (it) 1994-06-08 1994-06-08 Procedimento per la preparazione industriale di un pane a lunga fermentazione

Publications (3)

Publication Number Publication Date
ITMI941196A0 ITMI941196A0 (it) 1994-06-08
ITMI941196A1 ITMI941196A1 (it) 1995-12-08
IT1270187B true IT1270187B (it) 1997-04-29

Family

ID=11369076

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI941196A IT1270187B (it) 1994-06-08 1994-06-08 Procedimento per la preparazione industriale di un pane a lunga fermentazione

Country Status (2)

Country Link
EP (1) EP0686349A2 (it)
IT (1) IT1270187B (it)

Also Published As

Publication number Publication date
ITMI941196A1 (it) 1995-12-08
ITMI941196A0 (it) 1994-06-08
EP0686349A2 (en) 1995-12-13

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Legal Events

Date Code Title Description
0001 Granted
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19970516