ZA934878B - Fermented sour doughs - Google Patents

Fermented sour doughs

Info

Publication number
ZA934878B
ZA934878B ZA934878A ZA934878A ZA934878B ZA 934878 B ZA934878 B ZA 934878B ZA 934878 A ZA934878 A ZA 934878A ZA 934878 A ZA934878 A ZA 934878A ZA 934878 B ZA934878 B ZA 934878B
Authority
ZA
South Africa
Prior art keywords
doughs
fermented sour
water
sour doughs
fermented
Prior art date
Application number
ZA934878A
Other languages
English (en)
Inventor
Rudolf Buensow
Hans Egle
Original Assignee
Unilever Plc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8210757&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ZA934878(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Plc filed Critical Unilever Plc
Publication of ZA934878B publication Critical patent/ZA934878B/xx

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
    • A21D8/045—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)
  • General Preparation And Processing Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Traffic Control Systems (AREA)
  • Fish Paste Products (AREA)
  • Medicines Containing Plant Substances (AREA)
ZA934878A 1992-07-07 1993-07-07 Fermented sour doughs ZA934878B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP92202055 1992-07-07

Publications (1)

Publication Number Publication Date
ZA934878B true ZA934878B (en) 1995-01-09

Family

ID=8210757

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA934878A ZA934878B (en) 1992-07-07 1993-07-07 Fermented sour doughs

Country Status (13)

Country Link
US (2) US5723161A (cs)
EP (1) EP0777420B1 (cs)
JP (1) JPH07508418A (cs)
AT (1) ATE169799T1 (cs)
AU (1) AU667119B2 (cs)
CA (1) CA2139759A1 (cs)
CZ (1) CZ2695A3 (cs)
DE (1) DE69320496T2 (cs)
FI (1) FI950070A7 (cs)
HU (1) HUT69619A (cs)
PL (1) PL302680A1 (cs)
WO (1) WO1994000994A1 (cs)
ZA (1) ZA934878B (cs)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
FR2799936B1 (fr) * 1999-10-26 2002-12-06 Francis Marboutin Procede de fabrication de pain a base de farine de triticale et pains ainsi obtenus
DE10025654A1 (de) * 2000-05-24 2001-12-06 Boehringer Backmittel Gmbh & C Lagerstabiler Vorteig, ein Verfahren zu seiner Herstellung und seine Verwendung
SE0103695D0 (sv) * 2001-11-07 2001-11-07 Thomas Boren A novel non-antibiotic strategy against OGIP infections based on a cereal product
ATE521239T1 (de) * 2002-11-14 2011-09-15 Puratos Nv Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssysteme
PT1603399E (pt) * 2003-03-12 2010-01-26 Lesaffre & Cie Fermento de padeiro, sua utilização e produtos de padaria que se podem obter
JP2006325480A (ja) * 2005-05-26 2006-12-07 Andersen Institute Of Bread & Life Co Ltd サワー種生地の製造法並びにこのサワー種生地を用いたパン類、ペースト状食品及びこれを用いた飲食品
JP4728769B2 (ja) * 2005-10-19 2011-07-20 オリヒロ株式会社 高濃度のγアミノ酪酸を含むサワー生地の製造方法と利用法
EP1854358A1 (en) * 2006-05-12 2007-11-14 Millbo S.p.a. Compositions and sour doughs for baking low glycemic index bakery products and products thereof
IT1393389B1 (it) * 2008-10-24 2012-04-20 Bar System Europ Srl Apparecchiatura per la tostatura di chicchi di caffe' e semi commestibili in genere
DE202016101614U1 (de) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Glutenfreie Backwaren
EP4201211A1 (en) * 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE226475C (cs) *
DE339750C (de) * 1921-08-05 Wehrlein & Co Tragbare elektrische Gluehlampe in Form einer Zigarrenspitze
US2023500A (en) * 1932-10-04 1935-12-10 Wogerbauer Hans Method of manufacturing a stable dry leavenous agent for baking purposes
US2476242A (en) * 1947-05-16 1949-07-12 Ginsburg Harry Process for preparing a rye sour for baking purposes
AT228145B (de) * 1961-11-14 1963-06-25 Vogelbusch Gmbh Verfahren zur Durchführung von kontinuierlichen Teiggärungen
AT248985B (de) * 1964-08-10 1966-08-25 Vogelbusch Gmbh Verfahren zur Bereitung von Vorteigen
US4243687A (en) * 1979-01-10 1981-01-06 Leo Kline Freeze-dried natural sour dough starter
DE3504686A1 (de) * 1985-02-12 1986-08-14 Hercules Vollkornmühlenbäckerei GmbH, 4000 Düsseldorf Verfahren zur herstellung einer lagerfaehigen gebrauchsfertigen sauerteig-mehl-mischung
US4666719A (en) * 1985-11-05 1987-05-19 Spiller Monica A Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm
US4950489A (en) * 1988-04-28 1990-08-21 Alton Spiller, Inc. Preparation of dried forms of leavening barms containing an admixture of certain lactobacillus and saccharomyces species
DE3911961A1 (de) * 1989-04-12 1990-10-18 Wilhelm Menge Verfahren fuer die herstellung eines sauerteiges gleichbleibender qualitaet
GB8923841D0 (en) * 1989-10-23 1989-12-13 Unilever Plc Improvements in and relating to supported bacteria cultures and to fermentation processes

