PL3086650T3 - Sposób wytwarzania rozczynu do wypiekania pszennych wyrobów piekarniczych z zastosowaniem chleba stanowiącego zwrot na bazie pszenicy - Google Patents

Sposób wytwarzania rozczynu do wypiekania pszennych wyrobów piekarniczych z zastosowaniem chleba stanowiącego zwrot na bazie pszenicy

Info

Publication number
PL3086650T3
PL3086650T3 PL14830961T PL14830961T PL3086650T3 PL 3086650 T3 PL3086650 T3 PL 3086650T3 PL 14830961 T PL14830961 T PL 14830961T PL 14830961 T PL14830961 T PL 14830961T PL 3086650 T3 PL3086650 T3 PL 3086650T3
Authority
PL
Poland
Prior art keywords
wheat
staled
dough
production
making
Prior art date
Application number
PL14830961T
Other languages
English (en)
Inventor
Fridjof OLMS
Katrin LAUDE
Torsten ZENSE
Original Assignee
DIOSNA Dierks & Söhne GmbH
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 DIOSNA Dierks & Söhne GmbH filed Critical DIOSNA Dierks & Söhne GmbH
Publication of PL3086650T3 publication Critical patent/PL3086650T3/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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/002—Recycling, e.g. for use in baking or for animal consumption
    • 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
    • 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
    • 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; 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
    • 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; 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
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Sustainable Development (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL14830961T 2013-12-23 2014-12-23 Sposób wytwarzania rozczynu do wypiekania pszennych wyrobów piekarniczych z zastosowaniem chleba stanowiącego zwrot na bazie pszenicy PL3086650T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP13199401 2013-12-23
PCT/EP2014/079149 WO2015097216A1 (de) 2013-12-23 2014-12-23 Verfahren zur herstellung eines vorteiges zum backen von weizenbackprodukten unter verwendung von rückbrot auf weizenbasis
EP14830961.0A EP3086650B1 (de) 2013-12-23 2014-12-23 Verfahren zur herstellung eines vorteiges zum backen von weizenbackprodukten unter verwendung von rückbrot auf weizenbasis

Publications (1)

Publication Number Publication Date
PL3086650T3 true PL3086650T3 (pl) 2020-07-27

Family

ID=49911312

Family Applications (1)

Application Number Title Priority Date Filing Date
PL14830961T PL3086650T3 (pl) 2013-12-23 2014-12-23 Sposób wytwarzania rozczynu do wypiekania pszennych wyrobów piekarniczych z zastosowaniem chleba stanowiącego zwrot na bazie pszenicy

Country Status (6)

Country Link
US (1) US20170000138A1 (pl)
EP (1) EP3086650B1 (pl)
ES (1) ES2786902T3 (pl)
PL (1) PL3086650T3 (pl)
RU (1) RU2729013C2 (pl)
WO (1) WO2015097216A1 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
WO2020053425A1 (de) 2018-09-14 2020-03-19 DIOSNA Dierks & Söhne GmbH Verfahren zur herstellung von brotteig, brotteig und starter
KR102539731B1 (ko) * 2022-11-08 2023-06-05 주식회사 리빙진 신규 스타터 균주 및 이를 이용한 사워도우

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1009380A1 (ru) * 1981-08-14 1983-04-07 Государственный Проектный Институт "Казгипропищепром" Способ производства пшеничного хлеба

Also Published As

Publication number Publication date
EP3086650A1 (de) 2016-11-02
RU2016124201A (ru) 2018-01-30
RU2016124201A3 (pl) 2018-05-14
ES2786902T3 (es) 2020-10-14
US20170000138A1 (en) 2017-01-05
EP3086650B1 (de) 2020-01-22
WO2015097216A1 (de) 2015-07-02
RU2729013C2 (ru) 2020-08-03

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