ATE270820T1 - Gebrauchsfertiger brotsauerteig mit langer konservierungszeit - Google Patents

Gebrauchsfertiger brotsauerteig mit langer konservierungszeit

Info

Publication number
ATE270820T1
ATE270820T1 AT99400899T AT99400899T ATE270820T1 AT E270820 T1 ATE270820 T1 AT E270820T1 AT 99400899 T AT99400899 T AT 99400899T AT 99400899 T AT99400899 T AT 99400899T AT E270820 T1 ATE270820 T1 AT E270820T1
Authority
AT
Austria
Prior art keywords
ready
preservation time
long preservation
use bread
bread leaven
Prior art date
Application number
AT99400899T
Other languages
English (en)
Inventor
Patrick Taillade
Pascal Lejeune
Emilie Bryckaert
Didier Colavizza
Original Assignee
Lesaffre & Cie
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 Lesaffre & Cie filed Critical Lesaffre & Cie
Application granted granted Critical
Publication of ATE270820T1 publication Critical patent/ATE270820T1/de

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
    • 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 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
    • A21D8/045—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)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Saccharide Compounds (AREA)
  • Detergent Compositions (AREA)
AT99400899T 1998-04-15 1999-04-13 Gebrauchsfertiger brotsauerteig mit langer konservierungszeit ATE270820T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9804701A FR2777424B1 (fr) 1998-04-15 1998-04-15 Levain panaire longue conservation pret a l'emploi

Publications (1)

Publication Number Publication Date
ATE270820T1 true ATE270820T1 (de) 2004-07-15

Family

ID=9525273

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99400899T ATE270820T1 (de) 1998-04-15 1999-04-13 Gebrauchsfertiger brotsauerteig mit langer konservierungszeit

Country Status (9)

Country Link
US (1) US6465027B1 (de)
EP (1) EP0953288B1 (de)
AT (1) ATE270820T1 (de)
DE (1) DE69918593T2 (de)
ES (1) ES2222672T3 (de)
FR (1) FR2777424B1 (de)
HU (1) HUP9901170A3 (de)
PL (1) PL194119B1 (de)
RU (1) RU2235467C2 (de)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1110458B1 (de) * 1999-12-20 2005-12-07 Ernst Böcker GmbH & Co. KG Verfahren zur Herstellung eines Sauerteiges unter Verwendung von hetero- und homofermentativen Laktobazillen
EP1258526B1 (de) * 2001-05-15 2006-08-02 Ernst Böcker GmbH & Co. KG Verfahren zur Herstellung eines Sauerteiges unter Verwendung von Hefe und homo- und heterofermentativen Laktobazillen
PT1603399E (pt) * 2003-03-12 2010-01-26 Lesaffre & Cie Fermento de padeiro, sua utilização e produtos de padaria que se podem obter
EP1547467A1 (de) * 2003-12-22 2005-06-29 Puratos N.V. Flüssige Backtriebzusammensetzung
FR2866204B1 (fr) * 2004-02-13 2006-12-08 Gervais Danone Sa Pates fermentees sucrees de qualite longue conservation
GB2418431A (en) * 2004-09-27 2006-03-29 Multigerm Uk Entpr Ltd Metabolically active micro organisms and methods for their production
PL212476B1 (pl) 2004-10-15 2012-10-31 Kalamarz Arkadiusz Ciasto na chleb zytni o przedluzonej przydatnosci do jego spozycia, oraz sposób wytwarzania chleba zytniego o przedluzonej przydatnosci do jego spozycia
US20060188630A1 (en) * 2005-02-23 2006-08-24 Rettey David C Bread and dough composition and method
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
FR2927507B1 (fr) * 2008-02-19 2016-11-25 Jacquet Panification Procede de fabrication de produits de boulangerie decontamines, produits de boulangerie decontamines et dispositif de mise en oeuvre dudit procede.
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret
FR2976456A1 (fr) * 2011-06-15 2012-12-21 Abp Lux Procede de panification, levain pour sa mise en œuvre et produits de boulangerie obtenus
BE1020893A5 (nl) * 2011-08-12 2014-07-01 Puratos Nv Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
MX384504B (es) 2013-08-20 2025-03-14 Lallemand Inc Star Metodo moderno de fermentacion previa para fabricar mezcla de masa.
KR101551836B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
FR3128469B1 (fr) * 2021-10-27 2024-11-08 Lesaffre & Cie Levain vivant stabilisé prêt à l’emploi
AR132468A1 (es) 2023-04-18 2025-07-02 Mauri Tech B V Masa madre líquida estable

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT228145B (de) * 1961-11-14 1963-06-25 Vogelbusch Gmbh Verfahren zur Durchführung von kontinuierlichen Teiggärungen
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
JPS6015291B2 (ja) * 1981-10-28 1985-04-18 協和醗酵工業株式会社 パン生地
FR2525628B1 (fr) 1982-04-23 1986-05-02 Joulin Gerard Composition fermentaire pour la preparation d'un levain de panification et son procede d'obtention
US4666719A (en) * 1985-11-05 1987-05-19 Spiller Monica A Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm
PL302680A1 (en) * 1992-07-07 1994-08-22 Unilever Nv Fermented sour dough
FR2708621B1 (fr) * 1993-07-29 1995-10-20 Lesaffre & Cie Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation.
DE69422159T3 (de) 1994-05-27 2004-05-13 Agrano Ag Verfahren zur Gewinnung einer Biomasse aus einem Medium von Getreide, Verwendung der erhaltenen Produkte und Brottreibmittel
ATE187770T1 (de) * 1994-05-27 2000-01-15 Agrano Ag Verfahren zur gewinnung einer biomasse, verwendung von der erhaltenen biomasse und brottreibmittel
EP0684307B1 (de) 1994-05-27 1999-12-15 Agrano Ag Verfahren zur Herstellung von Kulturmedien, welche für die individuelle Kultur von Hefen und Milchsäurebakterien oder die Kokultur von Hefen und Milchsäurebakterien verwendbar sind.
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
US6013294A (en) * 1997-05-30 2000-01-11 The Procter & Gamble Company Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products

Also Published As

Publication number Publication date
FR2777424B1 (fr) 2000-06-16
PL332534A1 (en) 1999-10-25
US6465027B1 (en) 2002-10-15
FR2777424A1 (fr) 1999-10-22
EP0953288B1 (de) 2004-07-14
DE69918593D1 (de) 2004-08-19
RU2235467C2 (ru) 2004-09-10
HU9901170D0 (en) 1999-06-28
EP0953288A1 (de) 1999-11-03
HUP9901170A3 (en) 2001-02-28
DE69918593T2 (de) 2005-06-30
ES2222672T3 (es) 2005-02-01
PL194119B1 (pl) 2007-04-30
HUP9901170A2 (hu) 2000-02-28

Similar Documents

Publication Publication Date Title
ATE270820T1 (de) Gebrauchsfertiger brotsauerteig mit langer konservierungszeit
US6159724A (en) Process for preparing culture mediums for culturing yeasts and lactic acid bacteria
DK313888D0 (da) Understoettet bakteriepraeparat med forbedret stabilitet ved omgivelsernes betingelser og fremstilling heraf
US5700684A (en) Process for preparing a biomass, use of the biomass so prepared, and panification ferment
WO2002039825A3 (en) Mixed cultures for improved fermentation and aerobic stability of silage
RU99108725A (ru) Готовые к употреблению пекарские дрожжи длительного хранения
CA2331491A1 (en) Methods and compositions for making fermented cereal products
DE602004024765D1 (de) Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte
AP1433A (en) Baking mixes which contain flour and have an enhanced shelf life and method and means of preparing same.
DK1624761T3 (da) Fremgangsmåde og podestof til forsurende mælkesyrefermentering
ES2272377T3 (es) Procedimiento para la produccion de una masa acificada con el uso de levadura y lactobacilos homo y heterofermentativos.
DE50113822D1 (de) Verfahren zur Herstellung von prebiotischen Sauerteigen/Vorteigen
RU2003118911A (ru) Способ производства жидкой закваски для приготовления хлеба из ржаной и смеси ржаной и пшеничной муки
AU3245397A (en) Process for utilizing baked products
Singh et al. Biochemical profiles of solid state fermented wheat straw with Coprinus fimetarius.
MD1353F1 (en) Nutrient medium for cultivation of streptomycetes
AU2002361172A1 (en) Yeast-based curative and care product and method for making same
ES2224141T3 (es) Capas de levaduras limitadas por un sustrato, sin represion catabolica.
GB980384A (en) Preparation of leavened bread
ATE283633T1 (de) Fermentiertes, pasteurisiertes preferment
DE60137019D1 (de) Verfahren zur herstellung von tiefgekühltem teig
DK1110458T3 (da) Fremgangsmåde til fremstilling af en surdej ved anvendelse af hetero- og homofermentative laktobaciller
RU2001122284A (ru) Способ приготовления пшеничной закваски
JPS54143585A (en) Culturing of microbials and storing of freeze-dried microbial cells
SU1645291A1 (ru) Питательна среда дл глубинного культивировани BacILLUS SUвтILIS ВКПМ В-2595 - продуцента L-амилазы

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties