AR102150A1 - METHOD FOR PREPARING A MASS - Google Patents

METHOD FOR PREPARING A MASS

Info

Publication number
AR102150A1
AR102150A1 ARP150103175A ARP150103175A AR102150A1 AR 102150 A1 AR102150 A1 AR 102150A1 AR P150103175 A ARP150103175 A AR P150103175A AR P150103175 A ARP150103175 A AR P150103175A AR 102150 A1 AR102150 A1 AR 102150A1
Authority
AR
Argentina
Prior art keywords
dough
preparing
glucose oxidase
frozen
penicillium glucose
Prior art date
Application number
ARP150103175A
Other languages
Spanish (es)
Inventor
Dias Peres Jos
Hee Ong Soon
Hendrine Maria Van Benschop Caroline
Gerhard Strubbe Lambertus
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 AR102150A1 publication Critical patent/AR102150A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A21D2/267—Microbial proteins
    • 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
    • A21D6/001—Cooling
    • 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
    • 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)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Método para preparar una masa que se guardará congelada que comprende incluir una glucosa oxidasa de Penicillium en la masa durante la preparación de dicha masa. Además, se relaciona con una masa congelada que comprende una glucosa oxidasa de Penicillium y con un método para preparar un producto horneado que comprende hornear una masa congelada que comprende una glucosa oxidasa de Penicillium. Un producto horneado preparado a partir de una masa congelada que comprende una glucosa oxidasa de Penicillium.Method for preparing a dough that will be kept frozen comprising including a Penicillium glucose oxidase in the dough during the preparation of said dough. In addition, it relates to a frozen dough comprising a Penicillium glucose oxidase and a method for preparing a baked product comprising baking a frozen dough comprising a Penicillium glucose oxidase. A baked product prepared from a frozen dough comprising a Penicillium glucose oxidase.

ARP150103175A 2014-10-02 2015-10-01 METHOD FOR PREPARING A MASS AR102150A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP14187539 2014-10-02

Publications (1)

Publication Number Publication Date
AR102150A1 true AR102150A1 (en) 2017-02-08

Family

ID=51655620

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP150103175A AR102150A1 (en) 2014-10-02 2015-10-01 METHOD FOR PREPARING A MASS

Country Status (1)

Country Link
AR (1) AR102150A1 (en)

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