DE19983493T1 - Sourdough product - Google Patents

Sourdough product

Info

Publication number
DE19983493T1
DE19983493T1 DE19983493T DE19983493T DE19983493T1 DE 19983493 T1 DE19983493 T1 DE 19983493T1 DE 19983493 T DE19983493 T DE 19983493T DE 19983493 T DE19983493 T DE 19983493T DE 19983493 T1 DE19983493 T1 DE 19983493T1
Authority
DE
Germany
Prior art keywords
sourdough product
sourdough
product
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
DE19983493T
Other languages
German (de)
Inventor
Clas Loenner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Celac Sweden Esloev Se AB
Original Assignee
Skaanemejerier Ekonomisk Foerening
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 Foerening filed Critical Skaanemejerier Ekonomisk Foerening
Publication of DE19983493T1 publication Critical patent/DE19983493T1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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)
DE19983493T 1998-08-24 1999-08-24 Sourdough product Ceased DE19983493T1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9802818A SE515569C2 (en) 1998-08-24 1998-08-24 sourdough Product
PCT/SE1999/001437 WO2000010395A1 (en) 1998-08-24 1999-08-24 Sourdough product

Publications (1)

Publication Number Publication Date
DE19983493T1 true DE19983493T1 (en) 2001-07-26

Family

ID=20412329

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19983493T Ceased DE19983493T1 (en) 1998-08-24 1999-08-24 Sourdough product

Country Status (3)

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

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1321122A1 (en) * 2001-12-21 2003-06-25 woresan GmbH Medicine and care product on basis of sourdough and process for its preparation
FR2866204B1 (en) * 2004-02-13 2006-12-08 Gervais Danone Sa SUGAR FERMENTED PASTA OF LONG CONSERVATION QUALITY
NL1029386C2 (en) * 2005-06-30 2007-01-04 Conway Exploitatie En Beheer B A method of producing at least one baking, for example bread.
EP2578090B1 (en) 2005-11-17 2018-07-11 Celac Sweden AB New probiotic strains
EP2047752A1 (en) * 2007-10-10 2009-04-15 Bakery Technology Centre B.V. Method for preparing a baked product
EP2301362A1 (en) 2009-09-28 2011-03-30 Woresan GmbH Mixture on the basis of a sourdough
CN102487972A (en) * 2011-12-16 2012-06-13 无锡麦吉贝可生物食品有限公司 Method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough
BE1023127B1 (en) * 2015-10-06 2016-11-25 Puratos N.V Stable liquid raising agents
DE202016101614U1 (en) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Gluten-free baked goods
BR112020000733A2 (en) * 2017-07-12 2020-07-14 Javier Gonzalez De La Torre process for degradation of gliadin to obtain gluten-free flour
FR3072000B1 (en) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie LIQUID BREADENING IMPROVER COMPRISING MICROORGANISMS
EP4193837A1 (en) * 2021-12-13 2023-06-14 Koninklijke Zeelandia Groep B.V. Stable active sourdough composition uses thereof and method for its production

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE187769T1 (en) * 1994-05-27 2000-01-15 Agrano Ag METHOD FOR PRODUCING CULTURE MEDIA WHICH CAN BE USED FOR THE INDIVIDUAL CULTURE OF YEAST AND LACTIC ACID BACTERIA OR THE COCULTURE OF YEAST AND LACTIC ACID BACTERIA.
DK0684308T4 (en) * 1994-05-27 2004-05-10 Agrano Ag Process for producing a biomass, using the biomass obtained by the process and bread baking yeast
CA2204634C (en) * 1994-11-08 2007-05-22 Aaldrik Engels Dry bakery products and a process for their preparation
DE19619187C2 (en) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Production of a liquid pasty or biological baking agent for bread with the help of lactic acid bacteria as well as organic baking agent produced afterwards

Also Published As

Publication number Publication date
WO2000010395A1 (en) 2000-03-02
SE515569C2 (en) 2001-08-27
SE9802818D0 (en) 1998-08-24
SE9802818L (en) 2000-02-25

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Legal Events

Date Code Title Description
8110 Request for examination paragraph 44
8127 New person/name/address of the applicant

Owner name: CELAC SWEDEN AB, ESLOEV, SE

R002 Refusal decision in examination/registration proceedings
R003 Refusal decision now final

Effective date: 20121218