SE426202B - Forfarande for framstellning av naturlig surdeg for beredning av brod och bakverk - Google Patents

Forfarande for framstellning av naturlig surdeg for beredning av brod och bakverk

Info

Publication number
SE426202B
SE426202B SE7703156A SE7703156A SE426202B SE 426202 B SE426202 B SE 426202B SE 7703156 A SE7703156 A SE 7703156A SE 7703156 A SE7703156 A SE 7703156A SE 426202 B SE426202 B SE 426202B
Authority
SE
Sweden
Prior art keywords
preparation
bakery
bread
procedure
natural year
Prior art date
Application number
SE7703156A
Other languages
English (en)
Other versions
SE7703156L (sv
SE426202C (sv
Inventor
Wilhelm Menge
Original Assignee
Wilhelm Menge
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
Priority claimed from DE19762611972 external-priority patent/DE2611972C2/de
Priority claimed from DE2611916A external-priority patent/DE2611916C2/de
Priority claimed from DE19762645457 external-priority patent/DE2645457A1/de
Application filed by Wilhelm Menge filed Critical Wilhelm Menge
Publication of SE7703156L publication Critical patent/SE7703156L/sv
Publication of SE426202B publication Critical patent/SE426202B/sv
Publication of SE426202C publication Critical patent/SE426202C/sv

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
SE7703156A 1976-03-20 1977-03-18 Forfarande for framstellning av en naturlig surdeg for beredning av brod och bakverk SE426202C (sv)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE19762611972 DE2611972C2 (de) 1976-03-20 1976-03-20 Verfahren zur Herstellung eines natürlichen flüssigen Sauerteiges für die Bereitung von Brot und Backwaren
DE2611916A DE2611916C2 (de) 1976-03-20 1976-03-20 Verfahren zum Herstellen von Sauerteigen
DE19762645457 DE2645457A1 (de) 1976-10-08 1976-10-08 Verfahren zur herstellung einer brot- oder backware unter verwendung eines natuerlich gesaeuerten vorteiges

Publications (3)

Publication Number Publication Date
SE7703156L SE7703156L (sv) 1977-09-21
SE426202B true SE426202B (sv) 1982-12-20
SE426202C SE426202C (sv) 1984-06-04

Family

ID=27186793

Family Applications (1)

Application Number Title Priority Date Filing Date
SE7703156A SE426202C (sv) 1976-03-20 1977-03-18 Forfarande for framstellning av en naturlig surdeg for beredning av brod och bakverk

Country Status (10)

Country Link
US (1) US4238512A (sv)
JP (1) JPS6053574B2 (sv)
AU (1) AU507114B2 (sv)
CA (1) CA1087024A (sv)
FR (1) FR2344228A1 (sv)
GB (1) GB1575101A (sv)
NL (1) NL7703058A (sv)
NO (2) NO145150C (sv)
PL (1) PL111030B1 (sv)
SE (1) SE426202C (sv)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4500548A (en) * 1982-03-15 1985-02-19 Stauffer Chemical Company Fermentation aid for conventional baked goods
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
EP0191408A3 (en) * 1985-02-13 1988-08-31 The Research And Development Institute Inc. At Montana State University Methods and compositions for improving the nutritive value of foods
ATE375726T1 (de) * 2002-03-09 2007-11-15 Ernst Boecker Gmbh & Co Kg Verfahren zur herstellung und/oder konservierung von quellstücken aus schrot, körnern und getreidekeimlingen
GR1004676B (en) * 2003-10-14 2004-09-21 Kreta Farm Anonymos Viomichani Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream
WO2017003394A1 (en) * 2015-07-02 2017-01-05 Elvan Gida Sanayii Ve Ticaret Anonim Sirketi Long-life croissant production method

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB372738A (en) * 1930-10-31 1932-05-02 Handelscie Alhaco Nv Improvements in the manufacture of baked articles
US2060264A (en) * 1931-09-19 1936-11-10 Standard Brands Inc Souring material
DE723379C (de) * 1931-11-29 1942-08-04 Wilhelm Schroeder Verfahren zur Herstellung eines Saeuerungsmittels fuer Roggenbrotteig
US2023500A (en) * 1932-10-04 1935-12-10 Wogerbauer Hans Method of manufacturing a stable dry leavenous agent for baking purposes
DE745304C (de) * 1941-09-03 1944-03-24 Ruckdeschel & Soehne Komm Ges Verfahren zur Herstellung eines durch natuerliche Saeuerung gewonnenen Teigsaeuerungsmittels
DE1241382B (de) 1961-11-14 1967-06-01 Patentauswertung Vogelbusch Ge Verfahren zur kontinuierlichen Herstellung von Vorteigen, insbesondere von Sauerteigen
DE2118637A1 (en) * 1970-04-22 1971-11-04 Augendopler, Alois, Wien Aroma improving compsn for bread

Also Published As

Publication number Publication date
AU507114B2 (en) 1980-02-07
JPS6053574B2 (ja) 1985-11-26
NO145150C (no) 1987-10-09
FR2344228A1 (fr) 1977-10-14
CA1087024A (en) 1980-10-07
PL111030B1 (en) 1980-08-30
FR2344228B1 (sv) 1982-10-08
NL7703058A (nl) 1977-09-22
SE7703156L (sv) 1977-09-21
US4238512A (en) 1980-12-09
AU2336277A (en) 1978-09-21
NO145150B (no) 1981-10-19
SE426202C (sv) 1984-06-04
NO800895L (no) 1977-09-21
PL196761A1 (pl) 1978-05-08
JPS52143277A (en) 1977-11-29
NO770965L (no) 1977-09-21
GB1575101A (en) 1980-09-17

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