ES2179382T3 - Procedimiento para la fabricacion de productos de panificacion y pasteleria de conservacion fresca. - Google Patents

Procedimiento para la fabricacion de productos de panificacion y pasteleria de conservacion fresca.

Info

Publication number
ES2179382T3
ES2179382T3 ES97951896T ES97951896T ES2179382T3 ES 2179382 T3 ES2179382 T3 ES 2179382T3 ES 97951896 T ES97951896 T ES 97951896T ES 97951896 T ES97951896 T ES 97951896T ES 2179382 T3 ES2179382 T3 ES 2179382T3
Authority
ES
Spain
Prior art keywords
panning
conservation
fresh
procedure
manufacture
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
ES97951896T
Other languages
English (en)
Inventor
Erwin Schuster
Bruno Sprossler
Jurgen Hofemeister
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.)
AB Enzymes GmbH
Original Assignee
AB Enzymes GmbH
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 AB Enzymes GmbH filed Critical AB Enzymes GmbH
Application granted granted Critical
Publication of ES2179382T3 publication Critical patent/ES2179382T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

LA INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA FABRICACION DE ARTICULOS DE PANADERIA CON PRODUCTOS CEREALES, GRACIAS AL USO DE ENZIMAS, CON EL FIN DE IMPEDIR QUE LOS ARTICULOS DE PANADERIA SE PONGAN RANCIOS. PARA ELLO, SE AÑADE UNA ALFA-AMILASA DEL THERMOACTINOMYCES VULGARIS, QUE HACE POSIBLE LA HIDROLISIS PARCIAL DESEADA DEL ALMIDON Y QUE, EN EL PROCEDIMIENTO, IMPIDE EN GRAN MEDIDA SU DEGRADACION, AL MISMO TIEMPO QUE ES DESACTIVADA POR EL PROCESO DE COCCION.
ES97951896T 1996-11-22 1997-11-13 Procedimiento para la fabricacion de productos de panificacion y pasteleria de conservacion fresca. Expired - Lifetime ES2179382T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19648343A DE19648343C1 (de) 1996-11-22 1996-11-22 Verfahren zur Herstellung von Backwaren mit verbesserter Frischhaltung

Publications (1)

Publication Number Publication Date
ES2179382T3 true ES2179382T3 (es) 2003-01-16

Family

ID=7812434

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97951896T Expired - Lifetime ES2179382T3 (es) 1996-11-22 1997-11-13 Procedimiento para la fabricacion de productos de panificacion y pasteleria de conservacion fresca.

Country Status (10)

Country Link
US (1) US6254903B1 (es)
EP (1) EP0942654B1 (es)
AT (1) ATE220501T1 (es)
AU (1) AU726754B2 (es)
CA (1) CA2272606C (es)
DE (2) DE19648343C1 (es)
DK (1) DK0942654T3 (es)
ES (1) ES2179382T3 (es)
NZ (1) NZ336262A (es)
WO (1) WO1998023162A2 (es)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
WO1996039851A1 (en) 1995-06-07 1996-12-19 Danisco A/S A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
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
DK1098988T4 (da) 1998-07-21 2007-09-03 Danisco Födevare
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
DK1441599T3 (da) 2001-10-26 2007-11-12 Novozymes As Fremstilling af spiselige produkter
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
US7718408B2 (en) * 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) * 2007-08-17 2007-09-26 Danisco Process
US20050175738A1 (en) * 2004-02-10 2005-08-11 Kraft Foods Holdings, Inc. Freezer-stable toasted bread slices
US8361529B2 (en) * 2004-02-20 2013-01-29 Novozymes A/S Xylanase
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
EA014985B1 (ru) * 2004-07-16 2011-04-29 Даниско А/С Способ ферментативного рафинирования пищевых масел гидратацией и применение липидацилтрансферазы для осуществления способа
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
AU2007344910B2 (en) * 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
CN101911959B (zh) * 2010-09-02 2012-11-28 北大荒丰缘集团有限公司 提高三相卧螺工艺中面筋蛋白得率的和面工艺
WO2021074056A1 (en) * 2019-10-18 2021-04-22 Basf Se Improved method for preparing a dough or a baked product therefrom

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE288395C (es) *
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
DD225711A1 (de) * 1984-04-16 1985-08-07 Adw Ddr Verfahren zur herstellung von thermitase mit alpha-amylolytischer aktivitaet
DD287732A5 (de) * 1989-09-07 1991-03-07 Adw Ddr Verfahren zur herstellung maltose- und maltotriose-reicher hydrolysate
DD288395A5 (de) * 1989-10-10 1991-03-28 Akademie Der Wissenschaften,De Verfahren zur herstellung von alpha-amylase
WO1996032472A1 (en) * 1995-04-11 1996-10-17 Novo Nordisk A/S Bread-improving additive comprising a xylanolytic enzyme

Also Published As

Publication number Publication date
WO1998023162A2 (de) 1998-06-04
AU726754B2 (en) 2000-11-23
DE59707748D1 (de) 2002-08-22
DE19648343C1 (de) 1998-02-12
WO1998023162A3 (de) 1998-08-20
EP0942654B1 (de) 2002-07-17
AU5552298A (en) 1998-06-22
CA2272606A1 (en) 1998-06-04
NZ336262A (en) 2000-09-29
CA2272606C (en) 2006-01-17
DK0942654T3 (da) 2002-10-14
ATE220501T1 (de) 2002-08-15
US6254903B1 (en) 2001-07-03
EP0942654A2 (de) 1999-09-22

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