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MX2012001984A - Masa fermentada para hornear tolerante al levado. - Google Patents

Masa fermentada para hornear tolerante al levado.

Info

Publication number
MX2012001984A
MX2012001984A MX2012001984A MX2012001984A MX2012001984A MX 2012001984 A MX2012001984 A MX 2012001984A MX 2012001984 A MX2012001984 A MX 2012001984A MX 2012001984 A MX2012001984 A MX 2012001984A MX 2012001984 A MX2012001984 A MX 2012001984A
Authority
MX
Mexico
Prior art keywords
bakery dough
proofing
tolerant
yeast
fermented bakery
Prior art date
Application number
MX2012001984A
Other languages
English (en)
Inventor
Jean-Charles Bartolucci
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=41541869&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2012001984(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MX2012001984A publication Critical patent/MX2012001984A/es

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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La invención se relaciona con el uso de levadura para estabilizar la fermentación de pan durante el levado, a una composición de masa para hornear que comprende esta levadura, y a un método para preparar un producto horneado o fresco a partir de una composición de masa para hornear; más específicamente, la levadura es Saccharomyces chevalieri y/o Saccharomyces cerevisiae var. boulardii.
MX2012001984A 2009-08-17 2010-09-02 Masa fermentada para hornear tolerante al levado. MX2012001984A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0903986A FR2949043B1 (fr) 2009-08-17 2009-08-17 Pate boulangere fermentee tolerante a l'appret
PCT/IB2010/053957 WO2011027317A1 (fr) 2009-08-17 2010-09-02 Pate boulangere fermentee tolerante a l'appret

Publications (1)

Publication Number Publication Date
MX2012001984A true MX2012001984A (es) 2012-07-04

Family

ID=41541869

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012001984A MX2012001984A (es) 2009-08-17 2010-09-02 Masa fermentada para hornear tolerante al levado.

Country Status (14)

Country Link
US (1) US8980345B2 (es)
EP (1) EP2467024B2 (es)
JP (1) JP5681187B2 (es)
CN (1) CN103037698B (es)
AU (1) AU2010290813B2 (es)
BR (1) BR112012003361B8 (es)
DK (1) DK2467024T3 (es)
ES (1) ES2398182T5 (es)
FR (1) FR2949043B1 (es)
MX (1) MX2012001984A (es)
PL (1) PL2467024T3 (es)
PT (1) PT2467024E (es)
RU (1) RU2543538C2 (es)
WO (1) WO2011027317A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret
JP7032643B2 (ja) * 2017-08-16 2022-03-09 国立大学法人帯広畜産大学 良好な風香味特性を備える製パン用交雑酵母

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6015291B2 (ja) * 1981-10-28 1985-04-18 協和醗酵工業株式会社 パン生地
JPS59203441A (ja) * 1983-05-02 1984-11-17 協和醗酵工業株式会社 パン生地
WO1996038538A1 (en) * 1995-06-02 1996-12-05 Burns Philp Technology Pty. Limited High sugar dough yeast strains
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Substrate-limited doughs
FR2707458B1 (fr) * 1993-07-12 1995-10-06 Sagal Ingrédients alimentaires obtenus par fermentation avec S. Boulardii et aliments les contenant.
FR2708621B1 (fr) * 1993-07-29 1995-10-20 Lesaffre & Cie Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation.
AU3750597A (en) * 1997-09-12 1999-03-25 Eggo Company, The Fermentation flavors for bakery products
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
US6835397B2 (en) * 2002-12-23 2004-12-28 Balchem Corporation Controlled release encapsulated bioactive substances
EP1808074A1 (en) * 2006-04-12 2007-07-18 CSM Nederland B.V. Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance
RU2322808C1 (ru) * 2006-12-05 2008-04-27 Государственное унитарное предприятие Государственный научно-исследовательский институт хлебопекарной промышленности (ГОСНИИХП) Российской Академии сельскохозяйственных наук Способ производства хлеба
CA2709850C (fr) * 2007-12-26 2018-03-20 Lesaffre Et Compagnie Composition pour l'alimentation humaine et/ou animale, ses utilisations, levures
WO2009097333A2 (en) * 2008-01-28 2009-08-06 Lallemand, Inc. A method for extending mold-free shelf life and improving flavor characteristics of baked goods
FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret

Also Published As

Publication number Publication date
BR112012003361B1 (pt) 2019-07-09
ES2398182T3 (es) 2014-12-22
BR112012003361B8 (pt) 2021-04-27
US8980345B2 (en) 2015-03-17
AU2010290813B2 (en) 2014-05-29
EP2467024A1 (fr) 2012-06-27
FR2949043B1 (fr) 2013-05-17
RU2543538C2 (ru) 2015-03-10
PL2467024T3 (pl) 2015-01-30
US20120141631A1 (en) 2012-06-07
BR112012003361A2 (pt) 2015-09-01
EP2467024B1 (fr) 2014-08-13
DK2467024T3 (da) 2014-10-20
EP2467024B2 (fr) 2024-01-17
JP5681187B2 (ja) 2015-03-04
PT2467024E (pt) 2014-10-08
FR2949043A1 (fr) 2011-02-18
WO2011027317A1 (fr) 2011-03-10
ES2398182T1 (es) 2013-03-14
JP2013526831A (ja) 2013-06-27
RU2012103984A (ru) 2013-09-27
ES2398182T5 (es) 2024-06-20
CN103037698A (zh) 2013-04-10
AU2010290813A1 (en) 2012-03-15
CN103037698B (zh) 2015-05-06

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