CA2616949C - Pate au levain refrigeree - Google Patents

Pate au levain refrigeree Download PDF

Info

Publication number: CA2616949C
Authority: CA; Canada
Prior art keywords: yeast; dough; gal; strains; strain
Prior art date: 1993-03-05
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 - Lifetime

Application number

CA2616949A

Other languages

English (en)

Other versions

CA2616949A1 (fr

Inventor

David J. Domingues

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.)

General Mills Marketing Inc

Original Assignee

General Mills Marketing Inc

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.)

1993-03-05

Filing date

1994-03-04

Publication date

2010-05-18

1993-07-02 Priority claimed from US08/087,616 external-priority patent/US5492702A/en

1993-10-27 Priority claimed from US08/144,236 external-priority patent/US5494686A/en

1994-03-04 Application filed by General Mills Marketing Inc filed Critical General Mills Marketing Inc

1994-03-04 Priority claimed from CA002155675A external-priority patent/CA2155675C/fr

1994-09-15 Publication of CA2616949A1 publication Critical patent/CA2616949A1/fr

2010-05-18 Application granted granted Critical

2010-05-18 Publication of CA2616949C publication Critical patent/CA2616949C/fr

2014-03-04 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

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Bakery Products And Manufacturing Methods Therefor (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)

CA2616949A 1993-03-05 1994-03-04 Pate au levain refrigeree Expired - Lifetime CA2616949C (fr)

Applications Claiming Priority (9)

Application Number	Priority Date	Filing Date	Title
US2692793A	1993-03-05	1993-03-05
US08/026,927		1993-03-05
US3221993A	1993-03-19	1993-03-19
US08/032,219		1993-03-19
US08/087,616		1993-07-02
US08/087,616 US5492702A (en)	1991-07-18	1993-07-02	Substrate-limited yeast-leavened refrigerated dough products
US08/144,236 US5494686A (en)	1991-07-18	1993-10-27	Substrate-limited yeast-leavened refrigerated dough products
US08/144,236		1993-10-27
CA002155675A CA2155675C (fr)	1993-03-05	1994-03-04	Pate au levain refrigeree

Related Parent Applications (1)

Application Number	Title	Priority Date	Filing Date
CA002155675A Division CA2155675C (fr)	1993-03-05	1994-03-04	Pate au levain refrigeree

Publications (2)

Publication Number	Publication Date
CA2616949A1 CA2616949A1 (fr)	1994-09-15
CA2616949C true CA2616949C (fr)	2010-05-18

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Application Number	Title	Priority Date	Filing Date
CA2616949A Expired - Lifetime CA2616949C (fr)	1993-03-05	1994-03-04	Pate au levain refrigeree

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CA (1)	CA2616949C (fr)

1994
- 1994-03-04 CA CA2616949A patent/CA2616949C/fr not_active Expired - Lifetime

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CA2616949A1 (fr)	1994-09-15

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2014-05-06	MKEX	Expiry	Effective date: 20140304

Publication	Publication Date	Title
US5494686A (en)	1996-02-27	Substrate-limited yeast-leavened refrigerated dough products
EP0298605B1 (fr)	1993-08-18	Procédé de production d'une composition bactèrielle stable et procédé de panification en utilisant cette composition
Hernandez-Lopez et al.	2003	Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains
CA2204634C (fr)	2007-05-22	Produits de boulangerie secs et leur procede de fabrication
US5571544A (en)	1996-11-05	Substrate-limited yeast-leavened refrigerated dough products
HUP9901170A2 (hu)	2000-02-28	Azonnal felhasználható, tartósan tárolható pékkovász és eljárás az előállítására
US5540940A (en)	1996-07-30	Substrate-limited, yeast leavened refrigerated dough products and process of making
Jenson	1998	Bread and baker’s yeast
EP0667099B1 (fr)	2000-12-27	Procede de cuisson au four
NO312304B1 (no)	2002-04-22	Stamme av bakegj¶ren Saccharomyces cerevisiae, fremgangsmåte for dens utvikling, dens anvendelse, samt bakedeig inneholdendebakegj¶ren
US4643901A (en)	1987-02-17	Yeast strains, method of production and use in baking
CA2155675C (fr)	2008-05-27	Pate au levain refrigeree
US5514386A (en)	1996-05-07	Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
JPH02238876A (ja)	1990-09-21	新規パン酵母
HK1012211B (en)	2000-05-19	Yeast-leavened refrigerated dough products
JP3733291B2 (ja)	2006-01-11	ベーキング製品の製造用新規ドウ組成物
US6077550A (en)	2000-06-20	Process for making bread
Wongkhalaung et al.	2007	Characterization of new baker’s yeast strains and their leavening ability in bread dough
HK1004252B (en)	1998-11-20	Yeast-leavened refrigerated dough products
CA2146245C (fr)	2006-11-28	Procede de fabrication du pain