DK1496748T3 - Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter - Google Patents

Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter

Info

Publication number
DK1496748T3
DK1496748T3 DK03745727T DK03745727T DK1496748T3 DK 1496748 T3 DK1496748 T3 DK 1496748T3 DK 03745727 T DK03745727 T DK 03745727T DK 03745727 T DK03745727 T DK 03745727T DK 1496748 T3 DK1496748 T3 DK 1496748T3
Authority
DK
Denmark
Prior art keywords
preventing
composition
effect during
baked goods
during baking
Prior art date
Application number
DK03745727T
Other languages
English (en)
Inventor
Filip Arnaut
Fabienne Verte
Nicole Vekemans
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
Application filed by Puratos Nv filed Critical Puratos Nv
Application granted granted Critical
Publication of DK1496748T3 publication Critical patent/DK1496748T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Insulated Conductors (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Organic Insulating Materials (AREA)
DK03745727T 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter DK1496748T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP02447056A EP1350432A1 (en) 2002-04-05 2002-04-05 Method and composition for retarding staling of bakery products by adding a thermostable protease
PCT/BE2003/000062 WO2003084334A2 (en) 2002-04-05 2003-04-07 Method and composition for the prevention or retarding of staling

Publications (1)

Publication Number Publication Date
DK1496748T3 true DK1496748T3 (da) 2007-10-15

Family

ID=27838225

Family Applications (2)

Application Number Title Priority Date Filing Date
DK03745727T DK1496748T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter
DK07102531T DK1790230T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK07102531T DK1790230T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning

Country Status (13)

Country Link
US (3) US9456616B2 (da)
EP (3) EP1350432A1 (da)
CN (1) CN100456935C (da)
AT (1) ATE365457T1 (da)
AU (1) AU2003227126A1 (da)
BR (2) BRPI0309166B1 (da)
CA (1) CA2481290C (da)
DE (1) DE60314617T2 (da)
DK (2) DK1496748T3 (da)
ES (1) ES2289312T3 (da)
MX (1) MXPA04009726A (da)
PT (1) PT1496748E (da)
WO (1) WO2003084334A2 (da)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
EP1720414B1 (en) * 2004-02-17 2008-09-17 CSM Nederland B.V. Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
CN101485346B (zh) * 2009-02-24 2012-01-18 刘高峰 一种蛋糕粉品质改良剂及其制备方法
EP2595488B1 (en) 2010-07-21 2019-12-04 Novozymes A/S Process for preparing a baked product with anti-staling amylase and peptidase
WO2015125548A1 (ja) * 2014-02-21 2015-08-27 日清製粉株式会社 春巻皮の製造方法
BE1022313B1 (nl) 2014-11-28 2016-03-15 Puratos N.V. Enzym-inhibitorcomplexen
CN105524978B (zh) * 2016-02-04 2019-01-11 光明乳业股份有限公司 一种检测胞外蛋白酶酪蛋白水解活性及耐热性的方法
BE1024105B1 (nl) * 2016-07-11 2017-11-16 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
BE1024782B1 (nl) * 2016-07-11 2018-07-02 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
JP7258551B2 (ja) * 2016-10-13 2023-04-17 株式会社日清製粉ウェルナ 揚げ物用バッターミックス
CN108464330A (zh) * 2018-04-25 2018-08-31 苏州维邦生物科技有限公司 一种油酥饼用复配酶制剂
CN110862950B (zh) * 2019-12-24 2020-07-10 烟台富康生物科技有限公司 一种地衣芽孢杆菌及其应用
CN111944785B (zh) * 2020-08-27 2022-05-06 江南大学 一种产麦芽糖淀粉酶的重组菌株及其在烘焙食品中的应用
CN112189692B (zh) * 2020-09-28 2023-09-01 深圳中食匠心食品有限公司 一种清酥点心的生产工艺、蝴蝶酥及清酥点心的配方

Family Cites Families (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB375342A (en) * 1931-02-24 1932-06-24 British Arkady Company Ltd Improvements relating to the making of bread
GB906344A (en) * 1958-07-15 1962-09-19 William Leonard Russell Improvements in or relating to additives for bread and other fermented products
US3561975A (en) * 1968-05-10 1971-02-09 Procter & Gamble Enzyme additive for pie dough and mix utilizing same
US4299848A (en) 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
DD156714A1 (de) * 1981-03-02 1982-09-15 Dieter Koerner Verfahren zur herstellung von thermitase
DD225711A1 (de) 1984-04-16 1985-08-07 Adw Ddr Verfahren zur herstellung von thermitase mit alpha-amylolytischer aktivitaet
DK160563C (da) 1986-02-19 1991-09-02 Novo Industri As Beta-amylase, fremgangsmaade til dens fremstilling samt praeparat indeholdende beta-amylasen
US4851234A (en) * 1986-06-02 1989-07-25 Chung Frank H Y Process for preparing an antistaling agent for baked goods
JPH0292288A (ja) * 1988-09-30 1990-04-03 Japan Tobacco Inc アクアライシンｉ前駆体をコードする遺伝子、それを含む発現ベクター、該発現ベクターを含む大腸菌及びそれを用いたアクアライシンｉの製造方法
US5023094A (en) 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DE4208275A1 (de) * 1992-03-13 1993-09-16 Garabed Prof Dr Antranikian Mikroorganismus stamm w
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
US5714373A (en) * 1995-02-27 1998-02-03 Recombinant Biocatalysis, Inc. Thermococcus AV4 and enzymes produced by the same
DE69632630T2 (de) * 1995-03-16 2005-05-25 Novozymes A/S Enzym mit aminopeptidaseactivität
ATE212189T1 (de) 1995-12-01 2002-02-15 Unilever Nv Mikrowellen erhitzbare knusperige brötchen
WO2000059307A1 (en) * 1999-03-30 2000-10-12 Novozymes A/S Preparation of dough and baked products
DE60034885T2 (de) * 1999-05-27 2008-01-17 Amano Enzyme Inc., Nagoya Enzymlauge und verfahren zu deren herstellung, enzymzubereitung, proteasezubereitungen und proteaseproduzierendes bakterium
RU2177994C2 (ru) * 2000-01-17 2002-01-10 Общество с ограниченной ответственностью Научно-производственная компания "Фермтек" Штамм бактерий bacillus licheniformis - продуцент кератиназы
DE60001667T2 (de) * 2000-03-31 2004-01-29 Council Scient Ind Res Getreidenahrungsmittel mit hohem nährwert
FR2827480B1 (fr) * 2001-07-17 2003-09-19 Cie Laitiere Europeenne Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie
CN1405305A (zh) * 2001-09-19 2003-03-26 姚斌 一种高效、广谱角蛋白酶及其基因
EP1350432A1 (en) 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
US20080008782A1 (en) 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
EP1720414B1 (en) 2004-02-17 2008-09-17 CSM Nederland B.V. Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
EP2123163A1 (en) 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.

