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MX2017000262A - Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos. - Google Patents

Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Info

Publication number
MX2017000262A
MX2017000262A MX2017000262A MX2017000262A MX2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A
Authority
MX
Mexico
Prior art keywords
methods
products
bakery
texture
sugar
Prior art date
Application number
MX2017000262A
Other languages
English (en)
Inventor
Stinson Jesse
Feng Guohua
Guilfoyle Emily
Skogerson Lawrence
Original Assignee
Caravan Ingredients 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=51133924&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2017000262(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Caravan Ingredients Inc filed Critical Caravan Ingredients Inc
Publication of MX2017000262A publication Critical patent/MX2017000262A/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Se proporcionan productos de panadería fermentados con levadura y otros productos de panadería novedosos y métodos para hacer esos productos; los productos se forman de una masa que comprende una amiloglucosidasa térmicamente estable, y una amiloglucosidasa degradante de almidón crudo y/o una amilasa anti-envejecimiento; el nivel de azúcar agregada que se incluye en la masa se puede reducir sustancialmente, e incluso eliminarse, mientras logra aún un producto dulce; adicionalmente, el producto de panadería resultante está libre de, o por lo menos sustancialmente libre de, fructosa; el producto horneado final también tendrá propiedades de textura mejoradas, incluyendo firmeza superior, capacidad de recuperación y adhesividad y se puede hacer con una cantidad reducida de levadura.
MX2017000262A 2014-07-08 2015-07-08 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos. MX2017000262A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201462021899P 2014-07-08 2014-07-08
EP14176074 2014-07-08
PCT/EP2015/065612 WO2016005452A1 (en) 2014-07-08 2015-07-08 Sugar-producing and texture-improving bakery methods and products formed therefrom

Publications (1)

Publication Number Publication Date
MX2017000262A true MX2017000262A (es) 2017-08-25

Family

ID=51133924

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2017000262A MX2017000262A (es) 2014-07-08 2015-07-08 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.
MX2022016198A MX2022016198A (es) 2014-07-08 2017-01-05 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2022016198A MX2022016198A (es) 2014-07-08 2017-01-05 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Country Status (12)

Country Link
US (5) US20170188593A1 (es)
EP (2) EP3166412B1 (es)
JP (1) JP6548679B2 (es)
CN (1) CN106659168A (es)
BR (1) BR112017000004B1 (es)
CA (1) CA2954220C (es)
DK (1) DK3166412T3 (es)
ES (1) ES2921532T3 (es)
MX (2) MX2017000262A (es)
PL (1) PL3166412T3 (es)
PT (1) PT3166412T (es)
WO (1) WO2016005452A1 (es)

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Also Published As

Publication number Publication date
CN106659168A (zh) 2017-05-10
US20180242598A1 (en) 2018-08-30
ES2921532T3 (es) 2022-08-29
PL3166412T3 (pl) 2022-10-10
US20160007618A1 (en) 2016-01-14
JP2017524355A (ja) 2017-08-31
WO2016005452A1 (en) 2016-01-14
US20170188593A1 (en) 2017-07-06
US12256743B2 (en) 2025-03-25
US20240407378A1 (en) 2024-12-12
BR112017000004A2 (pt) 2017-11-07
US20220279802A1 (en) 2022-09-08
CA2954220C (en) 2021-01-26
DK3166412T3 (da) 2022-07-11
BR112017000004B1 (pt) 2022-01-18
PT3166412T (pt) 2022-07-12
MX2022016198A (es) 2023-02-01
EP4108087A1 (en) 2022-12-28
JP6548679B2 (ja) 2019-07-24
EP3166412B1 (en) 2022-04-20
CA2954220A1 (en) 2016-01-14
EP3166412A1 (en) 2017-05-17

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