WO2003090543A2 - Dry yeast composition - Google Patents

Dry yeast composition Download PDF

Info

Publication number
WO2003090543A2
WO2003090543A2 PCT/EP2003/004370 EP0304370W WO03090543A2 WO 2003090543 A2 WO2003090543 A2 WO 2003090543A2 EP 0304370 W EP0304370 W EP 0304370W WO 03090543 A2 WO03090543 A2 WO 03090543A2
Authority
WO
WIPO (PCT)
Prior art keywords
yeast
composition
dry
dry yeast
fatty acid
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2003/004370
Other languages
English (en)
French (fr)
Other versions
WO2003090543A3 (en
Inventor
Deodorus Jacobus Groen
Cornelis Jacobus Adrianus Hack
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DSM IP Assets BV
Original Assignee
DSM IP Assets BV
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 to IL16434902A priority Critical patent/IL164349A0/xx
Priority to DK03722552T priority patent/DK1499197T3/da
Priority to JP2003587192A priority patent/JP4392250B2/ja
Priority to AU2003229733A priority patent/AU2003229733B2/en
Priority to NZ535855A priority patent/NZ535855A/en
Priority to CA002483435A priority patent/CA2483435A1/en
Priority to DE60318421T priority patent/DE60318421T2/de
Priority to MXPA04010577A priority patent/MXPA04010577A/es
Priority to US10/512,276 priority patent/US20050106287A1/en
Priority to BR0309433-2A priority patent/BR0309433A/pt
Priority to EP03722552A priority patent/EP1499197B1/en
Application filed by DSM IP Assets BV filed Critical DSM IP Assets BV
Publication of WO2003090543A2 publication Critical patent/WO2003090543A2/en
Anticipated expiration legal-status Critical
Publication of WO2003090543A3 publication Critical patent/WO2003090543A3/en
Ceased legal-status Critical Current

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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

Definitions

  • composition F sorbitan monostearate was dispersed in water (10% wt/v) after which dry calcium stearate was added. This mixture was subsequently heated to 80°C and stirred to give the emulsion. After cooling the emulsion was added to compressed yeast, mixed and dried. The gassing power of the dry yeast compositions thus obtained was measured by tests a and b (see Materials and Methods).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
PCT/EP2003/004370 2002-04-25 2003-04-24 Dry yeast composition Ceased WO2003090543A2 (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
IL16434902A IL164349A0 (en) 2002-04-25 2002-04-25 Dry yeast composition
MXPA04010577A MXPA04010577A (es) 2002-04-25 2003-04-24 Composicion de levadura seca.
AU2003229733A AU2003229733B2 (en) 2002-04-25 2003-04-24 Dry yeast composition
NZ535855A NZ535855A (en) 2002-04-25 2003-04-24 0.1-10 wt% of a salt of a C12-C24 fatty acid incorporated into a dry yeast composition protects the yeast against the rehydration step and consequent loss of gassing power
CA002483435A CA2483435A1 (en) 2002-04-25 2003-04-24 Dry yeast composition
DE60318421T DE60318421T2 (de) 2002-04-25 2003-04-24 Trockenhefe-komposition
BR0309433-2A BR0309433A (pt) 2002-04-25 2003-04-24 Composição de fermento seco
DK03722552T DK1499197T3 (da) 2002-04-25 2003-04-24 Törgærsammensætning
US10/512,276 US20050106287A1 (en) 2002-04-25 2003-04-24 Dry yeast composition
EP03722552A EP1499197B1 (en) 2002-04-25 2003-04-24 Dry yeast composition
JP2003587192A JP4392250B2 (ja) 2002-04-25 2003-04-24 乾燥酵母組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP02100413.0 2002-04-25
EP02100413 2002-04-25

Publications (2)

Publication Number Publication Date
WO2003090543A2 true WO2003090543A2 (en) 2003-11-06
WO2003090543A3 WO2003090543A3 (en) 2004-11-25

Family

ID=29265990

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2003/004370 Ceased WO2003090543A2 (en) 2002-04-25 2003-04-24 Dry yeast composition

Country Status (18)

Country Link
US (1) US20050106287A1 (https=)
EP (1) EP1499197B1 (https=)
JP (1) JP4392250B2 (https=)
CN (1) CN100360659C (https=)
AR (1) AR039449A1 (https=)
AT (1) ATE382264T1 (https=)
AU (1) AU2003229733B2 (https=)
BR (1) BR0309433A (https=)
CA (1) CA2483435A1 (https=)
DE (1) DE60318421T2 (https=)
DK (1) DK1499197T3 (https=)
ES (1) ES2300574T3 (https=)
IL (1) IL164349A0 (https=)
MX (1) MXPA04010577A (https=)
NZ (1) NZ535855A (https=)
PT (1) PT1499197E (https=)
WO (1) WO2003090543A2 (https=)
ZA (1) ZA200407870B (https=)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery
EP1724336A1 (de) 2005-05-19 2006-11-22 Paul Dr. Fricko Verfahren zur Verbesserung der Trocknungs-und Produkteigenschaften von Mikroorganismen
WO2021069656A1 (en) * 2019-10-11 2021-04-15 Novozymes A/S Solid baking additive

