• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a breading enhancer useful in a method of manufacturing bread baked by the final baking of a pre-baked bread and preserved without freezing. It also relates to an improved method of baking implementing the use of this improver. The improvement of the invention allows the preservation of precooked bread at room temperature or positive cold for a period of up to a month without its qualities freshness and taste are altered. The method of the invention is useful for all kinds of bread including large rolls, the weight can reach 2kg.
    公开号:FR3037773A1
    申请号:FR1556077
    申请日:2015-06-29
    公开日:2016-12-30
    发明作者:Francois Blareau；Pascal Bonnardel；Bleser Davy De；Richard Wentworth
    申请人:Lesaffre et Cie SA；
    IPC主号:
    专利说明:

    [0001] The present invention relates to a breading enhancer for the prolonged preservation of a pre-baked bread. It also relates to an improved process for the preparation of baked bread products from precooked breads and stored at room temperature or positive cold. It also relates to the baked breads obtained.
    [0002] In the present context, baking is concerned with all the steps for producing a baked baked product, such as breads, by baking after fermentation of a dough or dough containing, by definition, at least the following ingredients: cereal flour, water, salt and baking active yeast. The term "cereal flour" refers to flour from a cereal or a combination of several cereals. The preparation of bakery dough ready for baking is a multi-step process, including at least one kneading step and at least one fermentation step. Generally, the baker works live, that is to say in a non-deferred process, which can affect the state of freshness of the bread. Cooked in the morning, the bread remains fresh until early afternoon, then its quality deteriorates with a drying or softening of the crust and a loss of crispy flavor and a loss of mellowness crumb. Today, the modern consumer comes to get his bread he wants fresh, at any time of the day including the evening at the exit of his work.
    [0003] In order to be able to respond to this consumer demand, the baker should make several brews per day spaced out in time, that is to say, work off-line. However, the preparation of a ready-to-cook dough is labor intensive and labor intensive and its preservation is limited in time before being placed in the oven. At room temperature the time range for storage is less than 2 hours. This time is less than 75 hours if the storage is operated at 4 ° C, that is, what is commonly referred to as positive cold. In any case, the conservation never goes beyond 3 days. Several processes have been developed to overcome this problem. 1- Freezing cooked bread: For example, it has been tried to freeze the bread or the like product completely cooked, then defrost it just before the sale by a brief passage in the oven. This method has two important defects: on the one hand, the crumb becomes dehydrated and reveals halos or white crowns and, on the other hand, the crust flakes off. This method of fully frozen bread therefore does not provide good quality bakery products. 2- Pre-cooked Pate Preserved at 4 ° C or Frozen: So we know the technology of "precooked dough". This technology is characterized by a pre-cooking step of the fermented dough which coagulates the core dough 20 and forms a flexible film at the periphery, precursor of the crust. A characteristic of the precooked dough is the absence of browning of said flexible film: a slight browning indicates the roughing of the crust and therefore that the stage of pre-cooking is already exceeded. This will result in subsequent defects: production yield losses and crust peeling after final baking. The pre-cooking step is therefore particularly delicate. The technology of "precooked dough" in most cases excludes large pieces, because of the difficulty of coagulating heart without sketching the crust. It is therefore most often small rolls, half-baguettes, or short sticks.
    [0004] The precooked dough can either be stored for a few hours under conditions avoiding drying (fresh pre-cooked) or frozen. It is also important to take care to limit the drying out of precooked pasta before, during and after freezing. During final cooking, typically at the point of sale, frozen pre-cooked pasta goes directly from the freezer to the oven. Fresh bread is therefore available at any time of the day after 10 to 20 minutes of final cooking, depending on the shape and weight of the precooked dough pieces. An important annoying defect of the current frozen pre-cooked dough technology is the shrinkage of the pre-cooked pasta during final baking, which reduces their volume by at least 10%.
    [0005] US-A-4788067 and US-A-4861601 disclose processes belonging to this precooked pasta technology requiring a final baking step of the precooked dough of 10 to 15 minutes.
    [0006] WO 2006/002985 in the name of the Applicant proposes an improved process for providing throughout the day and in a short time baked good quality products out of the oven. In this process, a fermented and ready-to-cook shaped dough corresponding to said baked product is precoaked in an oven until its crumb is coagulated and a crust is formed and colored. The pre-cooked dough thus obtained is frozen for its preservation. Thus, the techniques and processes of the precooked dough, known from the prior art, require either the deep-freezing of the precooked dough for its preservation, or of minimizing the storage period because these processes use pasta precooked foods that do not last long or well. To overcome the above problems, the Applicant has developed a bread improvizer that allows precooked breads to be kept at room temperature or positive cold for a long time while maintaining an excellent state of freshness. The baked breads obtained by the final baking of the precooked rolls implementing the improvement of the invention have good qualities of taste and freshness.
    [0007] Also the applicant has developed an improved method of baking bread cooked by final baking of a precooked dough kept at room temperature or positive cold for several days without the freshness of the final baked bread is impaired. This method which will be detailed later comprises the use of the improvement of the invention.
    [0008] The enhancer of the invention comprises: - an enzymatic composition comprising an antitussive maltogenic exoamylase, - an oxidant such as ascorbic acid, - pregelatinized starch, or a source of pregelatinized starch such as cereal flour pregelatinized, and - malted wheat flour. The enzymatic composition of the bread-making enhancer of the invention may comprise, in addition to the antitussive maltogenic exoamylase, enzymes such as alpha or beta amylase, amyloglucosidase, pullulanase, endo and exo amylases, cellulases, xylanases, proteases, lipases and the like. phospholipase.
    [0009] Preferably, the enzymatic composition of the breadmaker enhancer of the invention comprises in addition to the anti-seeding maltogenic exoamylase of amyloglucosidase, alpha amylase, and xylanase. Preferably, the enhancer of the invention comprises: an enzymatic composition comprising antitussant maltogenic exoamylase, amyloglucosidase, alpha amylase, and xylanase, ascorbic acid, 5-de pregelatinized wheat flour, and - malted wheat flour. When the enhancer of the invention is used in a bread-making process such as will be described later, the various constituents are used at the following levels which are expressed as a percentage of the baker, that is to say with respect to 100% of the flour at the kneader: the maltogenic exo amylase anti-stripping at a content between 50 and 200 ppm, the amyloglucosidase at a content between 50 and 500 ppm, the alpha amylase at a content between 1 and 20 ppm, xylanase at a content of between 10 and 80 ppm, ascorbic acid at a content of between 50 and 300 ppm, and wheat flour pre-gelatinized at a content of between 2 and 4%. and malted wheat flour at a level of between 0.2 and 0.5%. The improved process according to the invention is a method of making a baked bread by final baking in an oven of a pre-cooked dough or bread and stored at room temperature or at a positive temperature, the dough being prepared with ingredients comprising in addition to yeast, salt, flour and water, a breading enhancer according to the present invention. This process makes it possible to obtain precooked dough pieces which are stored at room temperature for several days and at a positive temperature for a period of up to a month while remaining in an optimum state of freshness. In the context of the present invention, the term "furnace" refers to furnaces where the heating of the paste is carried out by heat. This term "oven" does not cover microwave ovens. The oven is preferably a bakery oven, especially rotary type, or fixed hearth, or in the form of a tunnel, but can also be any household oven to achieve the temperatures indicated in the furnace chamber. The bakery ovens 10 allow the baking of baking pieces at temperatures between 150 ° C and 280 ° C, optionally with steam injection into the oven. The term "cooked product" refers to a fully cooked product ready for consumption. In the case of the traditional process of the frozen precook and in the case of the invention, the cooked product is therefore the product after final baking and is therefore distinguished from precooked dough which has undergone only pre-cooking. According to the process of the invention, a fermented and ready-to-cook shaped dough corresponding to the final cooked product is pre-cooked in an oven until its crumb is coagulated and a crust is formed and colored. . The pre-cooked dough thus obtained is cooled for preservation. The fully cooked product is obtained by a final baking of the precooked dough for a period of less than or equal to 10 minutes, and preferably for a period of between 3 and 7 minutes, at a furnace temperature of between 200 ° C. and 260 ° C. Advantageously, the final baking is carried out at a temperature of 200 ° C to 220 ° C. Moreover, the final cooking does not require steam injection.
