CN1216902A - Use of branching enzyme in baking - Google Patents
Use of branching enzyme in baking Download PDFInfo
- Publication number
- CN1216902A CN1216902A CN 97194220 CN97194220A CN1216902A CN 1216902 A CN1216902 A CN 1216902A CN 97194220 CN97194220 CN 97194220 CN 97194220 A CN97194220 A CN 97194220A CN 1216902 A CN1216902 A CN 1216902A
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- Prior art keywords
- dough
- enzyme
- bread
- improving
- branching enzyme
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- 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
Abstract
Described is a dough- or bread-improving composition comprising an effective amount of a branching enzyme, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked products.
Description
The present invention relates to a kind ofly comprise the bread-improving or the dough conditioning composition of branching enzyme and utilize said composition and/or this enzyme prepares the method for dough and/or baked goods.
In the process of making bread, known bread-improving and/or dough conditioning additive are added in the dough of bread, except other effect, this effect can improve structure, volume, local flavor and the freshness of bread and the machining property of improving dough.
A series of enzyme has been used as dough or bread improver in some years recently, and concrete is the enzyme that acts on a large amount of various compositions that exist in dough.The example of such enzyme sees some amylase, protease and cellulase.
Pentosanase such as the zytase purposes in the preparation of bread and baked goods has become quite important; Concrete, can increase the volume of bread and other baked goods and the ability of improving anti-ageing.
For example: EP 396162, and EP493850 and EP 487122 relate separately to bread improver, freezing dough and degreasing pastry mixt, and it comprises zytase and optionally uses with other enzyme.WO 91/18977 discloses preparation and has had the active method that contains the pentosanase goods of high baking.
EP 687414 discloses the use of cyclodextrin glucan based transferase with the increase of acquisition loaf volume and the improvement of local flavor.
Noticed that also thereby development is used for keeping the fresh longer time to show the preparation method who ageing is had the bread that strengthens resistance.Existing different starch modification enzymes is recommended as anti-maturing agent.Having described heat-resisting beta amylase in JP 62-79745 and JP 62-79746 is useful aspect the anti-ageing effect that baked goods is provided, EP 412607 has described heat-resisting α-1,4-exoglucanase or α-1, and 6-endoglucanase (as: amylopectase, amyloglucosidase or beta amylase) has been described the purposes of heat-resisting product maltogenic alpha-amylase enzyme as a kind of anti-maturing agent as a kind of purposes and EP 494233 of anti-maturing agent.
Branching enzyme (or 1,4-alpha-glucans branching enzyme EC.2.4.1.18) is a kind of α-1 that participates in starch and similar glucan, the transferase of the formation of 6-branch.This enzyme has been separated to and has described some clones' branching enzyme from many plants and microbial resources.More specifically, (1964, biochemistry and biophysics magazine (Biochem.Biophys.Aeta) 81 608-611) disclose the branching enzyme of a kind of separation from Arthrobacter globiformis (Arthrobacterglobiformis) to Zevenhuizen; US 4,454, and 161 disclose a kind of branching enzyme from bacillus megaterium (Bacillus megaterium); (1977, european journal of biological chemistry (Eur.J.Biochem.) 20 246-253) discloses a kind of branching enzyme from streptococcus mitis (Streptococcus mitis) for Walker and Builder; (1977, bacteriology magazine (J.Bacteriol.) 129 246-253) discloses a kind of branching enzyme from salmonella typhimurium (Salmonella typhimurium) for Steiner and Preiss; Fredrick, (1978, thermal biology (Thermol Biol.) 3 1-4) discloses a kind of branching enzyme from algae (Cyanidiumcaldarium) to J..Boyer and Preiss (1977, biochemistry (Biochemistry), 16,3693-3699) disclose from colibacillary a kind of branching enzyme; (1986, journal of biological chemistry (J.Biol.Chem.) 261 8738-8743) discloses the gene of a kind of Escherichia coli branching enzyme of encoding to people such as Baecker; Kiel, (1992, dna sequencing and collection of illustrative plates magazine (J.DNA Sequencing and Mapping) 3 221-232) discloses the gene of a kind of branching enzyme from thermosol bacillus (Bacillus caldolyticus) of coding to people such as J.A.K.W.; Takata, (1994, applied environment microorganism (Appl.Environm.Microbiol.) 60 3096-3104) discloses the gene of a kind of branching enzyme from bacillus stearothermophilus (Bacillus stearothermophillus) of coding to people such as H.; Kiel, (1989, gene (Gene) 78 9-17) discloses a kind of gene that comes autohemagglutination ball cyanobacteria to belong to the branching enzyme of Synechococcus of encoding to wait the people.
