AR248069A1 - Composicion para retardar el envejecimiento y mejorar la blandura de mercaderias horneadas y procedimientos para obtener dichas mercaderias utilizando dicha composicion - Google Patents

Composicion para retardar el envejecimiento y mejorar la blandura de mercaderias horneadas y procedimientos para obtener dichas mercaderias utilizando dicha composicion

Info

Publication number
AR248069A1
AR248069A1 AR91320647A AR32064791A AR248069A1 AR 248069 A1 AR248069 A1 AR 248069A1 AR 91320647 A AR91320647 A AR 91320647A AR 32064791 A AR32064791 A AR 32064791A AR 248069 A1 AR248069 A1 AR 248069A1
Authority
AR
Argentina
Prior art keywords
alpha
enzyme
amylase
bacterial
enzyme composition
Prior art date
Application number
AR91320647A
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 AR248069A1 publication Critical patent/AR248069A1/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
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicinal Preparation (AREA)

Abstract

UNA COMPOSICION ENZIMATICA COMPUESTA POR UNA ENZIMA ALFA-AMILASA MICROBIAL ACIDOESTABLE Y UNA ENZIMA ALFA-AMILASA BACTERIAL QUE RETARDA EL ENDURECIMIENTO DE PRODUCTOS HORNEADOS A NIVELES DE BAJAS DOSIS SIN AFECTAR ADVERSAMENTE LAS CARACTERISTICAS ORGANOLEPTICAS DE LAS MERCADERIAS HORNEADAS Y SIN GOMOSIDAD SIGNIFICATIVA. LA COMPOSICION SE PUEDE AGREGAR A LA MASA O ESPONJA EN EL PROCESO DE FABRICACION DE PRODUCTOS DE PANADERIA. LA ENZIMA ALFA-AMILASA MICROBIAL ACIDOESTABLE TIENE UNA ACTIVIDAD OPTIMA DE UN PH DE CERCA DE 3, 0 A CERCA DE 5, 0 A UNA TEMPERATURA DE CERCA DE 60 A CERCA DE 75*C, Y LA ENZIMA ALFA-AMILAZA BACTERIAL TIENE UNA ACTIVIDAD OPTIMA A UN PH DE CERCA DE 5, 0 A CERCA DE 7, 0 A UNA TEMPERATURA DE CERCA DE 100 A CERCA DE 110*C. LA PROPORCION DE LA ENZIMA MICROBIAL ACIDOESTABLE A LA ENZIMA BACTERIAL EN UNIDADES POR GRAMO DE HARINA ES DE CERCA DE 0, 05:0, 005 A CERCA DE 1, 0:0, 1.
AR91320647A 1990-09-12 1991-09-11 Composicion para retardar el envejecimiento y mejorar la blandura de mercaderias horneadas y procedimientos para obtener dichas mercaderias utilizando dicha composicion AR248069A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/581,290 US5059430A (en) 1990-09-12 1990-09-12 Enzyme composition for retarding staling of baked goods

Publications (1)

Publication Number Publication Date
AR248069A1 true AR248069A1 (es) 1995-06-30

Family

ID=24324609

Family Applications (1)

Application Number Title Priority Date Filing Date
AR91320647A AR248069A1 (es) 1990-09-12 1991-09-11 Composicion para retardar el envejecimiento y mejorar la blandura de mercaderias horneadas y procedimientos para obtener dichas mercaderias utilizando dicha composicion

Country Status (17)

Country Link
US (1) US5059430A (es)
EP (1) EP0476462B1 (es)
JP (1) JPH07110193B2 (es)
KR (1) KR920005857A (es)
AR (1) AR248069A1 (es)
AT (1) ATE124210T1 (es)
AU (1) AU638659B2 (es)
CA (1) CA2049858A1 (es)
DE (1) DE69110809T2 (es)
DK (1) DK0476462T3 (es)
ES (1) ES2073632T3 (es)
FI (1) FI914294A (es)
IE (1) IE66050B1 (es)
MX (1) MX9101020A (es)
NO (1) NO913583L (es)
TW (1) TW219886B (es)
ZA (1) ZA916869B (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
EP0746606A1 (en) * 1994-03-04 1996-12-11 Novo Nordisk A/S $i(STAPHYLOTHERMUS) AMYLASE
JP3456756B2 (ja) 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
US6936289B2 (en) * 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
CO4750597A1 (es) 1995-06-07 1999-03-31 Danisco Metodo y composicion para mejorar la masa de harina .
ES2182986T5 (es) * 1995-06-07 2009-03-01 Danisco A/S Hexosa oxidasa recombinante, procedimiento para su produccion y utilizacion de dicha enzima.
US7745599B1 (en) * 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
WO2001011975A1 (en) * 1999-08-19 2001-02-22 Horn Merritt C Methods for preparing baked goods with addition of lipid-coated enzyme
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
US20090117633A1 (en) * 2007-11-05 2009-05-07 Energy Enzymes Inc. Process of Producing Ethanol Using Starch with Enzymes Generated Through Solid State Culture
US20090263884A1 (en) * 2008-04-22 2009-10-22 Organica Biotech, Inc. Multi-action drain cleaning composition and method
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
MX343946B (es) * 2009-04-24 2016-11-30 Novozymes North America Inc * Proceso contra el envejecimiento de pan plano.
RU2620643C2 (ru) * 2011-12-21 2017-05-29 Нестек С.А. Продукты из теста, имеющие структуру с открытыми ячейками, и способы их изготовления
US10316306B2 (en) * 2014-08-07 2019-06-11 Dsm Ip Assets B.V. Thermostable alpha amylase

