ES2188143T3 - Preparacion de masa y productos horneados. - Google Patents

Preparacion de masa y productos horneados.

Info

Publication number
ES2188143T3
ES2188143T3 ES99911638T ES99911638T ES2188143T3 ES 2188143 T3 ES2188143 T3 ES 2188143T3 ES 99911638 T ES99911638 T ES 99911638T ES 99911638 T ES99911638 T ES 99911638T ES 2188143 T3 ES2188143 T3 ES 2188143T3
Authority
ES
Spain
Prior art keywords
mass
preparation
baked products
dough
baked
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
ES99911638T
Other languages
English (en)
Other versions
ES2188143T5 (es
Inventor
Tina Spendler
Lone Nilsson
Claus Crone Fuglsang
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.)
Novozymes AS
Original Assignee
Novozymes AS
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=8094738&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2188143(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of ES2188143T3 publication Critical patent/ES2188143T3/es
Application granted granted Critical
Publication of ES2188143T5 publication Critical patent/ES2188143T5/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
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Landscapes

  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Proceso de preparación de una masa o un producto horneado obtenido a partir de la masa, el cual comprende la incorporación en la masa de una alfa-amilasa maltogénica y una fosfolipasa.
ES99911638T 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados. Expired - Lifetime ES2188143T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK54398 1998-04-20
DK199800543 1998-04-20

Publications (2)

Publication Number Publication Date
ES2188143T3 true ES2188143T3 (es) 2003-06-16
ES2188143T5 ES2188143T5 (es) 2008-11-01

Family

ID=8094738

Family Applications (1)

Application Number Title Priority Date Filing Date
ES99911638T Expired - Lifetime ES2188143T5 (es) 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados.

Country Status (8)

Country Link
EP (1) EP1073339B2 (es)
AT (1) ATE228307T1 (es)
AU (1) AU754470B2 (es)
CA (1) CA2326412C (es)
DE (1) DE69904161T3 (es)
DK (1) DK1073339T4 (es)
ES (1) ES2188143T5 (es)
WO (1) WO1999053769A1 (es)

Families Citing this family (52)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CO4750597A1 (es) 1995-06-07 1999-03-31 Danisco Metodo y composicion para mejorar la masa de harina .
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
US6406723B1 (en) 1997-04-09 2002-06-18 Danisco A/S Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
EP2302044A1 (en) 1998-11-27 2011-03-30 Novozymes A/S Lipolytic enzyme variants
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
AU2001272359B2 (en) * 2000-07-06 2006-06-15 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
AU7235901A (en) 2000-07-06 2002-01-21 Novozymes As Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
AU2002233168B2 (en) * 2001-02-21 2007-02-15 Novozymes A/S Production of starchy food products
WO2002094123A2 (en) 2001-05-18 2002-11-28 Danisco A/S Method of preparing a dought with an enzime
DK2295556T3 (en) 2002-01-16 2015-01-26 Novozymes As Lipolytic Enzyme Variants and Method of Preparation thereof.
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
ATE540108T1 (de) 2002-10-01 2012-01-15 Novozymes As Familie gh 61 polypeptiden
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
DK1620551T3 (da) 2003-04-28 2014-01-13 Chr Hansen As Phospholipase og fremgangsmåde til fremstilling deraf
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
DK2270140T3 (en) 2003-05-09 2016-03-14 Novozymes As Lipolytic enzyme variants
AU2004252572B2 (en) 2003-06-25 2011-09-08 Novozymes A/S Polypeptides having alpha-amylase activity and polypeptides encoding same
EP1541027B1 (en) * 2003-12-11 2008-11-26 Bakery Technology Centre B.V. A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CN102533440B (zh) 2004-07-16 2017-09-19 杜邦营养生物科学有限公司 用酶使油脱胶的方法
US20060019013A1 (en) 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
DK1926753T3 (da) 2004-12-22 2011-03-14 Novozymes As Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens
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
CA2673954C (en) 2007-01-25 2015-09-15 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
EP2254996B1 (en) 2008-02-29 2013-07-17 DSM IP Assets B.V. Lipases with high specificity towards short chain fatty acids and uses thereof
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
AU2010238649B2 (en) * 2009-04-24 2013-11-21 Novozymes North America, Inc. Antistaling process for flat bread
US20120156328A1 (en) * 2009-06-10 2012-06-21 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases
MX2012001060A (es) 2009-07-24 2012-03-14 Novozymes As Carbohidrato-oxidasas.
DK2595487T3 (en) 2010-07-21 2019-01-07 Novozymes As PROCEDURE FOR PREPARING A BAKED PRODUCT WITH INCREASED AROMASTABILITY WITH CATALASE AND PHOSPHOLIPASE
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
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
CN105208869A (zh) 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
MX2019009551A (es) 2017-02-20 2020-01-30 Novozymes As Enzima lipolitica para usarse en horneado.
DK3398438T3 (da) * 2017-05-05 2022-01-24 Lantmaennen Schulstad As Brød med forlænget friskhed
WO2019121874A1 (en) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprising lecithin and triglycerides
CN113317343A (zh) * 2021-06-15 2021-08-31 沈阳润库生物科技有限公司 一种运用于面包保鲜领域的生物酶制备方法
EP4580411A1 (en) 2022-09-01 2025-07-09 Novozymes A/S Baking with thermostable amg glucosidase variants (ec 3.2.1.3) and low or no added emulsifier
CN115918700B (zh) * 2022-11-28 2025-01-10 福建灵雀谷生物科技有限公司 一种用于面包保湿保软的复配改良剂及其应用
CN119060866B (zh) * 2024-09-02 2025-09-19 浙江一鸣食品股份有限公司 一株改善全谷物面包柔软性的酿酒酵母菌inm3111制备及其应用

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
DK135983D0 (da) † 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
ZA891181B (en) † 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
DK425989D0 (da) 1989-08-30 1989-08-30 Novo Nordisk As Hydrolyse af phospholipider
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
PT575133E (pt) † 1992-06-16 2002-11-29 Sankyo Co Nova fosfolipase a1 processo para a sua preparacao e sua utilizacao
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
WO1998000029A1 (en) 1996-07-01 1998-01-08 Novo Nordisk A/S Use of a deamidase in baking
WO1998026057A1 (en) † 1996-12-09 1998-06-18 Novo Nordisk A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase a and/or b activity
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Also Published As

Publication number Publication date
EP1073339B2 (en) 2008-04-16
AU3025399A (en) 1999-11-08
WO1999053769A1 (en) 1999-10-28
ATE228307T1 (de) 2002-12-15
DK1073339T3 (da) 2003-01-27
DE69904161D1 (de) 2003-01-09
DK1073339T4 (da) 2008-08-18
DE69904161T2 (de) 2003-07-17
CA2326412C (en) 2008-07-15
CA2326412A1 (en) 1999-10-28
EP1073339B1 (en) 2002-11-27
EP1073339A1 (en) 2001-02-07
DE69904161T3 (de) 2008-11-06
ES2188143T5 (es) 2008-11-01
AU754470B2 (en) 2002-11-14

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