MX2016002064A - Metodo moderno de fermentacion previa para fabricar mezcla de masa. - Google Patents

Metodo moderno de fermentacion previa para fabricar mezcla de masa.

Info

Publication number
MX2016002064A
MX2016002064A MX2016002064A MX2016002064A MX2016002064A MX 2016002064 A MX2016002064 A MX 2016002064A MX 2016002064 A MX2016002064 A MX 2016002064A MX 2016002064 A MX2016002064 A MX 2016002064A MX 2016002064 A MX2016002064 A MX 2016002064A
Authority
MX
Mexico
Prior art keywords
modern
dough mixture
manufacturing dough
preferment
methods
Prior art date
Application number
MX2016002064A
Other languages
English (en)
Inventor
Ana Sanchez Jimena
J Kevin Kraus
Original Assignee
Lallemand Inc
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 Lallemand Inc filed Critical Lallemand Inc
Publication of MX2016002064A publication Critical patent/MX2016002064A/es

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Se proporciona una cepa de bacteria de ácido láctico, Lactococcus lactis, con número de acceso IDAC 270613-01, que tiene una fase de latencia de fermentación corta de 1 a 5 horas, la cual es compatible con los métodos de preparación de pan modernos. Se describen los métodos de pre-fermentación que utilizan la cepa para fabricar productos leudados y los productos leudados producidos a partir de éstos.
MX2016002064A 2013-08-20 2014-08-13 Metodo moderno de fermentacion previa para fabricar mezcla de masa. MX2016002064A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361867761P 2013-08-20 2013-08-20
PCT/CA2014/000617 WO2015024097A1 (en) 2013-08-20 2014-08-13 Modern preferment method for manufacturing dough mixture

Publications (1)

Publication Number Publication Date
MX2016002064A true MX2016002064A (es) 2016-06-17

Family

ID=52482867

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016002064A MX2016002064A (es) 2013-08-20 2014-08-13 Metodo moderno de fermentacion previa para fabricar mezcla de masa.

Country Status (6)

Country Link
US (1) US10624355B2 (es)
EP (1) EP3036319A4 (es)
CA (1) CA2921076A1 (es)
MX (1) MX2016002064A (es)
WO (1) WO2015024097A1 (es)
ZA (1) ZA201601126B (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1009028B (el) * 2015-12-11 2017-05-09 Χρυστοστομος-Χριστιαν-Μικαελ Κωνσταντινου Δαρλαγιαννης Μεθοδος διπλου φυσικου προζυμιου
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
JP7362064B2 (ja) * 2019-05-27 2023-10-17 国立大学法人北海道国立大学機構 山幸ブドウから分離した酵母菌株

Family Cites Families (24)

* 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
US3404984A (en) 1964-09-25 1968-10-08 Dairy Technics Inc Process of making a frozen bacterial concentrate
US3547654A (en) * 1964-09-25 1970-12-15 Dairy Technics Inc Process of making bakery products
US3640730A (en) * 1969-07-07 1972-02-08 Ogilvie Flow Mills Co Ltd The Process for preparing dough and batters, and the flour and flour-based products
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
FR2525628B1 (fr) 1982-04-23 1986-05-02 Joulin Gerard Composition fermentaire pour la preparation d'un levain de panification et son procede d'obtention
NZ210967A (en) 1984-01-31 1988-07-28 Arnott S Biscuits Ltd Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria
US5316776A (en) 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
US5185165A (en) 1989-01-23 1993-02-09 Superior Fermitech Liquidating Trust Fermentation system
US5221617A (en) 1989-01-23 1993-06-22 Superior Fermitech Liquidating Trust Process for producing fermentation products
AU711132B2 (en) 1996-06-25 1999-10-07 Gist-Brocades B.V. Process for producing sourdough
WO1998054337A2 (en) 1997-05-30 1998-12-03 Chr. Hansen A/S Lactic acid bacterial starter cultures and compositions thereof
FR2777424B1 (fr) 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6787348B1 (en) 1998-08-26 2004-09-07 Chr. Hansen Liquid starter cultures having improved storage stability and use thereof
JP2002017240A (ja) 2000-07-07 2002-01-22 Hiromichi Sato 乳酸醗酵菓子類の製法
JP3277251B1 (ja) 2001-03-30 2002-04-22 オリエンタル酵母工業株式会社 新規な乳酸菌及びそれを含む発酵風味液
EP1381688A1 (en) * 2001-04-25 2004-01-21 N.V. Nutricia Process for the manufacture of a fermented health-promoting product
RU2228036C2 (ru) 2002-07-29 2004-05-10 Государственное образовательное учреждение Воронежская государственная технологическая академия Способ приготовления хлеба
EP1441027A1 (en) 2003-01-22 2004-07-28 Chr. Hansen A/S Storage stable frozen lactic acid bacteria
US20050069862A1 (en) 2003-07-02 2005-03-31 Chr. Hansen A/S Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
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
US20080152758A1 (en) * 2006-12-22 2008-06-26 Zuoxing Zheng Refrigerated Dough with Enhanced Microbiological Safety
EP2130437A1 (de) 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
JP5328576B2 (ja) 2009-09-04 2013-10-30 キリン協和フーズ株式会社 パン生地改良剤

