KR20080100809A - 제빵 개량제 - Google Patents

제빵 개량제 Download PDF

Info

Publication number
KR20080100809A
KR20080100809A KR1020087016857A KR20087016857A KR20080100809A KR 20080100809 A KR20080100809 A KR 20080100809A KR 1020087016857 A KR1020087016857 A KR 1020087016857A KR 20087016857 A KR20087016857 A KR 20087016857A KR 20080100809 A KR20080100809 A KR 20080100809A
Authority
KR
South Korea
Prior art keywords
dough
acid
baking
modifier
yeast
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.)
Withdrawn
Application number
KR1020087016857A
Other languages
English (en)
Korean (ko)
Inventor
로랭 쑤삐롱
나이젤 손더스
빠스깔 르준
Original Assignee
르사프르 에 꽁빠니
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 르사프르 에 꽁빠니 filed Critical 르사프르 에 꽁빠니
Publication of KR20080100809A publication Critical patent/KR20080100809A/ko
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
KR1020087016857A 2005-12-13 2006-12-12 제빵 개량제 Withdrawn KR20080100809A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0512610 2005-12-13
FR0512610A FR2894432B1 (fr) 2005-12-13 2005-12-13 Ameliorant de panification

Publications (1)

Publication Number Publication Date
KR20080100809A true KR20080100809A (ko) 2008-11-19

Family

ID=36604222

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020087016857A Withdrawn KR20080100809A (ko) 2005-12-13 2006-12-12 제빵 개량제

Country Status (19)

Country Link
US (1) US20080311241A1 (enExample)
EP (1) EP1965653B1 (enExample)
JP (1) JP4684332B2 (enExample)
KR (1) KR20080100809A (enExample)
AR (1) AR058317A1 (enExample)
AU (1) AU2006324528A1 (enExample)
BR (1) BRPI0619799A2 (enExample)
CA (1) CA2631056A1 (enExample)
DE (1) DE602006008039D1 (enExample)
ES (1) ES2329295T3 (enExample)
FR (1) FR2894432B1 (enExample)
HR (1) HRP20090536T1 (enExample)
NO (1) NO20082591L (enExample)
PE (1) PE20071032A1 (enExample)
PL (1) PL1965653T3 (enExample)
PT (1) PT1965653E (enExample)
RU (1) RU2404586C2 (enExample)
UA (1) UA94729C2 (enExample)
WO (1) WO2007068853A1 (enExample)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200092373A (ko) * 2017-11-30 2020-08-03 푸락 바이오켐 비.브이. 빵 보존용 조성물

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
RU2472346C1 (ru) * 2011-05-04 2013-01-20 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Пищевая добавка для диетического хлеба
RU2480008C1 (ru) * 2011-09-28 2013-04-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Сибирский Федеральный Университет" (Сфу) Способ производства хлебобулочных изделий из полувыпеченных замороженных полуфабрикатов
RU2480005C1 (ru) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Сухая хлебопекарная смесь для изготовления замороженных изделий из теста
RU2480004C1 (ru) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Улучшитель для бараночных изделий
RU2532040C1 (ru) * 2013-04-05 2014-10-27 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Пищевая добавка для кексов
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
JP7490695B2 (ja) * 2022-03-04 2024-05-27 ピュラトス・エヌブイ パン改良剤

Family Cites Families (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3185579A (en) * 1955-01-05 1965-05-25 Dehne Rudolf Packaging of freshly baked bread
US3170795A (en) * 1962-03-09 1965-02-23 Procter & Gamble Culinary mix for producing chemically leavened baked goods
US3492128A (en) * 1965-08-09 1970-01-27 Pfizer & Co C Preparation of non-caking heat-stable granular food grade materials
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
JPS5021531A (enExample) * 1973-07-02 1975-03-07
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
JPS55118334A (en) * 1979-03-05 1980-09-11 Nippon Pan Kougiyoukai Bread making method
JPS56121428A (en) * 1980-02-27 1981-09-24 Nisshin Flour Milling Co Preparation of breads
US4500548A (en) * 1982-03-15 1985-02-19 Stauffer Chemical Company Fermentation aid for conventional baked goods
US4917914A (en) * 1986-10-24 1990-04-17 Anheuser-Busch Companies, Inc. Accelerated proofing of refrigerated doughs
JPH0789834B2 (ja) * 1987-06-03 1995-10-04 日本製粉株式会社 半焼成パンの製造法
US4788067A (en) * 1987-06-23 1988-11-29 General Foods Corporation Preproofed, frozen and 84% baked, crusty bread and method of making same
JPH0677500B2 (ja) * 1990-03-20 1994-10-05 敷島製パン株式会社 パン用冷凍生地の製造方法
US6113952A (en) * 1992-03-20 2000-09-05 N. V. Ceres S.A. Process for the manufacture of deep-frozen, ready for baking dough pieces
US5451417A (en) * 1993-04-23 1995-09-19 Van Den Bergh Foods Co., Division Of Conopco, Inc. Just bake frozen dough
AU711132B2 (en) * 1996-06-25 1999-10-07 Gist-Brocades B.V. Process for producing sourdough
EP0815731A1 (en) * 1996-06-25 1998-01-07 Gist-Brocades B.V. Process for producing sourdough
US5858440A (en) * 1996-09-30 1999-01-12 The Pillsbury Company Method of preparing dough
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
GB2339134B (en) * 1998-06-19 2002-03-06 Allied Bakeries Baking compositions
AU5221799A (en) * 1998-07-24 2000-02-14 Solutia Inc. Process and formulation for a chemically leavened dough or bakery product
US6365210B1 (en) * 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
KR100415903B1 (ko) * 1999-07-28 2004-01-31 주식회사 삼립식품 유기산 ｐＨ 조절제
JP2001169764A (ja) * 1999-12-20 2001-06-26 Ezaki Glico Co Ltd 保存性が改良された熱成食品の製造方法
FR2827480B1 (fr) * 2001-07-17 2003-09-19 Cie Laitiere Europeenne Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie
NZ520994A (en) * 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process
US20060165848A1 (en) * 2003-03-12 2006-07-27 Lesaffre Et Compagnie Sour dough the use thereof and bakery products products produced from the same
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200092373A (ko) * 2017-11-30 2020-08-03 푸락 바이오켐 비.브이. 빵 보존용 조성물