Also Published As

Publication number Publication date
BR0309166A (pt) 2005-01-25
EP1790230A3 (en) 2007-09-05
ES2289312T3 (es) 2008-02-01
DE60314617D1 (de) 2007-08-09
EP1790230A2 (en) 2007-05-30
EP1496748A2 (en) 2005-01-19
DK1790230T3 (da) 2019-12-09
WO2003084334A3 (en) 2003-12-11
MXPA04009726A (es) 2005-12-05
AU2003227126A8 (en) 2003-10-20
CA2481290C (en) 2011-03-22
US9456616B2 (en) 2016-10-04
US20050255204A1 (en) 2005-11-17
DE60314617T2 (de) 2008-03-06
AU2003227126A1 (en) 2003-10-20
PT1496748E (pt) 2007-09-11
EP1496748B1 (en) 2007-06-27
EP1350432A1 (en) 2003-10-08
US20160374355A1 (en) 2016-12-29
WO2003084334A2 (en) 2003-10-16
BRPI0309166B1 (pt) 2017-07-18
CA2481290A1 (en) 2003-10-16
ATE365457T1 (de) 2007-07-15
CN1649501A (zh) 2005-08-03
EP1790230B1 (en) 2019-09-18
CN100456935C (zh) 2009-02-04

Similar Documents

Publication Publication Date Title
DK1496748T3 (da) Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter
DK1077609T3 (da) Metode til anvendelse af cellobiose dehydrogenase i bagning
ATE443996T1 (de) Bräunungsmittel
UA98442C2 (ru) Способ приготовления замороженной тестовой заготовки полуфабриката, замороженная тестовая заготовка полуфабриката и способ получения выпеченного хлебопекарного изделия
DE60135472D1 (de) Fertigteig enthaltend einen träger und einen gekühlten oder gefrorenen süssen teig
DK1056359T3 (da) Produkt og fremgangsmåde til at reducere stressinduceret immunsuppression
EP1931236A4 (en) DEVICE AND METHOD FOR COOKING FOOD ON A GRILL
BRPI0908699A2 (pt) método de aperfeiçoamento da mordida curta de produtos de panificação e otimizador para a mordida curta para produtos estaladiços
EP1154695A4 (en) BETAIN AND BAKING PRODUCTS
BR0315938A (pt) Produto alimentìcio à base de farinha contendo alfa-amilase termoestável
AU2023275531B2 (en) Methods and compositions for preventing or delaying type 1 diabetes
ATE198253T1 (de) Hefederivate und verfahren zum verbessern der brotqualität
WO2006018741A3 (en) A method for improving efficiency of a manufacturing process such as a semiconductor fab process
DE60312392D1 (de) Verfahren zum verbessern der hydration von teigwaren und zur bereitung der teigenwarenprodukte
ATE443993T1 (de) Glasierte backwaren
BRPI0507792A (pt) método para preparar uma massa de pão ou um pão parcialmente cozido, produto de massa de pão ou produto de pão parcialmente cozido, método para preparar um pão cozido de uma massa de pão ou um pão parcialmente cozido, e, uso de um material enzimático exibindo atividade proteolìtica para melhorar a friabilidade do pão cozido
WO2000027215A8 (en) Methods for using a glucose isomerase in baking
MX2022002436A (es) Uso de celulas gh12 en horneado de centeno.
ATE372679T1 (de) Verfahren zum backen von gefrorenen teigstücken
MXPA05012499A (es) Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa.
EP0648420A3 (de) Ofen zum Backen von Brot
EP1513553A4 (en) METHOD AND MATERIALS FOR TREATING INFLAMMABLE STATUS
CA3268687A1 (en) COOKING PROCESS FOR PULSED PROTEIN-ENRICHED BREAD USING THERMOSTABLE AMYLOGLUCOSIDASE (EC 3.2.1.3)
FR2717566B3 (fr) Four de cuisson à bois, notamment pour la cuisson de produits de boulangerie, pizzas, tartes ou analogues.
ES2187352B1 (es) Elaboracion de una tarta de almendra.