AR006259A1 - Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado - Google Patents

Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado

Info

Publication number
AR006259A1
AR006259A1 ARP970101056A ARP970101056A AR006259A1 AR 006259 A1 AR006259 A1 AR 006259A1 AR P970101056 A ARP970101056 A AR P970101056A AR P970101056 A ARP970101056 A AR P970101056A AR 006259 A1 AR006259 A1 AR 006259A1
Authority
AR
Argentina
Prior art keywords
mass
baking
baked product
dough
making
Prior art date
Application number
ARP970101056A
Other languages
English (en)
Original Assignee
Gist Brocades Bv
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 Gist Brocades Bv filed Critical Gist Brocades Bv
Publication of AR006259A1 publication Critical patent/AR006259A1/es

Links

Classifications

    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

Se describe una composición enzimática compuesta por una tioproteasa, tal como papaina o bromelaina inhibida por oxidación mediante un agente oxidante,tal como H2O2 y una enzima que produce el agente oxidante, seleccionada entre glucosa oxidasa,sulfidril oxidasa y aminoácido oxidasa. Esta composción sepuede utilizar con el objeto de ablandar masa para la producción de galletitas. También se refiere a una masa apropiada para hornear que comprende dichacomposición de enzimas. Además describeun método para elaborar dicha masa que consiste en el mezclado de la composición enzimática, harina y agua. Porotra parte la invención comprende un proceso para elaborar un producto horneado, horneando dicha masa; y el productohorneado
ARP970101056A 1996-03-19 1997-03-17 Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado AR006259A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96200760 1996-03-19

Publications (1)

Publication Number Publication Date
AR006259A1 true AR006259A1 (es) 1999-08-11

Family

ID=8223799

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970101056A AR006259A1 (es) 1996-03-19 1997-03-17 Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado

Country Status (12)

Country Link
US (1) US5942262A (es)
JP (1) JP4429392B2 (es)
AR (1) AR006259A1 (es)
AT (1) ATE218809T1 (es)
AU (1) AU709179B2 (es)
BR (1) BR9701343B1 (es)
CA (1) CA2200370C (es)
DE (1) DE69713192T3 (es)
ES (1) ES2177893T5 (es)
IL (1) IL120481A (es)
PT (1) PT796559E (es)
ZA (1) ZA972396B (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK51286C (da) * 1934-10-26 1936-02-17 Dansk Gaerings Industri As Fremgangsmaade til Nedsættelse eller Udelukkelse af Virkningen af proteolytiske Enzymer.
US3157513A (en) * 1961-11-15 1964-11-17 Kellog Co Enzymatic treatment of cereal grains
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
GB1572081A (en) * 1976-01-12 1980-07-23 Novo Industri As Process for corn gluten by proteolytic treatment
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
DE3003679A1 (de) * 1980-02-01 1981-08-06 Röhm GmbH, 6100 Darmstadt Verfahren zum abbau von proteinen mit proteinasen
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
DE3905194A1 (de) * 1989-02-21 1990-08-23 Roehm Gmbh Verfahren zur herstellung von protein-hydrolysaten mit niedrigem gehalt an bitterstoffen
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
JP2902763B2 (ja) * 1990-10-04 1999-06-07 旭電化工業株式会社 練り込み用油中水型乳化油脂組成物
EP0588426B1 (en) * 1992-09-17 2000-12-27 Dsm N.V. Yeast derivative to improve bread quality
ATE198253T1 (de) * 1992-09-17 2001-01-15 Dsm Nv Hefederivate und verfahren zum verbessern der brotqualität
WO1994028727A1 (en) * 1993-06-10 1994-12-22 General Mills, Inc. Apparatus and method for forming filled cereal pillows
DK69193D0 (es) * 1993-06-11 1993-06-11 Novo Nordisk As
DK69093D0 (es) * 1993-06-11 1993-06-11 Novo Nordisk As
AU6926794A (en) * 1993-07-06 1995-02-06 Quest International B.V. Enzyme containing particles
JP2964215B2 (ja) * 1995-03-31 1999-10-18 江崎グリコ株式会社 ビスケット類の製造法

Also Published As

Publication number Publication date
ES2177893T3 (es) 2002-12-16
BR9701343A (pt) 1998-08-18
ATE218809T1 (de) 2002-06-15
CA2200370C (en) 2008-11-18
ZA972396B (en) 1997-09-25
MX9701998A (es) 1997-09-30
AU1633797A (en) 1997-09-25
DE69713192T2 (de) 2002-11-28
BR9701343B1 (pt) 2009-05-05
IL120481A0 (en) 1997-07-13
PT796559E (pt) 2002-11-29
DE69713192D1 (de) 2002-07-18
ES2177893T5 (es) 2006-11-01
CA2200370A1 (en) 1997-09-19
JP4429392B2 (ja) 2010-03-10
DE69713192T3 (de) 2006-08-10
JPH104958A (ja) 1998-01-13
AU709179B2 (en) 1999-08-26
IL120481A (en) 2001-09-13
US5942262A (en) 1999-08-24

Similar Documents

Publication Publication Date Title
ES2141171T3 (es) Producto alimenticio antimicrobiano, masticable y estabilizado para animales.
ES2032939T5 (es) Un metodo para mejorar una masa de harina.
CA2012723C (en) Bread improvers
MY129458A (en) A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
ES2035408T3 (es) Metodo para mejorar las propiedades de la masa y la calidad del pan.
ES2087646T3 (es) Producto enzimatico y metodo para mejorar la calidad del pan.
IN183383B (es)
HU9601087D0 (en) Arabinoxylane degrading enzymes
ES2073632T3 (es) Composicion enzimatica para retardar el endurecimiento de los articulos horneados.
ES465732A1 (es) Procedimiento para la fabricacion de hidrolizados de elas- tinas solubles en agua especialmente utilizables como agen- tes cosmeticos.
WO2002094123A3 (en) Method of preparing a dought with an enzime
AR006259A1 (es) Composicion enzimatica, masa apropiada para hornear, metodo para elaborar dicha masa y un producto horneado
DK0865241T3 (da) Anvendelse af en deaminerende oxidase til bagning
ATE197873T1 (de) Verbesserungen von brotteig
AU2001293684A1 (en) Preparation of baked product from dough
AU2003279486A1 (en) Method of improving the hydration of pasta and preparation of pasta products
AU3475295A (en) Method of preparing potassium bromate replacer
ES2191424T3 (es) Utilizacion de lipasa y/o de glucosa-oxidasa como agente anti-hinchamiento en la fabricacion de pan de subida controlada.
CA2367220A1 (en) Enzymatic improvement of pasta processing
EP0796559B1 (en) A novel enzyme combination
MXPA05012499A (es) Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa.
UA38333A (uk) Порошкоподібний поліпшувач "ново-екстра плюс"
MXPA97001998A (es) Galletas de pasta o masa, productos de galleta y metodos para producir la misma
CU22280A1 (es) Metodo de obtencion de base nutritiva a partir de levaduras
BR0002805A (pt) Processo para obtenção de amido de mandioca com propriedade de expansão

Legal Events

Date Code Title Description
FG Grant, registration