NO20064071L - Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaC1-erstaning - Google Patents
Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaC1-erstaningInfo
- Publication number
- NO20064071L NO20064071L NO20064071A NO20064071A NO20064071L NO 20064071 L NO20064071 L NO 20064071L NO 20064071 A NO20064071 A NO 20064071A NO 20064071 A NO20064071 A NO 20064071A NO 20064071 L NO20064071 L NO 20064071L
- Authority
- NO
- Norway
- Prior art keywords
- baking
- nac1
- substitutes
- agent
- flavoring agents
- Prior art date
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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- 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
- 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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Tørt smaksforsterkende middel for et kornprodukt og spesielt for bakte bakeprodukter, som inkluderer gjærekstrakt og surt gjæret mel, tørt forsterkningsmiddel for kornprodukter og spesielt for bakte bakeprodukter, som inkluderer dette tørre smaksforsterkende middelet og deres bruk i fremstillingen av kornprodukter og spesielt deiger og bakte produkter.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0401258A FR2865902B1 (fr) | 2004-02-10 | 2004-02-10 | Agent exhausteur de gout |
PCT/EP2005/001292 WO2005087013A1 (fr) | 2004-02-10 | 2005-02-09 | Agent exhausteur de gout, pates boulangeres, produits de panification et cerealiers le comprenant le comprenant, son utilisation comme substitut de nacl |
Publications (2)
Publication Number | Publication Date |
---|---|
NO20064071L true NO20064071L (no) | 2006-09-11 |
NO331053B1 NO331053B1 (no) | 2011-09-26 |
Family
ID=34778629
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO20064071A NO331053B1 (no) | 2004-02-10 | 2006-09-11 | Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaCl-erstatning. |
Country Status (16)
Country | Link |
---|---|
US (1) | US9681672B2 (no) |
EP (1) | EP1713341B1 (no) |
AT (1) | ATE454043T1 (no) |
AU (1) | AU2005220616B2 (no) |
BR (1) | BRPI0507598B1 (no) |
CA (1) | CA2557580C (no) |
DE (1) | DE602005018745D1 (no) |
FR (1) | FR2865902B1 (no) |
HK (1) | HK1100131A1 (no) |
NO (1) | NO331053B1 (no) |
NZ (1) | NZ548987A (no) |
PT (1) | PT1713341E (no) |
RU (1) | RU2370038C2 (no) |
UA (1) | UA91333C2 (no) |
WO (1) | WO2005087013A1 (no) |
ZA (1) | ZA200606550B (no) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102005027484A1 (de) * | 2005-06-14 | 2006-12-28 | Ab Mauri Technology Pty Ltd. | Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung |
FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
FR2900799A1 (fr) * | 2006-05-15 | 2007-11-16 | Lesaffre & Cie | Nouvel agent substitut du sel naci, son utilisation et produits en contenant |
FR2901138A1 (fr) * | 2006-05-19 | 2007-11-23 | Lesaffre & Cie | Compositions de micro-organismes probiotiques, granules les contenant, leur procede de preparation et leurs utilisations |
FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
FR2951053B1 (fr) * | 2009-10-08 | 2012-08-31 | Puratos | Composition pour la substitution du chlorure de sodium |
RU2455830C2 (ru) * | 2010-10-27 | 2012-07-20 | Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) | Способ приготовления сдобных хлебобулочных изделий |
CN103215194B (zh) * | 2012-01-20 | 2015-05-27 | 蔡国珍 | 新型酵母菌及其应用 |
RU2553245C1 (ru) * | 2014-06-23 | 2015-06-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) | Способ производства булочного изделия "эви-булочки" |
FR3037773B1 (fr) | 2015-06-29 | 2019-05-10 | Lesaffre Et Compagnie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
