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MX2013010624A - Mejoramiento a la panificacion con un alto contenido de levadura. - Google Patents

Mejoramiento a la panificacion con un alto contenido de levadura.

Info

Publication number
MX2013010624A
MX2013010624A MX2013010624A MX2013010624A MX2013010624A MX 2013010624 A MX2013010624 A MX 2013010624A MX 2013010624 A MX2013010624 A MX 2013010624A MX 2013010624 A MX2013010624 A MX 2013010624A MX 2013010624 A MX2013010624 A MX 2013010624A
Authority
MX
Mexico
Prior art keywords
bread
making
improvement
yeast content
high yeast
Prior art date
Application number
MX2013010624A
Other languages
English (en)
Other versions
MX344240B (es
Inventor
Pascal Lejeune
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
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MX2013010624A publication Critical patent/MX2013010624A/es
Publication of MX344240B publication Critical patent/MX344240B/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
    • 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, e.g. protozoa; 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
    • 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, e.g. protozoa; 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
    • 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, e.g. protozoa; 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
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
    • C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Analytical Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Biophysics (AREA)
  • Toxicology (AREA)
  • Immunology (AREA)
  • Molecular Biology (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)

Abstract

La presente invención tiene como objetivo suministrar levaduras adecuadas para la panificación usando una gran cantidad de levadura, así como composiciones que puedan dar un producto de panadería que contenga dichas levaduras; la presente invención también se relaciona con un método para preparar un producto de panadería y un método para seleccionar cepas de levadura que dan levaduras adecuadas para panificación usando una gran cantidad de levadura.
MX2013010624A 2011-03-18 2012-03-15 Mejoramiento a la panificacion con un alto contenido de levadura. MX344240B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1152232A FR2972728B1 (fr) 2011-03-18 2011-03-18 Amelioration des panifications a fort taux de levure
PCT/FR2012/050545 WO2012127156A1 (fr) 2011-03-18 2012-03-15 Amelioration des panifications a fort taux de levure

Publications (2)

Publication Number Publication Date
MX2013010624A true MX2013010624A (es) 2013-12-02
MX344240B MX344240B (es) 2016-12-07

Family

ID=45974411

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013010624A MX344240B (es) 2011-03-18 2012-03-15 Mejoramiento a la panificacion con un alto contenido de levadura.

Country Status (11)

Country Link
US (1) US9198439B2 (es)
EP (2) EP2818047B1 (es)
JP (1) JP5947318B2 (es)
CN (1) CN103458696B (es)
BR (1) BR112013028346B1 (es)
ES (1) ES2583065T3 (es)
FR (1) FR2972728B1 (es)
MX (1) MX344240B (es)
PL (1) PL2818047T3 (es)
RU (1) RU2573352C2 (es)
WO (1) WO2012127156A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1023801B1 (fr) * 2016-06-24 2017-07-26 Croc'in Composition et procede pour la fabrication de buns ou analogues
FR3054242B1 (fr) * 2016-07-20 2020-02-14 Lesaffre Et Compagnie Levures de panification optimisees
BR112020023025A2 (pt) * 2018-05-11 2021-03-09 Heineken Supply Chain B.V. Identificação de produtos raros do cruzamento de organismos
US12370227B1 (en) * 2021-08-12 2025-07-29 ITE Investments, LLC Fermentate with anti-inflammatory and immune modulating properties

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59203441A (ja) * 1983-05-02 1984-11-17 協和醗酵工業株式会社 パン生地
FR2675815B1 (fr) * 1991-04-23 1994-11-04 Lesaffre & Cie Nouvelles souches de levure de panification et leur procede d'obtention, nouvelles levures fraiche et seche correspondantes.
FR2779735B1 (fr) * 1998-06-12 2002-06-21 Lesaffre & Cie Nouvelles souches "fil" resistantes au stress en condition de fermentation et/ou de croissance
CN101171936B (zh) * 2002-07-05 2011-12-14 日本烟草产业株式会社 新的面包酵母以及使用该面包酵母的面包
RU2326162C1 (ru) * 2006-12-01 2008-06-10 Государственное образовательное учреждение высшего профессионального образования "Казанский государственный технологический университет" Способ получения хлебопекарных дрожжей
JP5637507B2 (ja) * 2008-03-31 2014-12-10 興人ライフサイエンス株式会社 酵母変異株と酵母エキス

Also Published As

Publication number Publication date
WO2012127156A1 (fr) 2012-09-27
CN103458696B (zh) 2015-04-08
BR112013028346B1 (pt) 2019-06-25
FR2972728B1 (fr) 2015-08-07
EP2685834A1 (fr) 2014-01-22
HK1202778A1 (zh) 2015-10-09
BR112013028346A2 (pt) 2016-08-09
US20140017355A1 (en) 2014-01-16
EP2818047A1 (fr) 2014-12-31
JP5947318B2 (ja) 2016-07-06
PL2818047T3 (pl) 2016-10-31
US9198439B2 (en) 2015-12-01
MX344240B (es) 2016-12-07
CN103458696A (zh) 2013-12-18
FR2972728A1 (fr) 2012-09-21
JP2014507956A (ja) 2014-04-03
ES2583065T3 (es) 2016-09-16
EP2818047B1 (fr) 2016-04-27
RU2573352C2 (ru) 2016-01-20
RU2013146522A (ru) 2015-04-27

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