WO2004105495A3 - Bread premix and bread produced utilizing same - Google Patents

Bread premix and bread produced utilizing same Download PDF

Info

Publication number
WO2004105495A3
WO2004105495A3 PCT/IB2004/001763 IB2004001763W WO2004105495A3 WO 2004105495 A3 WO2004105495 A3 WO 2004105495A3 IB 2004001763 W IB2004001763 W IB 2004001763W WO 2004105495 A3 WO2004105495 A3 WO 2004105495A3
Authority
WO
WIPO (PCT)
Prior art keywords
bread
mixture
amylases
flour
lactobacillus
Prior art date
Application number
PCT/IB2004/001763
Other languages
French (fr)
Other versions
WO2004105495A2 (en
Inventor
Gabriel Lucien Georges Juyoux
Leon Milner Theodore Dicks
Original Assignee
Micro Baked Close Corp
Gabriel Lucien Georges Juyoux
Leon Milner Theodore Dicks
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 Micro Baked Close Corp, Gabriel Lucien Georges Juyoux, Leon Milner Theodore Dicks filed Critical Micro Baked Close Corp
Publication of WO2004105495A2 publication Critical patent/WO2004105495A2/en
Publication of WO2004105495A3 publication Critical patent/WO2004105495A3/en

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
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins

Abstract

A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are preferably produced separately from each other after which they are mixed and bacterial activity in the mixture is terminated by virtue of an elevated temperature. The mixture of amylases is preferably produced from a slurry containing bread flour, an optional minor quantity of soya flour; and sugar with the mixture being stirred to maintain the condition of a suspension. The bacteria that are preferably selected from one or more of Lactobacillus acidophilus, Lactobacillus amylovorus, and Lactobacillus amylophilus act to ferment the slurry to produce enzymes (mainly amylases) that convert starch to fermentable sugars. The antimicrobial agents are preferably produced in a two-step fermentation process in the first of which Lactobacillus pentosus or an equivalent is firstly utilised to produce an antimicrobial peptide together with lactic acid and in the second of which Propionibacterium sp or an equivalent is employed to convert at least some of the lactic acid to propionic acid. A method of producing bread utilizing such a bread premix is also provided.
PCT/IB2004/001763 2003-05-29 2004-05-28 Bread premix and bread produced utilizing same WO2004105495A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ZA200304173 2003-05-29
ZA2003/4173 2003-05-29

Publications (2)

Publication Number Publication Date
WO2004105495A2 WO2004105495A2 (en) 2004-12-09
WO2004105495A3 true WO2004105495A3 (en) 2005-04-14

Family

ID=33491146

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2004/001763 WO2004105495A2 (en) 2003-05-29 2004-05-28 Bread premix and bread produced utilizing same

Country Status (1)

Country Link
WO (1) WO2004105495A2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI438279B (en) * 2007-03-16 2014-05-21 Nisshin Oillio Group Ltd Lipase powder preparation, method of preparin the same and use thereof
DE102010061431A1 (en) * 2010-12-21 2012-06-21 Ernst Böcker Gmbh & Co. Kg Two-phase fermentation
EP3305079A1 (en) * 2016-10-07 2018-04-11 Caravan Ingredients Inc. Enzyme composition for use in baked products
EP4307904A1 (en) 2021-03-18 2024-01-24 AB Enzymes GmbH Microorganisms for dough production

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677897A (en) * 1970-08-31 1972-07-18 George A Jeffreys Live lactic acid bacteria cultures and process of producing same
RU1608849C (en) * 1988-09-29 1995-03-20 Научно-производственное объединение хлебопекарной промышленности Method for prevention of "potato disease" of bread
US5635484A (en) * 1982-09-17 1997-06-03 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria peptide microcin
EP0818399A1 (en) * 1996-07-12 1998-01-14 Kraft Foods, Inc. Refrigerated, packaged meal
GB2336518A (en) * 1998-04-24 1999-10-27 Unilever Plc Parbaked bread dough with prolonged shelf life at ambient temperature
EP1001033A2 (en) * 1998-10-30 2000-05-17 Institut de Recherche pour le Développement ( IRD) Process for the valorization of starch into lactic acid-containing products, and obtained products
WO2000059308A1 (en) * 1999-04-02 2000-10-12 Leon Milner Theodore Dicks Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677897A (en) * 1970-08-31 1972-07-18 George A Jeffreys Live lactic acid bacteria cultures and process of producing same
US5635484A (en) * 1982-09-17 1997-06-03 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria peptide microcin
RU1608849C (en) * 1988-09-29 1995-03-20 Научно-производственное объединение хлебопекарной промышленности Method for prevention of "potato disease" of bread
EP0818399A1 (en) * 1996-07-12 1998-01-14 Kraft Foods, Inc. Refrigerated, packaged meal
GB2336518A (en) * 1998-04-24 1999-10-27 Unilever Plc Parbaked bread dough with prolonged shelf life at ambient temperature
EP1001033A2 (en) * 1998-10-30 2000-05-17 Institut de Recherche pour le Développement ( IRD) Process for the valorization of starch into lactic acid-containing products, and obtained products
WO2000059308A1 (en) * 1999-04-02 2000-10-12 Leon Milner Theodore Dicks Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199541, Derwent World Patents Index; Class D11, AN 1995-318853, XP002315749 *
JAVANAINEN P ET AL: "Utilization of sprout-damaged wheat as raw material for sour dough pre-ferments with mixed cultures of lactic and propionic acid bacteria", FOOD BIOTECHNOLOGY, vol. 7, no. 2, 1993, pages 99 - 113, XP008042096 *
ODA Y ET AL: "Recycling of bakery wastes using an amylolytic lactic acid bacterium", BIORESOURCE TECHNOLOGY, ELSEVIER, GB, vol. 60, no. 2, 1997, pages 101 - 106, XP002132891, ISSN: 0960-8524 *

Also Published As

Publication number Publication date
WO2004105495A2 (en) 2004-12-09

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