NO20082591L - Brodbakemaskin - Google Patents

Brodbakemaskin

Info

Publication number
NO20082591L
NO20082591L NO20082591A NO20082591A NO20082591L NO 20082591 L NO20082591 L NO 20082591L NO 20082591 A NO20082591 A NO 20082591A NO 20082591 A NO20082591 A NO 20082591A NO 20082591 L NO20082591 L NO 20082591L
Authority
NO
Norway
Prior art keywords
bread machine
improver
baking
baker
dough
Prior art date
Application number
NO20082591A
Other languages
English (en)
Norwegian (no)
Inventor
Pascal Lejeune
Laurent Soupiron
Nigel Saunders
Original Assignee
Lesaffre & Cie
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 & Cie filed Critical Lesaffre & Cie
Publication of NO20082591L publication Critical patent/NO20082591L/no

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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO20082591A 2005-12-13 2008-06-11 Brodbakemaskin NO20082591L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0512610A FR2894432B1 (fr) 2005-12-13 2005-12-13 Ameliorant de panification
PCT/FR2006/051335 WO2007068853A1 (fr) 2005-12-13 2006-12-12 Ameliorant de panification

Publications (1)

Publication Number Publication Date
NO20082591L true NO20082591L (no) 2008-09-12

Family

ID=36604222

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20082591A NO20082591L (no) 2005-12-13 2008-06-11 Brodbakemaskin

Country Status (19)

Country Link
US (1) US20080311241A1 (pt)
EP (1) EP1965653B1 (pt)
JP (1) JP4684332B2 (pt)
KR (1) KR20080100809A (pt)
AR (1) AR058317A1 (pt)
AU (1) AU2006324528A1 (pt)
BR (1) BRPI0619799A2 (pt)
CA (1) CA2631056A1 (pt)
DE (1) DE602006008039D1 (pt)
ES (1) ES2329295T3 (pt)
FR (1) FR2894432B1 (pt)
HR (1) HRP20090536T1 (pt)
NO (1) NO20082591L (pt)
PE (1) PE20071032A1 (pt)
PL (1) PL1965653T3 (pt)
PT (1) PT1965653E (pt)
RU (1) RU2404586C2 (pt)
UA (1) UA94729C2 (pt)
WO (1) WO2007068853A1 (pt)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
RU2472346C1 (ru) * 2011-05-04 2013-01-20 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Пищевая добавка для диетического хлеба
RU2480008C1 (ru) * 2011-09-28 2013-04-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Сибирский Федеральный Университет" (Сфу) Способ производства хлебобулочных изделий из полувыпеченных замороженных полуфабрикатов
RU2480004C1 (ru) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Улучшитель для бараночных изделий
RU2480005C1 (ru) * 2012-05-04 2013-04-27 Галина Михайловна Колосова Сухая хлебопекарная смесь для изготовления замороженных изделий из теста
RU2532040C1 (ru) * 2013-04-05 2014-10-27 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Пищевая добавка для кексов
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
MX2020005629A (es) * 2017-11-30 2020-11-12 Purac Biochem Bv Composicion para la conservacion de pan.
JP7490695B2 (ja) * 2022-03-04 2024-05-27 ピュラトス・エヌブイ パン改良剤

