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ZA200700836B - Breadmaking methods and products - Google Patents

Breadmaking methods and products

Info

Publication number
ZA200700836B
ZA200700836B ZA200700836A ZA200700836A ZA200700836B ZA 200700836 B ZA200700836 B ZA 200700836B ZA 200700836 A ZA200700836 A ZA 200700836A ZA 200700836 A ZA200700836 A ZA 200700836A ZA 200700836 B ZA200700836 B ZA 200700836B
Authority
ZA
South Africa
Prior art keywords
breadmaking
products
methods
breadmaking methods
Prior art date
Application number
ZA200700836A
Other languages
English (en)
Inventor
Desbuquois Philippe
Grouet Norbet
Maitre Hubert
Muchembled Jean-Jacques
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=34925624&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ZA200700836(B) "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 ZA200700836B publication Critical patent/ZA200700836B/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
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
ZA200700836A 2004-07-05 2007-01-30 Breadmaking methods and products ZA200700836B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04015795A EP1614354A1 (fr) 2004-07-05 2004-07-05 Procedes et produits de panification

Publications (1)

Publication Number Publication Date
ZA200700836B true ZA200700836B (en) 2008-08-27

Family

ID=34925624

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA200700836A ZA200700836B (en) 2004-07-05 2007-01-30 Breadmaking methods and products

Country Status (21)

Country Link
US (1) US20070202230A1 (xx)
EP (2) EP1614354A1 (xx)
JP (2) JP2008504830A (xx)
KR (1) KR101213398B1 (xx)
CN (1) CN1997280B (xx)
AU (1) AU2005259395B2 (xx)
BR (1) BRPI0513011B1 (xx)
CA (1) CA2572855C (xx)
DK (1) DK1788881T3 (xx)
EC (1) ECSP077227A (xx)
ES (1) ES2402661T3 (xx)
HR (1) HRP20130232T1 (xx)
MX (1) MX2007000343A (xx)
NO (1) NO331770B1 (xx)
NZ (1) NZ552465A (xx)
PL (1) PL1788881T3 (xx)
RU (1) RU2372779C2 (xx)
SI (1) SI1788881T1 (xx)
UA (1) UA98442C2 (xx)
WO (1) WO2006002985A1 (xx)
ZA (1) ZA200700836B (xx)

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* Cited by examiner, † Cited by third party
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JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CN101785491B (zh) * 2009-11-30 2012-11-28 广州合诚实业有限公司 一种面包改良剂及其制备方法与应用
CN102232501A (zh) * 2010-12-02 2011-11-09 史百鸣 一种杂粮食品的制作方法
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
CN104522102B (zh) * 2014-12-31 2017-01-25 广州复雅机械设备有限公司 食品烘焙方法及其装置
US20180116233A1 (en) * 2015-02-23 2018-05-03 Dolciaria Orsobianco S.R.L. Process for producing frozen bread with quick preparation for consumption
CN104957536A (zh) * 2015-05-27 2015-10-07 广东省农业科学院蚕业与农产品加工研究所 一种预消化型全谷物营养膳及其制作方法
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
KR101828389B1 (ko) 2016-03-21 2018-02-13 송용덕 새우 감자 바게트 제조방법
JP6721392B2 (ja) * 2016-04-12 2020-07-15 株式会社Adeka 製パン練り込み用油脂組成物
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
KR102675153B1 (ko) * 2023-06-28 2024-06-14 에스피씨 주식회사 크러스트 품질 향상을 위한 바게뜨 빵의 제조방법
WO2025023116A1 (ja) * 2023-07-21 2025-01-30 ベースフード株式会社 タンパク質含有量が高く酢酸を含むパン

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US3767422A (en) * 1971-01-19 1973-10-23 Gen Mills Inc Shelf stable, partially baked dough composition
US3738841A (en) * 1971-08-13 1973-06-12 Amstar Corp Sugar syrup for bread dough preparation
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Also Published As

Publication number Publication date
CA2572855A1 (fr) 2006-01-12
NO20070648L (no) 2007-02-05
EP1788881B1 (fr) 2013-01-16
ECSP077227A (es) 2007-04-26
DK1788881T3 (da) 2013-04-15
PL1788881T3 (pl) 2013-06-28
EP1614354A1 (fr) 2006-01-11
EP1788881A1 (fr) 2007-05-30
US20070202230A1 (en) 2007-08-30
NO331770B1 (no) 2012-03-26
BRPI0513011B1 (pt) 2019-02-26
RU2007104168A (ru) 2008-08-10
KR101213398B1 (ko) 2012-12-20
MX2007000343A (es) 2007-03-28
RU2372779C2 (ru) 2009-11-20
HRP20130232T1 (hr) 2013-05-31
ES2402661T3 (es) 2013-05-07
BRPI0513011A (pt) 2008-04-22
JP2008504830A (ja) 2008-02-21
UA98442C2 (ru) 2012-05-25
JP2011152146A (ja) 2011-08-11
WO2006002985A1 (fr) 2006-01-12
KR20070050039A (ko) 2007-05-14
AU2005259395A1 (en) 2006-01-12
NZ552465A (en) 2010-01-29
CN1997280B (zh) 2011-02-02
CA2572855C (fr) 2013-09-10
JP5254394B2 (ja) 2013-08-07
CN1997280A (zh) 2007-07-11
SI1788881T1 (sl) 2013-05-31
AU2005259395B2 (en) 2011-03-10

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