FR2442588A1 - Procede de preparation d'une pate a pain de longue conservation et produit obtenu - Google Patents

Procede de preparation d'une pate a pain de longue conservation et produit obtenu

Info

Publication number
FR2442588A1
FR2442588A1 FR7834304A FR7834304A FR2442588A1 FR 2442588 A1 FR2442588 A1 FR 2442588A1 FR 7834304 A FR7834304 A FR 7834304A FR 7834304 A FR7834304 A FR 7834304A FR 2442588 A1 FR2442588 A1 FR 2442588A1
Authority
FR
France
Prior art keywords
dough
yeast
frozen
long storage
prepn
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.)
Granted
Application number
FR7834304A
Other languages
English (en)
Other versions
FR2442588B1 (fr
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7834304A priority Critical patent/FR2442588A1/fr
Publication of FR2442588A1 publication Critical patent/FR2442588A1/fr
Application granted granted Critical
Publication of FR2442588B1 publication Critical patent/FR2442588B1/fr
Granted 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention a pour objet un procédé de préparation d'une pâte à pain de longue conservation et le produit obtenu. Le procédé consiste essentiellement à congeler, à une température comprise entre -40 degrés C et 0 degrés C, préférentiellement comprise entre -10 degrés C et -5 degrés C pendant au moins vingt-quatre heures environ, au moins la levure et éventuellement le malt et/ou le sel, préalablement à la confection de ladite pâte. L'invention voit son application à la boulangerie, notamment industrielle.
FR7834304A 1978-12-01 1978-12-01 Procede de preparation d'une pate a pain de longue conservation et produit obtenu Granted FR2442588A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7834304A FR2442588A1 (fr) 1978-12-01 1978-12-01 Procede de preparation d'une pate a pain de longue conservation et produit obtenu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7834304A FR2442588A1 (fr) 1978-12-01 1978-12-01 Procede de preparation d'une pate a pain de longue conservation et produit obtenu

Publications (2)

Publication Number Publication Date
FR2442588A1 true FR2442588A1 (fr) 1980-06-27
FR2442588B1 FR2442588B1 (fr) 1981-07-31

Family

ID=9215733

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7834304A Granted FR2442588A1 (fr) 1978-12-01 1978-12-01 Procede de preparation d'une pate a pain de longue conservation et produit obtenu

Country Status (1)

Country Link
FR (1) FR2442588A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2497440A1 (fr) * 1981-01-08 1982-07-09 Nourigeon Andre Procede de preparation de pate a pain de longue conservation et application
AT401707B (de) * 1992-10-01 1996-11-25 Anton Haubenberger Verfahren zur herstellung von tiefkühl-kaisersemmeln
EP0744127A1 (fr) * 1994-02-09 1996-11-27 Kyowa Hakko Kogyo Co., Ltd. Procede de fabrication du pain
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
WO2012127297A3 (fr) * 2011-03-21 2013-05-10 Pouly Catherine Procédé de fabrication de pain

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2497440A1 (fr) * 1981-01-08 1982-07-09 Nourigeon Andre Procede de preparation de pate a pain de longue conservation et application
EP0056211A2 (fr) * 1981-01-08 1982-07-21 GRANDES BOULANGERIES ASSOCIEES G.B.A. Société anonyme Procédé de préparation d'une pâte à pain surgelée de longue conservation et procédé de décongélation de pâte à pain surgelée
EP0056211A3 (fr) * 1981-01-08 1982-09-08 GRANDES BOULANGERIES ASSOCIEES G.B.A. Société anonyme Procédé de préparation d'une pâte à pain surgelée de longue conservation et procédé de décongélation de pâte à pain surgelée
AT401707B (de) * 1992-10-01 1996-11-25 Anton Haubenberger Verfahren zur herstellung von tiefkühl-kaisersemmeln
EP0744127A1 (fr) * 1994-02-09 1996-11-27 Kyowa Hakko Kogyo Co., Ltd. Procede de fabrication du pain
EP0744127A4 (fr) * 1994-02-09 1999-06-09 Kyowa Hakko Kogyo Kk Procede de fabrication du pain
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
WO2012127297A3 (fr) * 2011-03-21 2013-05-10 Pouly Catherine Procédé de fabrication de pain

Also Published As

Publication number Publication date
FR2442588B1 (fr) 1981-07-31

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Legal Events

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