BR112013028346A2 - melhoramento da panificação com um teor de levedura aumentado - Google Patents

melhoramento da panificação com um teor de levedura aumentado

Info

Publication number
BR112013028346A2
BR112013028346A2 BR112013028346A BR112013028346A BR112013028346A2 BR 112013028346 A2 BR112013028346 A2 BR 112013028346A2 BR 112013028346 A BR112013028346 A BR 112013028346A BR 112013028346 A BR112013028346 A BR 112013028346A BR 112013028346 A2 BR112013028346 A2 BR 112013028346A2
Authority
BR
Brazil
Prior art keywords
bakery
improvement
yeast content
increased yeast
increased
Prior art date
Application number
BR112013028346A
Other languages
English (en)
Other versions
BR112013028346B1 (pt
Inventor
Jean-Charles Bartolucci
Pascal Leijeune
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 BR112013028346A2 publication Critical patent/BR112013028346A2/pt
Publication of BR112013028346B1 publication Critical patent/BR112013028346B1/pt

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, 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
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, 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
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • C12N1/18Baker's yeast; Brewer's yeast
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, 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
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • C12N1/18Baker's yeast; Brewer's yeast
    • C12N1/185Saccharomyces isolates
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12QMEASURING 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
    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
    • C12Q1/04Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00Microorganisms ; Processes using microorganisms
    • C12R2001/645Fungi ; Processes using fungi
    • C12R2001/85Saccharomyces
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00Microorganisms ; Processes using microorganisms
    • C12R2001/645Fungi ; Processes using fungi
    • C12R2001/85Saccharomyces
    • C12R2001/865Saccharomyces 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)
BR112013028346-7A 2011-03-18 2012-03-15 Composição produzindo um produto de panificação, método para preparar tal composição e uso de uma levedura BR112013028346B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1152232 2011-03-18
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
BR112013028346A2 true BR112013028346A2 (pt) 2016-08-09
BR112013028346B1 BR112013028346B1 (pt) 2019-06-25

Family

ID=45974411

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013028346-7A BR112013028346B1 (pt) 2011-03-18 2012-03-15 Composição produzindo um produto de panificação, método para preparar tal composição e uso de uma levedura

Country Status (12)

Country Link
US (1) US9198439B2 (pt)
EP (2) EP2685834A1 (pt)
JP (1) JP5947318B2 (pt)
CN (1) CN103458696B (pt)
BR (1) BR112013028346B1 (pt)
ES (1) ES2583065T3 (pt)
FR (1) FR2972728B1 (pt)
HK (1) HK1202778A1 (pt)
MX (1) MX344240B (pt)
PL (1) PL2818047T3 (pt)
RU (1) RU2573352C2 (pt)
WO (1) WO2012127156A1 (pt)

Families Citing this family (3)

* 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
MX2020011654A (es) * 2018-05-11 2021-01-08 Heineken Supply Chain Bv Identificacion de productos raros por cruce de organismos.

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
EP1541671B1 (en) * 2002-07-05 2008-11-05 Japan Tobacco Inc. Novel baker's yeast strains and bread using the same
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
EP2818047A1 (fr) 2014-12-31
MX2013010624A (es) 2013-12-02
PL2818047T3 (pl) 2016-10-31
EP2818047B1 (fr) 2016-04-27
RU2573352C2 (ru) 2016-01-20
US20140017355A1 (en) 2014-01-16
HK1202778A1 (zh) 2015-10-09
ES2583065T3 (es) 2016-09-16
FR2972728B1 (fr) 2015-08-07
JP5947318B2 (ja) 2016-07-06
CN103458696B (zh) 2015-04-08
FR2972728A1 (fr) 2012-09-21
US9198439B2 (en) 2015-12-01
EP2685834A1 (fr) 2014-01-22
RU2013146522A (ru) 2015-04-27
MX344240B (es) 2016-12-07
CN103458696A (zh) 2013-12-18
BR112013028346B1 (pt) 2019-06-25
WO2012127156A1 (fr) 2012-09-27
JP2014507956A (ja) 2014-04-03

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Legal Events

Date Code Title Description
B07A Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/03/2012, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/03/2012, OBSERVADAS AS CONDICOES LEGAIS