The method that GB 2095681 discloses a kind of production method of the branching enzyme from bacillus (Bacillus) and utilized the food product of this enzyme preparation improvement.It is said that this enzyme can be used to improve the shelf-life of the specific food product that comprises bread.
EP 418945 discloses clone and a kind of heat-resisting branching enzyme that separates from bacillus stearothermophilus.It is said this enzyme can be used for by introduce extra be branched off into as: thereby starch, amylose, amylopectin, dextrin and other polyglucose materials are modified these amyloid materials.It is said that this enzyme also can be used for containing the food of the amyloid material of revising or the production of food product, but do not have this purposes favourable part description or illustrate.
The object of the present invention is to provide a kind of acquisition at dough characters and/or from the new way of the zymetology improvement of the baked goods of its preparation.
Accordingly, relate to a kind of bread-improving or dough conditioning composition that comprises the branching enzyme of effective dose in a first aspect of the present invention.
The speech of " bread-improving composition " and " dough conditioning composition " is used in reference to the composition of other material that can also comprise the quality that is used to improve dough and/or baked goods traditionally except the enzyme component in this article.List the example of such component below.
" effective dose " speech is used in reference to the enzyme of the amount of the effect that measures that enough is used to provide the purpose parameter.For example: it is a kind of measurable change amount that causes at least a quality that is modified according to the present invention; The particularly at least a quality that is considered to ageing is worked (referring to first section of following the present invention " detailed description part ").
In second aspect, the present invention relates to a kind of aging method that prevents or reduce baked goods, this method comprises: in the dough preparation process branching enzyme of effective dose joined in dough or the dough component and with the gained dough and toast under optimum conditions.
As used herein, comprise any quality that can improve by the described dough of method of the present invention and/or by the improvement of the quality of the prepared baked goods of dough by the branching enzyme effect.Important example is that this baked goods volume increases, increase (so-called anti-ageing) and the improvement of structure and mellowness and the improvement of mouthfeel of freshness.It is also important that the increase (that is: the less dough of viscosity) of dough stability, thereby cause the improvement of dough machining property.The machining property of improvement is more important for the dough of suitability for industrialized production.The quality of improvement can be estimated by more not adding DGT enzyme of the present invention prepared dough and/or baked goods apparently.
The present invention relates separately to dough and the baked goods of being produced by the pre-composition of method of the present invention and a kind of branching enzyme that comprises effective dose or a kind of bread-improving of the present invention or dough conditioning composition on the other hand.
In this article, " pre-composition " speech is interpreted as its traditional sense (promptly toast mixture of ingredients, generally comprise flour), and it not only can be used for industrialized bread baking workshop/equipment, also can be used for the retail bakery.
In the end on the one hand, the present invention relates to that branching enzyme as described here is used to improve dough and/or, comprise that (1) prevents or reduces the particularly ageing of bread of baked goods from the purposes of one or more character of the baked goods of dough preparation; (2) volume of increase baked goods; (3) improve the mouthfeel of baked goods.
Document has been described bread and has been comprised that in the ageing of lay up period crumb hardening, crumb elasticity reduce, the section ability reduces, mouthfeel degenerates and flavor loss.All these variations are considered to be caused by the character partly of starch in the bread.By the starch modification partly that obtains according to the present invention, expection so just might the remarkable ageing that reduces baked goods.
Also thinking can increase the volume of baked goods and improve the aesthetic quality the modification of starch part by the present invention, as the color of local flavor, mouthfeel, taste, fragrance and crust.
