MX2009007616A - Pan con contenido de arabinoxilo-oligosacarido aumentado. - Google Patents
Pan con contenido de arabinoxilo-oligosacarido aumentado.Info
- Publication number
- MX2009007616A MX2009007616A MX2009007616A MX2009007616A MX2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A
- Authority
- MX
- Mexico
- Prior art keywords
- baked
- dough
- arabinoxylan
- products
- ranging
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 229920001542 oligosaccharide Polymers 0.000 title 1
- 238000000034 method Methods 0.000 abstract 4
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 abstract 3
- 229920000617 arabinoxylan Polymers 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- 238000002360 preparation method Methods 0.000 abstract 3
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 abstract 1
- 230000007407 health benefit Effects 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000006116 polymerization reaction Methods 0.000 abstract 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
La presente invención se refiere a un método para aumentar en un producto cocido al horno, después de la cocción al horno, el nivel de arabinoxilano soluble en agua con un grado medio de polimerización comprendido entre 5 y 50, preferentemente comprendido entre 5 y 35, más preferentemente comprendido entre 5 y 25, comprendiendo dicho método las etapas siguientes: - preparar una masa para un producto cocido al horno con harina, una mezcla de harinas o una mezcla de harina (s) con fracciones de la molienda que presenta un contenido total en arabinoxilano de por lo menos 2.0%, preferiblemente al menos 25%, y - añadir a dicha masa una preparación enzimática que comprende por lo menos una endoxilanasa termófila en una cantidad de por lo menos 2 veces mayor, preferentemente por lo menos 3 a 6 veces mayor o incluso 10 veces mayor que la dosis que proporciona el 90% del aumento de volumen de pan máximo obtenido por adición de dicha preparación enzimática a la receta de dicho producto cocido al horno; de manera útil con dichos método se pueden obtener productos cocidos al horno con un nivel de arabinoxilano del tipo deseado de al menos 1.7%, más preferentemente al menos 1.75%, tal como al menos 1.8%, 1.9% o 2.0%; la presente invención además se refiere a productos cocidos al horno que se obtienen por este método, y a un mejorador y a una masa que pueden utilizarse para la preparación de dichos productos; los productos cocidos al horno de conformidad con la invención de manera útil tienen beneficios mejorados para la salud.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US88079907P | 2007-01-16 | 2007-01-16 | |
| PCT/EP2008/050469 WO2008087167A2 (en) | 2007-01-16 | 2008-01-16 | Bread with increased arabinoxylo-oligosaccharide content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2009007616A true MX2009007616A (es) | 2009-07-24 |
Family
ID=41668267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2009007616A MX2009007616A (es) | 2007-01-16 | 2008-01-16 | Pan con contenido de arabinoxilo-oligosacarido aumentado. |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US9480262B2 (es) |
| EP (1) | EP2106215B1 (es) |
| CN (1) | CN101646350B (es) |
| AU (1) | AU2008207001B2 (es) |
| BR (1) | BRPI0806219A2 (es) |
| CA (1) | CA2671439C (es) |
| DK (1) | DK2106215T3 (es) |
| ES (1) | ES2834477T3 (es) |
| MX (1) | MX2009007616A (es) |
| PL (1) | PL2106215T3 (es) |
| RU (1) | RU2467574C2 (es) |
| WO (1) | WO2008087167A2 (es) |
Families Citing this family (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2464769A (en) * | 2008-10-31 | 2010-05-05 | Univ Leuven Kath | Nutriment containing an arabinoxylo-oligosaccharide and a water soluble arabinoxylan |
| ES2416086T3 (es) * | 2008-12-10 | 2013-07-30 | Katholieke Universiteit Leuven | Alimento que contiene arabinoxilano y oligosacáridos |
| BRPI1007335A2 (pt) * | 2009-01-16 | 2015-08-25 | Danisco | Método para solubilização de um farelo de cereal compreendendo amido, farelo de cereal solubilizado e seu uso, produto alimentício e estojo |
| BRPI1012562B1 (pt) | 2009-03-31 | 2020-10-27 | Dupont Nutrition Biosciences Aps | método para reduzir a cor e/ou sabor desagradável e/ou desenvolvimento de mau cheiro em um farelo de cereal solubilizado |
| ES2622091T5 (es) * | 2009-08-18 | 2020-10-19 | Cosucra Groupe Warcoing Sa | Composiciones que contienen mezclas de fibras fermentables |
| AU2011237844B2 (en) * | 2010-04-09 | 2015-01-22 | International N&H Denmark Aps | Bran modification |
| FR2959515A1 (fr) | 2010-05-03 | 2011-11-04 | Puratos | Compositions riches en oligosaccharides d'arabinoxylane |
| EP2478779A1 (en) * | 2011-01-24 | 2012-07-25 | Biotechnobel | Composition for providing beneficial health effects |
| WO2012150903A1 (en) * | 2011-05-04 | 2012-11-08 | Ryefactor Ab | Food product comprising rye |
| AR087158A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Masita en capas saludable |
| US8895096B2 (en) | 2011-06-22 | 2014-11-25 | Frito-Lay North America, Inc. | Continuous oven with a cascading conveyor |
| US20130196040A1 (en) * | 2012-01-31 | 2013-08-01 | Frito-Lay North America, Inc. | Method for cooking product using an electromagnetic oven |
| KR20140146130A (ko) | 2012-04-23 | 2014-12-24 | 제네랄 비스켓 | 베타-글루칸 및 아라비녹실란의 회합물 |
| US20150150269A1 (en) * | 2012-08-01 | 2015-06-04 | Frito-Lay North America, Inc. | Continuous process and apparatus for making a pita chip |
| RU2523006C2 (ru) * | 2012-08-10 | 2014-07-20 | Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) | Способ производства слоеных изделий с использованием ржаной муки |
| BR112015012220A2 (pt) * | 2012-11-29 | 2017-07-11 | Nestec Sa | composição simbiótica e uso da mesma |
| EP2769625A1 (en) * | 2013-02-25 | 2014-08-27 | Cargill, Incorporated | Confectionery compositions |
| EP2986645A1 (en) | 2013-03-12 | 2016-02-24 | Tate & Lyle Ingredients Americas LLC | Food grade arabinoxylan product from corn fiber |
| CN104146022A (zh) * | 2014-07-23 | 2014-11-19 | 张坚胜 | 一种发酵面包的制作方法 |
| CA2983939A1 (en) * | 2015-04-30 | 2016-11-03 | Pure Fiber Limited | Preparation comprising arabinoxylo-oligosaccharides |
| CN105462948A (zh) * | 2016-01-11 | 2016-04-06 | 中国农业大学 | 一种小麦日粮特异性木聚糖降解复合酶制剂及其制备方法和应用 |
| EP3305080A1 (en) * | 2016-10-07 | 2018-04-11 | Caravan Ingredients Inc. | Enzyme composition for use in baked products |
| RU2643712C1 (ru) * | 2016-11-16 | 2018-02-05 | Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) | Способ производства хлебобулочных изделий |
| EP3485734A1 (en) * | 2017-11-21 | 2019-05-22 | Technische Universität München | Method for preparing food products comprising rye |
| CN107937318B (zh) * | 2017-12-27 | 2020-10-30 | 齐鲁工业大学 | 一株降解小麦戊聚糖的枯草芽孢杆菌mxt-1及其应用 |
| 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 |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3879373A (en) * | 1972-10-05 | 1975-04-22 | Far Mar Co | Concentration and isolation of pentosans from wheat bran |
| NL9001388A (nl) | 1990-06-19 | 1992-01-16 | Unilever Nv | Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan. |
| PT98419B (pt) | 1990-07-24 | 1999-01-29 | Gist Brocades Nv | Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases |
| CA2106484A1 (en) | 1991-04-02 | 1992-10-03 | Martin Schulein | Xylanase, corresponding recombinant dna sequence, xylanase containing agent, and use of the agent |
| DE4226528A1 (de) * | 1992-08-11 | 1994-02-17 | Roehm Gmbh | Batterien-Xylanase, Verfahren zu ihrer Herstellung sowie dafür geeigneter Bakterienstamm, Plasmid mit zugehörigem Strukturgen, sowie Backmittel und Backverfahren zur Herstellung von Brot und Backwaren unter Verwendung der Xylanase |
| DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
| ATE412048T1 (de) | 1993-03-10 | 2008-11-15 | Novozymes As | Enzyme mit xylanaseaktivität aus aspergillus aculeatus |
| DE69530568T2 (de) * | 1994-08-26 | 2004-03-25 | Dsm N.V. | Arabinoxylan abbauende enzymen |
| AU5333396A (en) * | 1995-04-11 | 1996-10-30 | Novo Nordisk A/S | Bread-improving additive comprising a xylanolytic enzyme |
| AU1437897A (en) * | 1996-01-22 | 1997-08-20 | Novo Nordisk A/S | An enzyme with xylanase activity |
| US5792499A (en) * | 1996-01-23 | 1998-08-11 | The Pillsbury Company | Method for reducing syruping in refrigerated doughs |
| US20020142069A1 (en) * | 2001-01-31 | 2002-10-03 | Elmusa Ali A. | Conditioner for bread |
| US8053010B2 (en) * | 2001-12-04 | 2011-11-08 | General Mills, Inc. | Bran and bran containing products of improved flavor and methods of preparation |
| GB0414655D0 (en) | 2004-06-30 | 2004-08-04 | Leuven K U Res & Dev | Prebiotic |
| GB0424159D0 (en) * | 2004-10-29 | 2004-12-01 | Danisco | Product |
| RU2277777C1 (ru) * | 2005-06-06 | 2006-06-20 | Некоммерческое партнерство Научно-технический центр "Лекарства и биотехнология" | Мультиэнзимная композиция для приготовления крекеров, галет, печенья |
| GB2431560A (en) * | 2005-06-21 | 2007-05-02 | Danisco | A method of preparing a food product comprising contacting arabinoxylan with an arabinoxylan arabinofuranohydrolase |
| US7829128B2 (en) * | 2006-06-30 | 2010-11-09 | Kraft Foods Global Brands Llc | Production of whole grain-containing composite food products |
-
2008
- 2008-01-16 PL PL08701534T patent/PL2106215T3/pl unknown
- 2008-01-16 DK DK08701534.3T patent/DK2106215T3/da active
- 2008-01-16 CN CN200880002264.3A patent/CN101646350B/zh active Active
- 2008-01-16 MX MX2009007616A patent/MX2009007616A/es active IP Right Grant
- 2008-01-16 ES ES08701534T patent/ES2834477T3/es active Active
- 2008-01-16 AU AU2008207001A patent/AU2008207001B2/en active Active
- 2008-01-16 WO PCT/EP2008/050469 patent/WO2008087167A2/en not_active Ceased
- 2008-01-16 RU RU2009126835/10A patent/RU2467574C2/ru active
- 2008-01-16 EP EP08701534.3A patent/EP2106215B1/en active Active
- 2008-01-16 US US12/522,148 patent/US9480262B2/en active Active
- 2008-01-16 CA CA2671439A patent/CA2671439C/en active Active
- 2008-01-16 BR BRPI0806219-6A patent/BRPI0806219A2/pt not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AU2008207001B2 (en) | 2013-05-02 |
| CA2671439C (en) | 2016-03-29 |
| CA2671439A1 (en) | 2008-07-24 |
| EP2106215B1 (en) | 2020-09-02 |
| WO2008087167A2 (en) | 2008-07-24 |
| EP2106215A2 (en) | 2009-10-07 |
| DK2106215T3 (da) | 2020-09-28 |
| RU2009126835A (ru) | 2011-02-27 |
| US20100040736A1 (en) | 2010-02-18 |
| US9480262B2 (en) | 2016-11-01 |
| WO2008087167A3 (en) | 2009-04-23 |
| BRPI0806219A2 (pt) | 2011-08-30 |
| ES2834477T3 (es) | 2021-06-17 |
| CN101646350B (zh) | 2014-02-12 |
| PL2106215T3 (pl) | 2021-04-06 |
| RU2467574C2 (ru) | 2012-11-27 |
| CN101646350A (zh) | 2010-02-10 |
| AU2008207001A1 (en) | 2008-07-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |