AR245569A1 - Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa. - Google Patents

Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa.

Info

Publication number
AR245569A1
AR245569A1 AR89313362A AR31336289A AR245569A1 AR 245569 A1 AR245569 A1 AR 245569A1 AR 89313362 A AR89313362 A AR 89313362A AR 31336289 A AR31336289 A AR 31336289A AR 245569 A1 AR245569 A1 AR 245569A1
Authority
AR
Argentina
Prior art keywords
alpha
enzyme
baking products
retarding staling
staling
Prior art date
Application number
AR89313362A
Other languages
English (en)
Original Assignee
Enzyme Bio Systems Ltd
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 Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Application granted granted Critical
Publication of AR245569A1 publication Critical patent/AR245569A1/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
    • 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

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)
  • Compounds Of Unknown Constitution (AREA)

Abstract

UN PROCEDIMIENTO PARA PREPARAR PRODUCTOS HORNEADOS QUE TIENEN PROPIEDADES DE RETARDO DE REVENIDO A TRAVES DE LA ADICION DE UNA ENZIMA DE ALFA- AMILASA, LA ENZIMA DE ALFA-AMILASA, ES UNA ENZIMA MICROBIANA ESTABLE EN ACIDO, QUE TIENE ACTIVIDAD OPTIMA A UN PH DE 3,0 HASTA 5,0 A UNA TEMPERATURA DE 60 HASTA 70*C, SIENDO LA ENZIMA UTILIZADA A UN NIVEL DE DESDE 0,1 A 10 UNIDADES DE ALFA-AMILASAPOR GRAMO DE HARINA.
AR89313362A 1988-03-11 1989-03-07 Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa. AR245569A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US16692688A 1988-03-11 1988-03-11

Publications (1)

Publication Number Publication Date
AR245569A1 true AR245569A1 (es) 1994-02-28

Family

ID=22605239

Family Applications (1)

Application Number Title Priority Date Filing Date
AR89313362A AR245569A1 (es) 1988-03-11 1989-03-07 Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa.

Country Status (16)

Country Link
EP (1) EP0403553B1 (es)
JP (1) JPH084447B2 (es)
KR (1) KR960009704B1 (es)
AR (1) AR245569A1 (es)
AU (1) AU626858B2 (es)
CA (1) CA1335484C (es)
DE (1) DE68911908T2 (es)
DK (1) DK216490A (es)
ES (1) ES2010429A6 (es)
FI (1) FI904197A0 (es)
IE (1) IE62887B1 (es)
MX (1) MX15188A (es)
NZ (1) NZ227998A (es)
PH (1) PH25408A (es)
WO (1) WO1989008403A1 (es)
ZA (1) ZA891181B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
DK1073339T4 (da) † 1998-04-20 2008-08-18 Novozymes As Fremstilling af dej og bagte produkter

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US2665215A (en) * 1949-09-30 1954-01-05 Wallerstein Co Inc Method of making bakery products and composition therefor
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
JPS6055090A (ja) * 1983-09-07 1985-03-29 Babcock Hitachi Kk 石炭−水スラリの製造装置
JPS6235736A (ja) * 1985-08-09 1987-02-16 Canon Inc デ−タ通信方式
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter

Also Published As

Publication number Publication date
CA1335484C (en) 1995-05-09
DK216490D0 (da) 1990-09-10
JPH084447B2 (ja) 1996-01-24
ES2010429A6 (es) 1989-11-01
DE68911908T2 (de) 1994-04-21
WO1989008403A1 (en) 1989-09-21
ZA891181B (en) 1989-11-29
EP0403553A4 (en) 1991-04-03
DE68911908D1 (de) 1994-02-10
JPH03503362A (ja) 1991-08-01
KR960009704B1 (en) 1996-07-23
AU626858B2 (en) 1992-08-13
EP0403553A1 (en) 1990-12-27
PH25408A (en) 1991-07-01
AU3436989A (en) 1989-10-05
MX15188A (es) 1994-02-28
IE890756L (en) 1989-09-11
KR900700013A (ko) 1990-08-11
NZ227998A (en) 1992-04-28
FI904197A0 (fi) 1990-08-24
EP0403553B1 (en) 1993-12-29
IE62887B1 (en) 1995-03-08
DK216490A (da) 1990-09-10

Similar Documents

Publication Publication Date Title
BR9811479A (pt) Massas com baixa atividade em água e utilizáveis emcolheradas
DK0659049T3 (da) Anvendelse af lipase og alfa-amylase og/eller xylanase til bagning
AU6508590A (en) Antistaling process and agent
AU544417B2 (en) Single-dough cookies
AU617934B2 (en) Bread improvers
ES8707844A1 (es) Procedimiento para preparar una masa comestible horneada de textura blanda
CA2101308A1 (en) Enzyme product and method for improving bread quality
AR245570A1 (es) Metodo para retardar la degradacion de productos de panaderia
ES2073632T3 (es) Composicion enzimatica para retardar el endurecimiento de los articulos horneados.
IE820878L (en) Process for the preparation of mucopolysaccharides
DK0482105T3 (da) Fremgangsmåde til fremstilling af et frosset gærdejsprodukt
AR245569A1 (es) Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa.
GB1533943A (en) Microwave baking of brown and serve products
DE69623644D1 (de) Verwendung einer desaminierenden oxidase zum backen
ES8604012A1 (es) Un procedimiento para la preparacion de un producto horneado a base de harina
AR007480A1 (es) Metodo para producir masa fermentada para pan, uso de un compuesto generador de acido, y de la masa para pan, producto horneado y composicion debase de masa para pan
AU3876489A (en) Process for preserving food compositions, such as dough for pancakes, fritters and similar
JPS5682097A (en) Production of glucose
FI901867A0 (fi) Menetelmä kaurasiirapin valmistamiseksi ja menetelmällä valmistetun kaurasiirapin käyttö leivontatuotteiden lisäaineena
JO1655B1 (en) Method for preparing a frozen yeast
JPS5765153A (en) Antioxidant for cake
TW371258B (en) Producing method of an ice product using the baked confectionery
FR2425807A1 (fr) Procede de fabrication de pate a pain de consommation courante pour cuisson differee et produit obtenu
JPS6474943A (en) Method for making pies
HUT49992A (en) Method for producing baking-industrial products particularly bread