MX2017009108A - Metodo para mejorar la capacidad de rebanado de productos horneados. - Google Patents

Metodo para mejorar la capacidad de rebanado de productos horneados.

Info

Publication number
MX2017009108A
MX2017009108A MX2017009108A MX2017009108A MX2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A
Authority
MX
Mexico
Prior art keywords
sliceability
improve
baked product
baked goods
dough
Prior art date
Application number
MX2017009108A
Other languages
English (en)
Inventor
BELLIDO Guillermo
SCHOENENBERG Sven
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=52396466&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2017009108(A) "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 MX2017009108A publication Critical patent/MX2017009108A/es

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
    • 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
    • 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
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C12N9/1051—Hexosyltransferases (2.4.1)
    • C12N9/107—1,4-Alpha-glucan branching enzyme (2.4.1.18)
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C12N9/1051—Hexosyltransferases (2.4.1)
    • C12N9/1074—Cyclomaltodextrin glucanotransferase (2.4.1.19)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01018—1,4-Alpha-glucan branching enzyme (2.4.1.18), i.e. glucan branching enzyme
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01019—Cyclomaltodextrin glucanotransferase (2.4.1.19)

Landscapes

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

Abstract

La invención describe un método de mejorar la capacidad de rebanado de un producto horneado, preparado a partir de una masa, que comprende: - incorporar en la masa una glicosiltransferasa (EC 2.4.1.18) y/o una ciclomaltodextrin glucanotransferasa; - hornear la masa para formar un producto horneado; y - rebanar el producto horneado durante el periodo de enfriamiento cuando el producto horneado tiene una temperatura del núcleo de 30-55°C.
MX2017009108A 2015-01-16 2016-01-15 Metodo para mejorar la capacidad de rebanado de productos horneados. MX2017009108A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15151444 2015-01-16
PCT/EP2016/050788 WO2016113399A1 (en) 2015-01-16 2016-01-15 Method to improve sliceability of baked goods

Publications (1)

Publication Number Publication Date
MX2017009108A true MX2017009108A (es) 2017-11-23

Family

ID=52396466

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017009108A MX2017009108A (es) 2015-01-16 2016-01-15 Metodo para mejorar la capacidad de rebanado de productos horneados.

Country Status (8)

Country Link
US (1) US20170354157A1 (es)
EP (1) EP3244743B1 (es)
CN (1) CN107105677A (es)
AU (1) AU2016207959B2 (es)
CA (1) CA2972679A1 (es)
DK (1) DK3244743T3 (es)
MX (1) MX2017009108A (es)
WO (1) WO2016113399A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7278094B2 (ja) * 2019-02-19 2023-05-19 物産フードサイエンス株式会社 ドウまたはドウ加熱食品における分枝酵素の新規用途
CN110122529A (zh) * 2019-05-27 2019-08-16 多麦(福建)食品有限公司 一种发酵吐司面包及其制备方法
JP7451957B2 (ja) * 2019-11-21 2024-03-19 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法
AU2021372822A1 (en) * 2020-11-02 2023-06-01 Novozymes A/S Baked and par-baked products with thermostable amg variants from penicillium

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3638521A (en) * 1970-11-05 1972-02-01 Stinemark Corp Method and apparatus for slicing bread and other bakery products
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
JP3793590B2 (ja) * 1994-06-27 2006-07-05 株式会社林原生物化学研究所 非還元性糖質とその製造方法並びに用途
EP1632566A3 (en) * 1995-04-21 2006-08-16 Novozymes A/S Cyclomaltodextrin glucanotransferase variants
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
CN1216902A (zh) * 1996-05-02 1999-05-19 诺沃挪第克公司 分支酶在烘烤中的用途
AU716960B2 (en) * 1996-05-02 2000-03-09 Novo Nordisk A/S Use of a dextrin glycosyl transferase in baking
CN1231691A (zh) * 1996-09-26 1999-10-13 诺沃挪第克公司 一种具有环麦芽糖糊精葡聚糖转移酶活性的酶
EP1433852B1 (en) * 1997-04-09 2006-06-28 Danisco A/S Use of lipase for improving doughs and baked products
ATE450603T1 (de) * 1999-03-29 2009-12-15 Novozymes As Polypeptide mit verzweigungsenzym-aktivität und für diese kodierende nukleinsäuren
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
EP1983045A3 (en) * 2003-07-01 2008-12-17 Novozymes A/S CGTase Variants
DK2595488T3 (da) * 2010-07-21 2020-02-24 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase
WO2013025606A2 (en) * 2011-08-15 2013-02-21 "Ab Mauri Food Inc." Natural mold inhibitor and methods of using same

Also Published As

Publication number Publication date
US20170354157A1 (en) 2017-12-14
DK3244743T3 (da) 2020-01-27
EP3244743B1 (en) 2019-10-23
AU2016207959A1 (en) 2017-07-06
WO2016113399A1 (en) 2016-07-21
EP3244743A1 (en) 2017-11-22
CN107105677A (zh) 2017-08-29
CA2972679A1 (en) 2016-07-21
AU2016207959B2 (en) 2019-06-27

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