NO822237L - Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk - Google Patents

Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk

Info

Publication number
NO822237L
NO822237L NO82822237A NO822237A NO822237L NO 822237 L NO822237 L NO 822237L NO 82822237 A NO82822237 A NO 82822237A NO 822237 A NO822237 A NO 822237A NO 822237 L NO822237 L NO 822237L
Authority
NO
Norway
Prior art keywords
yeast
approx
production
dry
pressed
Prior art date
Application number
NO82822237A
Other languages
English (en)
Norwegian (no)
Inventor
Niels Bayer
Original Assignee
Danske Spritfabrikker
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 Danske Spritfabrikker filed Critical Danske Spritfabrikker
Publication of NO822237L publication Critical patent/NO822237L/no

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Compounds Of Unknown Constitution (AREA)
NO82822237A 1981-07-16 1982-06-29 Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk NO822237L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK318281A DK146767C (da) 1981-07-16 1981-07-16 Fremgangsmaade til fremstilling af pressegaer og toergaer med forbedret aktivitet eller haeveevne i surt miljoe

Publications (1)

Publication Number Publication Date
NO822237L true NO822237L (no) 1983-01-17

Family

ID=8120010

Family Applications (1)

Application Number Title Priority Date Filing Date
NO82822237A NO822237L (no) 1981-07-16 1982-06-29 Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk

Country Status (4)

Country Link
DE (1) DE3225970A1 (da)
DK (1) DK146767C (da)
NO (1) NO822237L (da)
SE (1) SE8204299L (da)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2736651B1 (fr) * 1995-07-13 1997-08-29 Laffort Jean Francois Procede d'ensemencement active d'un mout notamment de raisin par des levures
DK0821057T3 (da) * 1996-07-26 2007-10-08 Gbi Holding B V Bagergær
DE19900446B4 (de) * 1999-01-08 2006-08-24 Willibald Seibold Trockenbackhefe
AU2009295346B2 (en) * 2008-09-24 2015-09-10 Serrol Ingredients Pty Limited Leavening composition
ES2355033B8 (es) * 2011-01-19 2012-06-08 Bimbo, S.A. Procedimiento de fabricación de pan.

Also Published As

Publication number Publication date
SE8204299L (sv) 1983-01-17
SE8204299D0 (sv) 1982-07-13
DK146767C (da) 1984-07-23
DK318281A (da) 1983-01-17
DE3225970A1 (de) 1983-02-10
DK146767B (da) 1983-12-27

Similar Documents

Publication Publication Date Title
Kline et al. Microorganisms of the San Francisco sour dough bread process: II. Isolation and characterization of undescribed bacterial species responsible for the souring activity
DE69604491T2 (de) Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
DE60126809T2 (de) Kühlbarer flüssigteig mit längerer haltbarkeit und verfahren zu seiner herstellung
JPS6251944A (ja) 酵母膨化パン製品及びその製造方法
US20230263195A1 (en) Composition for the preservation of bread
DE69110809T2 (de) Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten.
US4328250A (en) Active dried bakers' yeast
US4318991A (en) Baker's yeast with improved leavening power in acid dough
US4346115A (en) Fermentation of acid-containing doughs
NO822237L (no) Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk
US4764472A (en) Rehydratable instant active dried yeast
US20220256866A1 (en) Method of extending bread shelf life
DE68911908T2 (de) Methode zur verzögerung des altbackenwerdens von backprodukten.
DE745304C (de) Verfahren zur Herstellung eines durch natuerliche Saeuerung gewonnenen Teigsaeuerungsmittels
EP1893027A1 (de) Verwendung von aromahefen zur herstellung von backwaren auf der basis von getreidemahlerzeugnissen unter verzicht auf zusatzstoffe sowie verfahren zu deren herstellung
RU2259726C1 (ru) Способ производства хлеба мариинского подового
DE3810322C2 (de) Verfahren zur einstufigen Brotteig-Herstellung auf natürlicher Sauerteigbasis ohne zusätzliche Lockerungsmittel
DE905842C (de) Verfahren zur Herstellung eines Trockensauers
EP0564782A2 (de) Verfahren zur Herstellung eines Weizenvorteiges
DE1767119A1 (de) Backzusatz und Verfahren zur Herstellung von Backwaren
US20060198925A1 (en) Food preservative
AT138265B (de) Verfahren zum Brotbacken.
BREAD et al. American Institute of Baking Manhattan, Kansas
GRUNDY Vitusa Products, Inc., Troy, Illinois
BR112020011028B1 (pt) Sistema conservante de ácido orgânico, método para produzir um produto farináceo comestível microbiologicamente estável, produto e uso de um sistema conservante de ácido orgânico