PL1711062T3 - Ciekła kompozycja zakwasowa - Google Patents
Ciekła kompozycja zakwasowaInfo
- Publication number
- PL1711062T3 PL1711062T3 PL04802157T PL04802157T PL1711062T3 PL 1711062 T3 PL1711062 T3 PL 1711062T3 PL 04802157 T PL04802157 T PL 04802157T PL 04802157 T PL04802157 T PL 04802157T PL 1711062 T3 PL1711062 T3 PL 1711062T3
- Authority
- PL
- Poland
- Prior art keywords
- composition
- bread
- liquid
- liquid leaven
- present
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP03447304A EP1547467A1 (en) | 2003-12-22 | 2003-12-22 | Liquid leaven composition |
| PCT/BE2004/000181 WO2005060757A1 (en) | 2003-12-22 | 2004-12-22 | Liquid leaven composition |
| EP04802157A EP1711062B1 (en) | 2003-12-22 | 2004-12-22 | Liquid leaven composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL1711062T3 true PL1711062T3 (pl) | 2011-05-31 |
Family
ID=34530886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL04802157T PL1711062T3 (pl) | 2003-12-22 | 2004-12-22 | Ciekła kompozycja zakwasowa |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20070243289A1 (pl) |
| EP (2) | EP1547467A1 (pl) |
| JP (1) | JP5481015B2 (pl) |
| CN (1) | CN100563448C (pl) |
| AT (1) | ATE489851T1 (pl) |
| BR (1) | BRPI0417333A (pl) |
| CA (1) | CA2545069C (pl) |
| DE (1) | DE602004030377D1 (pl) |
| EA (1) | EA011950B1 (pl) |
| ES (1) | ES2357117T3 (pl) |
| MX (1) | MXPA06007222A (pl) |
| PL (1) | PL1711062T3 (pl) |
| WO (1) | WO2005060757A1 (pl) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0625743D0 (en) * | 2006-12-22 | 2007-02-07 | Cereform Ltd | Aqueous dough conditioning composition |
| DE602007004321D1 (de) * | 2007-07-18 | 2010-03-04 | Lesaffre & Cie | Neue Verpackung für flüssige Produkte |
| EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
| WO2010034061A1 (en) * | 2008-09-24 | 2010-04-01 | Serrol Ingredients Pty Limited | Leavening composition |
| KR20140027919A (ko) | 2010-12-06 | 2014-03-07 | 카아길, 인코포레이팃드 | 곡류 단백질의 액화 방법 |
| NL2009065C2 (en) | 2012-06-26 | 2013-12-30 | Sonneveld Group B V | Liquid bread improver, method for providing thereof and method for providing bakery foods. |
| KR102092428B1 (ko) * | 2012-07-09 | 2020-03-23 | 엠씨 푸드 스페셜티즈 가부시키가이샤 | 식품 물성 개량제 |
| CN103027088A (zh) * | 2013-01-10 | 2013-04-10 | 华东师范大学 | 含有可溶性大豆多糖的面包改良剂及其制备方法和应用 |
| JP6433227B2 (ja) * | 2014-10-03 | 2018-12-05 | 日本製粉株式会社 | サワードウの製造方法 |
| BE1023127B1 (nl) * | 2015-10-06 | 2016-11-25 | Puratos N.V | Stabiele vloeibare rijsmiddelen |
| GR1009028B (el) * | 2015-12-11 | 2017-05-09 | Χρυστοστομος-Χριστιαν-Μικαελ Κωνσταντινου Δαρλαγιαννης | Μεθοδος διπλου φυσικου προζυμιου |
| BE1024782B1 (nl) | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
| CN107815422A (zh) * | 2016-09-14 | 2018-03-20 | 爱普香料集团股份有限公司 | 一种产香酵母的筛选及其配料的制备方法 |
| BE1024730B1 (nl) * | 2017-05-11 | 2018-06-07 | Puratos Nv | Chocoladeproduct |
| FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
| KR102236252B1 (ko) * | 2018-12-14 | 2021-04-05 | (주)파티시에이학순 | 브릿젤빵 제조방법 |
| CN111718861A (zh) * | 2019-03-22 | 2020-09-29 | 安琪酵母股份有限公司 | 液体酵母组合物 |
| FR3103354B1 (fr) * | 2019-11-26 | 2022-11-18 | Lesaffre & Cie | Procédé de conservation des produits cuits de boulangerie |
| FR3128469A1 (fr) * | 2021-10-27 | 2023-04-28 | Lesaffre Et Compagnie | Levain vivant stabilisé prêt à l’emploi |
