NO822237L - Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk - Google Patents

Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk

Info

Publication number: NO822237L
Authority: NO; Norway
Prior art keywords: yeast; approx; production; dry; pressed
Prior art date: 1981-07-16

Application number

NO82822237A

Other languages

English (en)

Norwegian (no)

Inventor

Niels Bayer

Original Assignee

Danske Spritfabrikker

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.)

1981-07-16

Filing date

1982-06-29

Publication date

1983-01-17

1982-06-29 Application filed by Danske Spritfabrikker filed Critical Danske Spritfabrikker

1983-01-17 Publication of NO822237L publication Critical patent/NO822237L/no

Links

230000000694 effects Effects 0.000 title claims description 23
238000004519 manufacturing process Methods 0.000 title claims description 23
238000000034 method Methods 0.000 title claims description 15
238000002360 preparation method Methods 0.000 title description 3
240000004808 Saccharomyces cerevisiae Species 0.000 claims description 102
238000000855 fermentation Methods 0.000 claims description 23
230000004151 fermentation Effects 0.000 claims description 23
235000008429 bread Nutrition 0.000 claims description 12
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 8
230000000630 rising effect Effects 0.000 claims description 7
230000002378 acidificating effect Effects 0.000 claims description 5
239000002245 particle Substances 0.000 claims description 5
238000001035 drying Methods 0.000 claims description 4
239000000839 emulsion Substances 0.000 claims description 4
239000003925 fat Substances 0.000 claims description 3
239000000758 substrate Substances 0.000 claims description 3
VQENOYXMFIFHCY-UHFFFAOYSA-N Monoglyceride citrate Chemical compound OCC(O)COC(=O)CC(O)(C(O)=O)CC(O)=O VQENOYXMFIFHCY-UHFFFAOYSA-N 0.000 claims description 2
239000003995 emulsifying agent Substances 0.000 claims description 2
238000012545 processing Methods 0.000 claims description 2
235000012424 soybean oil Nutrition 0.000 claims description 2
239000003549 soybean oil Substances 0.000 claims description 2
OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims 1
239000004927 clay Substances 0.000 claims 1
235000014594 pastries Nutrition 0.000 claims 1
XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 18
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
238000007792 addition Methods 0.000 description 11
235000013312 flour Nutrition 0.000 description 11
235000019260 propionic acid Nutrition 0.000 description 9
IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 9
239000004310 lactic acid Substances 0.000 description 8
235000014655 lactic acid Nutrition 0.000 description 8
235000002639 sodium chloride Nutrition 0.000 description 8
239000006071 cream Substances 0.000 description 7
239000011747 thiamine hydrochloride Substances 0.000 description 7
229960000344 thiamine hydrochloride Drugs 0.000 description 7
235000019190 thiamine hydrochloride Nutrition 0.000 description 7
BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 6
239000004330 calcium propionate Substances 0.000 description 6
235000010331 calcium propionate Nutrition 0.000 description 6
239000003795 chemical substances by application Substances 0.000 description 6
238000002474 experimental method Methods 0.000 description 6
235000013379 molasses Nutrition 0.000 description 6
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
241000209140 Triticum Species 0.000 description 5
235000021307 Triticum Nutrition 0.000 description 5
235000011054 acetic acid Nutrition 0.000 description 5
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
239000002253 acid Substances 0.000 description 4
VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 4
239000001639 calcium acetate Substances 0.000 description 4
235000011092 calcium acetate Nutrition 0.000 description 4
229960005147 calcium acetate Drugs 0.000 description 4
150000001735 carboxylic acids Chemical class 0.000 description 4
150000003839 salts Chemical class 0.000 description 4
239000011780 sodium chloride Substances 0.000 description 4
229930006000 Sucrose Natural products 0.000 description 3
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
150000007513 acids Chemical class 0.000 description 3
150000007524 organic acids Chemical class 0.000 description 3