    [0010] In one embodiment, pre-cooking is carried out in a furnace initially heated to a temperature between 200 ° C and 280 ° C and preferably between 210 ° C and 250 ° C. Preferably, the core temperature at the end of the pre-cooking is greater than or equal to 95 ° C. In general, bread freshness means bread that is not spoiled, withered or stale. In other words, a bread that has retained its taste after cooking, and whose crumb has retained its softness, fermented and elasticity for a good chew and a good feeling in the mouth. In the present context, the terms "colored" and "coloring" refer to the browning of the crust when baked in the oven, this browning notably distinguishing the crust of the crumb. In a useful manner, the cooling of the precooked dough is carried out so as to rapidly reach a core temperature of 30 ° C or lower or even 40 ° C if the subsequent preservation of the precooked dough is carried out at room temperature. The pre-cooked dough can thus be stored at 4 ° C for several days or even for a month without its appearance or its freshness being altered.
    [0011] Pastry is by definition prepared with at least cereal flour, water (optionally added as milk or other product containing water), salt and baking active yeast.
    [0012] According to the process of the invention, the dough is prepared from a composition comprising flour, water, salt, yeast from the baker and the baking enhancer of the invention. Other ingredients may also be used in the composition of the dough.
    [0013] As an indication, mention may be made of: at least one sugar involved in the so-called Maillard reaction in an amount exceeding that which is fermented by the yeast before the pre-cooking and which is sufficient to give color to the crust during pre-cooking and / or an enzymatic composition capable of supplying at least one sugar involved in the so-called Maillard reaction in an amount exceeding that which is fermented by the yeast before pre-cooking and sufficient to give color to the the crust during pre-cooking, and / or at least one protein involved in the mechanism of the so-called Maillard reaction, and 10 - at least one food stabilizer. Maillard-type reactions are all the reactions in which, under the action of heat, sugars having a reducing function will give colored compounds with the nitrogen compounds. The most reactive sugars are sugars with 5 or 6 carbon atoms, but sugars with 12 carbon atoms, sucrose, lactose and maltose, also participate in these reactions. Thus, the dough ingredients may conveniently include at least one sugar-containing ingredient or a Maillard-type protein, which ingredient is selected from the whey, lactose, glucose (= dextrose) family, galactose, sucrose and fructose. The excess sugar involved in the Maillard-type reactions, such as glucose or xylose, is at least partially, or even in its entirety, provided during the fermentation of the dough by at least one enzymatic preparation, and in particular such a preparation. Enzyme containing at least one amyloglucosidase Other improvising ingredients may also be added during the preparation of the dough.
    [0014] Thus, the dough ingredients may comprise one or more dietary stabilizers, preferably chosen from food stabilizers corresponding to cellulose derivatives, chemically or physically modified starches, pre-gelatinized gums and flours, and in particular one or more dietary stabilizers selected from carboxymethylcellulose, xanthan gum, guar, locust bean. The dough may be prepared with ingredients comprising both: the enhancer of the invention; a food stabilizer; and an ingredient containing a sugar or proteins involved in Maillard-type reactions, preferably whey and / or glucose.
    [0015] Advantageously, the dough is prepared with ingredients comprising both: - the improvement of the invention, - a food stabilizer, - a source of enzymes providing during the fermentation of the dough of the sugars involved in Maillard type reactions, and an emulsifier. The preferred emulsifiers are emulsifiers E472e and E472f (diacetyl-tartaric esters of mono- and di-glycerides of fatty acids).
    [0016] The terms malted cereal flours or malt cereals, or malt enzymatic extract are considered equivalents covered by the term "malted cereals". This rule also applies when the cereal is specified by its name (wheat, barley).
    [0017] The invention also relates to the cooked products obtained by the processes according to the invention. The present invention is particularly useful for baked goods selected from all types of breads, including special breads, including Viennese breads, pains au lait, brioches. The weight of the cooked product may in particular be from 30 g to 2 kg. The invention is particularly interesting for dough pieces from 200 g to 2 kg, it does not concern pizza dough or croissants.
    [0018] With the present invention, a quality cooked and fresh product can now be provided in 5 minutes or less. This is particularly interesting for sales in hot spots, but the invention also allows the baker to troubleshoot customers in dire need of a fresh breadmaking product after the day's live production has been exhausted by the consumer. baker. Finally, the invention is also of interest to consumers who wish to obtain quality cooked products by performing the final cooking themselves. The present invention also makes it possible to slice the bread within a shorter time after final baking. For example for a bun of 850 g cooked, can be sliced after 30 minutes of cooling (resetting) instead of 60 min. The advantages of the present invention are illustrated more clearly in the examples hereinafter.
