AR025591A1 - A METHOD FOR SEPARATION OF THE FLOUR - Google Patents
A METHOD FOR SEPARATION OF THE FLOURInfo
- Publication number
- AR025591A1 AR025591A1 ARP000104683A ARP000104683A AR025591A1 AR 025591 A1 AR025591 A1 AR 025591A1 AR P000104683 A ARP000104683 A AR P000104683A AR P000104683 A ARP000104683 A AR P000104683A AR 025591 A1 AR025591 A1 AR 025591A1
- Authority
- AR
- Argentina
- Prior art keywords
- fraction
- flour
- separation
- dough
- gluten
- Prior art date
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)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
-
- 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)
-
- 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)
- C12Y101/0301—Pyranose oxidase (1.1.3.10)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y103/00—Oxidoreductases acting on the CH-CH group of donors (1.3)
- C12Y103/03—Oxidoreductases acting on the CH-CH group of donors (1.3) with oxygen as acceptor (1.3.3)
- C12Y103/03005—Bilirubin oxidase (1.3.3.5)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y104/00—Oxidoreductases acting on the CH-NH2 group of donors (1.4)
- C12Y104/03—Oxidoreductases acting on the CH-NH2 group of donors (1.4) with oxygen as acceptor (1.4.3)
- C12Y104/03002—L-Amino-acid oxidase (1.4.3.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03002—Laccase (1.10.3.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
- C12Y111/01—Peroxidases (1.11.1)
- C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
Abstract
Se refiere a un método para la separacion de la harina en una fraccion de gluten y al menos, otra fraccion, que comprende los siguientes pasos: a)mezclarla harina y un líquido para obtener una masa; b)separar la masa en una fraccion que comprendeglu ten y al menos otra fraccion; c)recuperando al menos lafraccion de gluten, donde la oxidoreductasa se agrega en cualquiera de los pasos a), b) o c).It refers to a method for separating flour into a fraction of gluten and at least another fraction, which comprises the following steps: a) mixing flour and a liquid to obtain a dough; b) separating the dough into a fraction comprising glucose and at least one other fraction; c) recovering at least the gluten fraction, where the oxidoreductase is added in any of steps a), b) or c).
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA199901269 | 1999-09-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR025591A1 true AR025591A1 (en) | 2002-12-04 |
Family
ID=8102960
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP000104683A AR025591A1 (en) | 1999-09-08 | 2000-09-07 | A METHOD FOR SEPARATION OF THE FLOUR |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1217901A2 (en) |
AR (1) | AR025591A1 (en) |
AU (1) | AU6984400A (en) |
CA (1) | CA2378162A1 (en) |
RU (1) | RU2002108713A (en) |
WO (1) | WO2001017363A2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2417163A1 (en) * | 2000-08-25 | 2002-02-28 | Novozymes A/S | A method for the separation of wheat flour using a transglutaminase enzyme |
EP1425483A4 (en) | 2001-06-06 | 2008-12-03 | Univ Virginia | Multifunctional periodic cellular solids and the method of making the same |
DE102005054020A1 (en) * | 2005-11-10 | 2007-05-16 | Buehler Ag | Raw dough production, for use in pasta, by splitting dry starch-containing starting material stream into coarse and fine streams, wetting coarse stream, recombining streams and mixing |
EP3313199A1 (en) | 2015-06-25 | 2018-05-02 | Manildra Milling Corporation | Gluten-free starch and methods of producing same |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3951938A (en) * | 1972-09-08 | 1976-04-20 | Oy Vehna Ab | Method of separating gluten from wheat flour |
US4217414A (en) * | 1976-11-01 | 1980-08-12 | Cpc International Inc. | Process for separating and recovering vital wheat gluten from wheat flour and the like |
EP0730829A3 (en) * | 1994-11-17 | 1998-09-09 | Sta Pro Consultancy B.V. | Process for producing wheat starch and/or wheat protein hydrolysate |
CN1080536C (en) * | 1995-06-07 | 2002-03-13 | 丹尼司可公司 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
-
2000
- 2000-09-07 AR ARP000104683A patent/AR025591A1/en unknown
- 2000-09-08 EP EP00958268A patent/EP1217901A2/en not_active Withdrawn
- 2000-09-08 RU RU2002108713/13A patent/RU2002108713A/en not_active Application Discontinuation
- 2000-09-08 CA CA002378162A patent/CA2378162A1/en not_active Abandoned
- 2000-09-08 WO PCT/DK2000/000494 patent/WO2001017363A2/en not_active Application Discontinuation
- 2000-09-08 AU AU69844/00A patent/AU6984400A/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CA2378162A1 (en) | 2001-03-15 |
EP1217901A2 (en) | 2002-07-03 |
AU6984400A (en) | 2001-04-10 |
WO2001017363A2 (en) | 2001-03-15 |
RU2002108713A (en) | 2004-12-10 |
WO2001017363A3 (en) | 2001-06-14 |
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