CA3029475C - Composition amelioree pour boulangerie - Google Patents

Composition amelioree pour boulangerie

Info

Publication number
CA3029475C
CA3029475C CA3029475A CA3029475A CA3029475C CA 3029475 C CA3029475 C CA 3029475C CA 3029475 A CA3029475 A CA 3029475A CA 3029475 A CA3029475 A CA 3029475A CA 3029475 C CA3029475 C CA 3029475C
Authority
CA
Canada
Prior art keywords
enzyme
monoglycerides
composition according
protease
composition
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
CA3029475A
Other languages
English (en)
Other versions
CA3029475A1 (fr
Inventor
Bram DEVELTER
Thierry Dauvrin
Original Assignee
Puratos NV
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
Priority claimed from BE2016/5578A external-priority patent/BE1024782B1/nl
Application filed by Puratos NV filed Critical Puratos NV
Publication of CA3029475A1 publication Critical patent/CA3029475A1/fr
Application granted granted Critical
Publication of CA3029475C publication Critical patent/CA3029475C/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

On a découvert que la combinaison d'enzymes particulière d'une sérine protéase thermophile et de monoglycérides, est capable d'améliorer la croute fine dans les produits de boulangerie. L'invention concerne des compositions comprenant cette combinaison particulière d'ingrédients, l'utilisation de cette combinaison particulière d'ingrédients et des procédés pour préparer des produits de boulangerie à l'aide de la combinaison d'une sérine protéase thermophile et de monoglycérides.
CA3029475A 2016-07-11 2017-07-10 Composition amelioree pour boulangerie Active CA3029475C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
BE2016/5578 2016-07-11
BE2016/5578A BE1024782B1 (nl) 2016-07-11 2016-07-11 Verbeterde samenstelling voor bakkerijproducten
PCT/EP2017/067212 WO2018011118A1 (fr) 2016-07-11 2017-07-10 Composition améliorée pour boulangerie

Publications (2)

Publication Number Publication Date
CA3029475A1 CA3029475A1 (fr) 2018-01-18
CA3029475C true CA3029475C (fr) 2025-09-23

Family

ID=

Similar Documents

Publication Publication Date Title
AU2017295751B2 (en) Improved bakery composition
CA2723306C (fr) Procede et composition pour ameliorer la facilite a macher des produits de boulangerie
AU2017295752B2 (en) Improved bakery composition
US12414570B2 (en) Solid enzymatic article for use in baking
US20170273316A1 (en) Combination of glucose oxidases for improvements in baking
JP7444055B2 (ja) 酵素組成物
BR112018077255B1 (pt) Composição compreendendo uma serina protease termofílica e lipase, uso da referida composição, melhorador de pão, método para melhorar a mordida curta de um produto assado e produto assado
WO2024149795A1 (fr) Produits améliorés à base de pâte filo
EP4648616A1 (fr) Produits améliorés à base de bandes de pâte à frire