ES2177893T3 - Composiciones enzimaticas para masas de panaderia. - Google Patents

Composiciones enzimaticas para masas de panaderia.

Info

Publication number
ES2177893T3
ES2177893T3 ES97200681T ES97200681T ES2177893T3 ES 2177893 T3 ES2177893 T3 ES 2177893T3 ES 97200681 T ES97200681 T ES 97200681T ES 97200681 T ES97200681 T ES 97200681T ES 2177893 T3 ES2177893 T3 ES 2177893T3
Authority
ES
Spain
Prior art keywords
masses
bakery
enzymatic compositions
oxidizing agent
enzymatic
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
ES97200681T
Other languages
English (en)
Other versions
ES2177893T5 (es
Inventor
Jerome Souppe
Thierry Jean-Bernard Naeye
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.)
Koninklijke DSM NV
Original Assignee
DSM 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
Application filed by DSM NV filed Critical DSM NV
Application granted granted Critical
Publication of ES2177893T3 publication Critical patent/ES2177893T3/es
Publication of ES2177893T5 publication Critical patent/ES2177893T5/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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

SE DESCRIBE UN COMPUESTO ENZIMATICO QUE CONTIENE: - UNA PROTEASA QUE SE INACTIVA POR OXIDACION MEDIANTE UN AGENTE OXIDANTE; Y - UNA ENZIMA QUE PRODUCE EL AGENTE OXIDANTE. ESTE COMPUESTO PUEDE UTILIZARSE PARA ABLANDAR MASAS EN LA PRODUCCION DE GALLETAS Y BIZCOCHOS.
ES97200681T 1996-03-19 1997-03-10 Nueva composicion enzimatica. Expired - Lifetime ES2177893T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96200760 1996-03-19
EP96200760 1996-03-19

Publications (2)

Publication Number Publication Date
ES2177893T3 true ES2177893T3 (es) 2002-12-16
ES2177893T5 ES2177893T5 (es) 2006-11-01

Family

ID=8223799

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97200681T Expired - Lifetime ES2177893T5 (es) 1996-03-19 1997-03-10 Nueva composicion enzimatica.

Country Status (12)

Country Link
US (1) US5942262A (es)
JP (1) JP4429392B2 (es)
AR (1) AR006259A1 (es)
AT (1) ATE218809T1 (es)
AU (1) AU709179B2 (es)
BR (1) BR9701343B1 (es)
CA (1) CA2200370C (es)
DE (1) DE69713192T3 (es)
ES (1) ES2177893T5 (es)
IL (1) IL120481A (es)
PT (1) PT796559E (es)
ZA (1) ZA972396B (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK51286C (da) * 1934-10-26 1936-02-17 Dansk Gaerings Industri As Fremgangsmaade til Nedsættelse eller Udelukkelse af Virkningen af proteolytiske Enzymer.
US3157513A (en) * 1961-11-15 1964-11-17 Kellog Co Enzymatic treatment of cereal grains
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
GB1572081A (en) * 1976-01-12 1980-07-23 Novo Industri As Process for corn gluten by proteolytic treatment
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
DE3003679A1 (de) * 1980-02-01 1981-08-06 Röhm GmbH, 6100 Darmstadt Verfahren zum abbau von proteinen mit proteinasen
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
DE3905194A1 (de) * 1989-02-21 1990-08-23 Roehm Gmbh Verfahren zur herstellung von protein-hydrolysaten mit niedrigem gehalt an bitterstoffen
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
JP2902763B2 (ja) * 1990-10-04 1999-06-07 旭電化工業株式会社 練り込み用油中水型乳化油脂組成物
EP0588426B1 (en) * 1992-09-17 2000-12-27 Dsm N.V. Yeast derivative to improve bread quality
ATE198253T1 (de) * 1992-09-17 2001-01-15 Dsm Nv Hefederivate und verfahren zum verbessern der brotqualität
WO1994028727A1 (en) * 1993-06-10 1994-12-22 General Mills, Inc. Apparatus and method for forming filled cereal pillows
DK69193D0 (es) * 1993-06-11 1993-06-11 Novo Nordisk As
DK69093D0 (es) * 1993-06-11 1993-06-11 Novo Nordisk As
WO1995001727A1 (en) * 1993-07-06 1995-01-19 Quest International B.V. Enzyme containing particles
JP2964215B2 (ja) * 1995-03-31 1999-10-18 江崎グリコ株式会社 ビスケット類の製造法

Also Published As

Publication number Publication date
AU709179B2 (en) 1999-08-26
JP4429392B2 (ja) 2010-03-10
MX9701998A (es) 1997-09-30
BR9701343B1 (pt) 2009-05-05
DE69713192T3 (de) 2006-08-10
BR9701343A (pt) 1998-08-18
IL120481A (en) 2001-09-13
ZA972396B (en) 1997-09-25
PT796559E (pt) 2002-11-29
JPH104958A (ja) 1998-01-13
CA2200370A1 (en) 1997-09-19
DE69713192D1 (de) 2002-07-18
ES2177893T5 (es) 2006-11-01
DE69713192T2 (de) 2002-11-28
IL120481A0 (en) 1997-07-13
CA2200370C (en) 2008-11-18
ATE218809T1 (de) 2002-06-15
US5942262A (en) 1999-08-24
AR006259A1 (es) 1999-08-11
AU1633797A (en) 1997-09-25

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