MX2022006353A - Metodo para conservar productos de panaderia cocidos. - Google Patents

Metodo para conservar productos de panaderia cocidos.

Info

Publication number
MX2022006353A
MX2022006353A MX2022006353A MX2022006353A MX2022006353A MX 2022006353 A MX2022006353 A MX 2022006353A MX 2022006353 A MX2022006353 A MX 2022006353A MX 2022006353 A MX2022006353 A MX 2022006353A MX 2022006353 A MX2022006353 A MX 2022006353A
Authority
MX
Mexico
Prior art keywords
bakery products
cooked bakery
cooking
ethanol
preserving cooked
Prior art date
Application number
MX2022006353A
Other languages
English (en)
Inventor
Laurent Soupiron
Emilie Bryckaert
Florence Delchambre
Original Assignee
Lesaffre & Cie
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 Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MX2022006353A publication Critical patent/MX2022006353A/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
    • 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
    • C12N1/14—Fungi; Culture media therefor
    • 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
    • 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
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La invención se refiere a un método para preparar productos de panadería cocidos, resistentes al moho, que comprenden cocer una pasta obtenida por medio de un método de panificación del tipo esponja y masa utilizando un poolish que contiene de 20 a 55 g/L de etanol, preferiblemente de 35 a 50 g/L de etanol y que comprende, después de cocción, un paso de aplicación de una solución a la superficie del producto de panadería cocido que comprende un leudado vivo y/o una levadura viva.
MX2022006353A 2019-11-26 2020-11-26 Metodo para conservar productos de panaderia cocidos. MX2022006353A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1913214A FR3103354B1 (fr) 2019-11-26 2019-11-26 Procédé de conservation des produits cuits de boulangerie
PCT/FR2020/052178 WO2021105616A1 (fr) 2019-11-26 2020-11-26 Procédé de conservation des produits cuits de boulangerie

Publications (1)

Publication Number Publication Date
MX2022006353A true MX2022006353A (es) 2022-09-07

Family

ID=71994536

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022006353A MX2022006353A (es) 2019-11-26 2020-11-26 Metodo para conservar productos de panaderia cocidos.

Country Status (15)

Country Link
US (1) US20230337686A1 (es)
EP (1) EP4064844A1 (es)
JP (1) JP2023504068A (es)
KR (1) KR20220119380A (es)
CN (1) CN114727611A (es)
AR (1) AR120572A1 (es)
AU (1) AU2020392798A1 (es)
BR (1) BR112022010025A2 (es)
CA (1) CA3162134A1 (es)
CL (1) CL2022001363A1 (es)
CO (1) CO2022006936A2 (es)
FR (1) FR3103354B1 (es)
MX (1) MX2022006353A (es)
UY (1) UY38968A (es)
WO (1) WO2021105616A1 (es)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1338647A3 (en) * 2002-02-21 2003-09-17 Kyowa Hakko Kogyo Co., Ltd. Yeast used for making bread
EP1547467A1 (en) * 2003-12-22 2005-06-29 Puratos N.V. Liquid leaven composition
AP3182A (en) * 2008-01-28 2015-03-31 Lallemand Inc A method for extending mold-free shelf life and improving flavor characteristics or baked goods
US20160037786A1 (en) * 2013-03-15 2016-02-11 Intercontinental Great Brands Llc Method for reducing mold in lower water activity baked food products
US20160000097A1 (en) * 2014-07-02 2016-01-07 Kraft Foods Group Brands Llc Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof
CN109673704A (zh) * 2019-01-28 2019-04-26 武汉市玫隆皇冠食品有限公司 一种面包低温中种发酵烘焙工艺

Also Published As

Publication number Publication date
WO2021105616A1 (fr) 2021-06-03
BR112022010025A2 (pt) 2022-08-16
CL2022001363A1 (es) 2023-03-24
UY38968A (es) 2021-06-30
US20230337686A1 (en) 2023-10-26
JP2023504068A (ja) 2023-02-01
AR120572A1 (es) 2022-02-23
AU2020392798A1 (en) 2022-06-02
CA3162134A1 (fr) 2021-06-03
KR20220119380A (ko) 2022-08-29
CN114727611A (zh) 2022-07-08
FR3103354B1 (fr) 2022-11-18
CO2022006936A2 (es) 2022-06-10
FR3103354A1 (fr) 2021-05-28
EP4064844A1 (fr) 2022-10-05

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