BR0309166A - Método e composição para a prevenção ou retardamento do ressecamento do pão e o seu efeito durante o processo de cozedura de produtos de padaria - Google Patents
Método e composição para a prevenção ou retardamento do ressecamento do pão e o seu efeito durante o processo de cozedura de produtos de padariaInfo
- Publication number
- BR0309166A BR0309166A BR0309166-0A BR0309166A BR0309166A BR 0309166 A BR0309166 A BR 0309166A BR 0309166 A BR0309166 A BR 0309166A BR 0309166 A BR0309166 A BR 0309166A
- Authority
- BR
- Brazil
- Prior art keywords
- baking process
- bread
- dryness
- delaying
- preventing
- Prior art date
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
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)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Insulated Conductors (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Organic Insulating Materials (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
"MéTODO E COMPOSIçãO PARA A PREVENçãO OU RETARDAMENTO DO RESSECAMENTO DO PãO E O SEU EFEITO DURANTE O PROCESSO DE COZEDURA DE PRODUTOS DE PADARIA". A presente invenção é relativa a um método para a prevenção ou retardamento do ressecamento durante o processo de cozedura de produtos de padaria, que compreende a etapa de adicionar uma quantidade suficientemente eficaz de, pelo menos, uma protease de serina termoestável e/ou termoestável intermediária nesses produtos de padaria. A presente invenção é ainda relativa a um melhorador para a prevenção ou retardamento do ressecamento durante o processo de cozedura de produtos de padaria, caracterizado por compreender pelo menos uma protease de serina termoestável ou termoestável intermediária.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02447056A EP1350432A1 (en) | 2002-04-05 | 2002-04-05 | Method and composition for retarding staling of bakery products by adding a thermostable protease |
PCT/BE2003/000062 WO2003084334A2 (en) | 2002-04-05 | 2003-04-07 | Method and composition for the prevention or retarding of staling |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0309166A true BR0309166A (pt) | 2005-01-25 |
Family
ID=27838225
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0309166-0A BRPI0309166B1 (pt) | 2002-04-05 | 2003-04-07 | Method and improvement for preventing or delaying resurrection during the process of cooking of bakery products |
BR0309166-0A BR0309166A (pt) | 2002-04-05 | 2003-04-07 | Método e composição para a prevenção ou retardamento do ressecamento do pão e o seu efeito durante o processo de cozedura de produtos de padaria |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0309166-0A BRPI0309166B1 (pt) | 2002-04-05 | 2003-04-07 | Method and improvement for preventing or delaying resurrection during the process of cooking of bakery products |
Country Status (13)
Country | Link |
---|---|
US (3) | US20050255204A1 (pt) |
EP (3) | EP1350432A1 (pt) |
CN (1) | CN100456935C (pt) |
AT (1) | ATE365457T1 (pt) |
AU (1) | AU2003227126A1 (pt) |
BR (2) | BRPI0309166B1 (pt) |
CA (1) | CA2481290C (pt) |
DE (1) | DE60314617T2 (pt) |
DK (2) | DK1496748T3 (pt) |
ES (1) | ES2289312T3 (pt) |
MX (1) | MXPA04009726A (pt) |
PT (1) | PT1496748E (pt) |
WO (1) | WO2003084334A2 (pt) |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1350432A1 (en) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