Also Published As

Publication number Publication date
US5723161A (en) 1998-03-03
CA2139759A1 (en) 1994-01-20
DE69320496T2 (de) 1999-04-15
AU667119B2 (en) 1996-03-07
CZ2695A3 (en) 1995-09-13
FI950070L (fi) 1995-01-05
FI950070A0 (fi) 1995-01-05
JPH07508418A (ja) 1995-09-21
US5500231A (en) 1996-03-19
EP0777420A1 (en) 1997-06-11
WO1994000994A1 (en) 1994-01-20
DE69320496D1 (de) 1998-09-24
HU9500048D0 (en) 1995-03-28
AU4561693A (en) 1994-01-31
HUT69619A (en) 1995-09-28
PL302680A1 (en) 1994-08-22
FI950070A7 (fi) 1995-01-05
ATE169799T1 (de) 1998-09-15
EP0777420B1 (en) 1998-08-19

Similar Documents

Publication Publication Date Title
ZA934878B (en) Fermented sour doughs
RU96108586A (ru) Способ приготовления премикса
CA2146631A1 (en) Storage stable calcium-supplemented beverage premix concentrates and syrups
AU2850795A (en) Substrate for spawning mycelia into composts and for incorporating proteins into composts
CA2139937A1 (en) Antioxidation food product, antioxidation preparation and antioxidation method
CA2193957A1 (en) Use of an organic acids containing fraction and the acids containing fraction
IE44996L (en) Proteinaceous food product
DE3169423D1 (en) Process for the manufacture of a dietary drink and drink especially produced by this process
US4491599A (en) Compound animal feed suitable for long-term preservation and process for its preparation
US4971823A (en) High fiber natural bread
JPH01500268A (ja) 人間及び動物の全身性組織を治療するための栄養強壮‐及び薬剤
CA1087024A (en) Production of a natural leavened dough for the preparation of bread and pastries
SU1278355A1 (ru) Мелиорант дл кислых дерново-подзолистых почв
AU571048B2 (en) Preparing free-flowing particulate yeast
AU2045595A (en) Bakery product
Rudol et al. Fermented sour dough and method of making
JPS6437265A (en) Solid food
SU695650A1 (ru) Консервант
IE781685L (en) ££1,2-ethanediylbis¹£carbamodithioate||(2-)-manganese/pyrimidine methanol¹fungicides
Filiti et al. Effect of growth regulators on mineral and amino acid content in Agaricus bisporus fruit body.
Spicher Evaluation of sourdough starter cultures, sourdoughs in dry form, and sourdough-holding ready-made flours and flour concentrates by means of microbiological indices: Part 1. Sourdough starter cultures.
IE64928B1 (en) Silage additive
CA2127445A1 (en) Nutrient composition
Machacova Effects of enzyme inoculum mixture on preservation, nutritive value and palatability of grass and clover silages
Harris Bleaching agents versus potassium bromate in baking with dry milk solids