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4031703B2 (ja) * 2002-12-04 2008-01-09 功 山津 イソフラボンアグリコンの製造方法
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CN101624572B (zh) * 2008-07-09 2012-10-31 安琪酵母股份有限公司 比萨用酵母及其生产方法
EP2309867A1 (en) * 2008-08-05 2011-04-20 DSM IP Assets B.V. Novel starch composition and method to produce a baked product
CN102018012B (zh) * 2009-09-18 2012-08-29 安琪酵母股份有限公司 干酵母组合物及其制作方法
KR101242108B1 (ko) 2011-03-31 2013-03-11 매일유업주식회사 제빵용 효모의 대량생산방법
BR112013033292A2 (pt) * 2011-06-30 2016-08-16 Archer Daniels Midland Co “composição emulsificante; produto alimentício; método; método para dispersar um composto seco; e processo para produzir um produto de levedura”.
AU2016235802B2 (en) * 2015-03-20 2022-03-31 Microbiogen Pty. Ltd. Processes for producing ethanol and ethanol producing yeast

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3843800A (en) * 1968-11-08 1974-10-22 Arend Langejan Preparation of active dried baker's yeast
US4652453A (en) * 1984-02-10 1987-03-24 Nabisco Brands, Inc. Preparation of free-flowing particulate yeast
US4764472A (en) * 1984-05-11 1988-08-16 Nabisco Brands, Inc. Rehydratable instant active dried yeast
EP0616030A1 (en) * 1993-01-27 1994-09-21 Gist-Brocades N.V. Instant dry yeast
ES2160612T3 (es) * 1993-12-24 2001-11-16 Dsm Nv Composiciones de levadura granular seca.

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery
JP2008504037A (ja) * 2004-06-29 2008-02-14 プラトス ナームローズ フェノートサップ 製パンのための包装された粉末化組成物
EA011424B1 (ru) * 2004-06-29 2009-02-27 Пьюратос Н.В. Продукт для пекарной промышленности, способ его приготовления и его применение
KR101246277B1 (ko) * 2004-06-29 2013-03-21 푸라토스 엔브이 제과 산업용 제품 및 제과 산업용 제품의 제조방법
CN103229794A (zh) * 2004-06-29 2013-08-07 焙乐道有限责任公司 包装的焙烤用粉末组合物
CN103229794B (zh) * 2004-06-29 2016-02-10 焙乐道有限责任公司 包装的焙烤用粉末组合物
US9408399B2 (en) 2004-06-29 2016-08-09 Puratos Nv Packaged powder composition for bakery
EP1724336A1 (de) 2005-05-19 2006-11-22 Paul Dr. Fricko Verfahren zur Verbesserung der Trocknungs-und Produkteigenschaften von Mikroorganismen
AT501898B1 (de) * 2005-05-19 2006-12-15 Paul Dipl Ing Dr Fricko Verfahren zur herstellung von getrockneten mikroorganismen
WO2021069656A1 (en) * 2019-10-11 2021-04-15 Novozymes A/S Solid baking additive

Also Published As

Publication number Publication date
MXPA04010577A (es) 2005-02-17
IL164349A0 (en) 2005-12-18
US20050106287A1 (en) 2005-05-19
CN1649500A (zh) 2005-08-03
CA2483435A1 (en) 2003-11-06
DK1499197T3 (da) 2008-05-13
ZA200407870B (en) 2005-08-31
PT1499197E (pt) 2008-04-03
AU2003229733A1 (en) 2003-11-10
JP2005523032A (ja) 2005-08-04
DE60318421T2 (de) 2009-02-05
NZ535855A (en) 2007-03-30
AR039449A1 (es) 2005-02-16
DE60318421D1 (de) 2008-02-14
ES2300574T3 (es) 2008-06-16
CN100360659C (zh) 2008-01-09
JP4392250B2 (ja) 2009-12-24
EP1499197A2 (en) 2005-01-26
EP1499197B1 (en) 2008-01-02
BR0309433A (pt) 2005-02-15
WO2003090543A3 (en) 2004-11-25
AU2003229733B2 (en) 2007-07-26
ATE382264T1 (de) 2008-01-15

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