Preferably, branching enzyme used among the present invention has activity in the scope of pH3 to 7, and preferably optimal pH is in 5 to 7 scope.This enzyme can have activity in dough preparation and/or bake process, and is preferably that enzyme all has activity in two processes.Preferably, this enzyme is having optimum activity more than 45 ℃, more preferably surpasses 55 ℃, as in 45-90 ℃ scope, and more preferably 55-90 ℃.Preferably this enzyme loses activity in bake process.
Except the above-mentioned character of mentioning, can expect that this branching enzyme has remarkable oxidation stability, because in dough, there are many oxidants.
Think that at present the source that is used for branching enzyme of the present invention is unimportant, as long as used enzyme has above-mentioned character.Thereby this branching enzyme can be any source, comprises what mammal, plant and microorganism (containing bacterium or fungi) were originated.Think that the concrete example that can be used for branching enzyme of the present invention is at the branching enzyme mentioned of above-mentioned " background of the present invention " part, concrete this enzyme of in EP 418945, describing.
Can utilize any suitable technology, the concrete known recombinant DNA technology in this area of passing through obtains branching enzyme from target organism.The use of recombinant DNA technology generally is included in the recombinant DNA carrier institute transformed host cells of cultivating under the condition that is suitable for this expression of enzymes with expressing and carry the dna sequence dna of coding target enzyme in culture medium, reclaim this enzyme from nutrient solution.This dna sequence dna can be to derive from genome, cDNA or synthetic or its any mixture, and also can separate or synthesize with means known in the art.This enzyme also can extract from the relevant portion of organism or its natural generation.
Think at present and when branching enzyme uses with other enzyme, can obtain favourable result.Therefore, can comprise the enzyme that one or more are additional in bread of the present invention and/or the dough conditioning composition.Correspondingly, can add this additional enzyme together with branching enzyme in the method for the invention.The example of this additional enzyme comprises: cellulase; Glycosyl transferase, concrete is 4-alpha-Glucanotransferase (being also referred to as the DGT enzyme); As if hemicellulase is the pentosanase of zytase (partial hydrolysis that is used for pentosan is to increase the ductility of dough); Lipase (modification that is used for dough or dough component fat is so that dough is soft); Oxidizing ferment is as glucose oxidase; Peroxidase (being used to improve the toughness of dough); Protease (when using hard wheat flour, being used to destroy gluten especially); Peptase; TGase and/or amylolytic enzyme, particularly a kind of without any α-1, the amylolytic enzyme of 4-inscribe activity, as α-1, the 4-exoglucanase or and α-1, the 6-endoglucanase, as B-amylase, amyloglucosidase produces maltogenic amylase, cyclodextrine glucanotransferase (CGT enzyme) or the like.
Other enzyme component can be any source, comprises what mammal and plant and preferred microorganism (containing bacterium or fungi) were originated.These enzymes can obtain with the conventional art that above-mentioned this area of mentioning is known.
Think that the object lesson that is used for DGT enzyme of the present invention is by people's journal of biological chemistry (J.Biol.Chem.) such as Takaha 268 volumes, 1391-1396, the potato DGT enzyme described in 1993.The document also discloses the recombinant production of this enzyme in Escherichia coli and bacillus subtilis host cell.
Same special meaningfully be called Novamyl from what Novo Nordisks A/S commerciality can get
The product maltogenic amylase, from the obtainable anti-maturing agent Stalingase of Gist-brocades N.V. (TM), product from the production series of the obtainable Grindamyl Maxlife of Grindsted (TM) and other Gridamyl (TM), produce the product of series from the obtainable Veron of Rohm GmbH (TM), from the obtainable Gluzyme that is called of Novo Nordisks A/S
Glucose oxidase and from the obtainable Novozym that is called of Novo Nordisks A/S
677 lipase.
TGase can be as use as described in the EP 492406.
