BRPI0908699A2 - método de aperfeiçoamento da mordida curta de produtos de panificação e otimizador para a mordida curta para produtos estaladiços - Google Patents

método de aperfeiçoamento da mordida curta de produtos de panificação e otimizador para a mordida curta para produtos estaladiços

Info

Publication number
BRPI0908699A2
BRPI0908699A2 BRPI0908699A BRPI0908699A BRPI0908699A2 BR PI0908699 A2 BRPI0908699 A2 BR PI0908699A2 BR PI0908699 A BRPI0908699 A BR PI0908699A BR PI0908699 A BRPI0908699 A BR PI0908699A BR PI0908699 A2 BRPI0908699 A2 BR PI0908699A2
Authority
BR
Brazil
Prior art keywords
short bite
products
optimizer
bite
improvement method
Prior art date
Application number
BRPI0908699A
Other languages
English (en)
Inventor
Van Winckel Bruno
Verte Fabienne
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 BRPI0908699A2 publication Critical patent/BRPI0908699A2/pt
Publication of BRPI0908699B1 publication Critical patent/BRPI0908699B1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

mé'!'odo de aperfeiçoamento da mordida curta de produtos de panificação e otimizador para a mordida curta para produtos estaladiços. a presente invenção refere- se a um método para melhorar a mordida curta e parâmetros de textura de produtos de panificação ao se adicionar aos mesmos , pelo menos, um intermediário termoestável ou serina termoestável ou matelo-protease.
BRPI0908699-4A 2008-05-16 2009-05-14 Método enzimático para modificar a mordida curta de produtos de panificação crocantes BRPI0908699B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP08156398A EP2123163A1 (en) 2008-05-16 2008-05-16 Method and composition to improve short bite of bakery products.
EP08156398.3 2008-05-16
PCT/EP2009/055819 WO2009138447A1 (en) 2008-05-16 2009-05-14 Method and composition to improve short bite of bakery products

Publications (2)

Publication Number Publication Date
BRPI0908699A2 true BRPI0908699A2 (pt) 2019-02-26
BRPI0908699B1 BRPI0908699B1 (pt) 2021-10-19

Family

ID=39713901

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0908699-4A BRPI0908699B1 (pt) 2008-05-16 2009-05-14 Método enzimático para modificar a mordida curta de produtos de panificação crocantes

Country Status (14)

Country Link
US (1) US20110097440A1 (pt)
EP (2) EP2123163A1 (pt)
JP (1) JP5599386B2 (pt)
CN (1) CN102026550B (pt)
AU (1) AU2009248067B9 (pt)
BR (1) BRPI0908699B1 (pt)
CA (1) CA2723306C (pt)
DK (1) DK2293674T3 (pt)
ES (1) ES2631913T3 (pt)
MX (1) MX2010012543A (pt)
PL (1) PL2293674T3 (pt)
PT (1) PT2293674T (pt)
RU (1) RU2516288C2 (pt)
WO (1) WO2009138447A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
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
JP2013176365A (ja) * 2012-02-10 2013-09-09 Kaneka Corp プロテアーゼを含有するパン・菓子の製造方法
WO2014157696A1 (ja) * 2013-03-29 2014-10-02 株式会社カネカ プロテアーゼを含有するパン・菓子用生地
WO2015125548A1 (ja) * 2014-02-21 2015-08-27 日清製粉株式会社 春巻皮の製造方法
BE1022313B1 (nl) * 2014-11-28 2016-03-15 Puratos N.V. Enzym-inhibitorcomplexen
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

Family Cites Families (22)

* 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
US3561975A (en) * 1968-05-10 1971-02-09 Procter & Gamble Enzyme additive for pie dough and mix utilizing same
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
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
JP2761669B2 (ja) * 1990-04-18 1998-06-04 鐘淵化学工業株式会社 油脂混合物及びその製造方法
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
JP4040677B2 (ja) * 1995-03-16 2008-01-30 ノボザイムス アクティーゼルスカブ アミノペプチダーゼ活性を有する酵素
MY129458A (en) * 1995-06-07 2007-04-30 Danisco A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
EP0776604B1 (en) 1995-12-01 2002-01-23 Unilever N.V. Microwavable crispy bread-rolls
DK0912100T3 (da) * 1996-07-01 2001-12-17 Novozymes As Peptido-Glutaminase til bagning
JP4086352B2 (ja) * 1998-02-04 2008-05-14 株式会社Ａｄｅｋａ 油脂組成物
DE69920221T2 (de) * 1998-06-23 2005-09-08 Novozymes A/S Polypeptid-polymer konjugat
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
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
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
JP4360600B2 (ja) * 2003-03-07 2009-11-11 ミヨシ油脂株式会社 製パン用油脂組成物
EP1547467A1 (en) * 2003-12-22 2005-06-29 Puratos N.V. Liquid leaven composition
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
DE602005009805D1 (de) * 2004-02-17 2008-10-30 Csm Nederland Bv Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen

Also Published As

Publication number Publication date
JP2011520437A (ja) 2011-07-21
AU2009248067B2 (en) 2014-07-10
EP2123163A1 (en) 2009-11-25
RU2010143988A (ru) 2012-06-27
MX2010012543A (es) 2010-12-02
PL2293674T3 (pl) 2017-09-29
WO2009138447A1 (en) 2009-11-19
EP2293674A1 (en) 2011-03-16
CA2723306C (en) 2018-03-06
ES2631913T3 (es) 2017-09-06
EP2293674B1 (en) 2017-05-03
CA2723306A1 (en) 2009-11-19
AU2009248067B9 (en) 2014-11-06
US20110097440A1 (en) 2011-04-28
CN102026550A (zh) 2011-04-20
DK2293674T3 (en) 2017-06-19
JP5599386B2 (ja) 2014-10-01
PT2293674T (pt) 2017-07-17
CN102026550B (zh) 2013-12-25
AU2009248067A1 (en) 2009-11-19
BRPI0908699B1 (pt) 2021-10-19
RU2516288C2 (ru) 2014-05-20

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Legal Events

Date Code Title Description
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]
B350 Update of information on the portal [chapter 15.35 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 14/05/2009, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO.