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MX2017002018A - Xilanasa de glucosido hidrolasa 5 (gh5) para la sequedad de la masa. - Google Patents

Xilanasa de glucosido hidrolasa 5 (gh5) para la sequedad de la masa.

Info

Publication number
MX2017002018A
MX2017002018A MX2017002018A MX2017002018A MX2017002018A MX 2017002018 A MX2017002018 A MX 2017002018A MX 2017002018 A MX2017002018 A MX 2017002018A MX 2017002018 A MX2017002018 A MX 2017002018A MX 2017002018 A MX2017002018 A MX 2017002018A
Authority
MX
Mexico
Prior art keywords
dough
xylanase
dryness
preparing
group
Prior art date
Application number
MX2017002018A
Other languages
English (en)
Inventor
Bertel Roemer M Krogh Kristian
Moeller Engelsen Merete
Becker Fiona
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=51357859&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2017002018(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes As filed Critical Novozymes As
Publication of MX2017002018A publication Critical patent/MX2017002018A/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La invención proporciona un método para preparar un producto a base de masa, que comprende añadir una xilanasa GH5 y una xilanasa seleccionada entre el grupo que consiste en GH8, GH10 y GH11 a una masa.
MX2017002018A 2014-08-20 2015-08-18 Xilanasa de glucosido hidrolasa 5 (gh5) para la sequedad de la masa. MX2017002018A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14181583 2014-08-20
PCT/EP2015/068931 WO2016026850A1 (en) 2014-08-20 2015-08-18 Gh5 xylanase for dough dryness

Publications (1)

Publication Number Publication Date
MX2017002018A true MX2017002018A (es) 2017-05-23

Family

ID=51357859

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017002018A MX2017002018A (es) 2014-08-20 2015-08-18 Xilanasa de glucosido hidrolasa 5 (gh5) para la sequedad de la masa.

Country Status (8)

Country Link
US (1) US20170303548A1 (es)
EP (1) EP3182830B1 (es)
CN (1) CN106572664A (es)
AU (1) AU2015306226B2 (es)
CA (1) CA2957811A1 (es)
DK (1) DK3182830T3 (es)
MX (1) MX2017002018A (es)
WO (1) WO2016026850A1 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016026850A1 (en) 2014-08-20 2016-02-25 Novozymes A/S Gh5 xylanase for dough dryness
EP3305079A1 (en) * 2016-10-07 2018-04-11 Caravan Ingredients Inc. Enzyme composition for use in baked products
EP3530743A1 (en) 2018-02-21 2019-08-28 Cambridge Glycoscience Ltd Method of production
MX2021001716A (es) 2018-08-15 2021-05-31 Cambridge Glycoscience Ltd Composiciones novedosas, su uso y metodos para su formacion.
EP3937642A1 (en) 2019-03-13 2022-01-19 Novozymes A/S Production of par-baked products with improved freshness employing combination of gh8 xylanase and phospholipase
CN114727642B (zh) 2019-08-16 2025-02-14 剑桥糖质科学有限公司 处理生物质以生产寡糖的方法和相关组合物
AU2020335238A1 (en) 2019-08-30 2022-03-24 Ab Enzymes Gmbh Use of GH12 cellulases in preparing bakery products comprising rye-flour
EP4072318A2 (en) 2019-12-12 2022-10-19 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs
CA3183623A1 (en) 2020-05-29 2021-12-02 Novozymes A/S Pulse and/or legume protein-fortified doughs and baked goods comprising lipase
EP4052581A1 (en) 2021-03-03 2022-09-07 AB Enzymes GmbH Use of gh12 cellulases in spelt, oat, barley, and / or millet baking
CN113430182B (zh) * 2021-08-09 2023-01-13 云南师范大学 一种来源于亚洲象肠道毛螺菌科的细菌漆酶及其基因
CN113430181B (zh) * 2021-08-09 2023-01-13 云南师范大学 一种来源亚洲象肠道宏基因组的细菌漆酶及其基因

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1945395A (en) 1994-03-02 1995-09-18 Novo Nordisk A/S Use of xylanase in baking
AU5333396A (en) * 1995-04-11 1996-10-30 Novo Nordisk A/S Bread-improving additive comprising a xylanolytic enzyme
BRPI9916507B1 (pt) 1998-12-23 2015-09-08 Danisco uso de xilanase bacteriana para a produção de um produto de panificação ou massa para preparação do mesmo e uso de uma sequência de aminoácidos
GB2392160A (en) * 1998-12-23 2004-02-25 Danisco Endo-b-1, 4- xylanase
EA011452B1 (ru) * 2002-09-11 2009-04-28 Пьюратос Наамлоуз Венноошап Способы приготовления выпечного продукта, используемые для этого композиции и выпечной продукт
CN102753023A (zh) * 2009-12-09 2012-10-24 诺维信公司 产生gh8木聚糖酶变体的方法
DK3167055T3 (da) 2014-07-10 2019-11-18 Novozymes As Polypeptider med xylanaseaktivitet og polynukleotider, som koder for dem
WO2016026850A1 (en) 2014-08-20 2016-02-25 Novozymes A/S Gh5 xylanase for dough dryness

Also Published As

Publication number Publication date
DK3182830T3 (en) 2019-01-14
CN106572664A (zh) 2017-04-19
WO2016026850A1 (en) 2016-02-25
EP3182830B1 (en) 2018-10-31
EP3182830A1 (en) 2017-06-28
CA2957811A1 (en) 2016-02-25
AU2015306226A1 (en) 2017-02-16
US20170303548A1 (en) 2017-10-26
AU2015306226B2 (en) 2019-01-03

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