WO2017136259A1 (en) * | 2016-02-01 | 2017-08-10 | Hello Delicious Brands Llc | Fermented pizza dough snacks |
FR3049432B1 (fr) * | 2016-03-31 | 2019-08-09 | Lesaffre Et Compagnie | Procede de personnalisation du gout de pains ou de viennoiseries |
FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3914450A (en) * | 1973-04-09 | 1975-10-21 | Anheuser Busch | Concentrated extract of yeast and processes of making same |
US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
JPS5282742A (en) * | 1975-12-27 | 1977-07-11 | Eisai Co Ltd | Breads making method |
US4243691A (en) * | 1979-05-18 | 1981-01-06 | The Procter & Gamble Company | Sodium-free salt substitute |
DE3338977A1 (de) * | 1983-10-27 | 1985-05-09 | Deutsche Hefewerke Gmbh, 2000 Hamburg | Verfahren zum verbessern der qualitaet von sauerteig-brot |
US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
US5286630A (en) * | 1991-12-05 | 1994-02-15 | Phillips Petroleum Company | Yeast extracts from candida utilis and the production of same |
ZA94543B (en) * | 1993-02-03 | 1995-07-26 | Unilever Plc | Bread improver compositions |
DE19619187C2 (de) * | 1996-05-11 | 2002-05-29 | Agrano Ag Allschwil | Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel |
GB2315008A (en) * | 1996-07-09 | 1998-01-21 | Greggs Plc | A method of baking bread products |
EP0951841A1 (en) * | 1997-12-23 | 1999-10-27 | Societe Des Produits Nestle S.A. | Process for the preparation of flavouring compositions and use of these compositions in bakery products |
FR2838297B1 (fr) * | 2002-04-12 | 2005-06-17 | Lesaffre & Cie | Nouveau procede de panification pour pains de type francais a gout levain |
-
2004
- 2004-02-10 FR FR0401258A patent/FR2865902B1/fr not_active Expired - Lifetime
-
2005
- 2005-02-09 CA CA2557580A patent/CA2557580C/fr active Active
- 2005-02-09 US US10/588,853 patent/US9681672B2/en active Active
- 2005-02-09 BR BRPI0507598A patent/BRPI0507598B1/pt active IP Right Grant
- 2005-02-09 NZ NZ548987A patent/NZ548987A/xx unknown
- 2005-02-09 DE DE602005018745T patent/DE602005018745D1/de not_active Expired - Fee Related
- 2005-02-09 WO PCT/EP2005/001292 patent/WO2005087013A1/fr active Application Filing
- 2005-02-09 PT PT05707282T patent/PT1713341E/pt unknown
- 2005-02-09 RU RU2006132326/13A patent/RU2370038C2/ru active
- 2005-02-09 EP EP05707282A patent/EP1713341B1/fr active Active
- 2005-02-09 UA UAA200609641A patent/UA91333C2/ru unknown
- 2005-02-09 AU AU2005220616A patent/AU2005220616B2/en active Active
- 2005-02-09 AT AT05707282T patent/ATE454043T1/de active
-
2006
- 2006-08-07 ZA ZA200606550A patent/ZA200606550B/en unknown
- 2006-09-11 NO NO20064071A patent/NO331053B1/no unknown
-
2007
- 2007-04-25 HK HK07104411.6A patent/HK1100131A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
ZA200606550B (en) | 2008-01-30 |
RU2006132326A (ru) | 2008-03-20 |
US20070172545A1 (en) | 2007-07-26 |
NZ548987A (en) | 2009-07-31 |
HK1100131A1 (en) | 2007-09-07 |
CA2557580A1 (fr) | 2005-09-22 |
BRPI0507598A (pt) | 2007-07-03 |
UA91333C2 (ru) | 2010-07-26 |
PT1713341E (pt) | 2010-03-12 |
US9681672B2 (en) | 2017-06-20 |
AU2005220616A1 (en) | 2005-09-22 |
NO331053B1 (no) | 2011-09-26 |
EP1713341A1 (fr) | 2006-10-25 |
EP1713341B1 (fr) | 2010-01-06 |
BRPI0507598B1 (pt) | 2016-03-29 |
DE602005018745D1 (de) | 2010-02-25 |
FR2865902A1 (fr) | 2005-08-12 |
RU2370038C2 (ru) | 2009-10-20 |
FR2865902B1 (fr) | 2007-09-07 |
AU2005220616B2 (en) | 2010-12-02 |
ATE454043T1 (de) | 2010-01-15 |
WO2005087013A1 (fr) | 2005-09-22 |
CA2557580C (fr) | 2012-04-24 |
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