ES2052162T3 - Retardacion del afirmamiento de la miga durante el almacenaje. - Google Patents

Retardacion del afirmamiento de la miga durante el almacenaje.

Info

Publication number
ES2052162T3
ES2052162T3 ES90202110T ES90202110T ES2052162T3 ES 2052162 T3 ES2052162 T3 ES 2052162T3 ES 90202110 T ES90202110 T ES 90202110T ES 90202110 T ES90202110 T ES 90202110T ES 2052162 T3 ES2052162 T3 ES 2052162T3
Authority
ES
Spain
Prior art keywords
retardation
statement
during storage
crumble during
crumble
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
ES90202110T
Other languages
English (en)
Inventor
Eijk Johannes Henricus Van
Brian Edward Jones
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.)
Gist Brocades NV
Original Assignee
Gist Brocades 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8202453&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2052162(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gist Brocades NV filed Critical Gist Brocades NV
Application granted granted Critical
Publication of ES2052162T3 publication Critical patent/ES2052162T3/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)
  • Grain Derivatives (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Food-Manufacturing Devices (AREA)
  • Led Device Packages (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Compounds Of Unknown Constitution (AREA)
  • Confectionery (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Control Of Turbines (AREA)
  • Electrically Operated Instructional Devices (AREA)

Abstract

RETRASO DEL ENDURECIMIENTO DE LA MIGA MEDIANTE LA INCORPORACION DE GLUCANASA TERMOESTABLE. ESTA GLUCANASA TERMOESTABLE DETIENE LA RETROGRADACION DE LA AMILOPECTINA SIN AFECTAR SUSTANCIALMENTE EL COMPONENTE DE AMILOSA DE LA FECULA DE TRIGO.
ES90202110T 1989-08-10 1990-08-02 Retardacion del afirmamiento de la miga durante el almacenaje. Expired - Lifetime ES2052162T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP89202074 1989-08-10

Publications (1)

Publication Number Publication Date
ES2052162T3 true ES2052162T3 (es) 1994-07-01

Family

ID=8202453

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90202110T Expired - Lifetime ES2052162T3 (es) 1989-08-10 1990-08-02 Retardacion del afirmamiento de la miga durante el almacenaje.

Country Status (9)

Country Link
US (1) US5023094A (es)
EP (1) EP0412607B1 (es)
JP (1) JP3104980B2 (es)
AT (1) ATE101964T1 (es)
DD (1) DD300503A5 (es)
DE (1) DE69006970T2 (es)
DK (1) DK0412607T3 (es)
ES (1) ES2052162T3 (es)
FI (1) FI104303B (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2215482A1 (es) * 2003-03-28 2004-10-01 Consejo Sup. De Invest. Cientificas Composicion mejoradora de masas para panaderia y pasteleria.

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US6355467B1 (en) 1989-10-20 2002-03-12 Johns Hopkins University Saccharification enzymes from hyperthermophilic bacteria and processes for their production
AU1756195A (en) * 1994-03-04 1995-09-18 Novo Nordisk A/S (thermococcus) amylase and pullulanase
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
US5932268A (en) * 1996-07-31 1999-08-03 The Pillsbury Company Flexible partially cooked food composition
GB9705746D0 (en) * 1997-03-20 1997-05-07 Spp Food rheology improvements
DE69827712T3 (de) * 1997-07-31 2009-07-09 Dsm Ip Assets B.V. Zusammensetzung für Brotverbesserung
WO1999050399A2 (en) * 1998-04-01 1999-10-07 Danisco A/S Non-maltogenic exoamylases and their use in retarding retrogradation of starch
WO2000059307A1 (en) 1999-03-30 2000-10-12 Novozymes A/S Preparation of dough and baked products
WO2000058447A1 (en) * 1999-03-30 2000-10-05 Danisco A/S Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
US20030147993A1 (en) * 2002-02-01 2003-08-07 Heddleson Ronald A. Food products with improved bile acid binding functionality and methods for their preparation
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
DK1654355T3 (da) 2003-06-13 2010-08-09 Danisco Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer
CA2536376A1 (en) 2003-07-07 2005-01-27 Genencor International, Inc. Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
US8143048B2 (en) 2003-07-07 2012-03-27 Danisco A/S Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
WO2005018336A1 (en) * 2003-08-22 2005-03-03 Novozymes A/S Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13
KR101336659B1 (ko) 2004-07-07 2013-12-04 다니스코 유에스 인크. 폴리펩타이드
US8030050B2 (en) 2005-07-07 2011-10-04 Danisco A/S Modified amylases from Pseudomonas species
US20070292563A1 (en) * 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
CN101528769B (zh) 2006-06-19 2015-09-30 杜邦营养生物科学有限公司 多肽
CA2787683C (en) 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
JP6735868B2 (ja) * 2014-07-08 2020-08-05 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
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
AU2016207959B2 (en) * 2015-01-16 2019-06-27 Novozymes A/S Method to improve sliceability of baked goods
WO2021074056A1 (en) * 2019-10-18 2021-04-22 Basf Se Improved method for preparing a dough or a baked product therefrom

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US3249512A (en) * 1963-05-28 1966-05-03 Harold E Bode In situ dextrose production in crude amylaceous materials
US4320151A (en) 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
JPS58141755A (ja) * 1982-02-15 1983-08-23 Kazuyoshi Seki 玄米を利用した食品の製造法
DE3572114D1 (en) * 1984-01-27 1989-09-14 Batscheider Lieken Muehlen Process for the preparation of a bread dough
DE3402778A1 (de) * 1984-01-27 1985-08-08 Lieken-Batscheider Mühlen- und Backbetriebe GmbH, 6500 Mainz Verfahren zum herstellen eines brotteigs
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
JPS6279746A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化を防止する方法
SE8505783D0 (sv) * 1985-12-06 1985-12-06 Rolf Bergkvist Forfarande for framstellning av livsmedelsprodukter och dessas anvendning

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2215482A1 (es) * 2003-03-28 2004-10-01 Consejo Sup. De Invest. Cientificas Composicion mejoradora de masas para panaderia y pasteleria.
WO2004084638A1 (es) * 2003-03-28 2004-10-07 Consejo Superior De Investigaciones Científicas Composición enzimática para mejorar la calidad de masas de panadería y pastelería
ES2215482B1 (es) * 2003-03-28 2005-12-16 Consejo Sup. De Invest. Cientificas Composicion mejoradora de masas para panaderia y pasteleria.

Also Published As

Publication number Publication date
FI903962A0 (fi) 1990-08-10
DE69006970D1 (de) 1994-04-07
DK0412607T3 (da) 1994-07-04
EP0412607B1 (en) 1994-03-02
ATE101964T1 (de) 1994-03-15
DD300503A5 (de) 1992-06-17
EP0412607A1 (en) 1991-02-13
FI104303B1 (fi) 1999-12-31
FI104303B (fi) 1999-12-31
JPH03119949A (ja) 1991-05-22
DE69006970T2 (de) 1994-06-09
US5023094A (en) 1991-06-11
JP3104980B2 (ja) 2000-10-30

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