PE20010352A1 - Composicion liquida para mejorar el pan - Google Patents
Composicion liquida para mejorar el panInfo
- Publication number
- PE20010352A1 PE20010352A1 PE2000000840A PE0008402000A PE20010352A1 PE 20010352 A1 PE20010352 A1 PE 20010352A1 PE 2000000840 A PE2000000840 A PE 2000000840A PE 0008402000 A PE0008402000 A PE 0008402000A PE 20010352 A1 PE20010352 A1 PE 20010352A1
- Authority
- PE
- Peru
- Prior art keywords
- weight
- bread
- pasta
- liquid composition
- improve
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 239000007788 liquid Substances 0.000 title abstract 2
- 238000000034 method Methods 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000004382 Amylase Substances 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical class [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- XLYOFNOQVPJJNP-PWCQTSIFSA-N Tritiated water Chemical compound [3H]O[3H] XLYOFNOQVPJJNP-PWCQTSIFSA-N 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052739 hydrogen Inorganic materials 0.000 abstract 1
- 239000001257 hydrogen Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
QUE COMPRENDE ENTRE: 1) 30% Y 70%, EN PESO, DE UN ACEITE DE TRIGLICERIDO VEGETAL, TAL COMO ACEITE DE SOJA, ACEITE DE PALMA, ENTRE OTROS, 2) 2,5% Y 15%, EN PESO, DE GRASA, COMO LA GRASA DE SOJA O DE PALMA HIDROGENADA Y/O EMULSIONANTE COMO ESTEAROIL LACTILATO DE CALCIO, ENTRE OTROS, 3) 0,05% Y 5%, EN PESO, DE PARTICULAS ENZIMATICAS, DONDE EL 70% DE LAS PARTICULAS TIENEN UN TAMANO SUPERIOR A 50 µm, PUDIENDO LA ENZIMA SER UNA O-AMILASA, UNA PROTEASA, UNA AMILOGLUCOSIDASA, ENTRE OTRAS Y COMBINACIONES DE LAS MISMAS; 4) 5% Y 50%, EN PESO, DE UNO O MAS INGREDIENTES QUE MEJORAN EL PAN, TALES COMO: i) ENTRE 20% Y 45% DE NaCl Y, ii) ENTRE 20% Y 45% DE AZUCAR. ASIMISMO SE REFIERE A UN PROCESO DESTINADO A LA ELABORACION DE UNA PASTA, QUE COMPRENDE: I) LA MEZCLA DE HARINA, LEVADURA, AGUA, OPCIONALMENTE SAL Y, LA COMPOSICION LIQUIDA PARA MEJORAR EL PAN, ANTERIORMENTE DESCRITA. TAMBIEN SE REFIERE A UN PROCESO PARA LA PRODUCCION DE UN PAN EL CUAL COMPRENDE EL PROCESO PARA LA ELABORACION DE LA PASTA ANTES MENCIONADO Y EL POSTERIOR HORNEADO DE LA PASTA
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP99202672 | 1999-08-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PE20010352A1 true PE20010352A1 (es) | 2001-03-23 |
Family
ID=8240548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE2000000840A PE20010352A1 (es) | 1999-08-17 | 2000-08-17 | Composicion liquida para mejorar el pan |
Country Status (11)
| Country | Link |
|---|---|
| EP (1) | EP1204326B1 (es) |
| AR (1) | AR025320A1 (es) |
| AT (1) | ATE292387T1 (es) |
| AU (1) | AU7411100A (es) |
| DE (1) | DE60019298T2 (es) |
| DK (1) | DK1204326T3 (es) |
| ES (1) | ES2240160T3 (es) |
| PE (1) | PE20010352A1 (es) |
| PT (1) | PT1204326E (es) |
| WO (1) | WO2001011974A1 (es) |
| ZA (1) | ZA200200885B (es) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI20012151A0 (fi) | 2001-11-05 | 2001-11-05 | Danisco | Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä |
| AR039839A1 (es) | 2002-05-21 | 2005-03-02 | Dsm Ip Assets Bv | Fosfolipasas y usos de las mismas |
| CN1675355A (zh) | 2002-08-19 | 2005-09-28 | 帝斯曼知识产权资产管理有限公司 | 新颖的脂肪酶及其用途 |
| EP1839487B1 (en) * | 2004-12-17 | 2012-04-11 | Fuji Oil Company, Ltd. | Bread-improving agent and bread products using the same |
