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MX2019000445A - Mejora de la capacidad de enrollado de panes planos. - Google Patents

Mejora de la capacidad de enrollado de panes planos.

Info

Publication number
MX2019000445A
MX2019000445A MX2019000445A MX2019000445A MX2019000445A MX 2019000445 A MX2019000445 A MX 2019000445A MX 2019000445 A MX2019000445 A MX 2019000445A MX 2019000445 A MX2019000445 A MX 2019000445A MX 2019000445 A MX2019000445 A MX 2019000445A
Authority
MX
Mexico
Prior art keywords
improving
rolling capacity
flat breads
dough
breads
Prior art date
Application number
MX2019000445A
Other languages
English (en)
Inventor
Austin Dilek
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 MX2019000445A publication Critical patent/MX2019000445A/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
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • 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
    • A21D13/43—Flatbreads, e.g. naan
    • 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.)
    • 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
    • C12N9/2425—Beta-amylase (3.2.1.2)
    • 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)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • 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)
    • C12Y302/01133—Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención trata sobre un método para mejorar la capacidad de enrollado de panes planos que comprende a) añadir una alfa-amilasa maltogénica y una beta-amilasa a una harina o directamente a una masa que comprende una harina; b) preparar la masa; y c) preparar los panes planos a partir de la masa.
MX2019000445A 2016-07-15 2017-06-29 Mejora de la capacidad de enrollado de panes planos. MX2019000445A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201662362642P 2016-07-15 2016-07-15
PCT/EP2017/066146 WO2018010966A1 (en) 2016-07-15 2017-06-29 Improving the rollability of flat breads

Publications (1)

Publication Number Publication Date
MX2019000445A true MX2019000445A (es) 2019-06-10

Family

ID=59295187

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019000445A MX2019000445A (es) 2016-07-15 2017-06-29 Mejora de la capacidad de enrollado de panes planos.

Country Status (8)

Country Link
US (1) US11653655B2 (es)
EP (1) EP3484298B1 (es)
CN (1) CN109475130A (es)
AU (1) AU2017295412B2 (es)
CA (1) CA3027464C (es)
DK (1) DK3484298T5 (es)
MX (1) MX2019000445A (es)
WO (1) WO2018010966A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
JP2021535748A (ja) 2018-09-11 2021-12-23 ノボザイムス アクティーゼルスカブ 飼料組成物のための安定した顆粒
CN113543656A (zh) * 2018-10-22 2021-10-22 杜邦营养生物科学有限公司 用于在辅助酿造中浸出糖化的酶
CN114206117B (zh) * 2019-08-07 2025-02-11 诺维信公司 涉及内肽酶的面团松弛度的方法
KR102236675B1 (ko) * 2020-08-06 2021-04-06 주식회사 유로베이크 발효된 쌀 발효종을 이용한 바이오 쌀빵의 제조방법
JP2022048132A (ja) * 2020-09-14 2022-03-25 味の素株式会社 包餡食品の外皮用組成物
CN115558658A (zh) * 2022-09-14 2023-01-03 武汉新华扬生物股份有限公司 一种复配酶制剂及其在南瓜饼制作中的应用

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
NO840200L (no) 1983-01-28 1984-07-30 Cefus Corp Glukoamylase cdna.
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
AR010340A1 (es) 1996-12-09 2000-06-07 Novozymes As COMPOSICIoN PARA HORNEADO, USO DE DICHA COMPOSICIoN Y USO DEL POLIPÉPTIDO DE DICHA COMPOSICIoN.
ATE490312T1 (de) 1998-02-27 2010-12-15 Novozymes As Maltogene alpha-amylase varianten
WO2000032758A1 (en) 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
FR2787809B1 (fr) * 1998-12-29 2002-01-18 Roquette Freres Procede de fabrication d'un sirop riche en maltose
US6764699B2 (en) 2000-12-05 2004-07-20 Roberto Gonzalez Barrera Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
GB0305685D0 (en) 2003-03-12 2003-04-16 Danisco Enzyme
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
CA2610683C (en) 2004-09-24 2015-12-22 Novozymes A/S Method of preparing a dough-based product
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
DK2164958T3 (en) 2007-06-07 2014-11-24 Novozymes As A process for preparing a dough-based product
PT2044843T (pt) * 2007-09-27 2017-03-16 Mauri Res B V Método para preparar uma tortilha de farinha
PL2295563T3 (pl) * 2008-05-08 2016-08-31 Amano Enzyme Inc Beta-amylaza, kodujący ją gen i sposób jej wytwarzania
EA201170938A1 (ru) * 2009-01-16 2012-06-29 Даниско А/С Ферментативное получение функциональных липидов из злаковых или побочных продуктов обработки злаковых
AU2010233935B2 (en) * 2009-03-31 2013-12-12 International N&H Denmark Aps Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
WO2010124206A1 (en) * 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
EP2454942B1 (en) 2009-07-17 2018-06-06 Amano Enzyme Inc. Method for improvement of foods utilizing beta-amylase
EP2627186A1 (en) * 2010-10-13 2013-08-21 Novozymes A/S Preparation of baked product from dough
WO2016030448A1 (en) 2014-08-28 2016-03-03 Dsm Ip Assets B.V. Alicyclobacillus pohliae alpha-amylase variants

Also Published As

Publication number Publication date
AU2017295412A1 (en) 2019-01-03
DK3484298T3 (da) 2023-12-04
CA3027464C (en) 2025-03-18
EP3484298B1 (en) 2023-10-18
DK3484298T5 (da) 2024-09-02
US20210282411A1 (en) 2021-09-16
WO2018010966A1 (en) 2018-01-18
EP3484298A1 (en) 2019-05-22
AU2017295412B2 (en) 2022-02-03
CN109475130A (zh) 2019-03-15
CA3027464A1 (en) 2018-01-18
US11653655B2 (en) 2023-05-23

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