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 AsfiledCriticalNovozymes As
Publication of AR125014A1publicationCriticalpatent/AR125014A1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
La invención se refiere a métodos para producir un producto horneado o precocido, donde dicho método comprende una primera etapa en la cual se proporciona una masa que comprende una variante termoestable madura de una glucoamilasa progenitora de al menos un 70% idéntica a la SEQ ID Nº 1, la SEQ ID Nº 6, la SEQ ID Nº 7 o la SEQ ID Nº 8, y una segunda etapa en la cual se hornea o se hornea parcialmente la masa para producir un producto horneado o precocido, así como composiciones de cocción que comprenden dicha variante y utilizan dicha variante.The invention relates to methods for producing a baked or pre-cooked product, wherein said method comprises a first stage in which a dough is provided comprising a mature thermostable variant of a parent glucoamylase of at least 70% identical to SEQ ID NO. 1, SEQ ID No. 6, SEQ ID No. 7 or SEQ ID No. 8, and a second stage in which the dough is baked or partially baked to produce a baked or pre-baked product, as well as baking compositions comprising that variant and use that variant.
ARP210103043A2020-11-022021-11-02
BAKED AND PRE-COOKED PRODUCTS WITH AMG THERMOSTABLE VARIANTS
AR125014A1
(en)
A METHOD TO IMPROVE THE RHEOLOGICAL PROPERTIES OF A MASS OF FLOUR AND THE QUALITY OF THE FINISHED PRODUCT MADE FROM SUCH A MASS, COMPOSITION TO IMPROVE SUCH MASS, METHOD TO PREPARE A BAKING PRODUCT WITH SUCH COMPOSITION AND METHOD FOR PREPARING A PRODUCT BASED ON SUCH DOUGH