NO793238L - Fremgangsmaate ved fremstilling av broedprodukter - Google Patents
Fremgangsmaate ved fremstilling av broedprodukterInfo
- Publication number
- NO793238L NO793238L NO793238A NO793238A NO793238L NO 793238 L NO793238 L NO 793238L NO 793238 A NO793238 A NO 793238A NO 793238 A NO793238 A NO 793238A NO 793238 L NO793238 L NO 793238L
- Authority
- NO
- Norway
- Prior art keywords
- dough
- sorbic acid
- sorbates
- approx
- yeast
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000012180 bread and bread product Nutrition 0.000 title description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 22
- 235000010199 sorbic acid Nutrition 0.000 claims description 22
- 239000004334 sorbic acid Substances 0.000 claims description 22
- 229940075582 sorbic acid Drugs 0.000 claims description 22
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims description 15
- 239000004302 potassium sorbate Substances 0.000 claims description 15
- 229940069338 potassium sorbate Drugs 0.000 claims description 15
- 235000008429 bread Nutrition 0.000 claims description 10
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 claims description 3
- 235000010244 calcium sorbate Nutrition 0.000 claims description 3
- 239000004303 calcium sorbate Substances 0.000 claims description 3
- 235000015142 cultured sour cream Nutrition 0.000 claims 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- 239000003755 preservative agent Substances 0.000 description 12
- 230000002335 preservative effect Effects 0.000 description 9
- 244000269722 Thea sinensis Species 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 239000007921 spray Substances 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008121 dextrose Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 229940075554 sorbate Drugs 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000012459 muffins Nutrition 0.000 description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Chemical class CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000010331 calcium propionate Nutrition 0.000 description 2
- 239000004330 calcium propionate Substances 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 231100000817 safety factor Toxicity 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 238000012384 transportation and delivery Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- 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, 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US94937078A | 1978-10-10 | 1978-10-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO793238L true NO793238L (no) | 1980-04-11 |
Family
ID=25488992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO793238A NO793238L (no) | 1978-10-10 | 1979-10-09 | Fremgangsmaate ved fremstilling av broedprodukter |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0009988B1 (de) |
| JP (1) | JPS5577851A (de) |
| AU (1) | AU524760B2 (de) |
| CA (1) | CA1126572A (de) |
| DE (1) | DE2963347D1 (de) |
| FI (1) | FI793129A (de) |
| NO (1) | NO793238L (de) |
| ZA (1) | ZA795396B (de) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005032259A1 (en) | 2003-09-19 | 2005-04-14 | Ics Holdings, Inc. | Preparation of an edible product from dough |
| US9445608B2 (en) | 2011-03-31 | 2016-09-20 | Caravan Ingredients Inc. | Antimicrobial powders for the preparation of bakery products |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3021219A (en) * | 1959-11-27 | 1962-02-13 | Corn Products Co | Process for preserving baked products |
| JPS4844466A (de) * | 1971-10-12 | 1973-06-26 | ||
| DE2333142C2 (de) * | 1973-06-29 | 1975-08-21 | Hoechst Ag, 6000 Frankfurt | Verfahren zum Konservieren von mit Hefe oder Sauerteig getriebenem Brot und Backwaren mit Sorbinsäure |
-
1979
- 1979-10-08 EP EP79302133A patent/EP0009988B1/de not_active Expired
- 1979-10-08 DE DE7979302133T patent/DE2963347D1/de not_active Expired
- 1979-10-09 ZA ZA00795396A patent/ZA795396B/xx unknown
- 1979-10-09 CA CA337,218A patent/CA1126572A/en not_active Expired
- 1979-10-09 NO NO793238A patent/NO793238L/no unknown
- 1979-10-09 AU AU51609/79A patent/AU524760B2/en not_active Ceased
- 1979-10-09 JP JP12953779A patent/JPS5577851A/ja active Pending
- 1979-10-09 FI FI793129A patent/FI793129A/fi not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| CA1126572A (en) | 1982-06-29 |
| JPS5577851A (en) | 1980-06-12 |
| ZA795396B (en) | 1980-12-31 |
| EP0009988A1 (de) | 1980-04-16 |
| AU524760B2 (en) | 1982-09-30 |
| AU5160979A (en) | 1980-04-17 |
| DE2963347D1 (en) | 1982-09-02 |
| EP0009988B1 (de) | 1982-07-14 |
| FI793129A (fi) | 1980-04-11 |
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