ES2032939T3 - Un metodo para mejorar las propiedades reologicas de una masa de harina. - Google Patents

Un metodo para mejorar las propiedades reologicas de una masa de harina.

Info

Publication number
ES2032939T3
ES2032939T3 ES198888120669T ES88120669T ES2032939T3 ES 2032939 T3 ES2032939 T3 ES 2032939T3 ES 198888120669 T ES198888120669 T ES 198888120669T ES 88120669 T ES88120669 T ES 88120669T ES 2032939 T3 ES2032939 T3 ES 2032939T3
Authority
ES
Spain
Prior art keywords
rheological properties
flour
mass
improve
oxidate
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.)
Expired - Lifetime
Application number
ES198888120669T
Other languages
English (en)
Other versions
ES2032939T5 (es
Inventor
Sampsa Haarasilta
Seppo Vaisanen
Don Scott
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danisco Finland Oy
Original Assignee
Cultor Oyj
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=22470780&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2032939(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cultor Oyj filed Critical Cultor Oyj
Application granted granted Critical
Publication of ES2032939T3 publication Critical patent/ES2032939T3/es
Publication of ES2032939T5 publication Critical patent/ES2032939T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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)
  • Noodles (AREA)

Abstract

ESTA INVENCION ES RELATIVA A UN METODO PARA MEJORAR LAS PROPIEDADES REOLOGICAS DE PASTA DE HARINA LA CUAL COMPRENDE COMBINAR HARINA, LEVADURA AGUA Y CANTIDAD SUFICIENTE DE UNA PREPARACION DE ENCIMAS COMPRENDIENDO SULFIDRICO OXIDADO Y GLUCOSA OXIDADA Y MEZCLAR DICHOS INGREDIENTES PARA FORMAR UNA PASTA DE PANADERO CONVENIENTE. LA REACCION TIENE COMO RESULTADO UNA PASTA MAS RESISTENTE CON PROPIEDADES REOLOGICAS MEJORADAS ASI COMO UN PRODUCTO PANIFICABLE FINAL CON TEXTURA MEJORADA.
ES88120669T 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina. Expired - Lifetime ES2032939T5 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US13600387A 1987-12-21 1987-12-21

Publications (2)

Publication Number Publication Date
ES2032939T3 true ES2032939T3 (es) 1993-03-01
ES2032939T5 ES2032939T5 (es) 2000-06-01

Family

ID=22470780

Family Applications (1)

Application Number Title Priority Date Filing Date
ES88120669T Expired - Lifetime ES2032939T5 (es) 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina.

Country Status (9)

Country Link
EP (1) EP0321811B2 (es)
JP (1) JP2735259B2 (es)
AT (1) ATE77203T1 (es)
CA (1) CA1329047C (es)
DE (1) DE3872196T3 (es)
DK (1) DK174921B1 (es)
ES (1) ES2032939T5 (es)
FI (1) FI94713C (es)
NO (1) NO176383C (es)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
US5232719A (en) * 1991-06-13 1993-08-03 Genencor International, Inc. Type II endoglycosidases in baking for improving the quality of dough and baked goods
EP0565172A1 (en) * 1992-04-10 1993-10-13 Quest International B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having sulfhydryl oxidase activity
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
NZ309735A (en) 1995-06-07 1998-08-26 Danisco Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
NZ310420A (en) 1995-06-07 2000-01-28 Bioteknologisk Inst Recombinant hexose oxidase, a method of producing the same and use of such enzyme
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
CN1082340C (zh) * 1995-12-08 2002-04-10 诺沃奇梅兹有限公司 脱氨氧化酶在焙烤方面的应用
ATE200848T1 (de) * 1995-12-20 2001-05-15 Novozymes As Verwendung von pyranose-oxidase beim backen
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
ES2168236T3 (es) 1997-04-09 2005-04-16 Danisco A/S Utilizacion de lipasa para mejorar las pastas de pan y los productos de panaderia.
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
CN100392077C (zh) 1997-12-22 2008-06-04 诺维信公司 糖氧化酶及其在焙烤中的用途
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
WO2008090395A1 (en) 2007-01-25 2008-07-31 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CN101052702B (zh) 2004-07-16 2013-01-09 杜邦营养生物科学有限公司 脂肪分解酶及其在食品工业中的应用
EP2259686A1 (en) * 2008-03-04 2010-12-15 Danisco A/S Improving enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
EP4158097A1 (en) 2020-05-29 2023-04-05 Novozymes A/S Method for controlling slime in a pulp or paper making process
EP4355868A1 (en) 2021-06-16 2024-04-24 Novozymes A/S Method for controlling slime in a pulp or paper making process

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase

Also Published As

Publication number Publication date
DK174921B1 (da) 2004-02-23
DE3872196T3 (de) 2000-04-20
DE3872196T2 (de) 1992-12-17
EP0321811B1 (en) 1992-06-17
FI94713C (fi) 1995-10-25
FI94713B (fi) 1995-07-14
ES2032939T5 (es) 2000-06-01
JP2735259B2 (ja) 1998-04-02
NO176383C (no) 1995-03-29
CA1329047C (en) 1994-05-03
FI885816A0 (fi) 1988-12-16
NO885652D0 (no) 1988-12-20
DE3872196D1 (de) 1992-07-23
NO176383B (no) 1994-12-19
ATE77203T1 (de) 1992-07-15
EP0321811B2 (en) 1999-12-22
DK712188D0 (da) 1988-12-21
NO885652L (no) 1989-06-22
FI885816L (fi) 1989-06-22
JPH01265843A (ja) 1989-10-23
DK712188A (da) 1989-08-18
EP0321811A1 (en) 1989-06-28

Similar Documents

Publication Publication Date Title
ES2032939T3 (es) Un metodo para mejorar las propiedades reologicas de una masa de harina.
ES2035408T3 (es) Metodo para mejorar las propiedades de la masa y la calidad del pan.
CO4750597A1 (es) Metodo y composicion para mejorar la masa de harina .
KR840006600A (ko) 빵 또는 기타 곡물-기본 식품의 개선된 제조방법
ES2057594T3 (es) Procedimiento y agente de anti-revenimiento.
FI925730A0 (fi) Produktion av xylanas
DE69000722D1 (de) Brotverbesserungsmittel.
ATE188840T1 (de) Verfahren zur herstellung von einem hefeteig oder laminiertem hefeteig und mit einem solchen teig hergestellten nahrungsmittel
ES2126654T3 (es) Sistemas de pasteleria precocidos que pueden ser tratados con microondas.
MX9206473A (es) Procedimiento para la preparacion de masa, en especial una masa de maiz para la preparacion de botanas
ATE200848T1 (de) Verwendung von pyranose-oxidase beim backen
ATE122208T1 (de) Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren.
AR002348A1 (es) Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido.
AU2003279486A1 (en) Method of improving the hydration of pasta and preparation of pasta products
FR2406391A1 (fr) Pain au son et son procede de fabrication
ATE197873T1 (de) Verbesserungen von brotteig
RU2000120825A (ru) Способ производства зернового хлеба
BE902975A (fr) Procede de fabrication d'un fond de pizza et fond de pizza obtenu par ce procede
DE69100433D1 (de) Verbesserter teig.
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
AR006259A1 (es) Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado
KR970032401A (ko) 만두피
DK0600900T3 (da) Anvendelse af type II-endoglycosidaser ved bagning til forbedring af kvaliteten af dej og bagte produkter.
JPS6471444A (en) Preparation of steam processed wheat flour food
ES8706307A2 (es) Procedimiento de fabricacion de galletas con alimento com- pleto concentrado