SE7703156L - Forfarande for framstellning av naturlig surdeg for beredning av brod och bakverk - Google Patents

Forfarande for framstellning av naturlig surdeg for beredning av brod och bakverk

Info

Publication number: SE7703156L
Authority: SE; Sweden
Prior art keywords: production; bread; preparation; bakes; procedure
Prior art date: 1976-03-20

Application number

SE7703156A

Other languages

English (en)

Swedish (sv)

Other versions

SE426202C (sv

SE426202B (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.)

1976-03-20

Filing date

1977-03-18

Publication date

1977-09-21

1976-03-20 Priority claimed from DE2611916A external-priority patent/DE2611916C2/de

1976-03-20 Priority claimed from DE19762611972 external-priority patent/DE2611972C2/de

1976-10-08 Priority claimed from DE19762645457 external-priority patent/DE2645457A1/de

1977-03-18 Application filed by Wilhelm Menge filed Critical Wilhelm Menge

1977-09-21 Publication of SE7703156L publication Critical patent/SE7703156L/

1982-12-20 Publication of SE426202B publication Critical patent/SE426202B/xx

1984-06-04 Publication of SE426202C publication Critical patent/SE426202C/xx

Links

238000004519 manufacturing process Methods 0.000 title abstract 3
238000002360 preparation method Methods 0.000 title abstract 2
238000000034 method Methods 0.000 title 1
QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 9
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 6
241000894006 Bacteria Species 0.000 abstract 3
239000004310 lactic acid Substances 0.000 abstract 3
235000014655 lactic acid Nutrition 0.000 abstract 3
239000002253 acid Substances 0.000 abstract 2
230000000721 bacterilogical effect Effects 0.000 abstract 2
230000015572 biosynthetic process Effects 0.000 abstract 2
235000013339 cereals Nutrition 0.000 abstract 2
230000002503 metabolic effect Effects 0.000 abstract 2
235000008429 bread Nutrition 0.000 abstract 1
235000014594 pastries Nutrition 0.000 abstract 1
238000004321 preservation Methods 0.000 abstract 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
- 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)
Microbiology (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)

SE7703156A 1976-03-20 1977-03-18 Forfarande for framstellning av en naturlig surdeg for beredning av brod och bakverk SE426202C (sv)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
DE2611916A DE2611916C2 (de)	1976-03-20	1976-03-20	Verfahren zum Herstellen von Sauerteigen
DE19762611972 DE2611972C2 (de)	1976-03-20	1976-03-20	Verfahren zur Herstellung eines natürlichen flüssigen Sauerteiges für die Bereitung von Brot und Backwaren
DE19762645457 DE2645457A1 (de)	1976-10-08	1976-10-08	Verfahren zur herstellung einer brot- oder backware unter verwendung eines natuerlich gesaeuerten vorteiges

Publications (3)

Publication Number	Publication Date
SE7703156L true SE7703156L (sv)	1977-09-21
SE426202B SE426202B (sv)	1982-12-20
SE426202C SE426202C (sv)	1984-06-04

Family

ID=27186793

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SE7703156A SE426202C (sv)	1976-03-20	1977-03-18	Forfarande for framstellning av en naturlig surdeg for beredning av brod och bakverk

Country Status (10)

Country	Link
US (1)	US4238512A ( )
JP (1)	JPS6053574B2 ( )
AU (1)	AU507114B2 ( )
CA (1)	CA1087024A ( )
FR (1)	FR2344228A1 ( )
GB (1)	GB1575101A ( )
NL (1)	NL7703058A ( )
NO (2)	NO145150C ( )
PL (1)	PL111030B1 ( )
SE (1)	SE426202C ( )

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4500548A (en) *	1982-03-15	1985-02-19	Stauffer Chemical Company	Fermentation aid for conventional baked goods
US5316776A (en) *	1984-01-31	1994-05-31	Arnott's Biscuits Limited	Fermentation method
EP0191408A3 (en) *	1985-02-13	1988-08-31	The Research And Development Institute Inc. At Montana State University	Methods and compositions for improving the nutritive value of foods
ATE375726T1 (de) *	2002-03-09	2007-11-15	Ernst Boecker Gmbh & Co Kg	Verfahren zur herstellung und/oder konservierung von quellstücken aus schrot, körnern und getreidekeimlingen
GR1004676B (en) *	2003-10-14	2004-09-21	Kreta Farm Anonymos Viomichani	Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream
WO2017003394A1 (en) *	2015-07-02	2017-01-05	Elvan Gida Sanayii Ve Ticaret Anonim Sirketi	Long-life croissant production method

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB372738A (en) *	1930-10-31	1932-05-02	Handelscie Alhaco Nv	Improvements in the manufacture of baked articles
US2060264A (en) *	1931-09-19	1936-11-10	Standard Brands Inc	Souring material
DE723379C (de) *	1931-11-29	1942-08-04	Wilhelm Schroeder	Verfahren zur Herstellung eines Saeuerungsmittels fuer Roggenbrotteig
US2023500A (en) *	1932-10-04	1935-12-10	Wogerbauer Hans	Method of manufacturing a stable dry leavenous agent for baking purposes
DE745304C (de) *	1941-09-03	1944-03-24	Ruckdeschel & Soehne Komm Ges	Verfahren zur Herstellung eines durch natuerliche Saeuerung gewonnenen Teigsaeuerungsmittels
DE1241382B (de)	1961-11-14	1967-06-01	Patentauswertung Vogelbusch Ge	Verfahren zur kontinuierlichen Herstellung von Vorteigen, insbesondere von Sauerteigen
DE2118637A1 (en) *	1970-04-22	1971-11-04	Augendopler, Alois, Wien	Aroma improving compsn for bread

1977
- 1977-03-14 GB GB10678/77A patent/GB1575101A/en not_active Expired
- 1977-03-15 CA CA273,989A patent/CA1087024A/en not_active Expired
- 1977-03-16 FR FR7707836A patent/FR2344228A1/fr active Granted
- 1977-03-17 AU AU23362/77A patent/AU507114B2/en not_active Expired
- 1977-03-18 NO NO770965A patent/NO145150C/no unknown
- 1977-03-18 JP JP52029391A patent/JPS6053574B2/ja not_active Expired
- 1977-03-18 SE SE7703156A patent/SE426202C/xx not_active IP Right Cessation
- 1977-03-18 PL PL1977196761A patent/PL111030B1/pl unknown
- 1977-03-21 NL NL7703058A patent/NL7703058A/xx not_active Application Discontinuation
1979
- 1979-04-27 US US06/034,076 patent/US4238512A/en not_active Expired - Lifetime
1980
- 1980-03-27 NO NO800895A patent/NO800895L/no unknown

Also Published As

Publication number	Publication date
NO145150C (no)	1987-10-09
US4238512A (en)	1980-12-09
SE426202C (sv)	1984-06-04
SE426202B (sv)	1982-12-20
PL196761A1 (pl)	1978-05-08
JPS52143277A (en)	1977-11-29
GB1575101A (en)	1980-09-17
NO800895L (no)	1977-09-21
CA1087024A (en)	1980-10-07
AU2336277A (en)	1978-09-21
NO145150B (no)	1981-10-19
FR2344228A1 (fr)	1977-10-14
NO770965L (no)	1977-09-21
PL111030B1 (en)	1980-08-30
JPS6053574B2 (ja)	1985-11-26
FR2344228B1 ( )	1982-10-08
NL7703058A (nl)	1977-09-22
AU507114B2 (en)	1980-02-07

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Legal Events

Date

Code

Title

Description

1995-01-31

NUG

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