PL2271220T3 - Ciasto z fruktanem i enzymem degradującym fruktan - Google Patents

Ciasto z fruktanem i enzymem degradującym fruktan

Info

Publication number
PL2271220T3
PL2271220T3 PL09719441T PL09719441T PL2271220T3 PL 2271220 T3 PL2271220 T3 PL 2271220T3 PL 09719441 T PL09719441 T PL 09719441T PL 09719441 T PL09719441 T PL 09719441T PL 2271220 T3 PL2271220 T3 PL 2271220T3
Authority
PL
Poland
Prior art keywords
fructan
dough
degrading enzyme
degrading
enzyme
Prior art date
Application number
PL09719441T
Other languages
English (en)
Inventor
Felix Meier
Frank Rittig
Cornelia Drost-Lustenberger
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
Application filed by Novozymes As filed Critical Novozymes As
Publication of PL2271220T3 publication Critical patent/PL2271220T3/pl

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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
PL09719441T 2008-03-10 2009-03-09 Ciasto z fruktanem i enzymem degradującym fruktan PL2271220T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP08152519A EP2103219A1 (en) 2008-03-10 2008-03-10 Dough with fructan and fructan-degrading enzyme
PCT/EP2009/052738 WO2009112464A1 (en) 2008-03-10 2009-03-09 Dough with fructan and fructan-degrading enzyme
EP09719441.9A EP2271220B1 (en) 2008-03-10 2009-03-09 Dough with fructan and fructan-degrading enzyme

Publications (1)

Publication Number Publication Date
PL2271220T3 true PL2271220T3 (pl) 2016-06-30

Family

ID=40257071

Family Applications (1)

Application Number Title Priority Date Filing Date
PL09719441T PL2271220T3 (pl) 2008-03-10 2009-03-09 Ciasto z fruktanem i enzymem degradującym fruktan

Country Status (6)

Country Link
US (2) US20110129572A1 (pl)
EP (2) EP2103219A1 (pl)
DK (1) DK2271220T3 (pl)
PL (1) PL2271220T3 (pl)
RU (1) RU2492652C2 (pl)
WO (1) WO2009112464A1 (pl)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3244758B1 (en) * 2015-01-12 2020-08-19 OY Karl Fazer AB Low-fructan grain material and a method for producing the same
FR3049279A1 (fr) 2016-03-24 2017-09-29 Beghin Meiji Sa Agent de retardement de la temperature de gelatinisation de l'amidon comprenant des fructo-oligosaccharides a chaine courte (scfos)
FI127298B (en) * 2016-06-23 2018-03-15 Fazer Ab Oy Karl An enzyme with fructan hydrolase activity
EP3266318B1 (en) * 2016-07-08 2020-08-26 Mauri Technology B.V. Sugar-free bread
CN106754411B (zh) * 2016-11-29 2020-06-05 山东隆科特酶制剂有限公司 一株高产β-D-呋喃果糖苷酶的黑曲霉菌株及其液态发酵产酶方法
GB201713145D0 (en) * 2017-08-16 2017-09-27 Univ Leuven Kath Wholemeal bread with reduced fodmap content
RU2722725C2 (ru) * 2018-11-20 2020-06-03 Федор Валентинович Курчатов Способ производства выпечного изделия на основе бездрожжевого теста из пророщенного зерна
US12152261B2 (en) 2019-02-19 2024-11-26 Dsm Ip Assets B.V. Method for reducing fructan in a food product with aid of invertase (EC 3.2.1.26)
AU2021310923A1 (en) * 2020-07-23 2023-02-09 Kiwi Health, Inc Food supplement composition to aid in digestion of fructan, mannitol, and sorbitol
CN117210519B (zh) * 2023-07-27 2024-06-25 安徽中医药大学 多花黄精多糖寡糖片段及其制备方法和应用

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5659028A (en) * 1990-02-23 1997-08-19 Raffinerie Tirlemontoise S.A. Branched fructo-oligosaccharides, method for obtaining them and use of products containing them
BE1005438A4 (fr) * 1991-10-04 1993-07-27 Raffinerie Tirlemontoise Sa Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation.
CA2050464C (en) * 1991-08-30 1997-12-16 Tsutomu Harada Food containing fructose
DK76893D0 (pl) 1993-06-28 1993-06-28 Novo Nordisk As
BE1010449A3 (fr) * 1996-08-01 1998-08-04 Raffinerie Tirlemontoise Sa Procede de preparation d'une composition polydipersee de saccharides, composition polydispersee de saccharides, produit alimentaire, pharmaceutique et/ou cosmetique comprenant ladite composition polydispersee.
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
EP1058724B1 (en) 1998-02-27 2010-12-01 Novozymes A/S Maltogenic alpha-amylase variants
AU2001283817A1 (en) * 2000-09-08 2002-03-22 Novozymes A/S A dough composition comprising a lipid-encapsulated enzyme
CN1681392B (zh) * 2002-09-11 2010-06-09 普瑞图斯股份有限公司 具有木聚糖分解活性的家族8酶在焙烤中的应用
JP4188146B2 (ja) * 2003-06-06 2008-11-26 埼玉県 発酵風味菓子の製造方法
US20070054024A1 (en) * 2003-09-10 2007-03-08 Marinus De Man High fibre bread and bread improver compositions
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement

Also Published As

Publication number Publication date
EP2271220A1 (en) 2011-01-12
US20110129572A1 (en) 2011-06-02
EP2271220B1 (en) 2015-12-23
DK2271220T3 (en) 2016-03-14
RU2010141570A (ru) 2012-04-20
RU2492652C2 (ru) 2013-09-20
WO2009112464A1 (en) 2009-09-17
US20170049114A1 (en) 2017-02-23
EP2103219A1 (en) 2009-09-23

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