DK3166412T3 - Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf - Google Patents

Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf Download PDF

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Publication number
DK3166412T3
DK3166412T3 DK15735944.9T DK15735944T DK3166412T3 DK 3166412 T3 DK3166412 T3 DK 3166412T3 DK 15735944 T DK15735944 T DK 15735944T DK 3166412 T3 DK3166412 T3 DK 3166412T3
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DK
Denmark
Prior art keywords
products formed
texture improving
baking methods
sugar producing
improving baking
Prior art date
Application number
DK15735944.9T
Other languages
English (en)
Inventor
Guohua Feng
Emily Guilfoyle
Lawrence Skogerson
Jesse Stinson
Original Assignee
Caravan Ingredients Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=51133924&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK3166412(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Caravan Ingredients Inc filed Critical Caravan Ingredients Inc
Application granted granted Critical
Publication of DK3166412T3 publication Critical patent/DK3166412T3/da

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
DK15735944.9T 2014-07-08 2015-07-08 Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf DK3166412T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201462021899P 2014-07-08 2014-07-08
EP14176074 2014-07-08
PCT/EP2015/065612 WO2016005452A1 (en) 2014-07-08 2015-07-08 Sugar-producing and texture-improving bakery methods and products formed therefrom

Publications (1)

Publication Number Publication Date
DK3166412T3 true DK3166412T3 (da) 2022-07-11

Family

ID=51133924

Family Applications (1)

Application Number Title Priority Date Filing Date
DK15735944.9T DK3166412T3 (da) 2014-07-08 2015-07-08 Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf

Country Status (12)

Country Link
US (5) US20160007618A1 (da)
EP (2) EP4108087A1 (da)
JP (1) JP6548679B2 (da)
CN (1) CN106659168A (da)
BR (1) BR112017000004B1 (da)
CA (1) CA2954220C (da)
DK (1) DK3166412T3 (da)
ES (1) ES2921532T3 (da)
MX (2) MX2017000262A (da)
PL (1) PL3166412T3 (da)
PT (1) PT3166412T (da)
WO (1) WO2016005452A1 (da)

Families Citing this family (13)

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CN106659168A (zh) 2014-07-08 2017-05-10 卡拉万成分股份有限公司 产生糖和结构改善的焙烤方法和由该方法形成的产品
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
JP7489923B2 (ja) * 2018-06-04 2024-05-24 ノボザイムス アクティーゼルスカブ ベーキングに使用するための固形酵素物品
US12171240B2 (en) 2018-06-12 2024-12-24 Novozymes A/S Less added sugar in baked products
JP7679183B2 (ja) * 2019-08-30 2025-05-19 株式会社Adeka ベーカリー用油脂組成物
CN118872704A (zh) 2020-02-14 2024-11-01 兰特门内单烘焙控股公司 烘焙产品和用于获得该烘焙产品的方法
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Also Published As

Publication number Publication date
CA2954220C (en) 2021-01-26
MX2017000262A (es) 2017-08-25
US20180242598A1 (en) 2018-08-30
US20220279802A1 (en) 2022-09-08
PT3166412T (pt) 2022-07-12
CA2954220A1 (en) 2016-01-14
WO2016005452A1 (en) 2016-01-14
US20170188593A1 (en) 2017-07-06
EP3166412B1 (en) 2022-04-20
BR112017000004B1 (pt) 2022-01-18
BR112017000004A2 (pt) 2017-11-07
JP2017524355A (ja) 2017-08-31
US20240407378A1 (en) 2024-12-12
CN106659168A (zh) 2017-05-10
MX2022016198A (es) 2023-02-01
JP6548679B2 (ja) 2019-07-24
ES2921532T3 (es) 2022-08-29
PL3166412T3 (pl) 2022-10-10
EP3166412A1 (en) 2017-05-17
US20160007618A1 (en) 2016-01-14
EP4108087A1 (en) 2022-12-28
US12256743B2 (en) 2025-03-25

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