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MX2016013607A - Metodos y composiciones para preparar un producto horneado. - Google Patents

Metodos y composiciones para preparar un producto horneado.

Info

Publication number
MX2016013607A
MX2016013607A MX2016013607A MX2016013607A MX2016013607A MX 2016013607 A MX2016013607 A MX 2016013607A MX 2016013607 A MX2016013607 A MX 2016013607A MX 2016013607 A MX2016013607 A MX 2016013607A MX 2016013607 A MX2016013607 A MX 2016013607A
Authority
MX
Mexico
Prior art keywords
baked product
compositions
preparing
methods
amylase
Prior art date
Application number
MX2016013607A
Other languages
English (en)
Inventor
BELLIDO Guillermo
Gazzola Gianluca
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 MX2016013607A publication Critical patent/MX2016013607A/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
    • 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
    • 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
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)

Landscapes

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

Abstract

La presente invención proporciona un método para modificar la miga de un producto horneado que comprende añadir una arabinofuranosidasa y una amilasa contra el endurecimiento a los ingredientes de la masa y hornear la masa para proporcionar el producto horneado, donde la amilasa contra el endurecimiento es una alfa-amilasa maltogénica o una glucano-1,4-alfa-maltotetrahidr olasa.
MX2016013607A 2014-04-22 2015-04-20 Metodos y composiciones para preparar un producto horneado. MX2016013607A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14165380 2014-04-22
PCT/EP2015/058504 WO2015162087A1 (en) 2014-04-22 2015-04-20 Methods and compositions for preparing a baked product

Publications (1)

Publication Number Publication Date
MX2016013607A true MX2016013607A (es) 2017-02-28

Family

ID=50489010

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016013607A MX2016013607A (es) 2014-04-22 2015-04-20 Metodos y composiciones para preparar un producto horneado.

Country Status (6)

Country Link
US (1) US20170188591A1 (es)
EP (1) EP3133925A1 (es)
AU (1) AU2015250997A1 (es)
CA (1) CA2945195A1 (es)
MX (1) MX2016013607A (es)
WO (1) WO2015162087A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
MX2021012617A (es) * 2019-04-15 2021-11-12 Hershey Co Trufa de tarta auto estable.
BE1029342B1 (nl) * 2021-04-27 2022-11-28 Puratos Fosfaatvrij bakpoeder

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998016112A1 (en) * 1996-10-11 1998-04-23 Novo Nordisk A/S Use of a carbohydrate binding domain in baking
AU8334798A (en) * 1997-07-18 1999-02-10 Danisco A/S A composition comprising an enzyme having galactose oxidase activity and use thereof
CA2910102A1 (en) * 2005-04-26 2006-11-02 Novozymes A/S Hydrolysis of arabinoxylan
FR2905825B1 (fr) * 2006-09-20 2008-12-26 Lesaffre Et Cie Sa Ameliorant de panification et son utilisation dans la planification de pain plat sans mie

Also Published As

Publication number Publication date
CA2945195A1 (en) 2015-10-29
WO2015162087A1 (en) 2015-10-29
EP3133925A1 (en) 2017-03-01
AU2015250997A1 (en) 2016-10-06
US20170188591A1 (en) 2017-07-06

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