BR0311286A - método para melhorar as propriedades mecánicas e/ou reológicas de uma massa de farinha - Google Patents
método para melhorar as propriedades mecánicas e/ou reológicas de uma massa de farinhaInfo
- Publication number
- BR0311286A BR0311286A BRPI0311286-1A BR0311286A BR0311286A BR 0311286 A BR0311286 A BR 0311286A BR 0311286 A BR0311286 A BR 0311286A BR 0311286 A BR0311286 A BR 0311286A
- Authority
- BR
- Brazil
- Prior art keywords
- dough
- improving
- rheological properties
- mechanical
- mox
- Prior art date
Links
Classifications
-
- 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)
- C12Y101/03005—Hexose oxidase (1.1.3.5)
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
-
- 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
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01004—Phospholipase A2 (3.1.1.4)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01026—Galactolipase (3.1.1.26)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
MéTODO PARA MELHORAR AS PROPRIEDADES MECáNICAS E/OU REOLóGICAS DE UMA MASSA DE FARINHA.Um método para melhorar as propriedades macânicas e/ou reológicas de um massa de farinha e/ou qualidade de um produto feito a partir da massa de farinha de uma combinação compreendendo uma MOX e um agente de emulsificação.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB0211975.8A GB0211975D0 (en) | 2002-05-24 | 2002-05-24 | Method |
PCT/IB2003/002585 WO2003099016A2 (en) | 2002-05-24 | 2003-05-23 | Method |
Publications (2)
Publication Number | Publication Date |
---|---|
BR0311286A true BR0311286A (pt) | 2007-05-08 |
BRPI0311286B1 BRPI0311286B1 (pt) | 2015-11-17 |
Family
ID=9937343
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0311286A BRPI0311286B1 (pt) | 2002-05-24 | 2003-05-23 | método para melhorar as propriedades mecânicas e/ou reológicas de uma massa de farinha, composição de melhoramento de massa de farinha, seu uso e processo para sua produção |
Country Status (12)
Country | Link |
---|---|
EP (1) | EP1608227B1 (pt) |
JP (1) | JP2006506960A (pt) |
CN (1) | CN1655681A (pt) |
AU (1) | AU2003239704A1 (pt) |
BR (1) | BRPI0311286B1 (pt) |
CA (1) | CA2485607C (pt) |
DK (1) | DK1608227T3 (pt) |
ES (1) | ES2554107T3 (pt) |
GB (1) | GB0211975D0 (pt) |
MX (1) | MXPA04011656A (pt) |
NZ (1) | NZ536326A (pt) |
WO (1) | WO2003099016A2 (pt) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
AU2002339115B2 (en) | 2001-05-18 | 2007-03-15 | Dupont Nutrition Biosciences Aps | Method of preparing a dough with an enzyme |
EP1516536A1 (en) * | 2003-09-22 | 2005-03-23 | Puratos Naamloze Vennootschap | Bakery products comprising carbohydrate oxidase |
GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
CN101818177A (zh) * | 2004-07-16 | 2010-09-01 | 丹尼斯科公司 | 脂肪分解酶及其在食品工业中的应用 |
GB0424159D0 (en) * | 2004-10-29 | 2004-12-01 | Danisco | Product |
MX2009008090A (es) | 2007-02-01 | 2009-08-12 | Dsm Ip Assets Bv | Metodo para producir tarta con fosfolipasa a. |
DK2387330T3 (en) | 2009-01-16 | 2018-02-05 | Dupont Nutrition Biosci Aps | ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS OUT OF CORN CHLIDE EXTRACT |
EP3269248B1 (en) | 2009-03-31 | 2021-09-01 | DuPont Nutrition Biosciences ApS | Method of solubilization of plant cell wall material |
AU2010264116B2 (en) | 2009-06-25 | 2013-12-19 | Dupont Nutrition Biosciences Aps | Protein |
JP5616655B2 (ja) * | 2010-03-10 | 2014-10-29 | テーブルマーク株式会社 | 穀物粉加工品、及び穀物粉加工品の製造方法 |