WO2005077194A1 (en) * | 2004-02-17 | 2005-08-25 | Csm Nederland B.V. | Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking |
US20080008782A1 (en) * | 2004-02-17 | 2008-01-10 | Wageningen Centre For Food Sciences | Method of Preparing a Bread Dough or Part Baked Bread |
EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
CN101485346B (zh) * | 2009-02-24 | 2012-01-18 | 刘高峰 | 一种蛋糕粉品质改良剂及其制备方法 |
DK2595488T3 (da) | 2010-07-21 | 2020-02-24 | Novozymes As | Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase |
CN110278983A (zh) * | 2014-02-21 | 2019-09-27 | 日清制粉株式会社 | 春卷皮的制造方法 |
BE1022313B1 (nl) | 2014-11-28 | 2016-03-15 | Puratos N.V. | Enzym-inhibitorcomplexen |
CN105524978B (zh) * | 2016-02-04 | 2019-01-11 | 光明乳业股份有限公司 | 一种检测胞外蛋白酶酪蛋白水解活性及耐热性的方法 |
BE1024782B1 (nl) * | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
BE1024105B1 (nl) * | 2016-07-11 | 2017-11-16 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
CN109843084B (zh) * | 2016-10-13 | 2022-06-03 | 日清富滋株式会社 | 油炸食品用面拖混合料 |
CN108464330A (zh) * | 2018-04-25 | 2018-08-31 | 苏州维邦生物科技有限公司 | 一种油酥饼用复配酶制剂 |
CN110862950B (zh) * | 2019-12-24 | 2020-07-10 | 烟台富康生物科技有限公司 | 一种地衣芽孢杆菌及其应用 |
CN111944785B (zh) * | 2020-08-27 | 2022-05-06 | 江南大学 | 一种产麦芽糖淀粉酶的重组菌株及其在烘焙食品中的应用 |
CN112189692B (zh) * | 2020-09-28 | 2023-09-01 | 深圳中食匠心食品有限公司 | 一种清酥点心的生产工艺、蝴蝶酥及清酥点心的配方 |
Family Cites Families (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB375342A (en) * | 1931-02-24 | 1932-06-24 | British Arkady Company Ltd | Improvements relating to the making of bread |
GB906344A (en) * | 1958-07-15 | 1962-09-19 | William Leonard Russell | Improvements in or relating to additives for bread and other fermented products |
US3561975A (en) * | 1968-05-10 | 1971-02-09 | Procter & Gamble | Enzyme additive for pie dough and mix utilizing same |
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 |
DD156714A1 (de) | 1981-03-02 | 1982-09-15 | Dieter Koerner | Verfahren zur herstellung von thermitase |
DD225711A1 (de) | 1984-04-16 | 1985-08-07 | Adw Ddr | Verfahren zur herstellung von thermitase mit alpha-amylolytischer aktivitaet |
DK160563C (da) | 1986-02-19 | 1991-09-02 | Novo Industri As | Beta-amylase, fremgangsmaade til dens fremstilling samt praeparat indeholdende beta-amylasen |
US4851234A (en) * | 1986-06-02 | 1989-07-25 | Chung Frank H Y | Process for preparing an antistaling agent for baked goods |
JPH0292288A (ja) * | 1988-09-30 | 1990-04-03 | Japan Tobacco Inc | アクアライシンi前駆体をコードする遺伝子、それを含む発現ベクター、該発現ベクターを含む大腸菌及びそれを用いたアクアライシンiの製造方法 |
US5023094A (en) | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
DE4208275A1 (de) * | 1992-03-13 | 1993-09-16 | Garabed Prof Dr Antranikian | Mikroorganismus stamm w |
DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
US5714373A (en) * | 1995-02-27 | 1998-02-03 | Recombinant Biocatalysis, Inc. | Thermococcus AV4 and enzymes produced by the same |
EP0815210B1 (en) * | 1995-03-16 | 2004-06-02 | Novozymes A/S | An enzyme with aminopeptidase activity |
ATE212189T1 (de) | 1995-12-01 | 2002-02-15 | Unilever Nv | Mikrowellen erhitzbare knusperige brötchen |
WO2000059307A1 (en) * | 1999-03-30 | 2000-10-12 | Novozymes A/S | Preparation of dough and baked products |
US6767729B1 (en) * | 1999-05-27 | 2004-07-27 | Amano Enzyme Inc. | Enzyme liquor and process for producing the same enzyme preparation protease preparations and protease-producing bacterium |