The enzyme that is used for the present invention can be any form that is suitable for the purpose purposes, as with dry powder or particle form, and particularly a kind of non-dirt particle, a kind of liquid, particularly stabilisation liquid or a kind of protected enzyme.Particle can be as US 4,106,991 and US 4,661,452 (all belonging to NovoIndustri A/S) in disclosed method production, and can randomly wrap quilt with technology known in the art.The liquid enzymes goods can be by known method as coming stable by adding the acceptable stabilizing agent of nutrition (sugar, sugar alcohol or other polyalcohol, lactic acid or other organic acid).Protected enzyme can prepare by EP 238216 disclosed methods.
Usually comprise at pre-composition or flour in order to be used for, this (a bit) enzyme is favourable with the form of dryed product as a kind of non-dirt particle, and is favourable in order to comprise in liquid with liquid form.
Except these other enzyme components or as the substitute of other enzyme component, dough conditioning and/or bread-improving composition can comprise the baking agent that tradition is used, as the composition below one or more: milk powder (color of crust is provided), gluten (improving the gas reserve capability of difference flour), emulsifying agent (improving the toughness of the ductility of dough and the bread that obtains to a certain degree), granulating fat (be used for dough and soften toughness with bread), oxidant (as: ascorbic acid, potassium bromate, Potassiumiodate or ammonium persulfate; Structure with the reinforcement gluten), amino acid (as cysteine), sugar and salt (as: sodium chloride, calcium acetate, sodium sulphate or calcium sulfate are so that dough is more strong), flour or starch.Such component also can directly join in the dough according to method of the present invention.
The example of suitable emulsifying agent is: acetic acid esters, Myrj 45, phosphatide and the lecithin of the polyglycerol ester of the diacetyl tartrate of list or diacylglycerol fat, list or diacylglycerol fat, the sugar ester of aliphatic acid, aliphatic acid, the lactate of monoester acyl glyceride, monoester acyl glyceride.
Bread-improving of the present invention and/or dough conditioning composition are typically with corresponding to 0.01-5%, and particularly the amount of 0.1-3% is included in the dough.
The method according to this invention, wherein the branching enzyme that randomly uses with above-mentioned other enzyme is used for the preparation of dough and/or baked goods, this enzyme can as that join the preparation dough mixture in or join the preparation dough arbitrary batching such as flour in.In addition, this enzyme can add as above-mentioned a kind of composition as dough and/or bread-improving composition, or joins in flour or other dough ingredients or directly join in the mixture of preparation dough.
The dosage that is used for the enzyme of the inventive method should be adapted to the character of the character of purpose dough and composition and used enzyme.Usually, enzyme preparation adds with the amount corresponding to every kilogram of flour of 0.01-1000mg zymoprotein, preferably every kilogram of flour of 0.1-100mg zymoprotein, more preferably every kilogram of flour of 0.1-10mg zymoprotein.
With regard to enzymatic activity, randomly use the proper dosage of given branching enzyme of the improvement of the crust color that is used to make flour or baked goods will depend on the substrate of purpose enzyme and this enzyme with other enzyme.Those of ordinary skill can be determined suitable enzyme unit dosage on the basis of means known in the art.
When adding one or more additional enzymatic activitys according to method of the present invention, these activity can be distinguished or add with branching enzyme, optionally as the component of bread-improving of the present invention or dough conditioning composition.Additional enzymatic activity can be above-mentioned any enzyme and can quantitatively add according to the baking practice of having set up.
As above-mentioned, optionally the branching enzyme that uses with other enzyme can join in the arbitrary batching that comprises in mixture, dough or the dough of any dough ingredients; In other words, these enzymes can add in any step of dough preparation, and can be as required add in one, two or more step.
Use for the suitable any way of purpose dough and/or baked goods and handle dough and/or toast, typically comprise and kneading dough, the fermentation of one or more these doughs handle and under appropraite condition (being suitable temperature and time enough) toast steps such as this product.For example: this bread can utilize common direct dough method (Straight dough process), sour flour dough method (Sourdough process), the dough method of spending the night, low temperature and lengthy fermentation method, freezing dough method and Chorleywood bread method or Sponge and Dough method to prepare.
