DK0554536T3 - Fremgangsmåde til fremstilling af bagværk. - Google Patents

Fremgangsmåde til fremstilling af bagværk.

Info

Publication number
DK0554536T3
DK0554536T3 DK92120390.7T DK92120390T DK0554536T3 DK 0554536 T3 DK0554536 T3 DK 0554536T3 DK 92120390 T DK92120390 T DK 92120390T DK 0554536 T3 DK0554536 T3 DK 0554536T3
Authority
DK
Denmark
Prior art keywords
baked goods
making baked
making
bakery products
production
Prior art date
Application number
DK92120390.7T
Other languages
English (en)
Inventor
Chung-Wai Dr Chiu
Jens Gassner
Original Assignee
Hefewerke Gmbh & Co Ohg Deutsc
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 Hefewerke Gmbh & Co Ohg Deutsc filed Critical Hefewerke Gmbh & Co Ohg Deutsc
Application granted granted Critical
Publication of DK0554536T3 publication Critical patent/DK0554536T3/da

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Saccharide Compounds (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Luminescent Compositions (AREA)
  • Inorganic Insulating Materials (AREA)
  • Compositions Of Oxide Ceramics (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Heat Treatment Of Sheet Steel (AREA)
  • Investigating Or Analysing Biological Materials (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DK92120390.7T 1992-02-01 1992-11-28 Fremgangsmåde til fremstilling af bagværk. DK0554536T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4202879A DE4202879A1 (de) 1992-02-01 1992-02-01 Verfahren zur herstellung von backwaren

Publications (1)

Publication Number Publication Date
DK0554536T3 true DK0554536T3 (da) 1997-09-08

Family

ID=6450757

Family Applications (1)

Application Number Title Priority Date Filing Date
DK92120390.7T DK0554536T3 (da) 1992-02-01 1992-11-28 Fremgangsmåde til fremstilling af bagværk.

Country Status (6)

Country Link
EP (1) EP0554536B1 (da)
AT (1) ATE150255T1 (da)
DE (2) DE4202879A1 (da)
DK (1) DK0554536T3 (da)
FI (1) FI930395A7 (da)
NO (1) NO930332L (da)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10332200A1 (de) * 2003-07-15 2005-02-24 Uniferm Gmbh & Co. Kg Verfahren zur Herstellung von Vorteigen
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
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
WO2007143093A2 (en) * 2006-06-02 2007-12-13 General Mills, Inc. Yeast-leavened dough compositions comprising yeast cell wall material

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4206243A (en) * 1976-07-27 1980-06-03 Hoechst Aktiengesellschaft Process for reducing the contents of lipids and nucleic acid in microbial cell masses
DE3440733A1 (de) * 1984-11-08 1986-05-07 Hoechst Ag, 6230 Frankfurt Protein-angereicherte backwaren
US4904485A (en) * 1986-10-02 1990-02-27 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

Also Published As

Publication number Publication date
FI930395L (fi) 1993-08-02
FI930395A0 (fi) 1993-01-29
EP0554536B1 (de) 1997-03-19
EP0554536A1 (de) 1993-08-11
FI930395A7 (fi) 1993-08-02
NO930332L (no) 1993-08-02
NO930332D0 (no) 1993-01-29
ATE150255T1 (de) 1997-04-15
DE4202879A1 (de) 1993-08-05
DE59208240D1 (de) 1997-04-24

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