PL2747574T3 - Zastosowanie mieszaniny enzymów przeciw czerstwieniu wypieczonego chleba - Google Patents

Zastosowanie mieszaniny enzymów przeciw czerstwieniu wypieczonego chleba

Info

Publication number
PL2747574T3
PL2747574T3 PL12753597.9T PL12753597T PL2747574T3 PL 2747574 T3 PL2747574 T3 PL 2747574T3 PL 12753597 T PL12753597 T PL 12753597T PL 2747574 T3 PL2747574 T3 PL 2747574T3
Authority
PL
Poland
Prior art keywords
preparation
enzyme mixture
baked bread
staling enzyme
staling
Prior art date
Application number
PL12753597.9T
Other languages
English (en)
Inventor
Anthony James Else
Kari Margrete Tronsmo
Ludger-Andreas Niemann
Johannes Hubertus Elise Moonen
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=46763156&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2747574(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed filed Critical
Publication of PL2747574T3 publication Critical patent/PL2747574T3/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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)
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL12753597.9T 2011-08-25 2012-08-24 Zastosowanie mieszaniny enzymów przeciw czerstwieniu wypieczonego chleba PL2747574T3 (pl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11178839 2011-08-25

Publications (1)

Publication Number Publication Date
PL2747574T3 true PL2747574T3 (pl) 2016-12-30

Family

ID=46763156

Family Applications (1)

Application Number Title Priority Date Filing Date
PL12753597.9T PL2747574T3 (pl) 2011-08-25 2012-08-24 Zastosowanie mieszaniny enzymów przeciw czerstwieniu wypieczonego chleba

Country Status (11)

Country Link
US (1) US10433563B2 (pl)
EP (1) EP2747574B1 (pl)
JP (1) JP2013046614A (pl)
CA (1) CA2787683C (pl)
DK (1) DK2747574T3 (pl)
ES (1) ES2583780T3 (pl)
HU (1) HUE030395T2 (pl)
MX (1) MX340462B (pl)
PL (1) PL2747574T3 (pl)
PT (1) PT2747574T (pl)
WO (1) WO2013028071A1 (pl)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6735868B2 (ja) * 2014-07-08 2020-08-05 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
PL3166412T3 (pl) * 2014-07-08 2022-10-10 Caravan Ingredients Inc. Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
JP7130413B2 (ja) * 2018-04-04 2022-09-05 昭和産業株式会社 パン類用品質改良剤及びパン類用組成物、並びに前記パン類品質改良剤又はパン類用組成物を用いたパン類用生地及びパン類
CN108823185A (zh) * 2018-06-25 2018-11-16 安徽新熙盟生物科技有限公司 高酶活发酵液的培养方法及提取耐酸α-淀粉酶的方法
BR112022016228A2 (pt) 2020-02-14 2022-10-25 Lantmaennen Unibake Holding As Combinação e processo para produzir um produto de panificação sem adição de açúcar
CN111758760B (zh) * 2020-07-04 2023-05-02 武汉市仟吉食品有限公司 一种生物酶改良的双熟吐司及其制作工艺
JP7160071B2 (ja) * 2020-08-17 2022-10-25 日油株式会社 製パン用油脂組成物および製パン用穀粉生地
CN116200438B (zh) * 2023-02-17 2024-12-10 齐鲁工业大学(山东省科学院) 一种延缓淀粉回生的方法

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK135983D0 (da) 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
EP0154135B2 (de) 1984-01-27 1994-11-02 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Verfahren zum Herstellen eines Brotteiges
DK348989D0 (da) 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
US5023094A (en) 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DE69632630T2 (de) * 1995-03-16 2005-05-25 Novozymes A/S Enzym mit aminopeptidaseactivität
DK1068302T3 (da) 1998-04-01 2005-10-03 Danisco Ikke-maltogene exoamylaser og anvendelse heraf til forsinkelse af retrogradering af stivelse
AU754470B2 (en) 1998-04-20 2002-11-14 Novozymes A/S Preparation of dough and baked products
JP2005027553A (ja) * 2003-07-11 2005-02-03 Torigoe Flour Milling Co Ltd 穀物加工物並びに穀物加工物の製造方法及び穀物加工物含有食品
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
DK2215202T4 (da) 2007-11-05 2025-01-02 Danisco Us Inc VARIANTER AF BACILLUS sp. TS-23 ALPHA-AMYLASE MED ÆNDREDE EGENSKABER
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
US9005681B2 (en) * 2009-08-18 2015-04-14 Glico Nutrition Co., Ltd. Food product containing starch gel, starch granule, production method and use thereof
EA201200408A1 (ru) * 2009-09-03 2012-09-28 ДСМ АйПи АССЕТС Б. В. Ферментная композиция для выпечки в качестве замены ssl
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions

Also Published As

Publication number Publication date
EP2747574B1 (en) 2016-06-22
DK2747574T3 (en) 2016-09-05
JP2013046614A (ja) 2013-03-07
ES2583780T3 (es) 2016-09-22
CA2787683A1 (en) 2013-02-25
MX340462B (es) 2016-07-08
PT2747574T (pt) 2016-07-26
MX2012009835A (es) 2013-02-25
US10433563B2 (en) 2019-10-08
HUE030395T2 (en) 2017-05-29
EP2747574A1 (en) 2014-07-02
CA2787683C (en) 2019-09-24
US20130059031A1 (en) 2013-03-07
WO2013028071A1 (en) 2013-02-28

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