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SE9802818D0 - Surdegsprodukt - Google Patents

Surdegsprodukt

Info

Publication number
SE9802818D0
SE9802818D0 SE9802818A SE9802818A SE9802818D0 SE 9802818 D0 SE9802818 D0 SE 9802818D0 SE 9802818 A SE9802818 A SE 9802818A SE 9802818 A SE9802818 A SE 9802818A SE 9802818 D0 SE9802818 D0 SE 9802818D0
Authority
SE
Sweden
Prior art keywords
flour
minutes
mixture
weight
duration time
Prior art date
Application number
SE9802818A
Other languages
English (en)
Other versions
SE9802818L (sv
SE515569C2 (sv
Inventor
Clas Loenner
Original Assignee
Skaanemejerier Ekonomisk Foere
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 Skaanemejerier Ekonomisk Foere filed Critical Skaanemejerier Ekonomisk Foere
Priority to SE9802818A priority Critical patent/SE515569C2/sv
Publication of SE9802818D0 publication Critical patent/SE9802818D0/sv
Priority to PCT/SE1999/001437 priority patent/WO2000010395A1/en
Priority to DE19983493T priority patent/DE19983493T1/de
Publication of SE9802818L publication Critical patent/SE9802818L/sv
Publication of SE515569C2 publication Critical patent/SE515569C2/sv

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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
SE9802818A 1998-08-24 1998-08-24 Surdegsprodukt SE515569C2 (sv)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE9802818A SE515569C2 (sv) 1998-08-24 1998-08-24 Surdegsprodukt
PCT/SE1999/001437 WO2000010395A1 (en) 1998-08-24 1999-08-24 Sourdough product
DE19983493T DE19983493T1 (de) 1998-08-24 1999-08-24 Sauerteigprodukt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE9802818A SE515569C2 (sv) 1998-08-24 1998-08-24 Surdegsprodukt

Publications (3)

Publication Number Publication Date
SE9802818D0 true SE9802818D0 (sv) 1998-08-24
SE9802818L SE9802818L (sv) 2000-02-25
SE515569C2 SE515569C2 (sv) 2001-08-27

Family

ID=20412329

Family Applications (1)

Application Number Title Priority Date Filing Date
SE9802818A SE515569C2 (sv) 1998-08-24 1998-08-24 Surdegsprodukt

Country Status (3)

Country Link
DE (1) DE19983493T1 (sv)
SE (1) SE515569C2 (sv)
WO (1) WO2000010395A1 (sv)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1321122A1 (de) * 2001-12-21 2003-06-25 woresan GmbH Heil- und Pflegemittel auf Basis von Sauerteig sowie Verfahren zu seiner Herstellung
FR2866204B1 (fr) * 2004-02-13 2006-12-08 Gervais Danone Sa Pates fermentees sucrees de qualite longue conservation
NL1029386C2 (nl) * 2005-06-30 2007-01-04 Conway Exploitatie En Beheer B Een werkwijze om ten minste één baksel, bijvoorbeeld brood, te produceren.
EP1971231A4 (en) 2005-11-17 2010-09-01 Celac Sweden Ab Probiotic bread and method of its production
EP2047752A1 (en) * 2007-10-10 2009-04-15 Bakery Technology Centre B.V. Method for preparing a baked product
EP2301362A1 (de) 2009-09-28 2011-03-30 Woresan GmbH Mischung auf Basis eines Sauerteigs
CN102487972A (zh) * 2011-12-16 2012-06-13 无锡麦吉贝可生物食品有限公司 利用植物乳杆菌发酵酸面团生产酸面包的方法
CA2954220C (en) 2014-07-08 2021-01-26 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
BE1023127B1 (nl) * 2015-10-06 2016-11-25 Puratos N.V Stabiele vloeibare rijsmiddelen
DE202016101614U1 (de) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Glutenfreie Backwaren
JP7057827B2 (ja) * 2017-07-12 2022-04-20 ハビエル・ゴンサレス・デ・ラ・トレ グルテンを含まない小麦粉を得るためのグリアジンの分解プロセス
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
EP4193837A1 (en) * 2021-12-13 2023-06-14 Koninklijke Zeelandia Groep B.V. Stable active sourdough composition uses thereof and method for its production
NL2035390B1 (en) * 2023-07-14 2025-01-28 Sonneveld Group Bv Sourdough starter having a prolonged shelf life

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0684307B1 (fr) * 1994-05-27 1999-12-15 Agrano Ag Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques.
ES2142920T5 (es) * 1994-05-27 2004-09-16 Agrano Ag Procedimiento de obtencion de una biomasa y fermento de panificacion.
CA2204634C (en) * 1994-11-08 2007-05-22 Aaldrik Engels Dry bakery products and a process for their preparation
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel

Also Published As

Publication number Publication date
WO2000010395A1 (en) 2000-03-02
DE19983493T1 (de) 2001-07-26
SE9802818L (sv) 2000-02-25
SE515569C2 (sv) 2001-08-27

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Legal Events

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