Family Cites Families (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3185579A (en) * 1955-01-05 1965-05-25 Dehne Rudolf Packaging of freshly baked bread
US3170795A (en) * 1962-03-09 1965-02-23 Procter & Gamble Culinary mix for producing chemically leavened baked goods
US3492128A (en) * 1965-08-09 1970-01-27 Pfizer & Co C Preparation of non-caking heat-stable granular food grade materials
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
JPS5021531A (pt) * 1973-07-02 1975-03-07
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
JPS55118334A (en) * 1979-03-05 1980-09-11 Nippon Pan Kougiyoukai Bread making method
JPS56121428A (en) * 1980-02-27 1981-09-24 Nisshin Flour Milling Co Preparation of breads
US4500548A (en) * 1982-03-15 1985-02-19 Stauffer Chemical Company Fermentation aid for conventional baked goods
US4917914A (en) * 1986-10-24 1990-04-17 Anheuser-Busch Companies, Inc. Accelerated proofing of refrigerated doughs
JPH0789834B2 (ja) * 1987-06-03 1995-10-04 日本製粉株式会社 半焼成パンの製造法
US4788067A (en) * 1987-06-23 1988-11-29 General Foods Corporation Preproofed, frozen and 84% baked, crusty bread and method of making same
JPH0677500B2 (ja) * 1990-03-20 1994-10-05 敷島製パン株式会社 パン用冷凍生地の製造方法
US6113952A (en) * 1992-03-20 2000-09-05 N. V. Ceres S.A. Process for the manufacture of deep-frozen, ready for baking dough pieces
US5451417A (en) * 1993-04-23 1995-09-19 Van Den Bergh Foods Co., Division Of Conopco, Inc. Just bake frozen dough
EP0815731A1 (en) * 1996-06-25 1998-01-07 Gist-Brocades B.V. Process for producing sourdough
AU711132B2 (en) * 1996-06-25 1999-10-07 Gist-Brocades B.V. Process for producing sourdough
US5858440A (en) * 1996-09-30 1999-01-12 The Pillsbury Company Method of preparing dough
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
GB2339134B (en) * 1998-06-19 2002-03-06 Allied Bakeries Baking compositions
AU5221799A (en) * 1998-07-24 2000-02-14 Solutia Inc. Process and formulation for a chemically leavened dough or bakery product
US6365210B1 (en) * 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
KR100415903B1 (ko) * 1999-07-28 2004-01-31 주식회사 삼립식품 유기산 ｐＨ 조절제
JP2001169764A (ja) * 1999-12-20 2001-06-26 Ezaki Glico Co Ltd 保存性が改良された熱成食品の製造方法
FR2827480B1 (fr) * 2001-07-17 2003-09-19 Cie Laitiere Europeenne Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie
NZ520994A (en) * 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process
WO2004080187A1 (fr) * 2003-03-12 2004-09-23 Lesaffre Et Cie Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout

Also Published As

Publication number Publication date
PT1965653E (pt) 2009-10-08
RU2404586C2 (ru) 2010-11-27
UA94729C2 (en) 2011-06-10
WO2007068853A1 (fr) 2007-06-21
FR2894432B1 (fr) 2011-02-18
AR058317A1 (es) 2008-01-30
HRP20090536T1 (hr) 2009-11-30
KR20080100809A (ko) 2008-11-19
PL1965653T3 (pl) 2010-01-29
ES2329295T3 (es) 2009-11-24
RU2008128468A (ru) 2010-01-20
JP4684332B2 (ja) 2011-05-18
EP1965653A1 (fr) 2008-09-10
AU2006324528A1 (en) 2007-06-21
PE20071032A1 (es) 2007-10-05
BRPI0619799A2 (pt) 2012-12-11
FR2894432A1 (fr) 2007-06-15
EP1965653B1 (fr) 2009-07-22
US20080311241A1 (en) 2008-12-18
DE602006008039D1 (de) 2009-09-03
CA2631056A1 (fr) 2007-06-21
JP2009519031A (ja) 2009-05-14

Similar Documents

Publication Publication Date Title
AR030821A1 (es) Composicion liquida mejoradora del pan
UA98442C2 (ru) Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия
MX2009000561A (es) Mezcla de bacterias lactidas para la preparacion de productos horneados libres de gluten.
BRPI0817836A8 (pt) Método para a produção de cerveja
PL2285225T3 (pl) Nowy sposób wytwarzania gotowych do wypieku ciast mrożonych
UA53086U (ru) Способ производства сырцовых пряников
EA015496B9 (ru) Бифенилкарбоксамиды
ATE452536T1 (de) Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte
JP2006519600A5 (pt)
DE602006011423D1 (de) Kalorienarmer fettersatz
TW200740769A (en) Novel process
MXPA06004308A (es) Isopentilcarboxanilidas para la lucha contra los microorganismos indeseables.
IL160430A0 (en) Vegetable dough, a process for its production and vegetable bakery products made therewith
UA94729C2 (en) Breadmaking improver
UA91333C2 (ru) Усилитель вкуса, хлебное тесто, хлебопродукты и продукты из зерновых, содержащие его, его применение в качестве заменителя поваренной соли
EP2505066A3 (en) Ravioli making machine
WO2005102248A3 (en) Silicone vesicles containing actives
BRPI0512427A (pt) produto para a indústria panificadora, processo para a preparação de um produto para a indústria panificadora e utilização do produto
IL188174A0 (en) Method for producing carboxamides
PH12016501688B1 (en) Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
EA200601397A1 (ru) Карбоксипептидаза для созревания сыра
PL1627881T3 (pl) Sposób otrzymywania topiramatu
ATE404059T1 (de) Ausgangsmaterial für krapfen, verfahren zu dessen herstellung und seine verwendungen
PL3994134T3 (pl) Proces do wytwarzania 3,5-difluorobenzyloamidu kwasu (s)-3- hydroksy-1-(1h-indol-5-ilo)-2-okso-pirolidyno-3-karboksylowego
UA65091U (ru) Способ приготовления хлебобулочных изделий

Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application