AR049071A1 - Metodo para mejorar el sabor de productos de cereal horneados - Google Patents

Metodo para mejorar el sabor de productos de cereal horneados

Info

Publication number
AR049071A1
AR049071A1 ARP050102295A ARP050102295A AR049071A1 AR 049071 A1 AR049071 A1 AR 049071A1 AR P050102295 A ARP050102295 A AR P050102295A AR P050102295 A ARP050102295 A AR P050102295A AR 049071 A1 AR049071 A1 AR 049071A1
Authority
AR
Argentina
Prior art keywords
improving
cereal products
flavor
breeded
taste
Prior art date
Application number
ARP050102295A
Other languages
English (en)
Original Assignee
Dsm Ip Assets 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 Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR049071A1 publication Critical patent/AR049071A1/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
    • 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

Landscapes

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

Abstract

Uso de una endoproteasa específica para prolina para mejorar el sabor de productos de cereal horneados; nuevas composiciones que comprenden una endoproteasa específica para prolina y una exopeptidasa, y una masa que comprende dicha composicion, apropiada para mejorar el sabor en productos de cereal horneados. También se describen un método para mejorar el sabor de productos horneados, y productos horneados que tienen un sabor mejorado.
ARP050102295A 2004-06-04 2005-06-06 Metodo para mejorar el sabor de productos de cereal horneados AR049071A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04076652 2004-06-04

Publications (1)

Publication Number Publication Date
AR049071A1 true AR049071A1 (es) 2006-06-21

Family

ID=34928267

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP050102295A AR049071A1 (es) 2004-06-04 2005-06-06 Metodo para mejorar el sabor de productos de cereal horneados

Country Status (2)

Country Link
AR (1) AR049071A1 (es)
WO (1) WO2005117595A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3375294A1 (en) * 2007-12-20 2018-09-19 DSM IP Assets B.V. Accelerated fungal growth
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
US11812755B2 (en) * 2016-05-19 2023-11-14 Societe Des Produits Nestle S.A. Flavour generation in food
CN109714982B (zh) * 2016-05-19 2022-07-22 雀巢产品有限公司 在食物中产生风味物

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3010795B2 (ja) * 1991-07-04 2000-02-21 不二製油株式会社 ペプチドの苦味除去方法
EP0700431A1 (en) * 1993-05-18 1996-03-13 Quest International B.V. Proline iminopeptidase, process for its preparation and its use in the flavouring of food compositions
EP1339837B1 (en) * 2000-12-07 2008-02-13 DSM IP Assets B.V. Prolyl endoprotease from aspergillus niger

Also Published As

Publication number Publication date
WO2005117595A1 (en) 2005-12-15

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