ATE449160T1 - Neue stämme der bäckerhefe - Google Patents

Neue stämme der bäckerhefe

Info

Publication number
ATE449160T1
ATE449160T1 AT01402969T AT01402969T ATE449160T1 AT E449160 T1 ATE449160 T1 AT E449160T1 AT 01402969 T AT01402969 T AT 01402969T AT 01402969 T AT01402969 T AT 01402969T AT E449160 T1 ATE449160 T1 AT E449160T1
Authority
AT
Austria
Prior art keywords
baker
yeasts
yeast
new strains
doughs
Prior art date
Application number
AT01402969T
Other languages
English (en)
Inventor
Didier Colavizza
Arnaud Deniaud
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 ATE449160T1 publication Critical patent/ATE449160T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/911—Microorganisms using fungi
    • Y10S435/94—Saccharomyces
    • Y10S435/942—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
AT01402969T 2000-11-20 2001-11-20 Neue stämme der bäckerhefe ATE449160T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/716,639 US7288370B1 (en) 2000-11-20 2000-11-20 Baker's yeasts and strains for their preparation

Publications (1)

Publication Number Publication Date
ATE449160T1 true ATE449160T1 (de) 2009-12-15

Family

ID=24878830

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01402969T ATE449160T1 (de) 2000-11-20 2001-11-20 Neue stämme der bäckerhefe

Country Status (5)

Country Link
US (1) US7288370B1 (de)
EP (1) EP1209225B1 (de)
AT (1) ATE449160T1 (de)
CA (1) CA2363368A1 (de)
DE (1) DE60140509D1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
US8618428B2 (en) 2010-12-14 2013-12-31 Synaptics Incorporated System and method for determining object information using an estimated rigid motion response
US9665214B2 (en) 2012-03-29 2017-05-30 Synaptics Incorporated System and methods for determining object information using selectively floated electrodes
WO2017178879A1 (en) 2016-04-12 2017-10-19 Nextferm Technologies Ltd. Freeze-resistant yeast and uses thereof
EP3318646B1 (de) 2016-11-04 2019-02-20 NextFerm Technologies Ltd. Frostbeständige hefe und verwendungen davon
JP6574525B2 (ja) * 2016-08-26 2019-09-11 株式会社カネカ 凍結生イースト成形体及びその製造方法
NL2018649B1 (en) * 2017-04-04 2018-10-11 Heineken Supply Chain Bv Methods for producing novel yeast hybrids

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2316328A1 (fr) 1975-07-03 1977-01-28 Lesaffre Soc Ind Nouvelle levure seche de boulangerie et son procede de preparation
GB1590830A (en) 1976-12-24 1981-06-10 Lesaffre & Cie Strains of yeast for bread-making and a process for the obtention thereof
US4222972A (en) * 1979-01-29 1980-09-16 Caldwell Michael C Method and means for carbonating liquids in situ
CA1299435C (en) 1986-03-07 1992-04-28 Jean Goux Free flowing frozen particulate yeasts and use of these novel yeasts in frozen doughs
FR2675815B1 (fr) 1991-04-23 1994-11-04 Lesaffre & Cie Nouvelles souches de levure de panification et leur procede d'obtention, nouvelles levures fraiche et seche correspondantes.
US5801049A (en) 1995-07-10 1998-09-01 Asahi Kasei Kogyo Kabushiki Kaisha Freeze-resistant baker's yeast strain having sugar resistance

Also Published As

Publication number Publication date
EP1209225A1 (de) 2002-05-29
CA2363368A1 (en) 2002-05-20
DE60140509D1 (de) 2009-12-31
US7288370B1 (en) 2007-10-30
EP1209225B1 (de) 2009-11-18

Similar Documents

Publication Publication Date Title
NO176383C (no) Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig
ATE228307T1 (de) Herstellung von teig sowie backprodukten
DE60135543D1 (de) Backfertiger, gefrorener, nicht gegangener blätterteig sowie dadurch erhaltene produkte
ES2073657T3 (es) Medio de panificacion o harina de panificacion, asi como procedimiento para la fabricacion de masa de panificacion y productos de panaderia.
ATE449160T1 (de) Neue stämme der bäckerhefe
EP1541671A4 (de) Neue bäckerhefestämme und brot unter verwendung davon
ATE231342T1 (de) Verfahren zur herstellung von backwaren mit essbarem streugut auf eine fläche und so hergestellte backwaren
ATE452536T1 (de) Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte
NO20064071L (no) Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaC1-erstaning
EP0128524A3 (de) Hefestämme, Verfahren zur Herstellung und Verwendung beim Backen
CA2119735A1 (en) High Non-Fat Milk Content Bread Products
ES2142399T3 (es) Uso de lacasa en panaderia.
DE69712103D1 (de) Verfahren zur herstellung eines bäckerei-produktes
SE7614443L (sv) Forfarande vid bakning av brod
DE50115803D1 (de) Starterzubereitung für die herstellung von brot und backwaren
DE60308269D1 (de) Alpha-D-glucopyranosyl-1,6-sorbitol enthaltender Teig für Backwaren und deren Herstellung
ATE326140T1 (de) Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung
RU2000124774A (ru) Способ активации хлебопекарных прессованных дрожжей
DK1249170T3 (da) En velsmagende snack og en fremgangsmåde til fremstilling deraf
RU94021941A (ru) Способ производства хлебобулочных изделий
RU93048708A (ru) Способ приготовления ржаной закваски
JP3061181U (ja) マカデミアナッツとせんべいを組み合わせた菓子
ES2017861A6 (es) Procedimiento para la obtencion de panecillos.
DK0600900T3 (da) Anvendelse af type II-endoglycosidaser ved bagning til forbedring af kvaliteten af dej og bagte produkter.
JPH04365441A (ja) ナンの製造方法

Legal Events

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