ZUURDESEMPRODUCT

De onderhavige uitvinding verschaft producten en werkwijzen ter verbetering van de tolerantie van een deeg in bakkers- en banketbakkersproducten. Meer in het bijzonder verschaft zij zuurdesemproducten verkregen door middel van fermentatie van granen door specifieke bacteriestammen. De producten die...

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1. Verfasser:	VERTE FABIENNE
Format:	Patent
Sprache:	dut
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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creator	VERTE FABIENNE
description	De onderhavige uitvinding verschaft producten en werkwijzen ter verbetering van de tolerantie van een deeg in bakkers- en banketbakkersproducten. Meer in het bijzonder verschaft zij zuurdesemproducten verkregen door middel van fermentatie van granen door specifieke bacteriestammen. De producten die worden verkregen door genoemde zuurdesemproducten te gebruiken, worden gekenmerkt door het hebben van een versterkt deeg dat resulteert in bakkers- en banketbakkersproducten met verbeterde eigenschappen en smaak. The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
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De producten die worden verkregen door genoemde zuurdesemproducten te gebruiken, worden gekenmerkt door het hebben van een versterkt deeg dat resulteert in bakkers- en banketbakkersproducten met verbeterde eigenschappen en smaak. The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.</description><language>dut</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; EDIBLE DOUGHS ; ENZYMOLOGY ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION THEREOF ; PROCESSES USING MICROORGANISMS ; SPIRITS ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200806&DB=EPODOC&CC=BE&NR=1026960A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200806&DB=EPODOC&CC=BE&NR=1026960A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VERTE FABIENNE</creatorcontrib><title>ZUURDESEMPRODUCT</title><description>De onderhavige uitvinding verschaft producten en werkwijzen ter verbetering van de tolerantie van een deeg in bakkers- en banketbakkersproducten. 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The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION THEREOF</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBCICg0NcnENdvUNCPJ3CXUO4WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8U6uhgZGZpZmBo6GxkQoAQDrXh1Y</recordid><startdate>20200806</startdate><enddate>20200806</enddate><creator>VERTE FABIENNE</creator><scope>EVB</scope></search><sort><creationdate>20200806</creationdate><title>ZUURDESEMPRODUCT</title><author>VERTE FABIENNE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BE1026960A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>dut</language><creationdate>2020</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION THEREOF</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>VERTE FABIENNE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VERTE FABIENNE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ZUURDESEMPRODUCT</title><date>2020-08-06</date><risdate>2020</risdate><abstract>De onderhavige uitvinding verschaft producten en werkwijzen ter verbetering van de tolerantie van een deeg in bakkers- en banketbakkersproducten. Meer in het bijzonder verschaft zij zuurdesemproducten verkregen door middel van fermentatie van granen door specifieke bacteriestammen. De producten die worden verkregen door genoemde zuurdesemproducten te gebruiken, worden gekenmerkt door het hebben van een versterkt deeg dat resulteert in bakkers- en banketbakkersproducten met verbeterde eigenschappen en smaak. The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
title	ZUURDESEMPRODUCT
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