235000005985 organic acids Nutrition 0.000 description 3
239000005720 sucrose Substances 0.000 description 3
AUTOLBMXDDTRRT-JGVFFNPUSA-N (4R,5S)-dethiobiotin Chemical compound C[C@@H]1NC(=O)N[C@@H]1CCCCCC(O)=O AUTOLBMXDDTRRT-JGVFFNPUSA-N 0.000 description 2
QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 2
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 2
QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
238000005273 aeration Methods 0.000 description 2
235000011114 ammonium hydroxide Nutrition 0.000 description 2
230000001046 anti-mould Effects 0.000 description 2
239000002546 antimould Substances 0.000 description 2
239000011575 calcium Substances 0.000 description 2
229910052791 calcium Inorganic materials 0.000 description 2
239000001569 carbon dioxide Substances 0.000 description 2
229910002092 carbon dioxide Inorganic materials 0.000 description 2
238000011161 development Methods 0.000 description 2
239000006260 foam Substances 0.000 description 2
239000007788 liquid Substances 0.000 description 2
239000000203 mixture Substances 0.000 description 2
239000001587 sorbitan monostearate Substances 0.000 description 2
229940035048 sorbitan monostearate Drugs 0.000 description 2
235000011076 sorbitan monostearate Nutrition 0.000 description 2
238000003756 stirring Methods 0.000 description 2
239000000725 suspension Substances 0.000 description 2
239000008399 tap water Substances 0.000 description 2
235000020679 tap water Nutrition 0.000 description 2
238000012360 testing method Methods 0.000 description 2
239000000080 wetting agent Substances 0.000 description 2
NNJPGOLRFBJNIW-HNNXBMFYSA-N (-)-demecolcine Chemical compound C1=C(OC)C(=O)C=C2[C@@H](NC)CCC3=CC(OC)=C(OC)C(OC)=C3C2=C1 NNJPGOLRFBJNIW-HNNXBMFYSA-N 0.000 description 1
BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
235000016068 Berberis vulgaris Nutrition 0.000 description 1
241000335053 Beta vulgaris Species 0.000 description 1
241001609030 Brosme brosme Species 0.000 description 1
JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
239000000654 additive Substances 0.000 description 1
150000007933 aliphatic carboxylic acids Chemical class 0.000 description 1
125000001931 aliphatic group Chemical group 0.000 description 1
BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
229910021529 ammonia Inorganic materials 0.000 description 1
230000001580 bacterial effect Effects 0.000 description 1
235000015173 baked goods and baking mixes Nutrition 0.000 description 1
150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
238000005119 centrifugation Methods 0.000 description 1
MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
229910000388 diammonium phosphate Inorganic materials 0.000 description 1
235000019838 diammonium phosphate Nutrition 0.000 description 1
238000001914 filtration Methods 0.000 description 1
230000000855 fungicidal effect Effects 0.000 description 1
239000003906 humectant Substances 0.000 description 1
230000002401 inhibitory effect Effects 0.000 description 1
230000005764 inhibitory process Effects 0.000 description 1
229910052943 magnesium sulfate Inorganic materials 0.000 description 1
235000019341 magnesium sulphate Nutrition 0.000 description 1
239000001630 malic acid Substances 0.000 description 1
235000011090 malic acid Nutrition 0.000 description 1
238000002156 mixing Methods 0.000 description 1
230000007935 neutral effect Effects 0.000 description 1
229910052757 nitrogen Inorganic materials 0.000 description 1
235000015097 nutrients Nutrition 0.000 description 1
229910052698 phosphorus Inorganic materials 0.000 description 1
239000011574 phosphorus Substances 0.000 description 1
239000011814 protection agent Substances 0.000 description 1
238000002791 soaking Methods 0.000 description 1
239000007787 solid Substances 0.000 description 1
239000007858 starting material Substances 0.000 description 1
-1 stearoyl lactoyl Chemical group 0.000 description 1
230000004936 stimulating effect Effects 0.000 description 1
238000003860 storage Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
229940088594 vitamin Drugs 0.000 description 1
235000013343 vitamin Nutrition 0.000 description 1
239000011782 vitamin Substances 0.000 description 1
229930003231 vitamin Natural products 0.000 description 1
150000003722 vitamin derivatives Chemical class 0.000 description 1
239000002023 wood Substances 0.000 description 1

Classifications

- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/04—Preserving or maintaining viable microorganisms

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Health & Medical Sciences (AREA)
Chemical & Material Sciences (AREA)
Mycology (AREA)
Organic Chemistry (AREA)
Biotechnology (AREA)
Zoology (AREA)
Wood Science & Technology (AREA)
Genetics & Genomics (AREA)
Bioinformatics & Cheminformatics (AREA)
Microbiology (AREA)
Biomedical Technology (AREA)
Virology (AREA)
Tropical Medicine & Parasitology (AREA)
Medicinal Chemistry (AREA)
Biochemistry (AREA)
General Engineering & Computer Science (AREA)
General Health & Medical Sciences (AREA)
Food Science & Technology (AREA)
Botany (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Compounds Of Unknown Constitution (AREA)
Solid-Sorbent Or Filter-Aiding Compositions (AREA)
Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

NO82822237A 1981-07-16 1982-06-29 Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk NO822237L (no)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DK318281A DK146767C (da)	1981-07-16	1981-07-16	Fremgangsmaade til fremstilling af pressegaer og toergaer med forbedret aktivitet eller haeveevne i surt miljoe

Publications (1)

Publication Number	Publication Date
NO822237L true NO822237L (no)	1983-01-17

Family

ID=8120010

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO82822237A NO822237L (no)	1981-07-16	1982-06-29	Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk

Country Status (4)

Country	Link
DE (1)	DE3225970A1 (da)
DK (1)	DK146767C (da)
NO (1)	NO822237L (da)
SE (1)	SE8204299L (da)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2736651B1 (fr) *	1995-07-13	1997-08-29	Laffort Jean Francois	Procede d'ensemencement active d'un mout notamment de raisin par des levures
DK0821057T3 (da) *	1996-07-26	2007-10-08	Gbi Holding B V	Bagergær
DE19900446B4 (de) *	1999-01-08	2006-08-24	Willibald Seibold	Trockenbackhefe
GB2477441B (en) *	2008-09-24	2013-09-04	Serrol Ingredients Pty Ltd	Leavening composition
ES2355033B8 (es) *	2011-01-19	2012-06-08	Bimbo, S.A.	Procedimiento de fabricación de pan.

1981
- 1981-07-16 DK DK318281A patent/DK146767C/da not_active IP Right Cessation
1982
- 1982-06-29 NO NO82822237A patent/NO822237L/no unknown
- 1982-07-10 DE DE19823225970 patent/DE3225970A1/de not_active Withdrawn
- 1982-07-13 SE SE8204299A patent/SE8204299L/ not_active Application Discontinuation

Also Published As

Publication number	Publication date
DK146767C (da)	1984-07-23
DE3225970A1 (de)	1983-02-10
SE8204299L (sv)	1983-01-17
SE8204299D0 (sv)	1982-07-13
DK146767B (da)	1983-12-27
DK318281A (da)	1983-01-17

Publication	Publication Date	Title
Kline et al.	1971	Microorganisms of the San Francisco sour dough bread process: II. Isolation and characterization of undescribed bacterial species responsible for the souring activity
DE69604491T3 (de)	2008-09-25	Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
DE60126809T2 (de)	2007-11-15	Kühlbarer flüssigteig mit längerer haltbarkeit und verfahren zu seiner herstellung
JPS6251944A (ja)	1987-03-06	酵母膨化パン製品及びその製造方法
US4328250A (en)	1982-05-04	Active dried bakers' yeast
US20230263195A1 (en)	2023-08-24	Composition for the preservation of bread
Constant	2012	TABLE V
EP2503894B1 (de)	2017-01-25	Verfahren zur herstellung von backwaren
US4318991A (en)	1982-03-09	Baker's yeast with improved leavening power in acid dough
US4346115A (en)	1982-08-24	Fermentation of acid-containing doughs
NO822237L (no)	1983-01-17	Fremgangsmaate til fremstilling av pressgjaer og toerrgjaer med forbedret aktivitet eller heveevne i surt miljoe samt anvendelse av den ved fremgangsmaaten fremstilte gjaer til fremstilling av bakverk
US4764472A (en)	1988-08-16	Rehydratable instant active dried yeast
JPH07508418A (ja)	1995-09-21	発酵したサワードウ
WO2006133939A1 (de)	2006-12-21	Verwendung von aromahefen zur herstellung von backwaren auf der basis von getreidemahlerzeugnissen unter verzicht auf zusatzstoffe sowie verfahren zu deren herstellung
US20220256866A1 (en)	2022-08-18	Method of extending bread shelf life
JPH04631B2 (da)	1992-01-08
DE745304C (de)	1944-03-24	Verfahren zur Herstellung eines durch natuerliche Saeuerung gewonnenen Teigsaeuerungsmittels
DE3810322C2 (de)	1996-11-07	Verfahren zur einstufigen Brotteig-Herstellung auf natürlicher Sauerteigbasis ohne zusätzliche Lockerungsmittel
EP0564782A2 (de)	1993-10-13	Verfahren zur Herstellung eines Weizenvorteiges
EP0164903A2 (en)	1985-12-18	Rehydratable instant active dried yeast
AT136952B (de)	1934-03-26	Verfahren zur Herstellung von Backwaren aus gesäuertem Teig.
RU2259726C1 (ru)	2005-09-10	Способ производства хлеба мариинского подового
DE1767119A1 (de)	1972-03-09	Backzusatz und Verfahren zur Herstellung von Backwaren
US20060198925A1 (en)	2006-09-07	Food preservative
AT138265B (de)	1934-07-10	Verfahren zum Brotbacken.