SE458574B - Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer - Google Patents

Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer

Info

Publication number: SE458574B
Authority: SE; Sweden
Prior art keywords: bread; container; parts; residual; weight
Prior art date: 1982-09-04

Application number

SE8304754A

Other languages

English (en)

Swedish (sv)

Other versions

SE8304754D0 (sv

SE8304754L (sv

Inventor

Wilhelm Menge

Original Assignee

Wilhelm Menge

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.)

1982-09-04

Filing date

1983-09-02

Publication date

1989-04-17

1983-09-02 Application filed by Wilhelm Menge filed Critical Wilhelm Menge

1983-09-02 Publication of SE8304754D0 publication Critical patent/SE8304754D0/xx

1984-03-05 Publication of SE8304754L publication Critical patent/SE8304754L/

1989-04-17 Publication of SE458574B publication Critical patent/SE458574B/sv

Links

238000000034 method Methods 0.000 title claims description 19
238000002360 preparation method Methods 0.000 title claims description 8
235000008429 bread Nutrition 0.000 claims description 34
238000000855 fermentation Methods 0.000 claims description 13
230000004151 fermentation Effects 0.000 claims description 13
230000008569 process Effects 0.000 claims description 12
238000005520 cutting process Methods 0.000 claims description 8
235000013312 flour Nutrition 0.000 claims description 7
239000000203 mixture Substances 0.000 claims description 7
QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
238000003756 stirring Methods 0.000 claims description 5
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
241000894006 Bacteria Species 0.000 claims description 3
235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
235000013339 cereals Nutrition 0.000 claims description 3
230000001580 bacterial effect Effects 0.000 claims description 2
235000012180 bread and bread product Nutrition 0.000 claims description 2
239000000470 constituent Substances 0.000 claims description 2
235000014655 lactic acid Nutrition 0.000 claims description 2
239000008267 milk Substances 0.000 claims 1
210000004080 milk Anatomy 0.000 claims 1
238000000354 decomposition reaction Methods 0.000 description 5
238000004519 manufacturing process Methods 0.000 description 5
239000000126 substance Substances 0.000 description 4
230000008901 benefit Effects 0.000 description 3
240000001929 Lactobacillus brevis Species 0.000 description 2
235000013957 Lactobacillus brevis Nutrition 0.000 description 2
230000008859 change Effects 0.000 description 2
235000012777 crisp bread Nutrition 0.000 description 2
238000007872 degassing Methods 0.000 description 2
235000013305 food Nutrition 0.000 description 2
235000012490 fresh bread Nutrition 0.000 description 2
239000004615 ingredient Substances 0.000 description 2
235000016709 nutrition Nutrition 0.000 description 2
235000012780 rye bread Nutrition 0.000 description 2
238000003860 storage Methods 0.000 description 2
239000002699 waste material Substances 0.000 description 2
241000186840 Lactobacillus fermentum Species 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
239000002535 acidifier Substances 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
230000000721 bacterilogical effect Effects 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
230000003750 conditioning effect Effects 0.000 description 1
230000008878 coupling Effects 0.000 description 1
238000010168 coupling process Methods 0.000 description 1
238000005859 coupling reaction Methods 0.000 description 1
235000010037 flour treatment agent Nutrition 0.000 description 1
235000010855 food raising agent Nutrition 0.000 description 1
230000006872 improvement Effects 0.000 description 1
238000009434 installation Methods 0.000 description 1
239000004310 lactic acid Substances 0.000 description 1
239000007788 liquid Substances 0.000 description 1
230000007774 longterm Effects 0.000 description 1
230000020477 pH reduction Effects 0.000 description 1
150000002972 pentoses Chemical class 0.000 description 1
239000002994 raw material Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000008107 starch Substances 0.000 description 1
239000000758 substrate Substances 0.000 description 1
230000008961 swelling Effects 0.000 description 1

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
- A21D17/00—Refreshing bakery products or recycling bakery products
- A21D17/002—Recycling, e.g. for use in baking or for animal consumption
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
- 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

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Microbiology (AREA)
Sustainable Development (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

