WO2002060263A3 - Vinasse en boulangerie - Google Patents

Vinasse en boulangerie Download PDF

Info

Publication number
WO2002060263A3
WO2002060263A3 PCT/EP2002/001156 EP0201156W WO02060263A3 WO 2002060263 A3 WO2002060263 A3 WO 2002060263A3 EP 0201156 W EP0201156 W EP 0201156W WO 02060263 A3 WO02060263 A3 WO 02060263A3
Authority
WO
WIPO (PCT)
Prior art keywords
vinasse
baking
dough
production
relates
Prior art date
Application number
PCT/EP2002/001156
Other languages
English (en)
Other versions
WO2002060263A2 (fr
Inventor
Roberto Comini
Fabio Lodigiani
Gioia Zucchi
Eric Hoogenes
Original Assignee
Dsm Nv
Roberto Comini
Fabio Lodigiani
Gioia Zucchi
Eric Hoogenes
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 Dsm Nv, Roberto Comini, Fabio Lodigiani, Gioia Zucchi, Eric Hoogenes filed Critical Dsm Nv
Publication of WO2002060263A2 publication Critical patent/WO2002060263A2/fr
Publication of WO2002060263A3 publication Critical patent/WO2002060263A3/fr

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

L'invention concerne un procédé de production d'une pâte comprenant un ajout de vinasse.
PCT/EP2002/001156 2001-01-31 2002-01-28 Vinasse en boulangerie WO2002060263A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01200342.2 2001-01-31
EP01200342 2001-01-31

Publications (2)

Publication Number Publication Date
WO2002060263A2 WO2002060263A2 (fr) 2002-08-08
WO2002060263A3 true WO2002060263A3 (fr) 2002-10-24

Family

ID=8179829

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2002/001156 WO2002060263A2 (fr) 2001-01-31 2002-01-28 Vinasse en boulangerie

Country Status (2)

Country Link
AR (1) AR032531A1 (fr)
WO (1) WO2002060263A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP0400329A3 (en) * 2002-05-27 2005-11-28 Advance Holdings Ltd Dietary supplements from wine vinasses and relevant production process
WO2011000824A2 (fr) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions adaptées en tant qu’arôme et utilisation de ces compositions pour évoquer ou renforcer la perception de koku

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB939545A (en) * 1960-10-12 1963-10-16 Ile D Etudes Et De Rech S Phar Process for the preparation of food products from sugar beet vinasses
WO1988003365A1 (fr) * 1986-11-05 1988-05-19 George Weston Foods Limited Nouveaux agents d'amelioration pour aliments a base de farine et autres aliments cuits au four et montes a la levure
WO1989001025A2 (fr) * 1987-07-24 1989-02-09 Allrutan Bio-Produkte Gmbh Produits alimentaires, produits alimentaires dietetiques, additifs alimentaires, produits cosmetiques et medicaments a base de levure
US4828846A (en) * 1985-11-18 1989-05-09 Washington Research Foundation Human food product produced from dried distillers' spent cereal grains and solubles
DD292364A5 (de) * 1990-03-12 1991-08-01 Spirituosen Wein Sekt Komb Verfahren zur verwertung des destillationsrueckstandes der weinbrennerei
FR2665613A1 (fr) * 1990-08-13 1992-02-14 Orsan Aromes de vins et d'alcools forts en poudre.
RU2142708C1 (ru) * 1998-11-30 1999-12-20 Воронежская государственная технологическая академия Способ производства хлеба

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB939545A (en) * 1960-10-12 1963-10-16 Ile D Etudes Et De Rech S Phar Process for the preparation of food products from sugar beet vinasses
US4828846A (en) * 1985-11-18 1989-05-09 Washington Research Foundation Human food product produced from dried distillers' spent cereal grains and solubles
WO1988003365A1 (fr) * 1986-11-05 1988-05-19 George Weston Foods Limited Nouveaux agents d'amelioration pour aliments a base de farine et autres aliments cuits au four et montes a la levure
WO1989001025A2 (fr) * 1987-07-24 1989-02-09 Allrutan Bio-Produkte Gmbh Produits alimentaires, produits alimentaires dietetiques, additifs alimentaires, produits cosmetiques et medicaments a base de levure
DD292364A5 (de) * 1990-03-12 1991-08-01 Spirituosen Wein Sekt Komb Verfahren zur verwertung des destillationsrueckstandes der weinbrennerei
FR2665613A1 (fr) * 1990-08-13 1992-02-14 Orsan Aromes de vins et d'alcools forts en poudre.
RU2142708C1 (ru) * 1998-11-30 1999-12-20 Воронежская государственная технологическая академия Способ производства хлеба

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 200047, Derwent World Patents Index; AN 2000-523216, XP002170179, "Bread production method" *

Also Published As

Publication number Publication date
WO2002060263A2 (fr) 2002-08-08
AR032531A1 (es) 2003-11-12

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