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BR9900793A - Processo para produzir pães por uso de transglutaminase e hidrolisados parciais de proteìna, como as matérias primas, preparação de enzimas, e, pães. - Google Patents

Processo para produzir pães por uso de transglutaminase e hidrolisados parciais de proteìna, como as matérias primas, preparação de enzimas, e, pães.

Info

Publication number
BR9900793A
BR9900793A BR9900793A BR9900793A BR9900793A BR 9900793 A BR9900793 A BR 9900793A BR 9900793 A BR9900793 A BR 9900793A BR 9900793 A BR9900793 A BR 9900793A BR 9900793 A BR9900793 A BR 9900793A
Authority
BR
Brazil
Prior art keywords
transglutaminase
raw materials
breads
partial protein
protein hydrolysates
Prior art date
Application number
BR9900793A
Other languages
English (en)
Inventor
Chiya Kuraishi
Kazumi Sato
Haruo Tanaka
Original Assignee
Ajinomoto Kk
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 Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR9900793A publication Critical patent/BR9900793A/pt

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
    • 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
    • A21D2/268—Hydrolysates from proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

"PROCESSO PARA PRODUZIR PãES POR USO DE TRANSGLUTAMINASE E HIDROLISADOS PARCIAIS DE PROTEìNA, COMO AS MATéRIAS PRIMAS, PREPARAçãO DE ENZIMAS, E, PãES". Por um processo para produzir pães por uso de transglutaminase e hidrolisados parciais de proteína como as matérias primas em um modo que a transglutaminase e hidrolisados parciais de proteína junto com outras matérias primas são adicionados e misturados com a matéria prima principal farinha em grãos, o efeito vantajoso de transglutaminase é melhorado.
BR9900793A 1998-02-27 1999-02-24 Processo para produzir pães por uso de transglutaminase e hidrolisados parciais de proteìna, como as matérias primas, preparação de enzimas, e, pães. BR9900793A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10046912A JPH11243843A (ja) 1998-02-27 1998-02-27 パン類の製造方法及びパン類製造用酵素製剤

Publications (1)

Publication Number Publication Date
BR9900793A true BR9900793A (pt) 2000-05-16

Family

ID=12760569

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9900793A BR9900793A (pt) 1998-02-27 1999-02-24 Processo para produzir pães por uso de transglutaminase e hidrolisados parciais de proteìna, como as matérias primas, preparação de enzimas, e, pães.

Country Status (6)

Country Link
EP (1) EP0938845A1 (pt)
JP (1) JPH11243843A (pt)
CN (1) CN1227057A (pt)
AU (1) AU1644899A (pt)
BR (1) BR9900793A (pt)
CA (1) CA2263041A1 (pt)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3414652B2 (ja) 1998-10-12 2003-06-09 敷島製パン株式会社 小麦粉焼成品、その製造方法および品質改良剤
DE10046605A1 (de) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
CN1620255A (zh) * 2001-07-16 2005-05-25 丹尼斯科有限公司 包括交联酶和水解胶体的含蛋白质食品
CN1620252A (zh) 2001-12-13 2005-05-25 泰克康姆国际公司 高蛋白、低碳水化合物的生面团和面包产品及它们的制备方法
KR100513699B1 (ko) * 2004-11-27 2005-09-08 강동오 제빵 방법
JP4706308B2 (ja) * 2005-04-06 2011-06-22 味の素株式会社 麺類の製造方法
CN101028012B (zh) * 2006-03-02 2013-06-12 王再贺 酶工业品在高植物蛋白食物中的应用方法
JP4620009B2 (ja) * 2006-07-31 2011-01-26 熊本製粉株式会社 小麦粉生地改良剤
ITMI20062080A1 (it) * 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche Trattamento di farine di cereali per il consumo alimentare da parte di pazienti celiaci
CN101189976B (zh) * 2006-11-29 2010-07-14 河南农业大学 高档速冻饺子粉
KR101037911B1 (ko) * 2007-08-17 2011-05-30 김영문 보리를 이용한 빵류 및 그 제조방법
KR101311742B1 (ko) * 2010-10-23 2013-09-26 전남대학교산학협력단 글루텐 무첨가 발효 쌀빵 제조용 조성물 및 그 제조방법
CN102823630A (zh) * 2012-09-14 2012-12-19 苏州维邦生物科技有限公司 一种韧性饼干专用复配酶制剂
ITSR20130002A1 (it) 2013-10-08 2015-04-08 Danilo Ciciulla Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.
BR112016012927A2 (pt) * 2013-12-19 2017-08-08 Dow Global Technologies Llc Massa melhorada
JP6574540B2 (ja) * 2015-03-20 2019-09-11 株式会社カネカ 多加水パン用本捏生地
CN110267546A (zh) * 2017-02-06 2019-09-20 日清富滋株式会社 面包粉混合料
IT201800010305A1 (it) 2018-11-13 2020-05-13 Danilo Ciciulla Procedimento per la preparazione di alimenti a base di farina di grano destinati a soggetti celiaci o affetti da gluten sensitivity
JP7293773B2 (ja) * 2019-03-20 2023-06-20 味の素株式会社 減塩パンまたは無塩パンの製造方法および製造用添加剤、ならびに減塩パンまたは無塩パン
CN111034756A (zh) * 2019-12-02 2020-04-21 河南科技学院 一种新型冷冻面团的加工方法
JP2022184523A (ja) * 2021-06-01 2022-12-13 昭和産業株式会社 生地加熱食品用ミックス、該生地加熱食品用ミックスを用いた生地および食品、並びに、生地および食品の製造方法
CN113907112B (zh) * 2021-09-23 2023-11-17 多麦(福建)食品有限公司 一种面包改良剂及全麦面包及全麦面包的制备方法
CN115530200B (zh) * 2022-10-10 2024-03-01 上海早苗食品有限公司 一种面包改良剂及其制备方法和应用

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69326101T2 (de) * 1992-06-02 2000-04-20 Ajinomoto Co., Inc. Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels
JP3404869B2 (ja) * 1994-03-11 2003-05-12 味の素株式会社 焼成品の製造方法
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
WO1996011264A1 (en) * 1994-10-11 1996-04-18 Ajinomoto Co., Inc. Stabilized transglutaminase and enzymatic preparation containing the same
AU4953696A (en) * 1995-03-14 1996-10-02 Kao Corporation Method for increasing the bulk of food having reduced bulk
CA2253283A1 (en) * 1996-05-02 1997-11-13 Novo Nordisk A/S Use of a branching enzyme in baking
JP3582265B2 (ja) * 1996-11-28 2004-10-27 味の素株式会社 改質穀粉及びこれを使用した穀粉加工食品

Also Published As

Publication number Publication date
JPH11243843A (ja) 1999-09-14
CA2263041A1 (en) 1999-08-27
CN1227057A (zh) 1999-09-01
EP0938845A1 (en) 1999-09-01
AU1644899A (en) 1999-09-09

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Legal Events

Date Code Title Description
FA10 Dismissal: dismissal - article 33 of industrial property law
B11Y Dismissal: definitive dismissal - article 33 of industrial property law