BR112018077255A2 - composição de panificação - Google Patents

composição de panificação

Info

Publication number
BR112018077255A2
BR112018077255A2 BR112018077255A BR112018077255A BR112018077255A2 BR 112018077255 A2 BR112018077255 A2 BR 112018077255A2 BR 112018077255 A BR112018077255 A BR 112018077255A BR 112018077255 A BR112018077255 A BR 112018077255A BR 112018077255 A2 BR112018077255 A2 BR 112018077255A2
Authority
BR
Brazil
Prior art keywords
combination
lipase
enzymes
serine protease
bakery composition
Prior art date
Application number
BR112018077255A
Other languages
English (en)
Other versions
BR112018077255B1 (pt
Inventor
Develter Bram
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Publication of BR112018077255A2 publication Critical patent/BR112018077255A2/pt
Publication of BR112018077255B1 publication Critical patent/BR112018077255B1/pt

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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • 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
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21111—Aqualysin 1 (3.4.21.111)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

verificou-se que a combinação de enzimas, em particular, a combinação de uma serina protease termofílica e de uma lipase, é capaz de melhorar a mordida curta em produtos de panificação. são aqui fornecidas composições compreendendo estas enzimas, o uso desta combinação de enzimas e métodos para preparar produtos de panificação usando a combinação de uma serina protease termofílica e de uma lipase.
BR112018077255-0A 2016-07-11 2017-07-10 Composição compreendendo uma serina protease termofílica e lipase, uso da referida composição, melhorador de pão, método para melhorar a mordida curta de um produto assado e produto assado BR112018077255B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
BE2016/5579 2016-07-11
BE2016/5579A BE1024105B1 (nl) 2016-07-11 2016-07-11 Verbeterde samenstelling voor bakkerijproducten
PCT/EP2017/067211 WO2018011117A1 (en) 2016-07-11 2017-07-10 Improved bakery composition

Publications (2)

Publication Number Publication Date
BR112018077255A2 true BR112018077255A2 (pt) 2019-04-02
BR112018077255B1 BR112018077255B1 (pt) 2023-06-27

Family

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Also Published As

Publication number Publication date
EP3481205A1 (en) 2019-05-15
WO2018011117A1 (en) 2018-01-18
MX2018016277A (es) 2019-05-20
CN109414028A (zh) 2019-03-01
RU2752950C2 (ru) 2021-08-11
RU2019102080A (ru) 2020-08-13
US20190208794A1 (en) 2019-07-11
BE1024105B1 (nl) 2017-11-16
JP2019520835A (ja) 2019-07-25
AU2017295751B2 (en) 2021-11-18
US11696585B2 (en) 2023-07-11
RU2019102080A3 (pt) 2020-11-10
CA3028543A1 (en) 2018-01-18
AU2017295751A1 (en) 2019-01-17

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Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 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]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 10/07/2017, OBSERVADAS AS CONDICOES LEGAIS