FR2988565B1 - Produits de boulangerie contenant des levures non-boulangeres - Google Patents

Produits de boulangerie contenant des levures non-boulangeres

Info

Publication number
FR2988565B1
FR2988565B1 FR1252961A FR1252961A FR2988565B1 FR 2988565 B1 FR2988565 B1 FR 2988565B1 FR 1252961 A FR1252961 A FR 1252961A FR 1252961 A FR1252961 A FR 1252961A FR 2988565 B1 FR2988565 B1 FR 2988565B1
Authority
FR
France
Prior art keywords
products containing
containing non
bakery products
baking yeast
yeast
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.)
Active
Application number
FR1252961A
Other languages
English (en)
Other versions
FR2988565A1 (fr
Inventor
Claire Micheaux
Pascal Lejeune
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.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie SA
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 et Cie SA filed Critical Lesaffre et Cie SA
Priority to FR1252961A priority Critical patent/FR2988565B1/fr
Priority to PCT/FR2013/050695 priority patent/WO2013156703A1/fr
Publication of FR2988565A1 publication Critical patent/FR2988565A1/fr
Application granted granted Critical
Publication of FR2988565B1 publication Critical patent/FR2988565B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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)
FR1252961A 2012-03-30 2012-03-30 Produits de boulangerie contenant des levures non-boulangeres Active FR2988565B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR1252961A FR2988565B1 (fr) 2012-03-30 2012-03-30 Produits de boulangerie contenant des levures non-boulangeres
PCT/FR2013/050695 WO2013156703A1 (fr) 2012-03-30 2013-03-29 Produits de boulangerie contenant kluyveromyces marxianus ou kluyveromyces lactis

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1252961A FR2988565B1 (fr) 2012-03-30 2012-03-30 Produits de boulangerie contenant des levures non-boulangeres

Publications (2)

Publication Number Publication Date
FR2988565A1 FR2988565A1 (fr) 2013-10-04
FR2988565B1 true FR2988565B1 (fr) 2014-08-22

Family

ID=48237097

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1252961A Active FR2988565B1 (fr) 2012-03-30 2012-03-30 Produits de boulangerie contenant des levures non-boulangeres

Country Status (2)

Country Link
FR (1) FR2988565B1 (fr)
WO (1) WO2013156703A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB201713145D0 (en) 2017-08-16 2017-09-27 Univ Leuven Kath Wholemeal bread with reduced fodmap content
MA50053B1 (fr) 2020-06-12 2022-05-31 Univ Sidi Mohamed Ben Abdellah Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées
CN114847400B (zh) * 2022-04-02 2023-12-22 武汉新华扬生物股份有限公司 一种苹果香味酵母培养物及其制备方法和应用
MX2022008248A (es) 2022-06-30 2024-01-01 Proteo Alimentaria S A P I De C V Proceso de producción y formulación de proteína unicelular a partir de la fermentación de levadura kluyveromyces marxianus.
IT202300000840A1 (it) 2023-01-20 2024-07-20 Deimos Srl Composizione lievitante per la produzione industriale di prodotti da forno aventi ottime proprietà organolettiche

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002005652A1 (fr) * 2000-07-19 2002-01-24 Compagnie Gervais Danone Produits alimentaires cuits renfermant des levures vivantes et leur procede de preparation
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
JP4706517B2 (ja) * 2006-03-15 2011-06-22 株式会社カネカ 発酵風味液
CN101455218B (zh) * 2007-12-11 2011-05-11 上海喜若飞精细化工有限公司 一种用于冷冻面团中的复合磷酸盐及其制备方法和应用
JP2011078360A (ja) * 2009-10-08 2011-04-21 Obihiro Univ Of Agriculture & Veterinary Medicine ホエーパウダーを含むパン類の製造方法と本法によって得られるパン類

Also Published As

Publication number Publication date
WO2013156703A1 (fr) 2013-10-24
FR2988565A1 (fr) 2013-10-04

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