ES2099268T3 - Uso de endoglicosidasas de tipo ii en el horneado de productos para mejorar la calidad de productos de masa de panificacion y horneados. - Google Patents
Uso de endoglicosidasas de tipo ii en el horneado de productos para mejorar la calidad de productos de masa de panificacion y horneados.Info
- Publication number
- ES2099268T3 ES2099268T3 ES92913862T ES92913862T ES2099268T3 ES 2099268 T3 ES2099268 T3 ES 2099268T3 ES 92913862 T ES92913862 T ES 92913862T ES 92913862 T ES92913862 T ES 92913862T ES 2099268 T3 ES2099268 T3 ES 2099268T3
- Authority
- ES
- Spain
- Prior art keywords
- baking
- dough
- products
- type
- endoglycosidases
- 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
Links
- 102000005744 Glycoside Hydrolases Human genes 0.000 title abstract 2
- 108010031186 Glycoside Hydrolases Proteins 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 3
- 235000008429 bread Nutrition 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 101000895926 Streptomyces plicatus Endo-beta-N-acetylglucosaminidase H Proteins 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
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)
Abstract
SE PRESENTA UN METODO PARA MEJORAR LAS CARACTERISTICAS DE LA MASA QUE CONSISTE EN LOS PASOS DE MEZCLAR LA MASA CON UNA ENDOGLICOSIDASAS TIPO II PARA FORMAR UNA MEZCLA DE MASA, DARLE FORMA A LA MEZCLA DE MASA Y COCER DICHA MEZCLA DE MASA CONFORMADA PARA FORMAR UN PRODUCTO COCIDO. EN EL METODO DE LA PRESENTE INVENCION SE UTILIZA PREFERENTEMENTE UNA ENDOGLICOSIDASA H MEZCLADA CON MASA DE PAN LO CUAL MEJORA LA COMPOSICION DE LA MASA HACIENDOLA MAS MANEJABLE, PROPORCIONA UNA CALIDAD SUPERIOR A LAS MIGAS, AUMENTA LA BLANDURA DEL PAN Y SE PUEDEN OBTENER BARRAS DE MAYOR VOLUMEN.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US71457491A | 1991-06-13 | 1991-06-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2099268T3 true ES2099268T3 (es) | 1997-05-16 |
Family
ID=24870591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES92913862T Expired - Lifetime ES2099268T3 (es) | 1991-06-13 | 1992-06-04 | Uso de endoglicosidasas de tipo ii en el horneado de productos para mejorar la calidad de productos de masa de panificacion y horneados. |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0600900B1 (es) |
| AT (1) | ATE150620T1 (es) |
| CA (1) | CA2110576A1 (es) |
| DE (1) | DE69218609T2 (es) |
| DK (1) | DK0600900T3 (es) |
| ES (1) | ES2099268T3 (es) |
| GR (1) | GR3023636T3 (es) |
| WO (1) | WO1992022209A1 (es) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2005013699A1 (en) * | 2003-07-29 | 2005-02-17 | Compagnie Gervais Danone | Yu tiao blend, process for preparing yu tiao pastry and food products containing yu tiao pastry |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI884668L (fi) * | 1988-10-11 | 1990-04-12 | Suomen Sokeri Oy | Foerfarande foer foerbaettrande av framstaellningsprocessen hos torra saedesprodukter med hjaelp av enzymbehandling. |
| FR2645407B1 (fr) * | 1989-04-11 | 1992-10-09 | Ramet Jean Paul | Procede de conservation de pates liquides pretes a cuire, destinees a la fabrication de crepes, de beignets et de gaufres |
| US5258304A (en) * | 1989-10-27 | 1993-11-02 | Genencor International, Inc. | Method of removing microorganisms from surfaces with Type II endoglycosidase |
-
1992
- 1992-06-04 EP EP92913862A patent/EP0600900B1/en not_active Expired - Lifetime
- 1992-06-04 DE DE69218609T patent/DE69218609T2/de not_active Expired - Fee Related
- 1992-06-04 WO PCT/US1992/004680 patent/WO1992022209A1/en not_active Ceased
- 1992-06-04 CA CA002110576A patent/CA2110576A1/en not_active Abandoned
- 1992-06-04 ES ES92913862T patent/ES2099268T3/es not_active Expired - Lifetime
- 1992-06-04 DK DK92913862.6T patent/DK0600900T3/da active
- 1992-06-04 AT AT92913862T patent/ATE150620T1/de not_active IP Right Cessation
-
1997
- 1997-05-30 GR GR970401282T patent/GR3023636T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ATE150620T1 (de) | 1997-04-15 |
| EP0600900A1 (en) | 1994-06-15 |
| GR3023636T3 (en) | 1997-08-29 |
| EP0600900B1 (en) | 1997-03-26 |
| DE69218609T2 (de) | 1997-11-06 |
| WO1992022209A1 (en) | 1992-12-23 |
| DK0600900T3 (da) | 1997-09-22 |
| DE69218609D1 (de) | 1997-04-30 |
| CA2110576A1 (en) | 1992-12-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
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