JP2006519600A5 - - Google Patents

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Publication number
JP2006519600A5
JP2006519600A5 JP2006504678A JP2006504678A JP2006519600A5 JP 2006519600 A5 JP2006519600 A5 JP 2006519600A5 JP 2006504678 A JP2006504678 A JP 2006504678A JP 2006504678 A JP2006504678 A JP 2006504678A JP 2006519600 A5 JP2006519600 A5 JP 2006519600A5
Authority
JP
Japan
Prior art keywords
sourdough
straight
hours
less
baking
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
JP2006504678A
Other languages
English (en)
Japanese (ja)
Other versions
JP5085124B2 (ja
JP2006519600A (ja
Filing date
Publication date
Application filed filed Critical
Priority claimed from PCT/EP2004/002626 external-priority patent/WO2004080187A1/fr
Publication of JP2006519600A publication Critical patent/JP2006519600A/ja
Publication of JP2006519600A5 publication Critical patent/JP2006519600A5/ja
Application granted granted Critical
Publication of JP5085124B2 publication Critical patent/JP5085124B2/ja
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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JP2006504678A 2003-03-12 2004-03-12 サワードゥパン種 Expired - Lifetime JP5085124B2 (ja)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP03005610.5 2003-03-12
EP03005610 2003-03-12
EP03017340 2003-07-31
EP03017340.5 2003-07-31
PCT/EP2004/002626 WO2004080187A1 (fr) 2003-03-12 2004-03-12 Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2009265207A Division JP2010042029A (ja) 2003-03-12 2009-11-20 サワードゥパン種

Publications (3)

Publication Number Publication Date
JP2006519600A JP2006519600A (ja) 2006-08-31
JP2006519600A5 true JP2006519600A5 (https=) 2012-09-06
JP5085124B2 JP5085124B2 (ja) 2012-11-28

Family

ID=32992396

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2006504678A Expired - Lifetime JP5085124B2 (ja) 2003-03-12 2004-03-12 サワードゥパン種
JP2009265207A Pending JP2010042029A (ja) 2003-03-12 2009-11-20 サワードゥパン種

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2009265207A Pending JP2010042029A (ja) 2003-03-12 2009-11-20 サワードゥパン種

Country Status (12)

Country Link
US (1) US20060165848A1 (https=)
EP (1) EP1603399B1 (https=)
JP (2) JP5085124B2 (https=)
AT (1) ATE452536T1 (https=)
CA (1) CA2518368C (https=)
DE (1) DE602004024765D1 (https=)
DK (1) DK1603399T3 (https=)
ES (1) ES2337465T3 (https=)
PL (2) PL378470A1 (https=)
PT (1) PT1603399E (https=)
SI (1) SI1603399T1 (https=)
WO (1) WO2004080187A1 (https=)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
JP2007236238A (ja) * 2006-03-07 2007-09-20 Bio Tec Japan:Kk パン及びパンの製造方法
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
BE1020893A5 (nl) * 2011-08-12 2014-07-01 Puratos Nv Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
KR101512340B1 (ko) 2012-11-15 2015-04-15 충청북도 (관리부서:충청북도 농업기술원) 유산균 발효빵 제조방법 및 그 발효빵
RU2543259C2 (ru) * 2013-05-28 2015-02-27 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) Способ приготовления густой закваски для хлеба с использованием ржаной муки
FR3040587B1 (fr) * 2015-09-04 2019-03-22 Cerelia Pate a pain conservable a temperature de refrigeration et son procede de preparation
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN107772252A (zh) * 2017-10-18 2018-03-09 江苏中通生物科技有限公司 一种面条发酵剂及其制备方法
CN109287946B (zh) * 2018-09-18 2021-08-20 江南大学 一种采用酸面团发酵技术改善馒头结构塌陷的方法
DE102021130566B4 (de) 2021-11-23 2024-12-12 Lars Laumeyer Verfahren und vorrichtung betreffend den erhalt einer sauerteig-kultur in der heimanwendung
EP4201211A1 (en) 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same
CN121335625A (zh) * 2023-04-18 2026-01-13 毛里科技有限公司 稳定的液体酸面团
CH720720B1 (de) * 2023-04-19 2026-02-27 Meyerhans Muehlen Ag Back-vorprodukt
CN117859780B (zh) * 2024-02-05 2026-03-20 江南大学 一种添加谷朊粉发酵的低gi酸面团及其在全青稞面包中的应用

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT228145B (de) * 1961-11-14 1963-06-25 Vogelbusch Gmbh Verfahren zur Durchführung von kontinuierlichen Teiggärungen
US3681083A (en) * 1970-02-27 1972-08-01 Merck & Co Inc Method of making sour dough bread
US3677897A (en) * 1970-08-31 1972-07-18 George A Jeffreys Live lactic acid bacteria cultures and process of producing same
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
ATE169799T1 (de) * 1992-07-07 1998-09-15 Unilever Nv Sauerteig
US5550231A (en) * 1993-06-15 1996-08-27 Eli Lilly And Company Loracarbef hydrochloride C1-C3 alcohol solvates and uses thereof
DE69427987T2 (de) * 1993-11-17 2001-11-29 Quest International B.V., Naarden Verfahren zur Herstellung eines Teiges
FR2716077B1 (fr) * 1994-02-15 1996-04-26 Omnium Rech Biolog Appli Procédé de fabrication de pains par fermentation lactique d'une pâte.
ES2142919T3 (es) * 1994-05-27 2000-05-01 Agrano Ag Procedimiento de preparacion de medios de cultivo utilizables para el cultivo individual de levaduras y de bacterias lacticas o el cocultivo de levaduras y de bacterias lacticas.
CA2204634C (en) * 1994-11-08 2007-05-22 Aaldrik Engels Dry bakery products and a process for their preparation
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6066343A (en) * 1998-05-13 2000-05-23 Nutribiotech, Llc Methods and compositions for making fermented cereal products
JP2001204376A (ja) * 2000-01-28 2001-07-31 Kanegafuchi Chem Ind Co Ltd パン生地の改良方法
DE20116067U1 (de) * 2001-02-16 2002-02-28 Piemonte Import Warenhandelsgesellschaft mbH, 79199 Kirchzarten Starterzubereitung für die Herstellung von Brot und Backwaren

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