Also Published As

Publication number Publication date
AR058317A1 (es) 2008-01-30
UA94729C2 (en) 2011-06-10
FR2894432A1 (fr) 2007-06-15
NO20082591L (no) 2008-09-12
US20080311241A1 (en) 2008-12-18
PT1965653E (pt) 2009-10-08
RU2404586C2 (ru) 2010-11-27
CA2631056A1 (fr) 2007-06-21
BRPI0619799A2 (pt) 2012-12-11
JP2009519031A (ja) 2009-05-14
EP1965653B1 (fr) 2009-07-22
FR2894432B1 (fr) 2011-02-18
HRP20090536T1 (hr) 2009-11-30
ES2329295T3 (es) 2009-11-24
PL1965653T3 (pl) 2010-01-29
AU2006324528A1 (en) 2007-06-21
JP4684332B2 (ja) 2011-05-18
WO2007068853A1 (fr) 2007-06-21
RU2008128468A (ru) 2010-01-20
DE602006008039D1 (de) 2009-09-03
EP1965653A1 (fr) 2008-09-10
PE20071032A1 (es) 2007-10-05

Similar Documents

Publication Publication Date Title
EP0686348A1 (en) Bread quality-improving composition and bread producing process using the same
WO2015152099A1 (ja) パンその他穀物粉膨化食品の凝集性改善剤
HUE025220T2 (en) Pastry product containing rye flour, gluten and optionally gluten-reinforcing agent and bakery products made from pasta
US6896916B2 (en) Method of baking yeast-fermented frozen bread products
AU2007200362A1 (en) Dough compositions and related methods
AU2002349961B2 (en) Dough composition and method of baking yeast-fermented frozen bread products
Hidalgo et al. Bread from wheat flour
KR20080100809A (ko) 제빵 개량제
KR102770016B1 (ko) 빵 보존용 조성물
CZ2695A3 (en) Fermented raised paste, process of its preparation and products made therefrom
JP2011521668A (ja) ベーカリー製品用の酵素生地改良剤および風味改良剤
CN1246779A (zh) 聚糊精保鲜剂
JP2001224299A (ja) 小麦粉製品用生地改良剤、生地及び小麦粉製品
JPH04631B2 (enExample)
JP7245715B2 (ja) パン類用品質向上剤、パン類の品質向上方法およびパン類の製造方法
EP4381949A1 (en) Composition for rapid production of bread and application of composition
JP7507656B2 (ja) 焼成冷凍パン類用品質改良剤、焼成冷凍パン類の品質改良方法、および焼成冷凍パン類の製造方法
RU2340184C2 (ru) Способ производства хлеба
US4851234A (en) Process for preparing an antistaling agent for baked goods
CA2660863C (en) Dough comprising rye flour and gluten
JP2025150805A (ja) 多加水パン生地用改良剤
JP2025155772A (ja) ケービング抑制剤、該ケービング抑制剤を含有するパン生地及びパン
JP2025150806A (ja) 多加水パン生地用改良剤
CA2662369C (en) Enzymatic dough conditioner and flavor improver for bakery products
CN120505177A (zh) 一种发面玉米薄饼的复合菌种发酵剂

Legal Events

Date Code Title Description
PA0105 International application

Patent event date: 20080711

Patent event code: PA01051R01D

Comment text: International Patent Application

PG1501 Laying open of application
PC1203 Withdrawal of no request for examination
WITN Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid