CA2146245C - Procede de fabrication du pain - Google Patents

Procede de fabrication du pain Download PDF

Info

Publication number
CA2146245C
CA2146245C CA002146245A CA2146245A CA2146245C CA 2146245 C CA2146245 C CA 2146245C CA 002146245 A CA002146245 A CA 002146245A CA 2146245 A CA2146245 A CA 2146245A CA 2146245 C CA2146245 C CA 2146245C
Authority
CA
Canada
Prior art keywords
dough
yeast
rzt
strain
cells
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
CA002146245A
Other languages
English (en)
Other versions
CA2146245A1 (fr
Inventor
Yasuhisa Kyogoku
Hideki Kawasaki
Kozo Ouchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MC Food Specialties Inc
Original Assignee
Kyowa Hakko Foods Specialties Co Ltd
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 Kyowa Hakko Foods Specialties Co Ltd filed Critical Kyowa Hakko Foods Specialties Co Ltd
Priority claimed from PCT/JP1993/001091 external-priority patent/WO1995004463A1/fr
Publication of CA2146245A1 publication Critical patent/CA2146245A1/fr
Application granted granted Critical
Publication of CA2146245C publication Critical patent/CA2146245C/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Separation By Low-Temperature Treatments (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seal Device For Vehicle (AREA)

Abstract

Procédé de cuisson au four caractérisé par l'addition à une pâte d'un levure appartenant au genre Saccharomyces et par l'obtention d'une capacité de fermentation sensible aux basses températures.
CA002146245A 1993-08-04 1993-08-04 Procede de fabrication du pain Expired - Fee Related CA2146245C (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP1993/001091 WO1995004463A1 (fr) 1992-06-10 1993-08-04 Procede de cuisson au four

Publications (2)

Publication Number Publication Date
CA2146245A1 CA2146245A1 (fr) 1995-02-16
CA2146245C true CA2146245C (fr) 2006-11-28

Family

ID=14070453

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002146245A Expired - Fee Related CA2146245C (fr) 1993-08-04 1993-08-04 Procede de fabrication du pain

Country Status (4)

Country Link
AT (1) ATE198254T1 (fr)
AU (1) AU689077B2 (fr)
CA (1) CA2146245C (fr)
DE (1) DE69329801T2 (fr)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
ATE133198T1 (de) * 1990-03-28 1996-02-15 Gist Brocades Nv Neue hefestämme mit erhöhtem trehalosegehalt, verfahren zur gewinnung solcher hefen und verwendung dieser hefen
CH681307A5 (fr) * 1990-11-09 1993-02-26 Nestle Sa

Also Published As

Publication number Publication date
ATE198254T1 (de) 2001-01-15
AU4760293A (en) 1995-02-28
DE69329801D1 (de) 2001-02-01
AU689077B2 (en) 1998-03-26
CA2146245A1 (fr) 1995-02-16
DE69329801T2 (de) 2001-08-02

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Legal Events

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EEER Examination request
MKLA Lapsed