Processing

Please wait...

Settings

Settings

Goto Application

1. WO2020112777 - COMPOSITIONS AND METHODS FOR ENHANCING QUALITY OF BREAD AND BAKED GOODS

Publication Number WO/2020/112777
Publication Date 04.06.2020
International Application No. PCT/US2019/063258
International Filing Date 26.11.2019
IPC
A21D 2/26 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
A21D 2/32 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
30Organic phosphorus compounds
32Phosphatides
CPC
A21D 2/26
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
A21D 2/32
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
30Organic phosphorus compounds
32Phosphatides
Applicants
  • LOCUS IP COMPANY, LLC [US]/[US]
Inventors
  • FARMER, Sean
  • ALIBEK, Ken
Agents
  • SALIWANCHIK, David, R.
  • LADWIG, Glenn, P.
  • PACE, Doran, R.
  • PARKER, James, S.
  • EISENSCHENK, Frank, C.
Priority Data
62/772,25628.11.2018US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) COMPOSITIONS AND METHODS FOR ENHANCING QUALITY OF BREAD AND BAKED GOODS
(FR) COMPOSITIONS ET PROCÉDÉS PERMETTANT D'AMÉLIORER LA QUALITÉ DU PAIN ET DE PRODUITS DE BOULANGERIE
Abstract
(EN)
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides methods for enhancing the taste, texture and shelf-life of these food products. In certain embodiments, the yeast-based preservative composition comprises Wickerhamomyces anomalus and/or a microbial growth by-product. The composition can be used in place of or in addition to traditional baker's yeast.
(FR)
La présente invention concerne des compositions et des procédés permettant d'améliorer la qualité du pain et d'autres produits de boulangerie. Par la cuisson de pain ou d'autres produits de boulangerie présentant une composition de conservation biologique à base de levure, la présente invention concerne des procédés permettant d'améliorer le goût, la texture et la durée de conservation de ces produits alimentaires. Dans certains modes de réalisation, la composition de conservation à base de levure comprend un Wicker hamomyces anomalus et/ou un sous-produit de croissance microbienne. La composition peut être utilisée à la place ou en plus d'une levure boulangère traditionnelle.
Latest bibliographic data on file with the International Bureau