PL1603399T3 - Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze - Google Patents

Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze

Info

Publication number
PL1603399T3
PL1603399T3 PL04719993T PL04719993T PL1603399T3 PL 1603399 T3 PL1603399 T3 PL 1603399T3 PL 04719993 T PL04719993 T PL 04719993T PL 04719993 T PL04719993 T PL 04719993T PL 1603399 T3 PL1603399 T3 PL 1603399T3
Authority
PL
Poland
Prior art keywords
sourdough
same
leavens
baker
bakery products
Prior art date
Application number
PL04719993T
Other languages
English (en)
Polish (pl)
Inventor
Pascal Lejeune
Emilie Bryckaert
Evelyne Fonchy-Penot
Didier Colavizza
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32992396&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL1603399(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of PL1603399T3 publication Critical patent/PL1603399T3/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
PL04719993T 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze PL1603399T3 (pl)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP03005610 2003-03-12
EP03017340 2003-07-31
EP04719993A EP1603399B1 (fr) 2003-03-12 2004-03-12 Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d'être obtenus
PCT/EP2004/002626 WO2004080187A1 (fr) 2003-03-12 2004-03-12 Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus

Publications (1)

Publication Number Publication Date
PL1603399T3 true PL1603399T3 (pl) 2010-06-30

Family

ID=32992396

Family Applications (2)

Application Number Title Priority Date Filing Date
PL04719993T PL1603399T3 (pl) 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze
PL378470A PL378470A1 (pl) 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i wytworzone z niego pieczywo

Family Applications After (1)

Application Number Title Priority Date Filing Date
PL378470A PL378470A1 (pl) 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i wytworzone z niego pieczywo

Country Status (12)

Country Link
US (1) US20060165848A1 (enExample)
EP (1) EP1603399B1 (enExample)
JP (2) JP5085124B2 (enExample)
AT (1) ATE452536T1 (enExample)
CA (1) CA2518368C (enExample)
DE (1) DE602004024765D1 (enExample)
DK (1) DK1603399T3 (enExample)
ES (1) ES2337465T3 (enExample)
PL (2) PL1603399T3 (enExample)
PT (1) PT1603399E (enExample)
SI (1) SI1603399T1 (enExample)
WO (1) WO2004080187A1 (enExample)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
JP2007236238A (ja) * 2006-03-07 2007-09-20 Bio Tec Japan:Kk パン及びパンの製造方法
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
BE1020893A5 (nl) * 2011-08-12 2014-07-01 Puratos Nv Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
KR101512340B1 (ko) 2012-11-15 2015-04-15 충청북도 (관리부서:충청북도 농업기술원) 유산균 발효빵 제조방법 및 그 발효빵
RU2543259C2 (ru) * 2013-05-28 2015-02-27 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) Способ приготовления густой закваски для хлеба с использованием ржаной муки
FR3040587B1 (fr) * 2015-09-04 2019-03-22 Cerelia Pate a pain conservable a temperature de refrigeration et son procede de preparation
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN107772252A (zh) * 2017-10-18 2018-03-09 江苏中通生物科技有限公司 一种面条发酵剂及其制备方法
CN109287946B (zh) * 2018-09-18 2021-08-20 江南大学 一种采用酸面团发酵技术改善馒头结构塌陷的方法
DE102021130566B4 (de) 2021-11-23 2024-12-12 Lars Laumeyer Verfahren und vorrichtung betreffend den erhalt einer sauerteig-kultur in der heimanwendung
EP4201211A1 (en) 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same
AR132468A1 (es) * 2023-04-18 2025-07-02 Mauri Tech B V Masa madre líquida estable
CH720720A1 (de) * 2023-04-19 2024-10-31 Meyerhans Muehlen Ag Back-vorprodukt

Family Cites Families (16)

* 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
US3681083A (en) * 1970-02-27 1972-08-01 Merck & Co Inc Method of making sour dough bread
US3677897A (en) * 1970-08-31 1972-07-18 George A Jeffreys Live lactic acid bacteria cultures and process of producing same
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
JPH07508418A (ja) * 1992-07-07 1995-09-21 ユニリーバー・ナームローゼ・ベンノートシャープ 発酵したサワードウ
US5550231A (en) * 1993-06-15 1996-08-27 Eli Lilly And Company Loracarbef hydrochloride C1-C3 alcohol solvates and uses thereof
DE69427987T2 (de) * 1993-11-17 2001-11-29 Quest International B.V., Naarden Verfahren zur Herstellung eines Teiges
FR2716077B1 (fr) * 1994-02-15 1996-04-26 Omnium Rech Biolog Appli Procédé de fabrication de pains par fermentation lactique d'une pâte.
EP0684307B1 (fr) * 1994-05-27 1999-12-15 Agrano Ag Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques.
JP3726242B2 (ja) * 1994-11-08 2005-12-14 クエスト・インターナショナル・サービシーズ・ビー・ブイ ドライベーカリー製品及びその製造方法
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6066343A (en) * 1998-05-13 2000-05-23 Nutribiotech, Llc Methods and compositions for making fermented cereal products
JP2001204376A (ja) * 2000-01-28 2001-07-31 Kanegafuchi Chem Ind Co Ltd パン生地の改良方法
DE20116067U1 (de) * 2001-02-16 2002-02-28 Piemonte Import Warenhandelsgesellschaft mbH, 79199 Kirchzarten Starterzubereitung für die Herstellung von Brot und Backwaren

Also Published As

Publication number Publication date
DE602004024765D1 (de) 2010-02-04
US20060165848A1 (en) 2006-07-27
JP2006519600A (ja) 2006-08-31
ATE452536T1 (de) 2010-01-15
DK1603399T3 (da) 2010-05-03
EP1603399A1 (fr) 2005-12-14
JP2010042029A (ja) 2010-02-25
PT1603399E (pt) 2010-01-26
WO2004080187A1 (fr) 2004-09-23
JP5085124B2 (ja) 2012-11-28
SI1603399T1 (sl) 2010-04-30
EP1603399B1 (fr) 2009-12-23
CA2518368C (fr) 2011-07-26
ES2337465T3 (es) 2010-04-26
PL378470A1 (pl) 2006-05-02
CA2518368A1 (fr) 2004-09-23

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