PL2299833T3 - Jednoetapowe wytwarzanie pieczywa - Google Patents
Jednoetapowe wytwarzanie pieczywaInfo
- Publication number
- PL2299833T3 PL2299833T3 PL09757535T PL09757535T PL2299833T3 PL 2299833 T3 PL2299833 T3 PL 2299833T3 PL 09757535 T PL09757535 T PL 09757535T PL 09757535 T PL09757535 T PL 09757535T PL 2299833 T3 PL2299833 T3 PL 2299833T3
- Authority
- PL
- Poland
- Prior art keywords
- baked goods
- goods production
- stage
- stage baked
- production
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP08157488A EP2130437A1 (de) | 2008-06-03 | 2008-06-03 | Einstufige Backwarenherstellung |
| PCT/EP2009/056764 WO2009147154A1 (de) | 2008-06-03 | 2009-06-02 | Einstufige backwarenherstellung |
| EP09757535.1A EP2299833B1 (de) | 2008-06-03 | 2009-06-02 | Einstufige backwarenherstellung |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL2299833T3 true PL2299833T3 (pl) | 2016-04-29 |
Family
ID=39865110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL09757535T PL2299833T3 (pl) | 2008-06-03 | 2009-06-02 | Jednoetapowe wytwarzanie pieczywa |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20110076357A1 (pl) |
| EP (2) | EP2130437A1 (pl) |
| JP (1) | JP5014513B2 (pl) |
| CA (1) | CA2726440C (pl) |
| ES (1) | ES2554616T3 (pl) |
| PL (1) | PL2299833T3 (pl) |
| WO (1) | WO2009147154A1 (pl) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104427876A (zh) * | 2012-07-09 | 2015-03-18 | Mc食品科技株式会社 | 食品物性改良剂 |
| US10624355B2 (en) | 2013-08-20 | 2020-04-21 | Lallemand, Inc. | Modern preferment method for manufacturing dough mixture |
| KR101551839B1 (ko) | 2015-05-22 | 2015-09-09 | 에스피씨 주식회사 | 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 효모 및 토종 천연 유산균 |
| DE202015104091U1 (de) | 2015-08-05 | 2015-10-08 | Ernst Böcker Gmbh & Co. Kg | Vegane Backware oder Backmischung |
| DE202016101614U1 (de) | 2016-03-23 | 2016-05-02 | Ernst Böcker Gmbh & Co. Kg | Glutenfreie Backwaren |
| PL236297B1 (pl) * | 2017-09-15 | 2020-12-28 | Inst Biochemii I Biofizyki Polskiej Akademii Nauk | Bakteryjna kultura starterowa, zakwas ją zawierający, sposób wytwarzania pieczywa i zastosowanie bakteryjnej kultury starterowej lub zakwasu do wytwarzania pieczywa |
| CN107603897B (zh) * | 2017-09-28 | 2020-08-04 | 福建省麦都食品发展有限公司 | 一种天然酵母面包发酵剂 |
| TWI718402B (zh) * | 2018-08-16 | 2021-02-11 | 葡萄王生技股份有限公司 | 副乾酪乳酸桿菌gks6之活性物質、含其之組合物及其促進長壽之用途 |
| IT202000016558A1 (it) * | 2020-07-08 | 2022-01-08 | Massimiliano Quintiliani | Prodotto alimentare da forno e metodo di produzione dello stesso |
| IT202000020545A1 (it) * | 2020-08-27 | 2022-02-27 | Mofin S R L | Composizione di ceppi di batteri etero-fermentanti, loro uso per la lievitazione di prodotti della panificazione, prodotti della panificazione e procedimenti per la loro preparazione |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1590830A (en) * | 1976-12-24 | 1981-06-10 | Lesaffre & Cie | Strains of yeast for bread-making and a process for the obtention thereof |
| JPS58116627A (ja) * | 1981-12-30 | 1983-07-11 | オリエンタル酵母工業株式会社 | サワ−種 |
| JPS6174536A (ja) * | 1984-09-20 | 1986-04-16 | 昭和産業株式会社 | ベ−カリ−製品用風味改良剤 |
| AU682236B2 (en) * | 1994-03-16 | 1997-09-25 | Societe Des Produits Nestle S.A. | Low-temperature inactive industrial baker's yeast |
| ATE187770T1 (de) * | 1994-05-27 | 2000-01-15 | Agrano Ag | Verfahren zur gewinnung einer biomasse, verwendung von der erhaltenen biomasse und brottreibmittel |
| DE50110613D1 (de) * | 2001-05-15 | 2006-09-14 | Ernst Boecker Gmbh & Co Kg | Verfahren zur Herstellung eines Sauerteiges unter Verwendung von Hefe und homo- und heterofermentativen Laktobazillen |
| KR100430040B1 (ko) * | 2001-07-09 | 2004-05-04 | 이기평 | 물엿 전처리 효모를 이용한 빵의 제조방법 |
| DE50113822D1 (de) * | 2001-08-06 | 2008-05-15 | Ernst Boecker Gmbh & Co Kg | Verfahren zur Herstellung von prebiotischen Sauerteigen/Vorteigen |
| US20060165848A1 (en) * | 2003-03-12 | 2006-07-27 | Lesaffre Et Compagnie | Sour dough the use thereof and bakery products products produced from the same |
-
2008
- 2008-06-03 EP EP08157488A patent/EP2130437A1/de not_active Withdrawn
-
2009
- 2009-06-02 JP JP2011512104A patent/JP5014513B2/ja active Active
- 2009-06-02 WO PCT/EP2009/056764 patent/WO2009147154A1/de active Application Filing
- 2009-06-02 PL PL09757535T patent/PL2299833T3/pl unknown
- 2009-06-02 US US12/996,083 patent/US20110076357A1/en not_active Abandoned
- 2009-06-02 ES ES09757535.1T patent/ES2554616T3/es active Active
- 2009-06-02 EP EP09757535.1A patent/EP2299833B1/de active Active
- 2009-06-02 CA CA2726440A patent/CA2726440C/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CA2726440A1 (en) | 2009-12-10 |
| EP2299833B1 (de) | 2015-10-07 |
| US20110076357A1 (en) | 2011-03-31 |
| EP2130437A1 (de) | 2009-12-09 |
| EP2299833A1 (de) | 2011-03-30 |
| JP5014513B2 (ja) | 2012-08-29 |
| CA2726440C (en) | 2015-08-04 |
| ES2554616T3 (es) | 2015-12-22 |
| WO2009147154A1 (de) | 2009-12-10 |
| JP2011521657A (ja) | 2011-07-28 |
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