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BR0209154A - Processo de preparação de uma massa com uma enzima - Google Patents

Processo de preparação de uma massa com uma enzima

Info

Publication number
BR0209154A
BR0209154A BR0209154-2A BR0209154A BR0209154A BR 0209154 A BR0209154 A BR 0209154A BR 0209154 A BR0209154 A BR 0209154A BR 0209154 A BR0209154 A BR 0209154A
Authority
BR
Brazil
Prior art keywords
dough
enzyme
preparing
hydrolysing
components
Prior art date
Application number
BR0209154-2A
Other languages
English (en)
Inventor
Kirsten Bojsen
Charlotte Horsmans Poulsen
Borch Soee Joern
Original Assignee
Danisco
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
Priority claimed from GBGB0112226.6A external-priority patent/GB0112226D0/en
Application filed by Danisco filed Critical Danisco
Publication of BR0209154A publication Critical patent/BR0209154A/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

"PROCESSO DE PREPARAçãO DE UMA MASSA COM ENZIMA". Um processo de preparação de uma massa alimentícia de farinha, o dito processo compreendendo adição aos componentes de massa alimentícia de uma enzima que sob condições de massa alimentícia é capaz de hidrolisar um glicolipídeo e um fosfolipídeo, onde a dita enzima é incapaz, ou substancialmente incapaz, de hidrolisar um triglicerídeo e/ou um 1-monoglicerídeo, ou uma composição compreendendo a dita enzima, e misturando os componentes de massa alimentícia para obter-se a massa alimentícia.
BR0209154-2A 2001-05-18 2002-05-17 Processo de preparação de uma massa com uma enzima BR0209154A (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GBGB0112226.6A GB0112226D0 (en) 2001-05-18 2001-05-18 Method of improving dough and bread quality
US34700702P 2002-01-09 2002-01-09
PCT/IB2002/002792 WO2002094123A2 (en) 2001-05-18 2002-05-17 Method of preparing a dought with an enzime

Publications (1)

Publication Number Publication Date
BR0209154A true BR0209154A (pt) 2004-07-20

Family

ID=26246095

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0209154-2A BR0209154A (pt) 2001-05-18 2002-05-17 Processo de preparação de uma massa com uma enzima

Country Status (14)

Country Link
US (1) USRE43135E1 (pt)
EP (1) EP1387616B1 (pt)
JP (1) JP4309137B2 (pt)
CN (1) CN100591212C (pt)
AT (1) ATE362315T1 (pt)
AU (1) AU2002339115B2 (pt)
BR (1) BR0209154A (pt)
CA (1) CA2444960C (pt)
DE (1) DE60220155T2 (pt)
DK (1) DK1387616T3 (pt)
ES (1) ES2284897T3 (pt)
MX (1) MXPA03010511A (pt)
NZ (1) NZ528260A (pt)
WO (1) WO2002094123A2 (pt)

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US6406723B1 (en) 1997-04-09 2002-06-18 Danisco A/S Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
AU2003302808B2 (en) * 2002-12-12 2009-09-17 Novozymes A/S Method of selecting a lipolytic enzyme
JP4778887B2 (ja) 2003-01-17 2011-09-21 ダニスコ エイ／エス 脂質アシルトランスフェラーゼの使用
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
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CA2571694C (en) 2004-07-16 2014-09-02 Danisco A/S Enzymatic oil-degumming method
WO2007090829A2 (en) * 2006-02-06 2007-08-16 Novozymes A/S Screening method for selecting lipolytic enzymes as bakery improvers
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DK2387330T3 (en) 2009-01-16 2018-02-05 Dupont Nutrition Biosci Aps ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS OUT OF CORN CHLIDE EXTRACT
US9675084B2 (en) 2009-03-31 2017-06-13 Dupont Nutrition Biosciences Aps Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
TWI656845B (zh) * 2014-10-06 2019-04-21 日商不二製油股份有限公司 Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier
GB201522681D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
US11337445B2 (en) 2016-02-22 2022-05-24 General Mills, Inc. Cereal food product and method of making the same
US11051520B2 (en) * 2017-02-20 2021-07-06 Novozymes A/S Lipolytic enzyme for use in baking
KR102060134B1 (ko) * 2018-07-25 2020-02-12 주식회사 신세계푸드 쌀국수 제면용 조성물, 이를 이용한 쌀국수면 및 쌀국수면 제조방법
GB201916585D0 (en) * 2019-11-14 2020-01-01 Givaudan Sa Concentrate
WO2023203080A1 (en) 2022-04-20 2023-10-26 Novozymes A/S Process for producing free fatty acids

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NZ528260A (en) 2005-09-30
CN100591212C (zh) 2010-02-24
MXPA03010511A (es) 2004-03-02
CN1646022A (zh) 2005-07-27
DE60220155T2 (de) 2008-02-07
JP2005508609A (ja) 2005-04-07
USRE43135E1 (en) 2012-01-24
ATE362315T1 (de) 2007-06-15
WO2002094123A2 (en) 2002-11-28
CA2444960A1 (en) 2002-11-28
DK1387616T3 (da) 2007-09-24
DE60220155D1 (de) 2007-06-28
WO2002094123A3 (en) 2003-05-30
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CA2444960C (en) 2011-08-09
AU2002339115B2 (en) 2007-03-15

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