ZA200606550B - Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute - Google Patents
Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute Download PDFInfo
- Publication number
- ZA200606550B ZA200606550B ZA200606550A ZA200606550A ZA200606550B ZA 200606550 B ZA200606550 B ZA 200606550B ZA 200606550 A ZA200606550 A ZA 200606550A ZA 200606550 A ZA200606550 A ZA 200606550A ZA 200606550 B ZA200606550 B ZA 200606550B
- Authority
- ZA
- South Africa
- Prior art keywords
- dough
- dry
- flour
- acid
- fermented
- Prior art date
Links
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims description 37
- 235000011868 grain product Nutrition 0.000 title claims description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 154
- 239000012138 yeast extract Substances 0.000 claims abstract description 74
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 71
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 46
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 42
- 239000004615 ingredient Substances 0.000 claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 11
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 6
- 241000235070 Saccharomyces Species 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 76
- 239000002253 acid Substances 0.000 claims description 59
- 235000002639 sodium chloride Nutrition 0.000 claims description 49
- 238000000034 method Methods 0.000 claims description 41
- 230000008569 process Effects 0.000 claims description 36
- 239000000796 flavoring agent Substances 0.000 claims description 35
- 235000019634 flavors Nutrition 0.000 claims description 35
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 31
- 150000003839 salts Chemical class 0.000 claims description 30
- 230000002708 enhancing effect Effects 0.000 claims description 28
- 239000011734 sodium Substances 0.000 claims description 26
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 19
- 229910052708 sodium Inorganic materials 0.000 claims description 19
- 239000011780 sodium chloride Substances 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 235000012470 frozen dough Nutrition 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 2
- KYARBIJYVGJZLB-UHFFFAOYSA-N 7-amino-4-hydroxy-2-naphthalenesulfonic acid Chemical compound OC1=CC(S(O)(=O)=O)=CC2=CC(N)=CC=C21 KYARBIJYVGJZLB-UHFFFAOYSA-N 0.000 claims 1
- 241000237519 Bivalvia Species 0.000 claims 1
- 235000020639 clam Nutrition 0.000 claims 1
- 235000008429 bread Nutrition 0.000 abstract description 33
- 241000209140 Triticum Species 0.000 abstract description 15
- 235000021307 Triticum Nutrition 0.000 abstract description 15
- 235000019264 food flavour enhancer Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 6
- 235000012180 bread and bread product Nutrition 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019643 salty taste Nutrition 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 210000005253 yeast cell Anatomy 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 4
- 108090001060 Lipase Proteins 0.000 description 4
- 102000004882 Lipase Human genes 0.000 description 4
- 239000004367 Lipase Substances 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 241001123227 Saccharomyces pastorianus Species 0.000 description 4
- 235000019631 acid taste sensations Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000019421 lipase Nutrition 0.000 description 4
- 108010064785 Phospholipases Proteins 0.000 description 3
- 102000015439 Phospholipases Human genes 0.000 description 3
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 108010002430 hemicellulase Proteins 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 2
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 description 1
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000394761 Blumea lacera Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000001937 mono and diacetyl tartraric acid esters of mono and diglycerides of fatty acids Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- JOHZPMXAZQZXHR-UHFFFAOYSA-N pipemidic acid Chemical compound N1=C2N(CC)C=C(C(O)=O)C(=O)C2=CN=C1N1CCNCC1 JOHZPMXAZQZXHR-UHFFFAOYSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0401258A FR2865902B1 (fr) | 2004-02-10 | 2004-02-10 | Agent exhausteur de gout |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200606550B true ZA200606550B (en) | 2008-01-30 |
Family
ID=34778629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200606550A ZA200606550B (en) | 2004-02-10 | 2006-08-07 | Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US9681672B2 (ru) |
| EP (1) | EP1713341B1 (ru) |
| AT (1) | ATE454043T1 (ru) |
| AU (1) | AU2005220616B2 (ru) |
| BR (1) | BRPI0507598B1 (ru) |
| CA (1) | CA2557580C (ru) |
| DE (1) | DE602005018745D1 (ru) |
| FR (1) | FR2865902B1 (ru) |
| HK (1) | HK1100131A1 (ru) |
| NO (1) | NO331053B1 (ru) |
| NZ (1) | NZ548987A (ru) |
| PT (1) | PT1713341E (ru) |
| RU (1) | RU2370038C2 (ru) |
| UA (1) | UA91333C2 (ru) |
| WO (1) | WO2005087013A1 (ru) |
| ZA (1) | ZA200606550B (ru) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102005027484A1 (de) * | 2005-06-14 | 2006-12-28 | Ab Mauri Technology Pty Ltd. | Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung |
| FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
| FR2900799A1 (fr) * | 2006-05-15 | 2007-11-16 | Lesaffre & Cie | Nouvel agent substitut du sel naci, son utilisation et produits en contenant |
| FR2901138A1 (fr) * | 2006-05-19 | 2007-11-23 | Lesaffre & Cie | Compositions de micro-organismes probiotiques, granules les contenant, leur procede de preparation et leurs utilisations |
| FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
| FR2951053B1 (fr) * | 2009-10-08 | 2012-08-31 | Puratos | Composition pour la substitution du chlorure de sodium |
| RU2455830C2 (ru) * | 2010-10-27 | 2012-07-20 | Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) | Способ приготовления сдобных хлебобулочных изделий |
| CN103215194B (zh) * | 2012-01-20 | 2015-05-27 | 蔡国珍 | 新型酵母菌及其应用 |
| RU2553245C1 (ru) * | 2014-06-23 | 2015-06-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) | Способ производства булочного изделия "эви-булочки" |
| FR3037773B1 (fr) * | 2015-06-29 | 2019-05-10 | Lesaffre Et Compagnie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
| CA3013325A1 (en) * | 2016-02-01 | 2017-08-10 | Hello Delicious Brands Llc | Fermented pizza dough snacks |
| FR3049432B1 (fr) * | 2016-03-31 | 2019-08-09 | Lesaffre Et Compagnie | Procede de personnalisation du gout de pains ou de viennoiseries |
| FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3914450A (en) * | 1973-04-09 | 1975-10-21 | Anheuser Busch | Concentrated extract of yeast and processes of making same |
| US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
| JPS5282742A (en) * | 1975-12-27 | 1977-07-11 | Eisai Co Ltd | Breads making method |
| US4243691A (en) * | 1979-05-18 | 1981-01-06 | The Procter & Gamble Company | Sodium-free salt substitute |
| DE3338977A1 (de) * | 1983-10-27 | 1985-05-09 | Deutsche Hefewerke Gmbh, 2000 Hamburg | Verfahren zum verbessern der qualitaet von sauerteig-brot |
| US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
| US5286630A (en) * | 1991-12-05 | 1994-02-15 | Phillips Petroleum Company | Yeast extracts from candida utilis and the production of same |
| ZA94543B (en) * | 1993-02-03 | 1995-07-26 | Unilever Plc | Bread improver compositions |
| DE19619187C2 (de) * | 1996-05-11 | 2002-05-29 | Agrano Ag Allschwil | Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel |
| GB2315008A (en) * | 1996-07-09 | 1998-01-21 | Greggs Plc | A method of baking bread products |
| EP0951841A1 (en) * | 1997-12-23 | 1999-10-27 | Societe Des Produits Nestle S.A. | Process for the preparation of flavouring compositions and use of these compositions in bakery products |
| FR2838297B1 (fr) * | 2002-04-12 | 2005-06-17 | Lesaffre & Cie | Nouveau procede de panification pour pains de type francais a gout levain |
-
2004
- 2004-02-10 FR FR0401258A patent/FR2865902B1/fr not_active Expired - Lifetime
-
2005
- 2005-02-09 BR BRPI0507598A patent/BRPI0507598B1/pt active IP Right Grant
- 2005-02-09 WO PCT/EP2005/001292 patent/WO2005087013A1/fr active Application Filing
- 2005-02-09 AT AT05707282T patent/ATE454043T1/de active
- 2005-02-09 UA UAA200609641A patent/UA91333C2/ru unknown
- 2005-02-09 PT PT05707282T patent/PT1713341E/pt unknown
- 2005-02-09 NZ NZ548987A patent/NZ548987A/xx unknown
- 2005-02-09 AU AU2005220616A patent/AU2005220616B2/en active Active
- 2005-02-09 US US10/588,853 patent/US9681672B2/en active Active
- 2005-02-09 EP EP05707282A patent/EP1713341B1/fr active Active
- 2005-02-09 RU RU2006132326/13A patent/RU2370038C2/ru active
- 2005-02-09 CA CA2557580A patent/CA2557580C/fr active Active
- 2005-02-09 DE DE602005018745T patent/DE602005018745D1/de not_active Expired - Fee Related
-
2006
- 2006-08-07 ZA ZA200606550A patent/ZA200606550B/en unknown
- 2006-09-11 NO NO20064071A patent/NO331053B1/no unknown
-
2007
- 2007-04-25 HK HK07104411.6A patent/HK1100131A1/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP1713341B1 (fr) | 2010-01-06 |
| US20070172545A1 (en) | 2007-07-26 |
| RU2006132326A (ru) | 2008-03-20 |
| BRPI0507598A (pt) | 2007-07-03 |
| US9681672B2 (en) | 2017-06-20 |
| ATE454043T1 (de) | 2010-01-15 |
| DE602005018745D1 (de) | 2010-02-25 |
| NO331053B1 (no) | 2011-09-26 |
| FR2865902B1 (fr) | 2007-09-07 |
| AU2005220616A1 (en) | 2005-09-22 |
| PT1713341E (pt) | 2010-03-12 |
| AU2005220616B2 (en) | 2010-12-02 |
| HK1100131A1 (en) | 2007-09-07 |
| WO2005087013A1 (fr) | 2005-09-22 |
| UA91333C2 (ru) | 2010-07-26 |
| RU2370038C2 (ru) | 2009-10-20 |
| BRPI0507598B1 (pt) | 2016-03-29 |
| EP1713341A1 (fr) | 2006-10-25 |
| NZ548987A (en) | 2009-07-31 |
| FR2865902A1 (fr) | 2005-08-12 |
| NO20064071L (no) | 2006-09-11 |
| CA2557580C (fr) | 2012-04-24 |
| CA2557580A1 (fr) | 2005-09-22 |
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