AR025591A1 - A METHOD FOR SEPARATION OF THE FLOUR - Google Patents

A METHOD FOR SEPARATION OF THE FLOUR

Info

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
Application number
ARP000104683A
Other languages
Spanish (es)
Original Assignee
Novozymes As
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 Novozymes As filed Critical Novozymes As
Publication of AR025591A1 publication Critical patent/AR025591A1/en

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)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (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)
  • Peptides Or Proteins (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (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).

ARP000104683A 1999-09-08 2000-09-07 A METHOD FOR SEPARATION OF THE FLOUR AR025591A1 (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2001281755A1 (en) * 2000-08-25 2002-03-04 Novozymes A/S A method for the separation of wheat flour using a transglutaminase enzyme
AU2002322041A1 (en) 2001-06-06 2002-12-16 University Of Virginia Patent Foundation 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
US11730179B2 (en) 2015-06-25 2023-08-22 Manildra Milling Corporation Gluten-free starch and methods of producing the same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
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
ES2136409T5 (en) * 1995-06-07 2008-12-16 Danisco A/S METHOD FOR IMPROVING PROPERTIES OF A FLOUR PASTA.

Also Published As

Publication number Publication date
EP1217901A2 (en) 2002-07-03
WO2001017363A2 (en) 2001-03-15
WO2001017363A3 (en) 2001-06-14
RU2002108713A (en) 2004-12-10
AU6984400A (en) 2001-04-10
CA2378162A1 (en) 2001-03-15

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