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)
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, 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
    • A21D10/02—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
PL378470A PL378470A1 (pl) 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i wytworzone z niego pieczywo
PL04719993T PL1603399T3 (pl) 2003-03-12 2004-03-12 Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze

Family Applications Before (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 (pl)
EP (1) EP1603399B1 (pl)
JP (2) JP5085124B2 (pl)
AT (1) ATE452536T1 (pl)
CA (1) CA2518368C (pl)
DE (1) DE602004024765D1 (pl)
DK (1) DK1603399T3 (pl)
ES (1) ES2337465T3 (pl)
PL (2) PL378470A1 (pl)
PT (1) PT1603399E (pl)
SI (1) SI1603399T1 (pl)
WO (1) WO2004080187A1 (pl)

Families Citing this family (15)

* 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
DE102021130566A1 (de) 2021-11-23 2023-05-25 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

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
HUT69619A (en) * 1992-07-07 1995-09-28 Unilever Plc Formented sour doughs, process for their produce and bakingindustrial produktes thereof
US5550231A (en) * 1993-06-15 1996-08-27 Eli Lilly And Company Loracarbef hydrochloride C1-C3 alcohol solvates and uses thereof
US6007850A (en) * 1993-11-17 1999-12-28 Quest International B.V. Baking improver
FR2716077B1 (fr) * 1994-02-15 1996-04-26 Omnium Rech Biolog Appli Procédé de fabrication de pains par fermentation lactique d'une pâte.
DK0684307T3 (da) * 1994-05-27 2000-05-15 Agrano Ag Fremgangsmåde til fremstilling af næringssubstrater, der kan anvendes til individuel dyrkning af gærarter og mælkesyrebakte
EP0790774B1 (en) * 1994-11-08 2000-06-07 Quest International B.V. Dry bakery products and a process for their preparation
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
JP2010042029A (ja) 2010-02-25
CA2518368C (fr) 2011-07-26
CA2518368A1 (fr) 2004-09-23
ES2337465T3 (es) 2010-04-26
PL378470A1 (pl) 2006-05-02
JP5085124B2 (ja) 2012-11-28
EP1603399B1 (fr) 2009-12-23
DK1603399T3 (da) 2010-05-03
PT1603399E (pt) 2010-01-26
SI1603399T1 (sl) 2010-04-30
DE602004024765D1 (de) 2010-02-04
JP2006519600A (ja) 2006-08-31
ATE452536T1 (de) 2010-01-15
US20060165848A1 (en) 2006-07-27
WO2004080187A1 (fr) 2004-09-23
EP1603399A1 (fr) 2005-12-14

Similar Documents

Publication Publication Date Title
PT1603399E (pt) Fermento de padeiro, sua utilização e produtos de padaria que se podem obter
NZ548987A (en) Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an NaCI substitute
ATE228307T1 (de) Herstellung von teig sowie backprodukten
WO2008010252A3 (en) Mixture of lactic acid bacteria for the preparation of gluten free baked products
ZA200804394B (en) Low calorie fat substitute
ATE311108T1 (de) Verwendung von zichorie-pulver zur herstellung von lebensmittelteig
DE69519331D1 (de) Zusammensetzung zur Brotverbesserung
NO20061708L (no) Forhandsfylt emballasje som kan brukes som bakeform og en oppskrift for ingredienser som er forhandsfylt i emballasjen
MX2020006440A (es) Masa madre y proceso de produccion de la misma.
PL1711062T3 (pl) Ciekła kompozycja zakwasowa
MXPA06014479A (es) Composicion en polvo envasada para panificacion.
DE69937346D1 (de) Verfahren und zusammensetzungen zur herstellung vergaerter weizenprodukte
EP1541671A4 (en) NEW YEAST OF BAKING AND BREAD WITH THIS LATEST
WO2006044462A3 (en) Dough compositions and related methods, involving high-gluten content
ATE408344T1 (de) Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen
MX2010002089A (es) Nuevas cepas de levadura de panificacion.
DE60140509D1 (de) Neue Stämme der Bäckerhefe
ATE517551T1 (de) Roggenbrotteig, verfahren zur herstellung von roggenbrot mit verlängerter lagerbeständigkeit und verfahren zur auffrischung des besagten brotes
AU2001240706A1 (en) Product for fermenting bakery and pastry doughs and the use thereof
ATE499007T1 (de) Starterzubereitung für die herstellung von brot und backwaren
JP6018490B2 (ja) パン類品質改良剤およびそれを用いたパン類の製造方法
RU2000116070A (ru) Способ производства заварных сортов хлеба
JP2000300157A (ja) 腎臓病患者に好適なパンの材料となる組成物及びパンの製法
MD2047F1 (en) Process for production of bread
GEU20041052Y (en) Method for Production of Dough