    [0019] EXAMPLES Example of a baked bread according to the invention (test 4) and comparative examples (1, 2 and 3) The production scheme of the ready-to-bake dough used for the 4 examples below is as follows : Basic composition of the dough: 100% flour, 57% water, 1.9% pressed yeast, 1.65% salt. Any different recipe can also work (wholemeal bread, multigrain, leavened ...) The formulas of the pasta according to the invention and according to the comparative examples are expressed, as usual in the technical field, in percentage of the baker, c that is to say in parts by weight of the ingredient per 100 parts by weight of cereal flour used. They are given in Table I below. Fresh baker's yeast or pressed baker's yeast is a yeast of about 30% solids, sold under the trademark "L'HIRONDELLE ° bleu" by GIE LESAFFRE at 94701 Maisons Alfort, France Process: Kneading: 3 minutes in 1st speed on a spiral kneader, and 8 minutes on 2nd speed Note that any type of kneader is suitable Dough temperature: 26 ° C Division: 950g parts, rounding, followed by 20 min of rest at room temperature , shaping, open mold removal, fermentation for 60 min at 30 ° C and 80% relative humidity (RH).
    [0020] Pre-cooking: for 27 minutes in an oven initially heated to 250 ° C and then to 210 ° C with steam injection. The core temperature is slightly higher than 95 ° C Cooling for 1h to 1h30 at room temperature to reach 30 ° C heart Packing each bread individually under air.
    [0021] Storage at 4 ° C for 7 days. Final cooking without steam for 5 min at 210 ° C (any type of oven), core temperature 10 ° C. Cooling to room temperature for 20 min until core temperature reaches 30 ° C.
    [0022] 10 Slicing and packing under air. Storage at room temperature for 7 days and measuring the freshness on the crumbs during this storage. Results / observations: 15 The baked breads were submitted to the appreciation of a panel of experts. The results and observations noted are the following: - the crust is well colored and does not show scales either after the pre-cooking or after the final cooking. The final products according to the invention are slightly more colored than those of the comparative examples. - The retraction of the dough during final cooking is less than 5% on the volume of the cooked product. No noticeable difference between the products according to the invention and those of the comparative examples. - The crumb of the cooked products does not have halos or white crowns as in the case of a fully cooked product which has been frozen and then thawed. - The bread baked according to the process of the invention retains its freshness even after 7 days of storage at room temperature: 5/10 score compared to 30 to 2 and 3 for tests 1, 2 and 3. - The combination of the ingredients of the Test 2 and 3 show a superior synergistic effect in terms of bread freshness. As illustrated in the examples, the present invention enables the consumer to provide the consumer at any time of the day and in just a few minutes of final cooking, a quality product freshly taken out of the oven and which remains fresh for several days of storage. The following table (Table 1) summarizes the composition as well as the freshness note established for each of the tests carried out: Table 1 g / 100kg flour Labeling Test 1 Test 2 Test 3 Test 4 Wheat flour pregelatinized 2612,610 2612,610 Flour wheat 4986,560 2003,000 4979,06 1995,500 Malted wheat flour 360,000 360,000 Amyloglucosidase 10,950 10,950 Ascorbic acid 10,800 10,800 10,800 10,800 Exo maltogenic anti-allying amylase 7,500 7,500 Alpha amylase 1,440 1,440 1,440 1,440 Xylanase 1,200 1,200 1,200 1,200 5,000,000 5,000, 000 5000,000 5000,000 Cooling result (texture notes from a panel of experts in sensory analysis, average from 1 to 10, 10 being the best rating) at 7 days at room temperature 2 2 3 5
    权利要求:
    Claims (7)
    [0001]
    REVENDICATIONS1. Bread Improvement comprising: a. an enzymatic composition comprising an antirassing maltogen, b. an oxidant such as ascorbic acid, c. pregelatinized starch, or a source of starch such as pregelatinized cereal flour, and d. malted wheat flour.
    [0002]
    2. Improver according to claim 1 characterized in that said enzymatic composition comprises in addition to anti-seizant maltogenic exoamylase, amyloglucosidase, alpha amylase, and xylanase.
    [0003]
    3. Improver according to one of the preceding claims characterized in that the pregelatinized starch source is a pregelatinized wheat flour.
    [0004]
    4. Improver according to one of the preceding claims characterized in that it comprises: a. an enzymatic composition comprising anti-seizant maltogenic exoamylase, amyloglucosidase, alpha amylase, and xylanase, b. ascorbic acid, c. pregelatinized wheat flour, and d. malted wheat flour.
    [0005]
    5. Improver according to one of the preceding claims characterized in that it further comprises at least one enzyme selected from alpha or beta amylases, amyloglucosidases, pullulanases, endo and exo amylases, cellulases, proteases, lipases and phospholipases.
    [0006]
    6. Use of an improver according to one of the preceding claims in a baked bread making process by final baking of a pre-baked bread and preserved without freezing for a long time.
    [0007]
    7. Use according to claim 6 characterized in that the precooked bread is kept cold positive for a period of up to a month. A process for producing a baked bread by final baking of a pre-baked bread and stored at room temperature or at a positive temperature, characterized in that the pre-baked bread is prepared with ingredients comprising, in addition to flour, salt, baker's yeast and water, an improvement agent according to one of claims 1 to 5. 9. A process according to claim 8 characterized in that said ingredients further comprise: - at least one sugar involved in the reaction said Maillard in an amount exceeding that which is fermented by the yeast before the pre-cooking and sufficient to give color to the crust during pre-cooking and / or an enzymatic composition capable of providing at least one sugar involved in the so-called Maillard reaction in an amount exceeding that which is fermented by the yeast before the pre-cooking and sufficient to give color to the crust during pre-cooking, and / or less a protein involved in the mechanism of the so-called Maillard reaction, at least one food stabilizer chosen from cellulose derivatives, and gums such as xanthan, guar or carob gums and pre-gelatinized flours, and At least one emulsifier. 10. Process according to claim 9, characterized in that the ingredient containing at least one sugar and / or at least one protein involved in the so-called Maillard reaction is chosen from the whey, lactose, glucose, galactose, sucrose, fructose. 11. Method according to one of claims 8 to 10 characterized in that it comprises the following steps: a. making a shaped, fermented and ready-to-cook dough, 30 b. pre-cooking the dough in the oven until its crumb is coagulated and its crust is formed and colored, c. cooling and preserving precooked dough, d. final baking at a temperature between 200 and 260 ° C for less than 10 minutes and preferably 3 to 7 minutes. 12. The method of claim 11 characterized in that the final firing is operated preferentially at a temperature between 200 and 220 ° C. 13. Process according to claim 11 or 12, characterized in that the final firing is carried out without the injection of steam. 14. The method of claim 11 characterized in that the pre-cooking is carried out at a temperature between 220 and 280 ° C and preferably between 210 and 250 ° C. 15. The method of claim 11 characterized in that the temperature of the dough at heart at the end of the pre-cooking is greater than or equal to 95 ° C. 16. The method of claim 11 characterized in that the precooked bread is cooled for storage until its core temperature is less than or equal to 30 ° C for subsequent conservation cold positive. 17.Procédé according to claim 16 characterized in that the said conservation is operated cold positive for a period of up to a month. 18. The method of claim 11 characterized in that the precooked bread is cooled for storage until its core temperature is less than or equal to 40 ° C for subsequent storage at room temperature. 19.Procédé according to claim 18 characterized in that the said conservation is operated at room temperature for a period of up to 7 days. 20. Method according to one of claims 8 to 19 characterized in that the baked bread is selected from the group comprising crusty breads, Viennese breads, breads with milk, having a weight ranging from 30 g to 2 kg 21. Use according to one of claims 6 or 7 characterized in that the baked bread is selected from the group consisting of crusty breads, Viennese breads, breads with milk, having a weight going from 30 g to 2 Kg. 35
    类似技术:
    公开号 | 公开日 | 专利标题
    CA2572855C|2013-09-10|Breadmaking methods and products
    EP3313188B1|2020-12-30|Use of a bread improver and breadmaking method for precooked loaves stored without freezing involving the bread improver
    TW201517801A|2015-05-16|Bread quality improving agent and production method for breads
    EP0561702B1|1996-04-10|Frozen ready-to-bake croissant doughs and other bakery products and process for their manufacture
    JP2012196176A|2012-10-18|Method of producing bread using final proofed frozen dough and method of producing the final proofed frozen dough
    JP4706607B2|2011-06-22|Method for producing frozen bread dough and quality improving agent for frozen bread dough
    JP4308792B2|2009-08-05|Medium-sized continuous bread making and its breads
    EP1352564B2|2015-06-24|New process for preparing bread of the French type with leaven in taste
    JP2001224299A|2001-08-21|Dough improver for wheat product, dough and wheat flour product
    JP6993833B2|2022-01-14|Freezing bread dough after hoiro
    NZ739096B2|2021-09-28|Improver and breadmaking method for precooked loaves stored without freezing
    JPH0965822A|1997-03-11|Production of refrigerated or frozen bread dough
    JPH11123046A|1999-05-11|Improving agent for frozen bread dough
    JP2019198273A|2019-11-21|Bread frozen after baking and composition for bread frozen after baking
    JP2011177121A|2011-09-15|Aging inhibitor for bread
    FR2857223A1|2005-01-14|Improver for frozen dough for bread, Viennese pastries and brioches comprises gluten, acerola and/or cynorrhodon and/or camu-camu powder and enzymatic preparations providing hemicellulase and alpha-amylase
    JP2001204377A|2001-07-31|Modifier of dough for grain flour baked product, and dough for grain flour baked product containing the same
    同族专利:
    公开号 | 公开日
    AU2016285140A1|2018-02-15|
    CN107787185A|2018-03-09|
    AU2016285140B2|2021-04-01|
    CL2017003352A1|2018-06-08|
    NZ739096A|2021-06-25|
    FR3037773B1|2019-05-10|
    CA2990171A1|2017-01-05|
    HK1254959A1|2019-08-02|
    JP2018519815A|2018-07-26|
    SG11201710890WA|2018-02-27|
    EP3313188A1|2018-05-02|
    PL3313188T3|2021-04-19|
    RU2018103079A|2019-07-29|
    MX2017016972A|2018-04-10|
    CN107787185B|2022-01-28|
    RU2716399C2|2020-03-11|
    ES2849180T3|2021-08-16|
    EP3313188B1|2020-12-30|
    KR20180021695A|2018-03-05|
    US20180177202A1|2018-06-28|
    UA124760C2|2021-11-17|
    JP6861651B2|2021-04-21|
    RU2018103079A3|2019-09-16|
    WO2017001744A1|2017-01-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2865902A1|2004-02-10|2005-08-12|Lesaffre & Cie|Flavour enhancer for cereal product such as bread consists of fermented flour and yeast extract|
    WO2006002985A1|2004-07-05|2006-01-12|Lesaffre Et Compagnie|Breadmaking methods and products|
    FR2900799A1|2006-05-15|2007-11-16|Lesaffre & Cie|NEW NACI SALT SUBSTITUTE AGENT, ITS USE AND CONTAINER PRODUCTS|
    WO2011039324A1|2009-09-30|2011-04-07|Novozymes A/S|Steamed bread preparation methods and steamed bread improving compositions|
    CN102113530A|2009-12-30|2011-07-06|安琪酵母股份有限公司|Bread improver and application thereof in bread making|
    WO2013028071A1|2011-08-25|2013-02-28|Csm Nederland B.V.|Use of an anti-staling enzyme mixture in the preparation of baked bread|WO2020249917A1|2019-06-13|2020-12-17|Lesaffre Et Compagnie|Cuttable live leaven block|JPH0789834B2|1987-06-03|1995-10-04|日本製粉株式会社|Manufacturing method of semi-baked bread|
    JPH0789833B2|1987-06-03|1995-10-04|日本製粉株式会社|Method for manufacturing semi-baked bread|
    US4861601A|1987-06-23|1989-08-29|General Foods Corporation|Preproofed, partially-baked and frozen, crusty bread and method of making same|
    US4788067A|1987-06-23|1988-11-29|General Foods Corporation|Preproofed, frozen and 84% baked, crusty bread and method of making same|
    JP2002017242A|2000-06-30|2002-01-22|Mitsubishi Gas Chem Co Inc|Method for preserving semi-baked bread|
    ES2318087T3|2003-12-11|2009-05-01|Bakery Technology Centre B.V.|A PROCEDURE TO PRODUCE BREAD WITH EXTENDED DURATION, BREAD MASS AND BETTER BREAD COMPOSITION TO PRODUCE SUCH BREAD.|
    EP1586240A1|2004-03-31|2005-10-19|LESAFFRE et Cie|Bread improver|
    FR2894432B1|2005-12-13|2011-02-18|Lesaffre & Cie|BREATH IMPROVING|
    JP2007244235A|2006-03-14|2007-09-27|Tokura Shoji Kk|Production process of breads|
    JP4954160B2|2008-08-07|2012-06-13|日清製粉株式会社|Bread production method|
    WO2010029151A1|2008-09-11|2010-03-18|Novozymes A/S|Food and beverage ingredient delivery systems|
    EP2454942B1|2009-07-17|2018-06-06|Amano Enzyme Inc.|Method for improvement of foods utilizingbeta-amylase|
    EP2319325B1|2009-11-04|2012-12-26|Lesaffre et Compagnie|New bread improver and use thereof for bread making|
    US20130273198A1|2010-10-13|2013-10-17|Novozymes A/S|Preparation of Baked Product From Dough|
    US9445608B2|2011-03-31|2016-09-20|Caravan Ingredients Inc.|Antimicrobial powders for the preparation of bakery products|WO2021160812A1|2020-02-14|2021-08-19|Lantmännen Unibake Holding A/S|A process for the production of a baked product without addition of sugar|
    KR102224107B1|2020-08-26|2021-03-08|롯데지알에스 주식회사|crust composition for burger, method for manufacturing crust for burger, method for manufacturing foldable burger using the same, and foldable burger|
    法律状态:
    2016-05-16| PLFP| Fee payment|Year of fee payment: 2 |
    2016-12-30| PLSC| Publication of the preliminary search report|Effective date: 20161230 |
    2017-06-30| PLFP| Fee payment|Year of fee payment: 3 |
    2018-06-27| PLFP| Fee payment|Year of fee payment: 4 |
    2019-07-08| PLFP| Fee payment|Year of fee payment: 5 |
    2020-06-30| PLFP| Fee payment|Year of fee payment: 6 |
    2021-06-30| PLFP| Fee payment|Year of fee payment: 7 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1556077|2015-06-29|
    FR1556077A|FR3037773B1|2015-06-29|2015-06-29|IMPROVING AND BREADING METHOD FOR BREADED AND PRESERVED BREADS WITHOUT FREEZING|FR1556077A| FR3037773B1|2015-06-29|2015-06-29|IMPROVING AND BREADING METHOD FOR BREADED AND PRESERVED BREADS WITHOUT FREEZING|
    NZ739096A| NZ739096B2|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    SG11201710890WA| SG11201710890WA|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    KR1020177035575A| KR20180021695A|2015-06-29|2016-06-21|Improving agent and baking method for pre-cooked loaf of bread stored without freezing|
    CN201680037429.5A| CN107787185B|2015-06-29|2016-06-21|Improver for pre-baked bread stored without freezing and method for producing bread|
    JP2017566069A| JP6861651B2|2015-06-29|2016-06-21|Improvement agents and bread making methods for pre-cooked chunky bread stored without freezing|
    AU2016285140A| AU2016285140B2|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    ES16739229T| ES2849180T3|2015-06-29|2016-06-21|Use of a bread improver and method of baking pre-cooked loaves stored without freezing involving the bread improver|
    UAA201800729A| UA124760C2|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    EP16739229.9A| EP3313188B1|2015-06-29|2016-06-21|Use of a bread improver and breadmaking method for precooked loaves stored without freezing involving the bread improver|
    MX2017016972A| MX2017016972A|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing.|
    US15/736,794| US20180177202A1|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    RU2018103079A| RU2716399C2|2015-06-29|2016-06-21|Improver and method for baking bread semi-products stored without freezing|
    PCT/FR2016/051505| WO2017001744A1|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    CA2990171A| CA2990171A1|2015-06-29|2016-06-21|Improver and breadmaking method for precooked loaves stored without freezing|
    PL16739229T| PL3313188T3|2015-06-29|2016-06-21|Use of a bread improver and breadmaking method for precooked loaves stored without freezing involving the bread improver|
    CL2017003352A| CL2017003352A1|2015-06-29|2017-12-22|Bread improver and method for pre-cooked loaves stored without freezing.|
    HK18114066.0A| HK1254959A1|2015-06-29|2018-11-02|Improver and breadmaking method for precooked loaves stored without freezing|
    [返回顶部]