Also Published As

Publication number Publication date
EP3036319A4 (en) 2017-01-25
US10624355B2 (en) 2020-04-21
US20160205952A1 (en) 2016-07-21
ZA201601126B (en) 2021-08-25
EP3036319A1 (en) 2016-06-29
WO2015024097A1 (en) 2015-02-26
CA2921076A1 (en) 2015-02-26

Similar Documents

Publication Publication Date Title
PL3240426T3 (pl) Wytwarzanie wolnej od drożdży, wysoko strawnej pizzy z użyciem ciasta zawierającego bakterie kwasu mlekowego
PH12014501652A1 (en) Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals
MX2013013259A (es) Productos nutricionales que comprenden oligosacaridos de leche humana y metodos para la elaboracion de los mismos.
UA113059C2 (xx) Протимікробна композиція на основі штамів lactobacillus rhamnosus, lactobacillus paracasei
NZ613335A (en) Agent for inducing interferon production containing lactic acid bacteria
MX348210B (es) Lactobacillus rhamnosus mejorador de sabor.
WO2013115659A3 (en) Recombinant microorganisms and methods of use thereof
MX353646B (es) Proceso para producir queso crema.
UA112413C2 (uk) Молочнокислі бактерії для йогурту
MX2018002307A (es) Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido.
GEP201706730B (en) Production and use of bacterial histamine
EP3586647A3 (en) Fermented food ingredient
MX2016002064A (es) Metodo moderno de fermentacion previa para fabricar mezcla de masa.
MX363592B (es) Proceso para la manufactura de un producto de leche agria.
IN2014CN02038A (es)
MY167580A (en) Novel fermented milk product and method for producing the same
GR1008378B (el) Λειτουργικες επιτραπεζιες ελιες ζυμωμενες με γαλακτικα βακτηρια που διαθετουν προβιοτικες ιδιοτητες
UA65091U (ru) Способ приготовления хлебобулочных изделий
RU2012131794A (ru) КОНСОРЦИУМ ПРОБИОТИЧЕСКИХ ШТАММОВ Lactobacillus rhamnosus И Lactobacillus plantarum ДЛЯ ИЗГОТОВЛЕНИЯ БАКТЕРИАЛЬНОГО ПРЕПАРАТА И ЗАКВАСКИ ПРЯМОГО ВНЕСЕНИЯ ДЛЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННОГО МОЛОКА И ФЕРМЕНТИРОВАННОГО СВЕКОЛЬНОГО СОКА
PH12016501688B1 (en) Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
EP3309247A4 (en) MICROORGANISM HAVING IMPROVED LACTIC ACID PRODUCTION AND METHOD FOR PRODUCING LACTIC ACID USING THE SAME
RU2015130507A (ru) Способ получения ферментированного растительного сырья
WO2020055351A9 (en) New generation production of fermented dairy products
EP3969606A4 (en) LACTIC ACID PRODUCING FRUCTOPHILIC BACTERIA
TW201129320A (en) Fermented milk and method of producing the fermented milk