NO823182L - PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough-Driven Baking Products with Sorbic Acid - Google Patents

PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough-Driven Baking Products with Sorbic Acid

Info

Publication number
NO823182L
NO823182L NO823182A NO823182A NO823182L NO 823182 L NO823182 L NO 823182L NO 823182 A NO823182 A NO 823182A NO 823182 A NO823182 A NO 823182A NO 823182 L NO823182 L NO 823182L
Authority
NO
Norway
Prior art keywords
sorbic acid
weight
yeast
conservation
procedure
Prior art date
Application number
NO823182A
Other languages
Norwegian (no)
Other versions
NO157522C (en
NO157522B (en
Inventor
Erich Lueck
Karlheiz Remmert
Original Assignee
Hoechst Ag
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 Hoechst Ag filed Critical Hoechst Ag
Publication of NO823182L publication Critical patent/NO823182L/en
Publication of NO157522B publication Critical patent/NO157522B/en
Publication of NO157522C publication Critical patent/NO157522C/en

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Furan Compounds (AREA)
  • Tea And Coffee (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Tires In General (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Alcoholic Beverages (AREA)

Abstract

1. A process for preserving yeast- and/or sourdoughfermented sour-dough-fermented bakery products by addition of coarsegrain sorbic acid to the flour or dough before baking, characterized using a sorbic acid the grain size of which is substantially in the range of from 200 to 600 microns ; the proportion of the different grain sizes being limited as follows : < 200 mu m : 5 weight % at most 200-300 mu m : 20 weight % at most 300-400 mu m : 30 weight % at most 400-600 mu m : 50-70 weight % at most > 600 mu m : 10 weight % at most.
NO823182A 1981-09-22 1982-09-20 PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough Raised Bakery with Sorbic Acid. NO157522C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19813137559 DE3137559A1 (en) 1981-09-22 1981-09-22 METHOD FOR PRESERVING BAKERY PRODUCTS DRIED WITH YEAST AND / OR SOURDOUGH WITH SORBIN ACID

Publications (3)

Publication Number Publication Date
NO823182L true NO823182L (en) 1983-03-23
NO157522B NO157522B (en) 1987-12-28
NO157522C NO157522C (en) 1988-04-06

Family

ID=6142275

Family Applications (1)

Application Number Title Priority Date Filing Date
NO823182A NO157522C (en) 1981-09-22 1982-09-20 PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough Raised Bakery with Sorbic Acid.

Country Status (9)

Country Link
EP (1) EP0075286B1 (en)
AT (1) ATE10327T1 (en)
CA (1) CA1176910A (en)
DD (1) DD208296A5 (en)
DE (2) DE3137559A1 (en)
DK (1) DK161793C (en)
FI (1) FI71863C (en)
NO (1) NO157522C (en)
ZA (1) ZA826915B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022201108A1 (en) 2021-03-26 2022-09-29 Reinhold Berghof Device, container and method for preserving food
DE202021102489U1 (en) 2021-03-26 2021-07-06 Reinhold Berghof Device and container for the preservation of baked goods

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2333142C2 (en) * 1973-06-29 1975-08-21 Hoechst Ag, 6000 Frankfurt Process for preserving yeast or leavened bread and baked goods with sorbic acid

Also Published As

Publication number Publication date
DD208296A5 (en) 1984-05-02
DE3137559A1 (en) 1983-04-28
FI823225A0 (en) 1982-09-20
DK419882A (en) 1983-03-23
NO157522C (en) 1988-04-06
ATE10327T1 (en) 1984-12-15
ZA826915B (en) 1983-07-27
EP0075286B1 (en) 1984-11-21
FI823225L (en) 1983-03-23
FI71863B (en) 1986-11-28
DE3261300D1 (en) 1985-01-03
DK161793C (en) 1992-02-24
FI71863C (en) 1987-03-09
CA1176910A (en) 1984-10-30
DK161793B (en) 1991-08-19
EP0075286A1 (en) 1983-03-30
NO157522B (en) 1987-12-28

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