ITUB20153591A1 - Metodo di panificazione - Google Patents

Metodo di panificazione

Info

Publication number
ITUB20153591A1
ITUB20153591A1 ITUB2015A003591A ITUB20153591A ITUB20153591A1 IT UB20153591 A1 ITUB20153591 A1 IT UB20153591A1 IT UB2015A003591 A ITUB2015A003591 A IT UB2015A003591A IT UB20153591 A ITUB20153591 A IT UB20153591A IT UB20153591 A1 ITUB20153591 A1 IT UB20153591A1
Authority
IT
Italy
Prior art keywords
baking method
baking
Prior art date
Application number
ITUB2015A003591A
Other languages
English (en)
Inventor
Davide Deppieri
Vanna Cesaro
Original Assignee
Ecamricert S R L
Deppieri S R L
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 Ecamricert S R L, Deppieri S R L filed Critical Ecamricert S R L
Priority to ITUB2015A003591A priority Critical patent/ITUB20153591A1/it
Priority to EP16188655.1A priority patent/EP3143877B1/en
Publication of ITUB20153591A1 publication Critical patent/ITUB20153591A1/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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
ITUB2015A003591A 2015-09-14 2015-09-14 Metodo di panificazione ITUB20153591A1 (it)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ITUB2015A003591A ITUB20153591A1 (it) 2015-09-14 2015-09-14 Metodo di panificazione
EP16188655.1A EP3143877B1 (en) 2015-09-14 2016-09-13 Method for making bread using yeast produced from milk substrate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUB2015A003591A ITUB20153591A1 (it) 2015-09-14 2015-09-14 Metodo di panificazione

Publications (1)

Publication Number Publication Date
ITUB20153591A1 true ITUB20153591A1 (it) 2017-03-14

Family

ID=54884202

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUB2015A003591A ITUB20153591A1 (it) 2015-09-14 2015-09-14 Metodo di panificazione

Country Status (2)

Country Link
EP (1) EP3143877B1 (it)
IT (1) ITUB20153591A1 (it)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109006939A (zh) * 2018-09-07 2018-12-18 山西大学 一种旧金山乳杆菌Ls-1001面包及其制备方法
CN112322525B (zh) * 2020-10-30 2022-02-22 中国热带农业科学院热带生物技术研究所 一种用于纤维素降解的东方醋酸菌及应用

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007089497A (ja) * 2005-09-29 2007-04-12 Panex:Kk パン種の製造方法、パン種の継種方法、パン種、及び製パン・製菓方法
CN102232504B (zh) * 2011-07-25 2013-05-08 浙江大学 一种以雪莲菌发酵乳为发酵剂的馒头及其制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007089497A (ja) * 2005-09-29 2007-04-12 Panex:Kk パン種の製造方法、パン種の継種方法、パン種、及び製パン・製菓方法
CN102232504B (zh) * 2011-07-25 2013-05-08 浙江大学 一种以雪莲菌发酵乳为发酵剂的馒头及其制备方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "How to make a sourdough bread starter", 12 September 2003 (2003-09-12), XP002758246, Retrieved from the Internet <URL:http://web.archive.org/web/20030912231024/http://www.rejoiceinlife.com/recipes/starter.php> [retrieved on 20160531] *
ANONYMOUS: "Kefir bread", 2009, XP002758245, Retrieved from the Internet <URL:http://www.chikouskyfarms.com/article/11/kefir-bread> [retrieved on 20160525] *
ANONYMOUS: "Kerfir fermented bread dough", 28 April 2014 (2014-04-28), XP002758244, Retrieved from the Internet <URL:http://www.homesteadlady.com/kefir-fermented-bread-dough-no-yeast/> [retrieved on 20160525] *
ANONYMOUS: "Milk Kefir strains", 16 June 2010 (2010-06-16), XP002758247, Retrieved from the Internet <URL:http://www.yemoos.com/milkstrains.html> [retrieved on 20160531] *
MARIA FREMLIN: "Water-kefir sourdough bread", 5 December 2005 (2005-12-05), XP002758243, Retrieved from the Internet <URL:http://maria.fremlin.de/recipes/wksourdough.html> [retrieved on 20160525] *

Also Published As

Publication number Publication date
EP3143877B1 (en) 2019-04-24
EP3143877A1 (en) 2017-03-22

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