DK1283678T3 - Storage stable ground dough, process for making it and using it - Google Patents

Storage stable ground dough, process for making it and using it

Info

Publication number
DK1283678T3
DK1283678T3 DK01953104T DK01953104T DK1283678T3 DK 1283678 T3 DK1283678 T3 DK 1283678T3 DK 01953104 T DK01953104 T DK 01953104T DK 01953104 T DK01953104 T DK 01953104T DK 1283678 T3 DK1283678 T3 DK 1283678T3
Authority
DK
Denmark
Prior art keywords
dough
weight
sodium chloride
making
storage stable
Prior art date
Application number
DK01953104T
Other languages
Danish (da)
Inventor
Ulrich Engelhardt
Christoph Rohschenkel
Manfred Winter
Original Assignee
Csm Nederland Bv
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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of DK1283678T3 publication Critical patent/DK1283678T3/en

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Steroid Compounds (AREA)
  • Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)

Abstract

The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of flour is used per part by weight of water, at least four parts by weight of sodium chloride is added and a fermentation then carried out at a temperature of 5-45 DEG C, until the volume of the dough has increased by at least 10 vol. % and, in a second method step, sufficient sodium chloride is added to bring the dough precursor content of sodium chloride to 4 wt. %.
DK01953104T 2000-05-24 2001-05-18 Storage stable ground dough, process for making it and using it DK1283678T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10025654A DE10025654A1 (en) 2000-05-24 2000-05-24 Storage-stable pre-dough, a process for its production and its use
PCT/DE2001/001919 WO2001089307A2 (en) 2000-05-24 2001-05-18 Storable dough precursor, method for production and use thereof

Publications (1)

Publication Number Publication Date
DK1283678T3 true DK1283678T3 (en) 2005-10-17

Family

ID=7643347

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01953104T DK1283678T3 (en) 2000-05-24 2001-05-18 Storage stable ground dough, process for making it and using it

Country Status (8)

Country Link
EP (1) EP1283678B1 (en)
AT (1) ATE298511T1 (en)
AU (1) AU7564601A (en)
DE (2) DE10025654A1 (en)
DK (1) DK1283678T3 (en)
ES (1) ES2244637T3 (en)
PT (1) PT1283678E (en)
WO (1) WO2001089307A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012000021A1 (en) * 2012-01-03 2013-07-04 Herzberger Bäckerei GmbH Pasty dough additive, useful in wheat dough and spelt semolina dough, comprises a specified range of semolina grain, malt extract and baking margarines

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3845221A (en) * 1970-06-09 1974-10-29 Halped Corp Hickory smoked french barbecue bakery products
DE3911937A1 (en) * 1989-04-12 1990-10-18 Wilhelm Menge Salt addn. to first stage dough - prevents further acidification of dough in second stage while ensuring adequate flavour in low salt prodn.
GB9105765D0 (en) * 1991-03-19 1991-05-01 Unilever Plc Improved sponge doughs
CZ2695A3 (en) * 1992-07-07 1995-09-13 Unilever Nv Fermented raised paste, process of its preparation and products made therefrom
CA2156169C (en) * 1993-03-04 1997-12-02 Frederick William Cain Bakery fats and bakery doughs and batters containing them

Also Published As

Publication number Publication date
AU7564601A (en) 2001-12-03
WO2001089307A3 (en) 2002-04-04
DE10025654A1 (en) 2001-12-06
PT1283678E (en) 2005-11-30
ES2244637T3 (en) 2005-12-16
EP1283678A2 (en) 2003-02-19
ATE298511T1 (en) 2005-07-15
WO2001089307A2 (en) 2001-11-29
EP1283678B1 (en) 2005-06-29
DE50106640D1 (en) 2005-08-04

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