SE8304754A 1982-09-04 1983-09-02 Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer SE458574B (sv)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DE3233001		1982-09-04

Publications (3)

Publication Number	Publication Date
SE8304754D0 SE8304754D0 (sv)	1983-09-02
SE8304754L SE8304754L (sv)	1984-03-05
SE458574B true SE458574B (sv)	1989-04-17

Family

ID=6172531

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SE8304754A SE458574B (sv)	1982-09-04	1983-09-02	Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer

Country Status (6)

Country	Link
US (1)	US4613506A (de)
AT (1)	AT380626B (de)
FR (1)	FR2532523B1 (de)
GB (1)	GB2126071B (de)
NL (1)	NL8302760A (de)
SE (1)	SE458574B (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US5260092A (en) *	1978-04-24	1993-11-09	F.I.N.D. Research Corporation	Husk-free protein from spent grains of barley
DE3624010A1 (de) *	1986-07-16	1988-01-28	Sen Wilhelm Kanne	Arznei- bzw. heilmittel zur behandlung des ganzheitlichen menschlichen organismus
DE3624012A1 (de) *	1986-07-16	1988-01-28	Sen Wilhelm Kanne	Verfahren zur regeneration oder verbesserung von boeden
CH671677A5 (de) *	1986-10-07	1989-09-29	Nestle Sa
DE4118638C2 (de) *	1991-06-07	1994-01-20	Ismar Maschinen Gmbh	Verfahren und Vorrichtung zur Herstellung von Sauerteigen
FR2716077B1 (fr) *	1994-02-15	1996-04-26	Omnium Rech Biolog Appli	Procédé de fabrication de pains par fermentation lactique d'une pâte.
DE19631180C1 (de) *	1996-08-02	1997-11-20	Reimelt Dietrich Kg	Verfahren zur Verwertung von Backwaren, insbesondere von Rest- und Rückbrot
CN107751275B (zh) *	2016-08-23	2020-09-08	北京义利面包食品有限公司	一种面包生产线及其分割机构
EP4368026A1 (de) *	2022-11-10	2024-05-15	Dino Grande	Verfahren zur herstellung einer mischung zur verwendung in teige für backwaren

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US1203176A (en) *	1916-05-06	1916-10-31	Blacklock Milling Company Inc	Process for making dough.
US2060264A (en) *	1931-09-19	1936-11-10	Standard Brands Inc	Souring material
US2322940A (en) *	1940-03-12	1943-06-29	Standard Brands Inc	Souring material
GB1464868A (en) *	1973-09-19	1977-02-16	United Biscuits Ltd	Expanded food products
DE3004787A1 (de) *	1980-02-06	1981-08-13	Pain Jacquet Biscotte S.A., Bezons	Baeckereiprodukt und verfahren zu dessen herstellung

1983
- 1983-08-04 NL NL8302760A patent/NL8302760A/nl not_active Application Discontinuation
- 1983-08-30 GB GB08323165A patent/GB2126071B/en not_active Expired
- 1983-08-31 FR FR8313977A patent/FR2532523B1/fr not_active Expired
- 1983-08-31 US US06/528,252 patent/US4613506A/en not_active Expired - Fee Related
- 1983-09-02 SE SE8304754A patent/SE458574B/sv not_active IP Right Cessation
- 1983-09-05 AT AT0316383A patent/AT380626B/de not_active IP Right Cessation

Also Published As

Publication number	Publication date
GB2126071B (en)	1986-06-25
US4613506A (en)	1986-09-23
ATA316383A (de)	1985-11-15
FR2532523B1 (fr)	1985-07-12
FR2532523A1 (fr)	1984-03-09
SE8304754D0 (sv)	1983-09-02
NL8302760A (nl)	1984-04-02
GB8323165D0 (en)	1983-09-28
GB2126071A (en)	1984-03-21
AT380626B (de)	1986-06-25
SE8304754L (sv)	1984-03-05

Legal Events

Date

Code

Title

Description

1995-01-31

NAL

Patent in force

Ref document number: 8304754-8

Format of ref document f/p: F

1996-06-24

NUG

Patent has lapsed