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1. WO2020112777 - COMPOSITIONS ET PROCÉDÉS PERMETTANT D'AMÉLIORER LA QUALITÉ DU PAIN ET DE PRODUITS DE BOULANGERIE

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

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CLAIMS

We claim:

1. A composition for enhancing the quality of bread and baked goods, the composition comprising a Wickerhamomyces anomalus yeast and/or a microbial growth by-product.

2. The composition of claim 1 , wherein the growth by-product is ethyl acetate.

3. The composition of claim 1 , wherein the growth by-product is a biosurfactant.

4. The composition of claim 3, wherein the biosurfactant is a sophorolipid, a surfactin and/or a phospholipid.

5. The composition of claim 1 , further comprising a Saccharomyces cerevisiae yeast

6. The composition of claim 1 , wherein the yeast is active or dormant.

7. The composition of claim 1 , formulated as active dry yeast, instant yeast, compressed yeast, cream yeast, rapid-rise yeast, or deactivated yeast.

8. The composition of claim 1 , further comprising a probiotic microorganism.

9. The composition of claim 8, wherein the probiotic is Bacillus coagulans GBI-30

(BC30).

10. A method for enhancing the quality of a baked good, the method comprising forming a dough using flour and water, and optionally, one or more of a sugar, salt, fat, oil, egg, milk or flavoring, and incorporating a biopreservative composition into the dough, wherein the composition is used in place of, or in addition to, a leavening agent, and wherein the biopreservative composition is a composition according to any one of claims 1 to 9.

1 1 . The method of claim 10, further comprising mixing, kneading, folding, flavoring, proofing, fermenting, glazing, scoring, chilling; forming, topping, baking and/or processing the dough.

12. The method of claim 10, wherein the biopreservative composition is dissolved in water prior to being incorporated into the dough.

13. The method of claim 10, wherein the baked good is a bread in the form of a loaf, roll, muffin, biscuit, breadstick, bun, pita, or naan.

14. The method of claim 10, wherein the baked good is a pizza crust, bagel, pretzel, doughnut, cake, cookie, pastry, pancake, brownie, waffle, pie, tart, or pudding.

15. The method of claim 10, wherein the safety of the baked good for consumption is enhanced by preventing and/or controlling undesirable microbial growth in and on the baked good.

16. The method of claim 35, wherein the undesirable microbial growth comprises molds selected from Alternaria , Aspergillus, Byssochlamys, Botrytis, Cladosporium, Fusarium, Geolrichu,, Manoscus, Monilia. Morlierella, Mitcor, Neurospora, Oidiurn , Oosproa , Penicillium.

17. The method of claim 10, wherein the consumable life of the baked good is prolonged.

18. The method of claim 10, wherein undesirable microbial alteration and/or decomposition of the baked good is delayed.

19. The method of claim 10, wherein the taste and/or texture of the baked good is improved.

20. The method of claim 19, wherein the baked good has an increased rise compared with baked goods baked with traditional ingredients.

21. The method of claim 10, further comprising incorporating a probiotic into the dough, wherein the nutritional value of the baked good is improved.

22. The method of claim 10, used in combination with refrigeration, freezing or active packaging to preserve the baked good.

23. An enhanced food product produced according to a method of any one of claims 10 to 22, the food product comprising a sourdough bread.

24. The sourdough bread of claim 23, said sourdough bread having an increased rise compared with bread baked using traditional methods.