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA663274A (en) * 1963-05-14 Yamada Koichi Process for the production of acid proof amylase by means of black aspergilli
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
SU659617A1 (ru) * 1977-04-20 1979-04-30 Институт Биохимии Растений Ан Грузинской Сср Штамм 147-а -продуцент кислотоустойчивой -амилазы и глюкоамилазы
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
EP0140410B2 (en) * 1983-09-11 1996-12-04 Gist-Brocades N.V. Novel enzyme product and its use in the saccharification of starch
DK438283D0 (da) * 1983-09-26 1983-09-26 Novo Industri As Syrestabilt alpha-amylaseenzymprodukt og fremstilling deraf
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (es) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
US5059430A (en) 1991-10-22
NO913583L (no) 1992-03-13
JPH07110193B2 (ja) 1995-11-29
IE913000A1 (en) 1992-02-25
IE66050B1 (en) 1995-12-13
NO913583D0 (no) 1991-09-11
CA2049858A1 (en) 1992-03-13
ES2073632T3 (es) 1995-08-16
MX9101020A (es) 1992-05-04
JPH04229128A (ja) 1992-08-18
AU638659B2 (en) 1993-07-01
EP0476462B1 (en) 1995-06-28
EP0476462A1 (en) 1992-03-25
TW219886B (es) 1994-02-01
AU8383191A (en) 1992-03-19
FI914294A0 (fi) 1991-09-12
DK0476462T3 (da) 1995-11-13
ZA916869B (en) 1992-07-29
KR920005857A (ko) 1992-04-27
DE69110809T2 (de) 1995-11-16
FI914294A (fi) 1992-03-13
ATE124210T1 (de) 1995-07-15
DE69110809D1 (de) 1995-08-03

Similar Documents

Publication Publication Date Title
AR248069A1 (es) Composicion para retardar el envejecimiento y mejorar la blandura de mercaderias horneadas y procedimientos para obtener dichas mercaderias utilizando dicha composicion
AU6508590A (en) Antistaling process and agent
DK0973413T3 (da) Levnedsmiddelformuleringer indeholdende lacto-N-neotetraose
DK104592D0 (da) Fremgangsmaade
JPS57181634A (en) Single dough cookie having storage stable texture
CA1272973C (en) ENZYMATIC PRODUCT AND USE IN THE SACCHARIFICATION OF STARCH
ES2188143T3 (es) Preparacion de masa y productos horneados.
GB1374751A (en) Enzyme inhibitors of microbial origin
KR890003294A (ko) 양식어(養殖魚)용 사료 첨가제
DE69612673D1 (de) Verwendung von pyranose-oxidase beim backen
KR910005764A (ko) 중온안정세균 알파 - 아밀라제 효소를 이용하여 빵제품의 변성을 지연시키는 방법
ATE270820T1 (de) Gebrauchsfertiger brotsauerteig mit langer konservierungszeit
ATE99870T1 (de) Herstellungsverfahren eines gefrorenen hefeteigerzeugnisses.
ATE207698T1 (de) Verwendung von peptidoglutaminase im backvorgang
ES2010429A6 (es) Procedimiento mejorado para preparar productos horneados.
ATE197873T1 (de) Verbesserungen von brotteig
NZ223430A (en) A composition comprising an enzyme(s) having n-acetyl-muramidase activity
MXPA01012541A (es) Tortillas de maiz con retencion mejorada de textura usando una mezcla de enzimas en harina de maiz nixtamalizada.
PT874551E (pt) Massas laminadas parcialmente fermentadas prontas a cozer
TH11006EX (th) สารผสมเอนไซม์สำหรับหน่วงการเสียคุณภาพของขนมอบ
TH9132EX (th) วิธีการหน่วงการเหม็นอับของขนมอบ
DK0469654T3 (da) Forbedrede dejprodukter
ES435460A1 (es) Procedimiento para la preparacion de una composicion enzi-matica nutritiva para el suelo.
TH9132A (th) วิธีการหน่วงการเหม็นอับของขนมอบ
SE8003858L (sv) Forfarande for framstellning av bakterieceller med hog halt av acetatkinas