RU2177994C2 (ru) * | 2000-01-17 | 2002-01-10 | Общество с ограниченной ответственностью Научно-производственная компания "Фермтек" | Штамм бактерий bacillus licheniformis - продуцент кератиназы |
EP1199942B1 (en) * | 2000-03-31 | 2003-03-12 | Council of Scientific and Industrial Research | Highly nutritious cereal based food |
FR2827480B1 (fr) | 2001-07-17 | 2003-09-19 | Cie Laitiere Europeenne | Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie |
CN1405305A (zh) | 2001-09-19 | 2003-03-26 | 姚斌 | 一种高效、广谱角蛋白酶及其基因 |
EP1350432A1 (en) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
US20080008782A1 (en) | 2004-02-17 | 2008-01-10 | Wageningen Centre For Food Sciences | Method of Preparing a Bread Dough or Part Baked Bread |
WO2005077194A1 (en) | 2004-02-17 | 2005-08-25 | Csm Nederland B.V. | Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking |
EP2123163A1 (en) | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
-
2002
- 2002-04-05 EP EP02447056A patent/EP1350432A1/en not_active Withdrawn
-
2003
- 2003-04-07 BR BRPI0309166-0A patent/BRPI0309166B1/pt unknown
- 2003-04-07 US US10/510,401 patent/US20050255204A1/en active Granted
- 2003-04-07 AT AT03745727T patent/ATE365457T1/de active
- 2003-04-07 MX MXPA04009726A patent/MXPA04009726A/es active IP Right Grant
- 2003-04-07 DK DK03745727T patent/DK1496748T3/da active
- 2003-04-07 DK DK07102531T patent/DK1790230T3/da active
- 2003-04-07 CA CA2481290A patent/CA2481290C/en not_active Expired - Lifetime
- 2003-04-07 CN CNB038095378A patent/CN100456935C/zh not_active Expired - Lifetime
- 2003-04-07 AU AU2003227126A patent/AU2003227126A1/en not_active Abandoned
- 2003-04-07 DE DE60314617T patent/DE60314617T2/de not_active Expired - Lifetime
- 2003-04-07 EP EP03745727A patent/EP1496748B1/en not_active Expired - Lifetime
- 2003-04-07 US US10/510,401 patent/US9456616B2/en active Active
- 2003-04-07 PT PT03745727T patent/PT1496748E/pt unknown
- 2003-04-07 EP EP07102531.6A patent/EP1790230B1/en not_active Expired - Lifetime
- 2003-04-07 WO PCT/BE2003/000062 patent/WO2003084334A2/en active IP Right Grant
- 2003-04-07 ES ES03745727T patent/ES2289312T3/es not_active Expired - Lifetime
- 2003-04-07 BR BR0309166-0A patent/BR0309166A/pt active IP Right Grant
-
2016
- 2016-09-08 US US15/259,349 patent/US20160374355A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN1649501A (zh) | 2005-08-03 |
EP1496748B1 (en) | 2007-06-27 |
CN100456935C (zh) | 2009-02-04 |
EP1790230A2 (en) | 2007-05-30 |
EP1496748A2 (en) | 2005-01-19 |
AU2003227126A8 (en) | 2003-10-20 |
CA2481290C (en) | 2011-03-22 |
WO2003084334A2 (en) | 2003-10-16 |
US9456616B2 (en) | 2016-10-04 |
AU2003227126A1 (en) | 2003-10-20 |
EP1790230B1 (en) | 2019-09-18 |
PT1496748E (pt) | 2007-09-11 |
ES2289312T3 (es) | 2008-02-01 |
EP1790230A3 (en) | 2007-09-05 |
US20050255204A1 (en) | 2005-11-17 |
DK1790230T3 (da) | 2019-12-09 |
US20160374355A1 (en) | 2016-12-29 |
DE60314617T2 (de) | 2008-03-06 |
MXPA04009726A (es) | 2005-12-05 |
DK1496748T3 (da) | 2007-10-15 |
BRPI0309166B1 (pt) | 2017-07-18 |
WO2003084334A3 (en) | 2003-12-11 |
ATE365457T1 (de) | 2007-07-15 |
DE60314617D1 (de) | 2007-08-09 |
CA2481290A1 (en) | 2003-10-16 |
EP1350432A1 (en) | 2003-10-08 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |