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MX2011011091A - Proceso contra el envejecimiento de pan plano. - Google Patents

Proceso contra el envejecimiento de pan plano.

Info

Publication number
MX2011011091A
MX2011011091A MX2011011091A MX2011011091A MX2011011091A MX 2011011091 A MX2011011091 A MX 2011011091A MX 2011011091 A MX2011011091 A MX 2011011091A MX 2011011091 A MX2011011091 A MX 2011011091A MX 2011011091 A MX2011011091 A MX 2011011091A
Authority
MX
Mexico
Prior art keywords
flat bread
antistaling process
antistaling
flat
bread
Prior art date
Application number
MX2011011091A
Other languages
English (en)
Other versions
MX343946B (es
Inventor
Todd Michael Forman
Daniel N Evanson
Original Assignee
Novozymes North America Inc
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 North America Inc filed Critical Novozymes North America Inc
Publication of MX2011011091A publication Critical patent/MX2011011091A/es
Publication of MX343946B publication Critical patent/MX343946B/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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a un proceso para retardar el envejecimiento de panes planos, así como a panes planos que pueden obtenerse mediante el método de la invención.
MX2011011091A 2009-04-24 2010-04-23 Proceso contra el envejecimiento de pan plano. MX343946B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US17251509P 2009-04-24 2009-04-24
PCT/US2010/032233 WO2010124206A1 (en) 2009-04-24 2010-04-23 Antistaling process for flat bread

Publications (2)

Publication Number Publication Date
MX2011011091A true MX2011011091A (es) 2011-11-04
MX343946B MX343946B (es) 2016-11-30

Family

ID=42272520

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011011091A MX343946B (es) 2009-04-24 2010-04-23 Proceso contra el envejecimiento de pan plano.

Country Status (12)

Country Link
US (2) US20110311678A1 (es)
EP (1) EP2429302B1 (es)
AU (1) AU2010238649B2 (es)
BR (1) BRPI1015395A2 (es)
CA (1) CA2757657C (es)
DK (1) DK2429302T3 (es)
EG (1) EG27083A (es)
IL (1) IL215113A (es)
MX (1) MX343946B (es)
NZ (1) NZ594874A (es)
WO (1) WO2010124206A1 (es)
ZA (1) ZA201106197B (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010124206A1 (en) 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
WO2012117879A1 (ja) * 2011-02-28 2012-09-07 天野エンザイム株式会社 蒸しパンの品質改良剤及びその用途
EP3533866A1 (en) * 2013-03-21 2019-09-04 Novozymes A/S Polypeptides having phospholipase a activity and polynucleotides encoding same
KR101343287B1 (ko) * 2013-03-25 2013-12-18 주식회사 파리크라상 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법
US11252968B2 (en) * 2013-04-05 2022-02-22 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
JP6548679B2 (ja) 2014-07-08 2019-07-24 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
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
AU2017295412B2 (en) * 2016-07-15 2022-02-03 Novozymes A/S Improving the rollability of flat breads
NL2019710B1 (en) * 2017-09-06 2019-03-14 Mauri Tech B V Method for preparing a flour tortilla.
WO2019050403A1 (en) * 2017-09-06 2019-03-14 Mauri Technology B.V. Method for preparing a flour tortilla
EP3780960B1 (en) 2018-04-19 2026-01-14 Novozymes A/S Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants and flat bread dough premix

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3946856A (en) * 1974-08-13 1976-03-30 Casa Herrera, Inc. Apparatus for proofing lumps of dough
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5162210A (en) * 1990-06-29 1992-11-10 Iowa State University Research Foundation Process for enzymatic hydrolysis of starch to glucose
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
MX9502200A (es) 1995-05-12 1997-01-31 Univ Mexico Nacional Autonoma Proceso enzimatico para obtener tortillas de maiz que conserven mejor sus propiedades de textura durante su vida de anaquel.
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
CA2326412C (en) * 1998-04-20 2008-07-15 Novo Nordisk A/S Preparation of dough and baked products
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
CN1297199A (zh) 1999-11-18 2001-05-30 中国科学院长春光学精密机械研究所 一种对光测设备测量数据进行视频判读的装置
EP1335982A2 (en) 2000-11-10 2003-08-20 Novozymes A/S Secondary liquefaction of starch in ethanol production
US20040091596A1 (en) 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
CN1297199C (zh) 2003-03-31 2007-01-31 科学与工业研究委员会 具有特殊物理和感官特性的品质改良的多层抛饼及其制备方法
GB2400012B (en) 2003-03-31 2007-03-21 Council Scient Ind Res An improved parotta and a method for making it
EP1648996B1 (en) * 2003-06-25 2012-03-14 Novozymes A/S Enzymes for starch processing
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
DE602004026782D1 (en) * 2004-01-08 2010-06-02 Novozymes As Amylase
MX2007007107A (es) * 2004-12-22 2007-08-08 Novozymes North America Inc Polipeptidos que tienen actividad de glucoamilasa y polinucleotidos que los codifican.
EP1831388A1 (en) 2004-12-22 2007-09-12 Novozymes A/S Starch process
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
ES2336846T3 (es) * 2006-06-15 2010-04-16 Novozymes A/S Procesos para la produccion de un hidrolizado de almidon.
EP2090172A1 (en) 2007-10-29 2009-08-19 Lipid Nutrition B.V. Dough composition
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
WO2010124206A1 (en) 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread

Also Published As

Publication number Publication date
DK2429302T3 (en) 2018-10-08
EG27083A (en) 2015-05-20
CA2757657A1 (en) 2010-10-28
ZA201106197B (en) 2013-01-30
EP2429302B1 (en) 2018-06-27
AU2010238649B2 (en) 2013-11-21
EP2429302A1 (en) 2012-03-21
CA2757657C (en) 2019-01-29
MX343946B (es) 2016-11-30
US20160113295A1 (en) 2016-04-28
AU2010238649A1 (en) 2011-09-22
US10548328B2 (en) 2020-02-04
BRPI1015395A2 (pt) 2015-09-01
WO2010124206A1 (en) 2010-10-28
IL215113A (en) 2016-06-30
NZ594874A (en) 2013-05-31
IL215113A0 (en) 2011-12-29
US20110311678A1 (en) 2011-12-22

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