ZA975628B - Process for producing sourdough. - Google Patents

Process for producing sourdough.

Info

Publication number
ZA975628B
ZA975628B ZA9705628A ZA975628A ZA975628B ZA 975628 B ZA975628 B ZA 975628B ZA 9705628 A ZA9705628 A ZA 9705628A ZA 975628 A ZA975628 A ZA 975628A ZA 975628 B ZA975628 B ZA 975628B
Authority
ZA
South Africa
Prior art keywords
sourdough
producing
producing sourdough
Prior art date
Application number
ZA9705628A
Other languages
English (en)
Inventor
Johanna Henrica Gerdi Mutsaers
Original Assignee
Gist Brocades 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
Application filed by Gist Brocades Bv filed Critical Gist Brocades Bv
Publication of ZA975628B publication Critical patent/ZA975628B/xx

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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
ZA9705628A 1996-06-25 1997-06-25 Process for producing sourdough. ZA975628B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96201759 1996-06-25

Publications (1)

Publication Number Publication Date
ZA975628B true ZA975628B (en) 1998-01-23

Family

ID=8224111

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA9705628A ZA975628B (en) 1996-06-25 1997-06-25 Process for producing sourdough.

Country Status (7)

Country Link
US (1) US20010051196A1 (es)
JP (1) JPH10117668A (es)
AR (1) AR007480A1 (es)
AU (1) AU711132B2 (es)
BR (1) BR9703719A (es)
CA (1) CA2208923A1 (es)
ZA (1) ZA975628B (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100415903B1 (ko) * 1999-07-28 2004-01-31 주식회사 삼립식품 유기산 ｐＨ 조절제
US20040213885A1 (en) * 2000-07-21 2004-10-28 Jean-Pierre Bisson Egg-based powder and food containing the same
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
CA2921076A1 (en) 2013-08-20 2015-02-26 Lallemand Inc. Modern preferment method for manufacturing dough mixture
CN115191461B (zh) * 2021-04-12 2024-03-15 武汉市玫隆皇冠食品有限公司 一种鲁邦种面包及其制备方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB340072A (en) * 1928-10-22 1930-12-24 Standard Brands Inc An improved process for producing leavened bakery products
US5175010A (en) * 1991-08-05 1992-12-29 Dca Food Industries, Inc. Bread crumb manufacture
US5451417A (en) * 1993-04-23 1995-09-19 Van Den Bergh Foods Co., Division Of Conopco, Inc. Just bake frozen dough

Also Published As

Publication number Publication date
US20010051196A1 (en) 2001-12-13
AR007480A1 (es) 1999-10-27
AU711132B2 (en) 1999-10-07
MX9704750A (es) 1998-05-31
CA2208923A1 (en) 1997-12-25
JPH10117668A (ja) 1998-05-12
BR9703719A (pt) 1998-09-01
AU2619897A (en) 1998-01-15

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