| RU2271105C1 (ru) * | 2005-04-14 | 2006-03-10 | Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования Российской Федерации | Способ производства хлебобулочных изделий |
| US8703463B2 (en) | 2009-03-10 | 2014-04-22 | Dsm Ip Assets B.V. | Pregastric esterase and derivatives thereof |
| WO2012093149A2 (en) | 2011-01-06 | 2012-07-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes and uses thereof |
| WO2012129697A1 (en) | 2011-04-01 | 2012-10-04 | Adrian Tsang | Novel cell wall deconstruction enzymes of talaromyces thermophilus and uses thereof |
| WO2012130964A1 (en) | 2011-04-01 | 2012-10-04 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of thermomyces lanuginosus and uses thereof |
| DK2620496T3 (en) | 2012-01-30 | 2015-09-07 | Dsm Ip Assets Bv | Alpha-amylase |
| WO2013182669A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of myriococcum thermophilum and uses thereof |
| WO2013182671A1 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of aureobasidium pullulans and uses thereof |
| WO2013182670A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of scytalidium thermophilum and uses thereof |
| WO2014060378A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of pseudocercosporella herpotrichoides and|uses thereof |
| WO2014060380A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of thermoascus aurantiacus and uses thereof |
| WO2021028507A1 (en) * | 2019-08-14 | 2021-02-18 | Givaudan Sa | Method of extending bread shelf life |
| NL2036181B1 (en) * | 2023-11-03 | 2025-05-14 | Sonneveld Group B V | Water based liquid bread improver and method for providing thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3617473A1 (de) * | 1986-05-23 | 1987-11-26 | Roehm Gmbh | Enzymatisches backmittel |
| AUPM922194A0 (en) * | 1994-11-03 | 1994-11-24 | Burns Philp Food Holdings Pty Limited | Liquid bread improver |
| EP0913468A3 (en) * | 1997-07-22 | 2001-06-13 | Dsm N.V. | Bread improving comüposition |
| GB2335433B (en) * | 1998-03-20 | 2003-01-08 | Danisco | Particulate delivery system for a food product |
-
2000
- 2000-08-17 PT PT00962345T patent/PT1204326E/pt unknown
- 2000-08-17 WO PCT/EP2000/008146 patent/WO2001011974A1/en not_active Ceased
- 2000-08-17 EP EP00962345A patent/EP1204326B1/en not_active Revoked
- 2000-08-17 ES ES00962345T patent/ES2240160T3/es not_active Expired - Lifetime
- 2000-08-17 PE PE2000000840A patent/PE20010352A1/es not_active Application Discontinuation
- 2000-08-17 AU AU74111/00A patent/AU7411100A/en not_active Abandoned
- 2000-08-17 DE DE60019298T patent/DE60019298T2/de not_active Revoked
- 2000-08-17 DK DK00962345T patent/DK1204326T3/da active
- 2000-08-17 AT AT00962345T patent/ATE292387T1/de active
- 2000-08-17 AR ARP000104273A patent/AR025320A1/es unknown
-
2002
- 2002-01-31 ZA ZA200200885A patent/ZA200200885B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK1204326T3 (da) | 2005-07-11 |
| EP1204326B1 (en) | 2005-04-06 |
| PT1204326E (pt) | 2005-07-29 |
| EP1204326A1 (en) | 2002-05-15 |
| WO2001011974A1 (en) | 2001-02-22 |
| AU7411100A (en) | 2001-03-13 |
| ES2240160T3 (es) | 2005-10-16 |
| DE60019298T2 (de) | 2006-03-09 |
| ATE292387T1 (de) | 2005-04-15 |
| ZA200200885B (en) | 2003-03-26 |
| AR025320A1 (es) | 2002-11-20 |
| DE60019298D1 (de) | 2005-05-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration | ||
| FD | Application declared void or lapsed |