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ES2172477A1 - Un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion. - Google Patents

Un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion.

Info

Publication number
ES2172477A1
ES2172477A1 ES200100559A ES200100559A ES2172477A1 ES 2172477 A1 ES2172477 A1 ES 2172477A1 ES 200100559 A ES200100559 A ES 200100559A ES 200100559 A ES200100559 A ES 200100559A ES 2172477 A1 ES2172477 A1 ES 2172477A1
Authority
ES
Spain
Prior art keywords
product
bakery
fermenting
dry active
core
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
ES200100559A
Other languages
English (en)
Other versions
ES2172477B1 (es
Inventor
Espinos Jose Miro
Sanchez Juan Balufo
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
Priority claimed from ES200000647A external-priority patent/ES2160092B2/es
Application filed by Individual filed Critical Individual
Priority to ES200100559A priority Critical patent/ES2172477B1/es
Priority to AU2001240706A priority patent/AU2001240706A1/en
Priority to PCT/ES2001/000106 priority patent/WO2001067871A1/es
Publication of ES2172477A1 publication Critical patent/ES2172477A1/es
Application granted granted Critical
Publication of ES2172477B1 publication Critical patent/ES2172477B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Estos perfeccionamientos son aplicables a un producto para la fermentación de masas de panadería o bollería, conformado por unos gránulos que presentan un núcleo de levaduras secas activas y un recubrimiento hidrófobo y homogéneo; consistiendo dichos perfeccionamientos en que el recubrimiento hidrófobo y homogéneo presenta una temperatura de fusión igual o superior a 15 grados centígrados y en que los gránulos de producto presentan un tamaño igual o superior a 100 micrones. También se contempla la utilización del producto que realiza la fermentación de la masa a partir de la temperatura de fusión del recubrimiento hidrófobo.
ES200100559A 2000-03-17 2001-03-12 Perfeccionamientos en la patente de invencion 200000647 por un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion. Expired - Fee Related ES2172477B1 (es)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES200100559A ES2172477B1 (es) 2000-03-17 2001-03-12 Perfeccionamientos en la patente de invencion 200000647 por un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion.
AU2001240706A AU2001240706A1 (en) 2000-03-17 2001-03-16 Product for fermenting bakery and pastry doughs and the use thereof
PCT/ES2001/000106 WO2001067871A1 (es) 2000-03-17 2001-03-16 Un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200000647A ES2160092B2 (es) 2000-03-17 2000-03-17 Un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion.
ES200100559A ES2172477B1 (es) 2000-03-17 2001-03-12 Perfeccionamientos en la patente de invencion 200000647 por un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion.

Publications (2)

Publication Number Publication Date
ES2172477A1 true ES2172477A1 (es) 2002-09-16
ES2172477B1 ES2172477B1 (es) 2005-04-01

Family

ID=26156173

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200100559A Expired - Fee Related ES2172477B1 (es) 2000-03-17 2001-03-12 Perfeccionamientos en la patente de invencion 200000647 por un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion.

Country Status (3)

Country Link
AU (1) AU2001240706A1 (es)
ES (1) ES2172477B1 (es)
WO (1) WO2001067871A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL1806976T3 (pl) * 2004-10-22 2014-07-31 Unilever Nv Granulowany kuchenny środek pomocniczy zawierający mikrobowe enkapsulaty, oraz kostki i tabletki zawierające taki granulowany kuchenny środek pomocniczy
FR2909685B1 (fr) * 2006-12-08 2012-12-21 Lallemand Sas Levures seches actives enrobees et aliments les renfermant

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3738599A1 (de) * 1987-11-13 1989-05-24 Raps & Co Gewuerzwerk Eingekapselte trockenhefe in teilchenform, verfahren zu deren herstellung und verwendung derselben
WO1992004037A1 (en) * 1990-08-29 1992-03-19 Sterling Chaykin Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic
EP0659344A1 (en) * 1993-12-24 1995-06-28 Gist-Brocades N.V. Dry yeast compositions

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19900446B4 (de) * 1999-01-08 2006-08-24 Willibald Seibold Trockenbackhefe

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3738599A1 (de) * 1987-11-13 1989-05-24 Raps & Co Gewuerzwerk Eingekapselte trockenhefe in teilchenform, verfahren zu deren herstellung und verwendung derselben
WO1992004037A1 (en) * 1990-08-29 1992-03-19 Sterling Chaykin Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic
EP0659344A1 (en) * 1993-12-24 1995-06-28 Gist-Brocades N.V. Dry yeast compositions

Also Published As

Publication number Publication date
AU2001240706A1 (en) 2001-09-24
ES2172477B1 (es) 2005-04-01
WO2001067871A1 (es) 2001-09-20

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