, randomly use generally based on sizing or flour by the dough of method of the present invention preparation and/or baked goods with other powder or flour such as corn flour, rye meal, rye face, oat flour or meal, big bean flour, Chinese sorghum meal or face or potato meal or face.
" baked goods " speech is meant any product that comprises by dough preparation in this article, its characteristic or soft or crisp.No matter the example of baked goods (is white, light color or dark type, it all can advantageously be produced by the present invention) be bread (particularly white, whole wheat or oat bread), be typically forms such as bar shaped or scroll, French spillikin profile bag, pita bread, tacos, cake, pancake, biscuit, crisp bread.
Dough of the present invention can be an any kind discussed above, and can be fresh, freezing or prebake conditions.The preparation of freezing dough such as K.Kulp and K.Lorenz are described in " dough of freezing and refrigeration and manufacture the pastel of cake ".
Openly know that obviously dough of the present invention generally is the dough that fermented or dough to be fermented from top.This dough can ferment in a variety of forms, as by adding sodium acid carbonate etc. or by adding leaven (dough of fermentation), but preferably make dough fermentation by suitable yeast culture such as the saccharomyces cerevisiae (Saccharomycescerevisiae) (Bei Keshi yeast) of adding.The saccharomyces cerevisiae that can use any commerciality to get.
As above-mentioned, the invention still further relates to a kind of pre-composition, as the form with the flour component of the baked goods that is used for dough and/or made by dough, this pre-composition comprises branching enzyme and other optional as described above enzyme.This pre-composition can mix with suitable carriers such as flour, starch, sugar or salt by the enzyme preparation that will contain relevant enzyme or the bread-improving of the present invention that contains enzyme and/or dough conditioning composition and prepare.This pre-composition can contain other dough conditioning and/or bread-improving additive, as comprises any additives of above-mentioned enzyme.
Can be used for measuring the improved technology that the present invention obtains such as following of utilizing.Above mentioned organoleptic quality can utilize in the baking industry generally accepted method to estimate, and can comprise as utilizing one group of trained flavor tests person.The mensuration of materials and methods branching enzyme activity
Branching enzyme activity can be measured described in EP 418945.The preparation of bread
The effect that adds the DGT enzyme according to the present invention can be tested in following bread and dough.
White bread can prepare by following basic recipe: the preparation of basic recipe wheat flour 100% salt, 1.5% yeast (fresh) 5.0% sugared 1.5% water, 58% bread
Program:
1. dough mixes (mixing screw)
625 rev/mins 3 minutes
1250 rev/mins 3.5 minutes
Determine and adjust incorporation time by skilled baker so that under the used test condition, obtain the suitableeest dough resistance.
2. first fermentation: under the room temperature (about 22 ℃) 15 minutes, with the cloth lid,
3. weighing and shaping;
4. final fermentation: 32 ℃-82%RH, 55 minutes;
5. baking: 235 ℃ is 35 minutes for roll 22 minutes and for bar shaped bread.The evaluation of dough and baked goods
Dough and baked goods can followingly be estimated: the bread specific volume: utilize traditional rapeseed method (rape seed method) to measure the mean value of 4 loaf volumes.Specific volume is calculated as the volume of every gram bread.(no enzyme) specific volume of contrast is set at 100.The following calculating of the bulk index that compares:
The viscosity of bread and the structure of crumb: can carry out visual evaluation with following table:
The viscosity of bread: be almost liquid 10 minutes sticking 2
Sticking 3
Normal 4
Do 5
The structure of crumb: non-constant 1
Differ from 2
Inconsistent 3
Consistent/4
Very good 5
The ageing character of baked goods: measuring after the baking as on the 1st, 3,7,9 day the bread.Can estimate Aging Degree and quality by AACC method 74-09.
Mellowness and the flexible principle of measuring crumb are as follows:
1. in the texture analysis machine, push a slice of bread, measure extruding force with gram with constant speed.
2. survey the mellowness of crumb with the power of 25% extruding.
3. measure the power (P2) of 40% extruding and keep the power (P3) of 40% extruding after constant 30 seconds, its ratio (P3/P2) is the elasticity of crumb.
Claims (14)
1. a bread-improving or dough conditioning composition that comprises the branching enzyme of effective dose.
2. bread-improving or bread-improving composition according to a claim 1, branching enzyme wherein is a plant or microbe-derived.
3. according to the bread-improving or the bread-improving composition of claim 1, it further comprises other enzyme of a kind of effective dose, as cellulase, hemicellulase, glycosyl transferase, pentosanase, lipase, peroxidase, endo protease, oxidizing ferment, peptase, TGase and/or amylolytic enzyme.
4. according to the bread-improving or the dough conditioning composition of claim 3, glycosyl transferase wherein is a 4-alpha-Glucanotransferase.
5. according to the bread-improving or the dough conditioning composition of claim 3, amylolytic enzyme wherein is selected from AMS, beta amylase, product maltogenic alpha-amylase enzyme, amyloglucosidase and CGT enzyme.
6. bread-improving or dough conditioning composition according to a claim 3, enzyme wherein is a plant or microbe-derived.
7. one kind according to each bread-improving or dough conditioning composition in the claim 1-6 item, and it further comprises other bread or flour-dough improver.
8. one kind is improved dough and/or from the method for one or more qualities of the baked goods of dough preparation, this method is included in dough and manufactures in the process, and the branching enzyme that adds according to each effective dose in the claim 1-7 item toasts under appropraite condition in dough or dough ingredients and with the gained dough.
9. method according to Claim 8, other enzyme that wherein adds effective dose in dough or dough ingredients is as cellulase, hemicellulase, glycosyl transferase, pentosanase, lipase, peroxidase, endo protease, oxidizing ferment, peptase, TGase and/or amylolytic enzyme.
10. according to Claim 8 or 9 method, enzyme wherein is to add as each the defined bread-improving of claim 1-7 or the form of dough conditioning composition.
11. each method in 10 according to Claim 8, branching enzyme wherein adds with the amount corresponding to every kilogram of flour of 0.01-1000mg zymoprotein.
12. one kind according to Claim 8-11 in each the baked goods or the dough of method preparation.
13. a pre-composition that is used for dough, it comprises branching enzyme or bread-improving or dough conditioning composition according to each effective dose in the claim 1-7 item.
14. branching enzyme is used to improve dough and/or the purposes of one or more character of group under being selected from of the baked goods of dough preparation:
(a) increase loaf volume;
(b) prevent or reduce ageing; With
(c) organoleptic quality of increase baked goods.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK0531/96 | 1996-05-02 | ||
| DK0532/96 | 1996-05-02 | ||
| DK53196 | 1996-05-02 | ||
| DK53296 | 1996-05-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1216902A true CN1216902A (en) | 1999-05-19 |
Family
ID=26064168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 97194220 Pending CN1216902A (en) | 1996-05-02 | 1997-05-02 | Use of branching enzyme in baking |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0915659A1 (en) |
| JP (1) | JP2000513568A (en) |
| CN (1) | CN1216902A (en) |
| AU (1) | AU2693297A (en) |
| CA (1) | CA2253283A1 (en) |
| WO (1) | WO1997041736A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100411525C (en) * | 2002-07-03 | 2008-08-20 | 诺维信公司 | Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| CN104936462A (en) * | 2013-01-24 | 2015-09-23 | 味之素株式会社 | Method for manufacturing starch-containing food product, and enzyme preparation for modifying starch-containing food product |
| CN106538652A (en) * | 2016-10-21 | 2017-03-29 | 李郑松 | A kind of aging resistance bread and preparation method thereof |