| EP4193837A1 (en) * | 2021-12-13 | 2023-06-14 | Koninklijke Zeelandia Groep B.V. | Stable active sourdough composition uses thereof and method for its production |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3174867A (en) * | 1961-11-20 | 1965-03-23 | Short Milling Co J | Continuous bread making method |
| US3171867A (en) * | 1962-11-01 | 1965-03-02 | J F Pritchard & Company Of Cal | Cooling tower improvement |
| US4211798A (en) * | 1977-11-25 | 1980-07-08 | CRS Co. | Preparation of protein enriched yeast products devoid of carbohydrates |
| NZ210967A (en) * | 1984-01-31 | 1988-07-28 | Arnott S Biscuits Ltd | Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria |
| FI900804A (fi) * | 1990-02-16 | 1991-08-17 | Alko Ab Oy | Jaestpreparat och foerfarande foer dess framstaellning. |
| PT821057E (pt) * | 1996-07-26 | 2007-07-17 | Dsm Ip Assets Bv | Levedura para panificação |
| FR2769177B1 (fr) * | 1997-10-08 | 2000-02-25 | Dominique Fieurgant | Processus de fabrication de pate a pain a partir d'un levain liquide |
| CN1223095A (zh) * | 1998-01-16 | 1999-07-21 | 刘少文 | 一种添加淀粉酶的面食酵母 |
| FR2777424B1 (fr) * | 1998-04-15 | 2000-06-16 | Lesaffre & Cie | Levain panaire longue conservation pret a l'emploi |
| DE60135750D1 (de) * | 2000-06-30 | 2008-10-23 | Lesaffre & Cie | Verpackung für flüssige Hefe |
| EP1206913A1 (en) * | 2000-11-17 | 2002-05-22 | Puratos N.V. | Flavoured bread improver |
| DE60234954D1 (de) * | 2001-12-05 | 2010-02-11 | Lesaffre & Cie | Flüssige hefe-zusammensetzungen |
-
2003
- 2003-12-22 EP EP03447304A patent/EP1547467A1/en not_active Withdrawn
-
2004
- 2004-12-22 BR BRPI0417333-3A patent/BRPI0417333A/pt not_active Application Discontinuation
- 2004-12-22 JP JP2006545852A patent/JP5481015B2/ja not_active Expired - Fee Related
- 2004-12-22 US US10/583,821 patent/US20070243289A1/en not_active Abandoned
- 2004-12-22 CN CNB2004800345815A patent/CN100563448C/zh not_active Expired - Fee Related
- 2004-12-22 PL PL04802157T patent/PL1711062T3/pl unknown
- 2004-12-22 DE DE602004030377T patent/DE602004030377D1/de active Active
- 2004-12-22 AT AT04802157T patent/ATE489851T1/de not_active IP Right Cessation
- 2004-12-22 CA CA2545069A patent/CA2545069C/en not_active Expired - Fee Related
- 2004-12-22 EA EA200601082A patent/EA011950B1/ru not_active IP Right Cessation
- 2004-12-22 WO PCT/BE2004/000181 patent/WO2005060757A1/en active Application Filing
- 2004-12-22 MX MXPA06007222A patent/MXPA06007222A/es active IP Right Grant
- 2004-12-22 ES ES04802157T patent/ES2357117T3/es active Active
- 2004-12-22 EP EP04802157A patent/EP1711062B1/en not_active Revoked
Also Published As
| Publication number | Publication date |
|---|---|
| EP1547467A1 (en) | 2005-06-29 |
| JP2007515173A (ja) | 2007-06-14 |
| CN100563448C (zh) | 2009-12-02 |
| CA2545069A1 (en) | 2005-07-07 |
| DE602004030377D1 (de) | 2011-01-13 |
| ATE489851T1 (de) | 2010-12-15 |
| BRPI0417333A (pt) | 2007-03-27 |
| JP5481015B2 (ja) | 2014-04-23 |
| MXPA06007222A (es) | 2006-08-18 |
| EP1711062B1 (en) | 2010-12-01 |
| WO2005060757A1 (en) | 2005-07-07 |
| EA200601082A1 (ru) | 2006-12-29 |
| US20070243289A1 (en) | 2007-10-18 |
| EP1711062A1 (en) | 2006-10-18 |
| EA011950B1 (ru) | 2009-06-30 |
| CA2545069C (en) | 2012-09-25 |
| CN1886053A (zh) | 2006-12-27 |
| ES2357117T3 (es) | 2011-04-18 |
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