MA52539B1 - Procede d'amelioration de la fraicheur de pains plats par combinaison de variants d'alpha-amylase maltogene et de prémélange de pâte à pain plat - Google Patents

Procede d'amelioration de la fraicheur de pains plats par combinaison de variants d'alpha-amylase maltogene et de prémélange de pâte à pain plat

Info

Publication number
MA52539B1
MA52539B1 MA52539A MA52539A MA52539B1 MA 52539 B1 MA52539 B1 MA 52539B1 MA 52539 A MA52539 A MA 52539A MA 52539 A MA52539 A MA 52539A MA 52539 B1 MA52539 B1 MA 52539B1
Authority
MA
Morocco
Prior art keywords
amylase
flatbreads
freshness
improving
alpha
Prior art date
Application number
MA52539A
Other languages
English (en)
Other versions
MA52539A (fr
Inventor
Irina Victorovna Matveeva
Umut KÖROGLU
Henrik Lundkvist
Silvia Strachan
Hasim SINIK
Original Assignee
Novozymes A/S
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 Novozymes A/S filed Critical Novozymes A/S
Publication of MA52539A publication Critical patent/MA52539A/fr
Publication of MA52539B1 publication Critical patent/MA52539B1/fr

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • 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
    • 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.)
    • 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)
    • C12Y302/01133—Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase

Landscapes

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

Abstract

L'invention concerne un procédé permettant d'améliorer la fraîcheur de pains plats comprenant a) l'ajout à la farine ou à une pâte comprenant une farine d'une première alpha-amylase maltogénique ayant au moins 70 % d'identité avec SEQ ID NO:1, et par rapport à SEQ ID NO:1 comprenant les substitutions D261G, T288P et F188L ; et d'une seconde alpha-amylase maltogénique ayant au moins 70 % d'identité avec SEQ ID NO:1, et par rapport à SEQ ID NO:1 comprenant les substitutions D261G, T288P, F194Y et N375S ; et b) la réalisation de pains plats à partir de la pâte.
MA52539A 2018-04-19 2019-04-11 Procede d'amelioration de la fraicheur de pains plats par combinaison de variants d'alpha-amylase maltogene et de prémélange de pâte à pain plat MA52539B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP18168187 2018-04-19
PCT/EP2019/059203 WO2019201725A1 (fr) 2018-04-19 2019-04-11 Procédé pour améliorer la fraîcheur de pains plats impliquant une combinaison de variants d'alpha-amylase maltogénique
EP19716419.7A EP3780960B1 (fr) 2018-04-19 2019-04-11 Procede d'amelioration de la fraicheur de pains plats par combinaison de variants d'alpha-amylase maltogene et de prémélange de pâte à pain plat

Publications (2)

Publication Number Publication Date
MA52539A MA52539A (fr) 2021-02-24
MA52539B1 true MA52539B1 (fr) 2026-04-30

Family

ID=62027852

Family Applications (1)

Application Number Title Priority Date Filing Date
MA52539A MA52539B1 (fr) 2018-04-19 2019-04-11 Procede d'amelioration de la fraicheur de pains plats par combinaison de variants d'alpha-amylase maltogene et de prémélange de pâte à pain plat

Country Status (8)

Country Link
US (1) US11937609B2 (fr)
EP (1) EP3780960B1 (fr)
CN (1) CN112004414A (fr)
CA (1) CA3097020C (fr)
DK (1) DK3780960T3 (fr)
MA (1) MA52539B1 (fr)
MX (1) MX2020010887A (fr)
WO (1) WO2019201725A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023225459A2 (fr) 2022-05-14 2023-11-23 Novozymes A/S Compositions et procédés de prévention, de traitement, de suppression et/ou d'élimination d'infestations et d'infections phytopathogènes

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
NO840200L (no) 1983-01-28 1984-07-30 Cefus Corp Glukoamylase cdna.
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
WO1998026057A1 (fr) 1996-12-09 1998-06-18 Novo Nordisk A/S Limitation de la teneur en phosphore d'elements dans des huiles comestibles contenant une quantite elevee de phosphore non hydratable au moyen d'une phospholipase, phospholipase provenant d'un champignon filamenteux presentant une activite de phospholipase a ou b
AU757935B2 (en) 1998-02-27 2003-03-13 Novozymes A/S Maltogenic alpha-amylase variants
DK1131416T3 (da) 1998-11-27 2009-10-26 Novozymes As Lipolytiske enzymvarianter
ES2399341T3 (es) 2004-09-24 2013-03-27 Novozymes A/S Método para preparar un producto a base de masa
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
WO2008148845A2 (fr) 2007-06-07 2008-12-11 Novozymes A/S Procédé de préparation d'un produit à base de pâte
AU2010238649B2 (en) 2009-04-24 2013-11-21 Novozymes North America, Inc. Antistaling process for flat bread
EP2961281A2 (fr) 2013-03-01 2016-01-06 DSM IP Assets B.V. Association d'une alpha-amylase et d'une amylase formant g4
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
CA3027464C (fr) 2016-07-15 2025-03-18 Novozymes A/S Amélioration de l'aptitude de pains plats à être roulés

Also Published As

Publication number Publication date
CA3097020C (fr) 2025-05-27
US20210084911A1 (en) 2021-03-25
DK3780960T3 (da) 2026-03-16
US11937609B2 (en) 2024-03-26
WO2019201725A1 (fr) 2019-10-24
MA52539A (fr) 2021-02-24
EP3780960A1 (fr) 2021-02-24
EP3780960B1 (fr) 2026-01-14
CN112004414A (zh) 2020-11-27
CA3097020A1 (fr) 2019-10-24
MX2020010887A (es) 2020-11-09