WO2011114251A1 (en) | 2010-03-18 | 2011-09-22 | Danisco A/S | Foodstuff |
JP6002381B2 (ja) * | 2010-12-07 | 2016-10-05 | 三菱化学フーズ株式会社 | グリセロ糖脂質リパーゼを含有する小麦粉製品の製造方法 |
JP2012152128A (ja) * | 2011-01-25 | 2012-08-16 | Mitsubishi-Kagaku Foods Corp | 小麦粉製品の製造方法 |
JP5921078B2 (ja) * | 2011-04-04 | 2016-05-24 | 三菱化学フーズ株式会社 | 油脂組成物および小麦粉製品 |
JP5645023B2 (ja) * | 2011-06-06 | 2014-12-24 | 愛媛県 | 大麦パンの製造方法、及び大麦パン |
JP5940791B2 (ja) * | 2011-10-14 | 2016-06-29 | 日清製粉株式会社 | 麺類 |
CN104868466B (zh) | 2015-04-27 | 2017-11-28 | 华为技术有限公司 | 一种滤波装置和电源供电系统 |
US20230055224A1 (en) | 2019-03-15 | 2023-02-23 | Danisco Us Inc | Improved lipase for defoaming |
WO2022046342A1 (en) * | 2020-08-25 | 2022-03-03 | Darifair Foods, LLC | Lipase-treated food products |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ZA964617B (en) * | 1995-06-07 | 1996-12-12 | Danisco | A method of improving the properties of a flour dough a flour dough improving composition and improved food products |
JP2000513568A (ja) * | 1996-05-02 | 2000-10-17 | ノボ ノルディスク アクティーゼルスカブ | ベーキングにおける分枝酵素の使用 |
EP1041890B1 (en) * | 1997-12-22 | 2005-04-20 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
EP1108360A1 (en) * | 1999-12-03 | 2001-06-20 | Danisco A/S | Method of improving dough and bread quality |
-
2002
- 2002-05-24 GB GBGB0211975.8A patent/GB0211975D0/en not_active Ceased
-
2003
- 2003-05-23 EP EP03732894.5A patent/EP1608227B1/en not_active Expired - Lifetime
- 2003-05-23 MX MXPA04011656A patent/MXPA04011656A/es active IP Right Grant
- 2003-05-23 ES ES03732894.5T patent/ES2554107T3/es not_active Expired - Lifetime
- 2003-05-23 CN CNA038118882A patent/CN1655681A/zh active Pending
- 2003-05-23 BR BRPI0311286A patent/BRPI0311286B1/pt not_active IP Right Cessation
- 2003-05-23 AU AU2003239704A patent/AU2003239704A1/en not_active Abandoned
- 2003-05-23 WO PCT/IB2003/002585 patent/WO2003099016A2/en active Application Filing
- 2003-05-23 JP JP2004506552A patent/JP2006506960A/ja active Pending
- 2003-05-23 DK DK03732894.5T patent/DK1608227T3/en active
- 2003-05-23 NZ NZ536326A patent/NZ536326A/en not_active IP Right Cessation
- 2003-05-23 CA CA2485607A patent/CA2485607C/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
WO2003099016A3 (en) | 2005-10-13 |
MXPA04011656A (es) | 2005-03-07 |
JP2006506960A (ja) | 2006-03-02 |
CN1655681A (zh) | 2005-08-17 |
CA2485607C (en) | 2012-09-11 |
BRPI0311286B1 (pt) | 2015-11-17 |
CA2485607A1 (en) | 2003-12-04 |
DK1608227T3 (en) | 2015-12-07 |
AU2003239704A1 (en) | 2003-12-12 |
NZ536326A (en) | 2008-07-31 |
EP1608227A2 (en) | 2005-12-28 |
GB0211975D0 (en) | 2002-07-03 |
EP1608227B1 (en) | 2015-08-26 |
ES2554107T3 (es) | 2015-12-16 |
WO2003099016A2 (en) | 2003-12-04 |
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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] | ||
B25D | Requested change of name of applicant approved |
Owner name: DUPONT NUTRITION BIOSCIENCES APS (DK) |
|
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B07A | Application suspended after technical examination (opinion) [chapter 7.1 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] |
Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 17/11/2015, OBSERVADAS AS CONDICOES LEGAIS. |
|
B21F | Lapse acc. art. 78, item iv - on non-payment of the annual fees in time | ||
B24J | Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12) |