EG27083A - Antistaling process for flat bread - Google Patents

Antistaling process for flat bread

Info

Publication number
EG27083A
EG27083A EG2011101782A EG2011101782A EG27083A EG 27083 A EG27083 A EG 27083A EG 2011101782 A EG2011101782 A EG 2011101782A EG 2011101782 A EG2011101782 A EG 2011101782A EG 27083 A EG27083 A EG 27083A
Authority
EG
Egypt
Prior art keywords
flat bread
antistaling process
antistaling
bread
flat
Prior art date
Application number
EG2011101782A
Other languages
English (en)
Inventor
Daniel N Evanson
Todd Michael Forman
Original Assignee
Novozymes North America 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
Application filed by Novozymes North America Inc filed Critical Novozymes North America Inc
Application granted granted Critical
Publication of EG27083A publication Critical patent/EG27083A/xx

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
    • 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)
EG2011101782A 2009-04-24 2011-10-23 Antistaling process for flat bread EG27083A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US17251509P 2009-04-24 2009-04-24
PCT/US2010/032233 WO2010124206A1 (fr) 2009-04-24 2010-04-23 Procédé anti-rassissement pour pain plat

Publications (1)

Publication Number Publication Date
EG27083A true EG27083A (en) 2015-05-20

Family

ID=42272520

Family Applications (1)

Application Number Title Priority Date Filing Date
EG2011101782A EG27083A (en) 2009-04-24 2011-10-23 Antistaling process for flat bread

Country Status (12)

Country Link
US (2) US20110311678A1 (fr)
EP (1) EP2429302B1 (fr)
AU (1) AU2010238649B2 (fr)
BR (1) BRPI1015395A2 (fr)
CA (1) CA2757657C (fr)
DK (1) DK2429302T3 (fr)
EG (1) EG27083A (fr)
IL (1) IL215113A (fr)
MX (1) MX343946B (fr)
NZ (1) NZ594874A (fr)
WO (1) WO2010124206A1 (fr)
ZA (1) ZA201106197B (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2010238649B2 (en) 2009-04-24 2013-11-21 Novozymes North America, Inc. Antistaling process for flat bread
WO2012117879A1 (fr) * 2011-02-28 2012-09-07 天野エンザイム株式会社 Agent améliorant la qualité de brioches cuites à la vapeur et son utilisation
EP3533866A1 (fr) * 2013-03-21 2019-09-04 Novozymes A/S Polypeptides dotés d'activité de phospholipase a et polynucléotides les codant
KR101343287B1 (ko) * 2013-03-25 2013-12-18 주식회사 파리크라상 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법
CN105208869A (zh) * 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
EP4108087A1 (fr) 2014-07-08 2022-12-28 Caravan Ingredients Inc. Produits de boulangerie formés sans sucre ajouté et leurs procédés de fabrication
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
CA3027464C (fr) * 2016-07-15 2025-03-18 Novozymes A/S Amélioration de l'aptitude de pains plats à être roulés
WO2019050403A1 (fr) * 2017-09-06 2019-03-14 Mauri Technology B.V. Procédé de préparation d'une tortilla à la farine
NL2019710B1 (en) * 2017-09-06 2019-03-14 Mauri Tech B V Method for preparing a flour tortilla.
WO2019201725A1 (fr) 2018-04-19 2019-10-24 Novozymes A/S Procédé pour améliorer la fraîcheur de pains plats impliquant une combinaison de variants d'alpha-amylase maltogénique

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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.
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
CA2326412C (fr) * 1998-04-20 2008-07-15 Novo Nordisk A/S Preparation de pate et de produits de boulangerie
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
WO2002038787A2 (fr) 2000-11-10 2002-05-16 Novozymes A/S Liquefaction secondaire dans la production d'ethanol
US20040091596A1 (en) 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
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
GB2400012B (en) 2003-03-31 2007-03-21 Council Scient Ind Res An improved parotta and a method for making it
MXPA06000212A (es) * 2003-06-25 2006-03-21 Novozymes As Enzimas para procesar almidon.
EP1541028A1 (fr) * 2003-12-12 2005-06-15 Unilever Plc Kit de préparation d'un snack savoureux à base de pain du type "pita"
EP1709167B1 (fr) * 2004-01-08 2010-04-21 Novozymes A/S Amylase
US20080138864A1 (en) 2004-12-22 2008-06-12 Novozymes A/S Starch Process
MX2007007107A (es) * 2004-12-22 2007-08-08 Novozymes North America Inc Polipeptidos que tienen actividad de glucoamilasa y polinucleotidos que los codifican.
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
DE602007003225D1 (de) * 2006-06-15 2009-12-24 Novozymes North America Inc Verfahren zur herstellung eines stärkehydrolysats
EP2090172A1 (fr) 2007-10-29 2009-08-19 Lipid Nutrition B.V. Composition de pâte
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
AU2010238649B2 (en) 2009-04-24 2013-11-21 Novozymes North America, Inc. Antistaling process for flat bread

Also Published As

Publication number Publication date
EP2429302A1 (fr) 2012-03-21
NZ594874A (en) 2013-05-31
ZA201106197B (en) 2013-01-30
WO2010124206A1 (fr) 2010-10-28
IL215113A (en) 2016-06-30
CA2757657C (fr) 2019-01-29
US20160113295A1 (en) 2016-04-28
BRPI1015395A2 (pt) 2015-09-01
DK2429302T3 (en) 2018-10-08
MX2011011091A (es) 2011-11-04
US20110311678A1 (en) 2011-12-22
MX343946B (es) 2016-11-30
CA2757657A1 (fr) 2010-10-28
AU2010238649A1 (en) 2011-09-22
EP2429302B1 (fr) 2018-06-27
IL215113A0 (en) 2011-12-29
AU2010238649B2 (en) 2013-11-21
US10548328B2 (en) 2020-02-04

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