| CN107105677A (en) * | 2015-01-16 | 2017-08-29 | 诺维信公司 | For the method for the section property for improving baking product |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0211975D0 (en) * | 2002-05-24 | 2002-07-03 | Danisco | Method |
| 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 |
| JPH11243843A (en) * | 1998-02-27 | 1999-09-14 | Ajinomoto Co Inc | Production of bread and enzyme preparation therefor |
| US6876932B1 (en) | 1998-02-27 | 2005-04-05 | Novozymes A/S | Maltogenic alpha-amylase variants |
| WO2000058445A1 (en) | 1999-03-29 | 2000-10-05 | Novozymes A/S | Polypeptides having branching enzyme activity and nucleic acids encoding same |
| NZ528260A (en) | 2001-05-18 | 2005-09-30 | Danisco | Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride |
| ES2215482B1 (en) * | 2003-03-28 | 2005-12-16 | Consejo Sup. De Invest. Cientificas | MASS IMPROVEMENT COMPOSITION FOR BAKERY AND PASTRY. |
| EP1614354A1 (en) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Processes of manufacture of baked products |
| EP2267108A1 (en) | 2004-07-16 | 2010-12-29 | Danisco A/S | Enzymatic oil-degumming method |
| JP4862759B2 (en) * | 2006-06-30 | 2012-01-25 | 味の素株式会社 | Method for producing starch-containing food and enzyme preparation for modifying starch-containing food |
| JP6555484B2 (en) * | 2014-03-31 | 2019-08-07 | ナガセケムテックス株式会社 | Cohesiveness improver for bread and other cereal flour foods |
| JP6661116B2 (en) * | 2016-02-15 | 2020-03-11 | 奥野製薬工業株式会社 | Bread quality improver and method for producing bread using the same |
| JP7275545B2 (en) * | 2017-11-29 | 2023-05-18 | 味の素株式会社 | Method for producing starch-containing food using enzyme |
| JP7286959B2 (en) * | 2017-12-05 | 2023-06-06 | 味の素株式会社 | Method for producing starch-containing food using enzyme |
| MX2020013319A (en) * | 2018-06-12 | 2021-02-22 | Novozymes As | Less added sugar in baked products. |
| JP2020058318A (en) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | Novel uses of branching enzymes in dough or dough heated foods |
| JP7360843B2 (en) * | 2019-08-16 | 2023-10-13 | オリエンタル酵母工業株式会社 | Quality improving agent for bread, method for manufacturing bread, and method for improving quality of bread |
| JP7435198B2 (en) | 2020-04-16 | 2024-02-21 | 日油株式会社 | Oil and fat composition for raw bread crumbs, dough for raw bread crumbs, and method for producing dough for raw bread crumbs |
| CN115316417B (en) * | 2022-08-23 | 2023-07-25 | 江南大学 | Method for improving processing quality of gluten-free bread and gluten-free bread |
Family Cites Families (4)
| 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 (en) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | PROCEDURE FOR THE PREPARATION OF BAKERY PRODUCTS |
| DE69519331D1 (en) * | 1994-06-17 | 2000-12-14 | Dsm Nv | Bread improver composition |
-
1997
- 1997-05-02 EP EP97920609A patent/EP0915659A1/en not_active Withdrawn
- 1997-05-02 JP JP09539443A patent/JP2000513568A/en active Pending
- 1997-05-02 AU AU26932/97A patent/AU2693297A/en not_active Abandoned
- 1997-05-02 CA CA002253283A patent/CA2253283A1/en not_active Abandoned
- 1997-05-02 CN CN 97194220 patent/CN1216902A/en active Pending
- 1997-05-02 WO PCT/DK1997/000202 patent/WO1997041736A1/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100411525C (en) * | 2002-07-03 | 2008-08-20 | 诺维信公司 | Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| CN104936462A (en) * | 2013-01-24 | 2015-09-23 | 味之素株式会社 | Method for manufacturing starch-containing food product, and enzyme preparation for modifying starch-containing food product |
| CN107105677A (en) * | 2015-01-16 | 2017-08-29 | 诺维信公司 | For the method for the section property for improving baking product |
| CN106538652A (en) * | 2016-10-21 | 2017-03-29 | 李郑松 | A kind of aging resistance bread and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000513568A (en) | 2000-10-17 |
| CA2253283A1 (en) | 1997-11-13 |
| AU2693297A (en) | 1997-11-26 |
| WO1997041736A1 (en) | 1997-11-13 |
| EP0915659A1 (en) | 1999-05-19 |
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