EP 1893027 A1 20080305 - USE OF FLAVORED YEASTS FOR PRODUCING BAKED PRODUCTS BASED ON MILLED CEREAL PRODUCTS WITHOUT USING ADDITIVES AND METHOD FOR PRODUCING THE SAME
Title (en)
USE OF FLAVORED YEASTS FOR PRODUCING BAKED PRODUCTS BASED ON MILLED CEREAL PRODUCTS WITHOUT USING ADDITIVES AND METHOD FOR PRODUCING THE SAME
Title (de)
VERWENDUNG VON AROMAHEFEN ZUR HERSTELLUNG VON BACKWAREN AUF DER BASIS VON GETREIDEMAHLERZEUGNISSEN UNTER VERZICHT AUF ZUSATZSTOFFE SOWIE VERFAHREN ZU DEREN HERSTELLUNG
Title (fr)
UTILISATION DE LEVURES AROMATIQUES POUR FABRIQUER DES PRODUITS DE BOULANGERIE A BASE DE CEREALES MOULUES SANS ADJONCTION D'ADDITIFS ET PROCEDE DE FABRICATION DE TELS PRODUITS
Publication
Application
Priority
- EP 2006005757 W 20060614
- DE 102005027484 A 20050614
Abstract (en)
[origin: WO2006133939A1] The invention relates to the use of a flavored yeast for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour. The invention also relates to a predough for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour, which predough comprises a flavored yeast. The invention finally relates to a method for producing baked products using a flavored yeast without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour, or for producing a predough containing said flavored yeast and to the baked products thereby produced.
IPC 8 full level
A21D 8/04 (2006.01); A21D 13/06 (2006.01); A23L 1/221 (2006.01); A23L 27/10 (2016.01)
CPC (source: EP US)
A21D 8/047 (2013.01 - EP); A21D 13/02 (2013.01 - EP); A21D 13/04 (2013.01 - EP); A21D 13/043 (2016.12 - EP); A21D 13/047 (2016.12 - EP); A21D 13/06 (2013.01 - EP); A21D 13/32 (2016.12 - EP); A21D 13/40 (2016.12 - EP US)
Citation (search report)
See references of WO 2006133939A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR
Designated extension state (EPC)
AL BA HR MK YU
DOCDB simple family (publication)
WO 2006133939 A1 20061221; DE 102005027484 A1 20061228; EP 1893027 A1 20080305
DOCDB simple family (application)
EP 2006005757 W 20060614; DE 102005027484 A 20050614; EP 06743162 A 20060614