DK2429302T3 - Antiældningsfremgangsmåde til fladbrød - Google Patents
Antiældningsfremgangsmåde til fladbrød Download PDFInfo
- Publication number
- DK2429302T3 DK2429302T3 DK10716219.0T DK10716219T DK2429302T3 DK 2429302 T3 DK2429302 T3 DK 2429302T3 DK 10716219 T DK10716219 T DK 10716219T DK 2429302 T3 DK2429302 T3 DK 2429302T3
- Authority
- DK
- Denmark
- Prior art keywords
- dough
- flour
- baking
- starch degrading
- enzyme
- Prior art date
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Claims (9)
- PATÉNTKRAV1. Fremgangsmåde tii fremstilling af en fladbrødssammensætning, hvilken fremgangsmåde omfatter tilsætning af et eller flere råstiveisesnedbrydende enzymer tii en dej, som anvendes tt! fremstilling af fiadbrød, hvor det eller de råstiveisesnedbrydende enzymer er en alfa-amylase, der udviser en sekvensidentitet pa mindst 85% med SEQ ID NO: 1,
- 2. Fremgangsmåde ifølge krav 1, som endvidere omfatter bagning af dejen før at fremstilie fiadbrød
- 3. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor dejen, som anvendes til fremstilling af fladbrødet, omfatter mel valgt fra gruppen bestående af hvedemel, majsmel, rugmel, bygmel, havremel. rismel, sorghummel og en kombination deraf.
- 4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor dejen, som anvendes ti! fremstilling af fladbrødet, omfatter hvedemeS,
- 5. Fremgangsmåde iføige et hvitket som helst af de foregående krav, som omfatter a) fremstilling af en dej, der omfatter et eller flere råstiveisesnedbrydende enzymer, b) hævning af dejen og c) bagning af dejen for at fremstille et fiadbrød,
- 6. Fremgangsmåde iføige et hvilket som helst af de foregående krav, som omfatter a) fremstilling af en dej. der omfatter et eller flere råstiveisesnedbrydende enzymer. b) hævning, udrulning og formgivning af dejen og c) bagning af dejen før at fremstille et fedbrod.
- 7. Fremgangsmåde iføige et hvilket som helst af kravene 2-6, hvor fladbrødet har en blødhed 4 timer efter bagning, som er bedre end blødheden af et fiadbrød, der er fremstillet under de samme betingelser, men uden behandling med et eller flere råstiveisesnedbrydende enzymer,
- 8. Fremgangsmåde ifølge et hvilket som helst af kravene 2-6, hvor fladbrødet har en blødhed 24 timer efter bagning, som er bedre end blødheden af et fladbred, der er fremstillet under de samme betingelser, men uden behandling med et elier flere råstiveisesnedbrydende enzymer S. Fremgangsmåde iføige et hvilket som helst af kravene 2-6. hvor fladbrødet har en blødhed 48 timer efter bagning, som er bedre end blødheden af et fiadbrød, der er fremstillet under de samme betingelser, men uden behandling med et eller flere råstiveisesnedbrydende enzymer
- 10, Fremgangsmåde ifoige et hvilket som helst sf de foregående krav, hvor dejen endvidere omfatter et eller flere enzymer valgt fra gruppen bestående af pentosanaser, hpoiytiske enzymer (heks, ligaser, phospholipaser, galactolipaser), xylanaser, proteaser, transgtutaminaser, celiulolytiske (feks. celiuiaser og hemicelluiaser), acyltransferaser proieindisuifidisomeraser, pechnaser, pectatlyaser, oxidoreduktaser eller oxsdaser (f.eks. en peroxidase, en Iaccase, en glucoseokidase, en pyranoseoxidase, en hexoseoxidase, en lipoxygenase, en L-aminosyreoxidase eller en carbohydratoxidase og/eller en suffhydryloxidase), alfs-amylaser, glucoamylaser og msltogene alfa-amylaser.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US17251509P | 2009-04-24 | 2009-04-24 | |
| PCT/US2010/032233 WO2010124206A1 (en) | 2009-04-24 | 2010-04-23 | Antistaling process for flat bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2429302T3 true DK2429302T3 (da) | 2018-10-08 |
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Family Applications (1)
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| DK10716219.0T DK2429302T3 (da) | 2009-04-24 | 2010-04-23 | Antiældningsfremgangsmåde til fladbrød |
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| US (2) | US20110311678A1 (da) |
| EP (1) | EP2429302B1 (da) |
| AU (1) | AU2010238649B2 (da) |
| BR (1) | BRPI1015395A2 (da) |
| CA (1) | CA2757657C (da) |
| DK (1) | DK2429302T3 (da) |
| EG (1) | EG27083A (da) |
| IL (1) | IL215113A (da) |
| MX (1) | MX343946B (da) |
| NZ (1) | NZ594874A (da) |
| WO (1) | WO2010124206A1 (da) |
| ZA (1) | ZA201106197B (da) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| DK2429302T3 (da) | 2009-04-24 | 2018-10-08 | Novozymes As | Antiældningsfremgangsmåde til fladbrød |
| US20140037790A1 (en) * | 2011-02-28 | 2014-02-06 | Amano Enzyme Inc. | Steamed bun quality improving agent and use thereof |
| US9670470B2 (en) | 2013-03-21 | 2017-06-06 | Novozymes A/S | Polypeptides having phospholipase A activity and polynucleotides encoding same |
| KR101343287B1 (ko) * | 2013-03-25 | 2013-12-18 | 주식회사 파리크라상 | 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법 |
| WO2014161876A1 (en) | 2013-04-05 | 2014-10-09 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
| JP6548679B2 (ja) | 2014-07-08 | 2019-07-24 | キャラヴァン イングリーディエンツ インク． | 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品 |
| BE1022042B1 (nl) | 2014-09-29 | 2016-02-08 | Puratos Nv | Verbeterde cakebeslagsoorten |
| US11653655B2 (en) | 2016-07-15 | 2023-05-23 | Novozymes A/S | Improving the rollability of flat breads |
| WO2019050403A1 (en) * | 2017-09-06 | 2019-03-14 | Mauri Technology B.V. | Method for preparing a flour tortilla |
| NL2019710B1 (en) * | 2017-09-06 | 2019-03-14 | Mauri Tech B V | Method for preparing a flour tortilla. |
| CA3097020C (en) | 2018-04-19 | 2025-05-27 | Novozymes A/S | A METHOD FOR IMPROVING THE FRESHNESS OF FLATBREADS INVOLVING A COMBINATION OF MALTOGENIC ALPHA-AMYLASE VARIANTS |
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| US3946856A (en) * | 1974-08-13 | 1976-03-30 | Casa Herrera, Inc. | Apparatus for proofing lumps of dough |
| DK474589D0 (da) | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| US5162210A (en) * | 1990-06-29 | 1992-11-10 | Iowa State University Research Foundation | Process for enzymatic hydrolysis of starch to glucose |
| US5059430A (en) * | 1990-09-12 | 1991-10-22 | Enzyme Bio-Systems Ltd. | Enzyme composition for retarding staling of baked goods |
| MX9502200A (es) | 1995-05-12 | 1997-01-31 | Univ Mexico Nacional Autonoma | Proceso enzimatico para obtener tortillas de maiz que conserven mejor sus propiedades de textura durante su vida de anaquel. |
| DK1073339T4 (da) * | 1998-04-20 | 2008-08-18 | Novozymes As | Fremstilling af dej og bagte produkter |
| US6365204B1 (en) * | 1998-04-20 | 2002-04-02 | Novozymes | Preparation of dough and baked products |
| AU3418400A (en) * | 1999-03-30 | 2000-10-23 | Novozymes A/S | Preparation of dough and baked products |
| CN1297199A (zh) | 1999-11-18 | 2001-05-30 | 中国科学院长春光学精密机械研究所 | 一种对光测设备测量数据进行视频判读的装置 |
| EP1335982A2 (en) | 2000-11-10 | 2003-08-20 | Novozymes A/S | Secondary liquefaction of starch in ethanol production |
| US20040091596A1 (en) | 2002-11-13 | 2004-05-13 | Steve Schellhaass | Food product and method of manufacture |
| GB2400012B (en) | 2003-03-31 | 2007-03-21 | Council Scient Ind Res | An improved parotta and a method for making it |
| CN1297199C (zh) | 2003-03-31 | 2007-01-31 | 科学与工业研究委员会 | 具有特殊物理和感官特性的品质改良的多层抛饼及其制备方法 |
| JP2007526748A (ja) * | 2003-06-25 | 2007-09-20 | ノボザイムス アクティーゼルスカブ | 澱粉加工用酵素 |
| EP1541028A1 (en) * | 2003-12-12 | 2005-06-15 | Unilever Plc | Kit for preparing a pita bread savoury snack |
| US7666650B2 (en) * | 2004-01-08 | 2010-02-23 | Novozymes A/S | Amylase |
| EP1831388A1 (en) | 2004-12-22 | 2007-09-12 | Novozymes A/S | Starch process |
| ES2543131T3 (es) * | 2004-12-22 | 2015-08-14 | Novozymes North America, Inc. | Enzimas para tratamiento de almidón |
| GB2417184A (en) | 2005-01-21 | 2006-02-22 | Danisco | Process for the preparation of wheat tortilla dough and a wheat tortilla |
| ATE448319T1 (de) * | 2006-06-15 | 2009-11-15 | Novozymes As | Verfahren zur herstellung eines stärkehydrolysats |
| EP2090172A1 (en) | 2007-10-29 | 2009-08-19 | Lipid Nutrition B.V. | Dough composition |
| US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
| DK2429302T3 (da) | 2009-04-24 | 2018-10-08 | Novozymes As | Antiældningsfremgangsmåde til fladbrød |
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2010
- 2010-04-23 DK DK10716219.0T patent/DK2429302T3/da active
- 2010-04-23 NZ NZ594874A patent/NZ594874A/xx not_active IP Right Cessation
- 2010-04-23 AU AU2010238649A patent/AU2010238649B2/en not_active Ceased
- 2010-04-23 MX MX2011011091A patent/MX343946B/es active IP Right Grant
- 2010-04-23 CA CA2757657A patent/CA2757657C/en active Active
- 2010-04-23 WO PCT/US2010/032233 patent/WO2010124206A1/en not_active Ceased
- 2010-04-23 BR BRPI1015395-0A patent/BRPI1015395A2/pt not_active Application Discontinuation
- 2010-04-23 EP EP10716219.0A patent/EP2429302B1/en active Active
- 2010-04-23 US US13/203,934 patent/US20110311678A1/en not_active Abandoned
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2011
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- 2011-10-23 EG EG2011101782A patent/EG27083A/xx active
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2015
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2010124206A1 (en) | 2010-10-28 |
| MX2011011091A (es) | 2011-11-04 |
| EG27083A (en) | 2015-05-20 |
| IL215113A0 (en) | 2011-12-29 |
| US20110311678A1 (en) | 2011-12-22 |
| US10548328B2 (en) | 2020-02-04 |
| EP2429302B1 (en) | 2018-06-27 |
| CA2757657C (en) | 2019-01-29 |
| AU2010238649A1 (en) | 2011-09-22 |
| BRPI1015395A2 (pt) | 2015-09-01 |
| US20160113295A1 (en) | 2016-04-28 |
| AU2010238649B2 (en) | 2013-11-21 |
| CA2757657A1 (en) | 2010-10-28 |
| ZA201106197B (en) | 2013-01-30 |
| MX343946B (es) | 2016-11-30 |
| IL215113A (en) | 2016-06-30 |
| NZ594874A (en) | 2013-05-31 |
| EP2429302A1 (en) | 2012-03-21 |
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