CA2253283A1 - Utilisation d'un enzyme ramifiant en boulangerie - Google Patents

Utilisation d'un enzyme ramifiant en boulangerie Download PDF

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Publication number
CA2253283A1
CA2253283A1 CA002253283A CA2253283A CA2253283A1 CA 2253283 A1 CA2253283 A1 CA 2253283A1 CA 002253283 A CA002253283 A CA 002253283A CA 2253283 A CA2253283 A CA 2253283A CA 2253283 A1 CA2253283 A1 CA 2253283A1
Authority
CA
Canada
Prior art keywords
dough
improving
enzyme
bread
branching enzyme
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
CA002253283A
Other languages
English (en)
Inventor
Tina Spendler
Ole Bill Jorgensen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2253283A1 publication Critical patent/CA2253283A1/fr
Abandoned legal-status Critical Current

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)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seal Device For Vehicle (AREA)

Abstract

Composition permettant d'améliorer la qualité du pain ou de la pâte à pain et comprenant une quantité efficace d'un enzyme ramifiant, qui peut être mélangé, en option, à d'autres enzymes; utilisation de cette composition dans la fabrication de la pâte à pain et de produits de boulangerie.
CA002253283A 1996-05-02 1997-05-02 Utilisation d'un enzyme ramifiant en boulangerie Abandoned CA2253283A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DK53296 1996-05-02
DK53196 1996-05-02
DK0531/96 1996-05-02
DK0532/96 1996-05-02
PCT/DK1997/000202 WO1997041736A1 (fr) 1996-05-02 1997-05-02 Utilisation d'un enzyme ramifiant en boulangerie

Publications (1)

Publication Number Publication Date
CA2253283A1 true CA2253283A1 (fr) 1997-11-13

Family

ID=26064168

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002253283A Abandoned CA2253283A1 (fr) 1996-05-02 1997-05-02 Utilisation d'un enzyme ramifiant en boulangerie

Country Status (6)

Country Link
EP (1) EP0915659A1 (fr)
JP (1) JP2000513568A (fr)
CN (1) CN1216902A (fr)
AU (1) AU2693297A (fr)
CA (1) CA2253283A1 (fr)
WO (1) WO1997041736A1 (fr)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
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
GB0211975D0 (en) * 2002-05-24 2002-07-03 Danisco Method
US6876932B1 (en) 1998-02-27 2005-04-05 Novozymes A/S Maltogenic alpha-amylase variants
JPH11243843A (ja) * 1998-02-27 1999-09-14 Ajinomoto Co Inc パン類の製造方法及びパン類製造用酵素製剤
MXPA01009699A (es) * 1999-03-29 2002-05-14 Novo Nordisk As Polipeptidos que tienen actividad de enzima ramificadora y acidos nucleicos que los codifican.
JP4309137B2 (ja) 2001-05-18 2009-08-05 ダニスコ エイ／エス 酵素を使用した練り粉の調製方法
CN100411525C (zh) * 2002-07-03 2008-08-20 诺维信公司 用脂加氧酶和脂解酶对生面团的处理
ES2215482B1 (es) * 2003-03-28 2005-12-16 Consejo Sup. De Invest. Cientificas Composicion mejoradora de masas para panaderia y pasteleria.
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
DK1776455T3 (da) 2004-07-16 2015-06-22 Dupont Nutrition Biosci Aps Lipolytisk enzym, anvendelser deraf i fødevareindustrien
JP4862759B2 (ja) 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
CN104936462A (zh) * 2013-01-24 2015-09-23 味之素株式会社 含淀粉食品的制造方法及含淀粉食品改质用的酶制剂
JP6555484B2 (ja) * 2014-03-31 2019-08-07 ナガセケムテックス株式会社 パンその他穀物粉膨化食品の凝集性改善剤
CN107105677A (zh) * 2015-01-16 2017-08-29 诺维信公司 用来改进烘焙品的可切片性的方法
JP6661116B2 (ja) * 2016-02-15 2020-03-11 奥野製薬工業株式会社 パン類品質改良剤およびそれを用いたパン類の製造方法
CN106538652A (zh) * 2016-10-21 2017-03-29 李郑松 一种抗老化面包及其制备方法
JP7275545B2 (ja) * 2017-11-29 2023-05-18 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP7286959B2 (ja) * 2017-12-05 2023-06-06 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
US20230147687A1 (en) * 2018-06-12 2023-05-11 Novozymes A/S Less Added Sugar in Baked Products
JP2020058318A (ja) * 2018-10-12 2020-04-16 物産フードサイエンス株式会社 ドウまたはドウ加熱食品における分枝酵素の新規用途
JP7360843B2 (ja) * 2019-08-16 2023-10-13 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP7435198B2 (ja) 2020-04-16 2024-02-21 日油株式会社 生パン粉用油脂組成物および生パン粉用生地、生パン粉用生地の製造方法
CN115316417B (zh) * 2022-08-23 2023-07-25 江南大学 一种改善无麸质面包加工品质的方法、无麸质面包

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4454161A (en) * 1981-02-07 1984-06-12 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Process for the production of branching enzyme, and a method for improving the qualities of food products therewith
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
EP0687414B1 (fr) * 1994-06-17 2000-11-08 Dsm N.V. Composition d'amélioration du pain

Also Published As

Publication number Publication date
AU2693297A (en) 1997-11-26
WO1997041736A1 (fr) 1997-11-13
EP0915659A1 (fr) 1999-05-19
CN1216902A (zh) 1999-05-19
JP2000513568A (ja) 2000-10-17

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Legal Events

Date Code Title Description
FZDE Discontinued
FZDE Discontinued

Effective date: 20010502