ATE76257T1 - Verfahren zur brotbereitung, teig und fluessiges ferment fuer dieses verfahren und damit erhaltenes brot. - Google Patents

Verfahren zur brotbereitung, teig und fluessiges ferment fuer dieses verfahren und damit erhaltenes brot.

Info

Publication number: ATE76257T1
Authority: AT; Austria
Prior art keywords: kilograms; dough; bread; flour; yeast
Prior art date: 1988-03-22

Application number

AT89400810T

Other languages

English (en)

Inventor

Joel Pascal Lescure

Alain Stieffel

Original Assignee

Joel Pascal Lescure

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.)

1988-03-22

Filing date

1989-03-22

Publication date

1992-06-15

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9364520&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE76257(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1989-03-22 Application filed by Joel Pascal Lescure filed Critical Joel Pascal Lescure

1992-06-15 Application granted granted Critical

1992-06-15 Publication of ATE76257T1 publication Critical patent/ATE76257T1/de

Links

239000007788 liquid Substances 0.000 title abstract 3
238000000034 method Methods 0.000 title abstract 3
240000004808 Saccharomyces cerevisiae Species 0.000 abstract 4
235000013312 flour Nutrition 0.000 abstract 4
238000004898 kneading Methods 0.000 abstract 3
238000002360 preparation method Methods 0.000 abstract 3
235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 2
235000008429 bread Nutrition 0.000 abstract 2
239000003651 drinking water Substances 0.000 abstract 2
235000020188 drinking water Nutrition 0.000 abstract 2
150000003839 salts Chemical class 0.000 abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
235000019621 digestibility Nutrition 0.000 abstract 1
230000036571 hydration Effects 0.000 abstract 1
238000006703 hydration reaction Methods 0.000 abstract 1
235000002639 sodium chloride Nutrition 0.000 abstract 1

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
- 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 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
- 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

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Inorganic Chemistry (AREA)
Mycology (AREA)
Microbiology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

AT89400810T 1988-03-22 1989-03-22 Verfahren zur brotbereitung, teig und fluessiges ferment fuer dieses verfahren und damit erhaltenes brot. ATE76257T1 (de)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
FR8803735A FR2628939B1 (fr)	1988-03-22	1988-03-22	Procede de fabrication d'un pain, pate a pain et poolisch pour la mise en oeuvre dudit procede et pain obtenu par cette mise en oeuvre
EP89400810A EP0338875B1 (de)	1988-03-22	1989-03-22	Verfahren zur Brotbereitung, Teig und flüssiges Ferment für dieses Verfahren und damit erhaltenes Brot

Publications (1)

Publication Number	Publication Date
ATE76257T1 true ATE76257T1 (de)	1992-06-15

Family

ID=9364520

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT89400810T ATE76257T1 (de)	1988-03-22	1989-03-22	Verfahren zur brotbereitung, teig und fluessiges ferment fuer dieses verfahren und damit erhaltenes brot.

Country Status (5)

Country	Link
EP (1)	EP0338875B1 (de)
AT (1)	ATE76257T1 (de)
DE (1)	DE68901579D1 (de)
ES (1)	ES2033532T3 (de)
FR (1)	FR2628939B1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CH686394A5 (fr) *	1993-12-21	1996-03-29	Aime Pouly	Pain et sa pate.
FR2769177B1 (fr) *	1997-10-08	2000-02-25	Dominique Fieurgant	Processus de fabrication de pate a pain a partir d'un levain liquide
ES2209653B1 (es) *	2002-12-11	2005-10-01	Christian Nury	Procedimiento para la fabricacion de pan rustico.
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

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4107341A (en) *	1975-07-14	1978-08-15	Amf Incorporated	Method with an improved mixing cycle for preparing dough
FR2426413A1 (fr) *	1978-05-26	1979-12-21	Payet Rene	Procede de fabrication d'un pain naturel
DE2909571A1 (de) *	1979-03-12	1980-09-18	Jakob Schilz	Verfahren zur gewerblichen herstellung von stangenweissbrot
FR2594298B1 (fr) *	1986-02-14	1991-02-22	Viron Philippe	Pain naturel, surhydrate, procede de fabrication et farine pour la mise en oeuvre du procede

1988
- 1988-03-22 FR FR8803735A patent/FR2628939B1/fr not_active Expired - Lifetime
1989
- 1989-03-22 ES ES198989400810T patent/ES2033532T3/es not_active Expired - Lifetime
- 1989-03-22 AT AT89400810T patent/ATE76257T1/de not_active IP Right Cessation
- 1989-03-22 DE DE8989400810T patent/DE68901579D1/de not_active Expired - Fee Related
- 1989-03-22 EP EP89400810A patent/EP0338875B1/de not_active Expired - Lifetime

Also Published As

Publication number	Publication date
FR2628939A1 (fr)	1989-09-29
ES2033532T3 (es)	1993-03-16
EP0338875B1 (de)	1992-05-20
DE68901579D1 (de)	1992-06-25
EP0338875A1 (de)	1989-10-25
FR2628939B1 (fr)	1991-10-31

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Legal Events

Date	Code	Title	Description
1993-01-15	UEP	Publication of translation of european patent specification
1996-12-15	REN	Ceased due to non-payment of the annual fee