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MX2020010887A - Proceso para mejorar la frescura de panes planos que implica la combinacion de variantes de alfa amilasa maltogenica. - Google Patents

Proceso para mejorar la frescura de panes planos que implica la combinacion de variantes de alfa amilasa maltogenica.

Info

Publication number
MX2020010887A
MX2020010887A MX2020010887A MX2020010887A MX2020010887A MX 2020010887 A MX2020010887 A MX 2020010887A MX 2020010887 A MX2020010887 A MX 2020010887A MX 2020010887 A MX2020010887 A MX 2020010887A MX 2020010887 A MX2020010887 A MX 2020010887A
Authority
MX
Mexico
Prior art keywords
maltogenic alpha
alpha amylase
amylase variants
flat breads
involving combination
Prior art date
Application number
MX2020010887A
Other languages
English (en)
Inventor
Henrik Lundkvist
Irina Victorovna Matveeva
Umut Köroglu
Silvia Strachan
Hasim Sinik
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 MX2020010887A publication Critical patent/MX2020010887A/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
    • A21D13/41—Pizzas
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • 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
    • 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)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un método para mejorar la frescura de los panes planos que comprende a) añadir a la harina o a una masa que comprende una harina, una primera alfa-amilasa maltogénica que tiene al menos el 70 % de identidad con la SEC ID NO: 1, y en comparación con la SEC ID NO: 1, que comprende las sustituciones D261G, T288P y F188L; y una segunda alfa-amilasa maltogénica que tiene al menos el 70 % de identidad con la SEC ID NO: 1, y en comparación con la SEC ID NO: 1, que comprende las sustituciones D261G, T288P, F194Y, y N375S; y b) preparar panes planos a partir de la masa.
MX2020010887A 2018-04-19 2019-04-11 Proceso para mejorar la frescura de panes planos que implica la combinacion de variantes de alfa amilasa maltogenica. MX2020010887A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18168187 2018-04-19
PCT/EP2019/059203 WO2019201725A1 (en) 2018-04-19 2019-04-11 Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants

Publications (1)

Publication Number Publication Date
MX2020010887A true MX2020010887A (es) 2020-11-09

Family

ID=62027852

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020010887A MX2020010887A (es) 2018-04-19 2019-04-11 Proceso para mejorar la frescura de panes planos que implica la combinacion de variantes de alfa amilasa maltogenica.

Country Status (7)

Country Link
US (1) US11937609B2 (es)
EP (1) EP3780960B1 (es)
CN (1) CN112004414A (es)
CA (1) CA3097020C (es)
MA (1) MA52539A (es)
MX (1) MX2020010887A (es)
WO (1) WO2019201725A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3257053A1 (en) 2022-05-14 2023-11-23 Novozymes A/S COMPOSITIONS AND METHODS FOR THE PREVENTION, TREATMENT, SUPPRESSION AND/OR ELIMINATION OF PHYTOPATHOGENIC INFESTATIONS AND INFECTIONS

Family Cites Families (13)

* 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
DK0869167T4 (da) 1996-12-09 2010-03-08 Novozymes As Reduktion af phosphor-indeholdende bestanddele i spiseolier; som omfatter en stor mængde ikke-hydrerbart phosphor, ved anvendelse af en phospholipase, en phospholipase fra en trådsvamp, der har en phospholipase A og/eller B aktivitet
JP4672864B2 (ja) 1998-02-27 2011-04-20 ノボザイムス アクティーゼルスカブ マルトース産生アルファアミラーゼ変異体
EP1131416B1 (en) 1998-11-27 2009-09-02 Novozymes A/S Lipolytic enzyme variants
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
AU2008258554B2 (en) 2007-06-07 2013-07-25 Novozymes A/S Method of preparing a dough-based product
DK2429302T3 (en) 2009-04-24 2018-10-08 Novozymes As Anti-aging method for flat bread
EP2961281A2 (en) 2013-03-01 2016-01-06 DSM IP Assets B.V. Combination of an aplha-amylase and a g4-forming amylase
US11252968B2 (en) * 2013-04-05 2022-02-22 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
EP3484298B1 (en) * 2016-07-15 2023-10-18 Novozymes A/S Improving the rollability of tortillas

Also Published As

Publication number Publication date
EP3780960B1 (en) 2026-01-14
CA3097020A1 (en) 2019-10-24
EP3780960A1 (en) 2021-02-24
CA3097020C (en) 2025-05-27
WO2019201725A1 (en) 2019-10-24
US11937609B2 (en) 2024-03-26
CN112004414A (zh) 2020-11-27
US20210084911A1 (en) 2021-03-25
MA52539A (fr) 2021-02-24

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