DD300503A5 - Verfahren zur Herstellung eines Broterzeugnisses oder anderer Lebensmittelauf Getreidebasis mit verzögerter Krumenverfestigungsrate während derLagerung - Google Patents
Verfahren zur Herstellung eines Broterzeugnisses oder anderer Lebensmittelauf Getreidebasis mit verzögerter Krumenverfestigungsrate während derLagerung Download PDFInfo
- Publication number
- DD300503A5 DD300503A5 DD343363A DD34336390A DD300503A5 DD 300503 A5 DD300503 A5 DD 300503A5 DD 343363 A DD343363 A DD 343363A DD 34336390 A DD34336390 A DD 34336390A DD 300503 A5 DD300503 A5 DD 300503A5
- Authority
- DD
- German Democratic Republic
- Prior art keywords
- heat
- resistant
- bread
- crumb
- dough
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 21
- 235000012813 breadcrumbs Nutrition 0.000 title claims description 16
- 238000003860 storage Methods 0.000 title claims description 14
- 230000008569 process Effects 0.000 title claims description 11
- 238000007711 solidification Methods 0.000 title claims description 6
- 230000008023 solidification Effects 0.000 title claims description 6
- 230000003111 delayed effect Effects 0.000 title claims 2
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000637 alpha-Amylases Proteins 0.000 claims description 16
- 235000008429 bread Nutrition 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 13
- 235000012180 bread and bread product Nutrition 0.000 claims description 12
- 108010019077 beta-Amylase Proteins 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 5
- 238000002425 crystallisation Methods 0.000 claims description 5
- 230000008025 crystallization Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 230000006872 improvement Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 229920000856 Amylose Polymers 0.000 abstract description 12
- 229920002472 Starch Polymers 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 10
- 230000010354 integration Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 17
- 102000004139 alpha-Amylases Human genes 0.000 description 7
- 229940024171 alpha-amylase Drugs 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 238000001953 recrystallisation Methods 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 108010028688 Isoamylase Proteins 0.000 description 2
- 239000004373 Pullulan Substances 0.000 description 2
- 229920001218 Pullulan Polymers 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical group 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012490 fresh bread Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019423 pullulan Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000205156 Pyrococcus furiosus Species 0.000 description 1
- 241000193447 Thermoanaerobacter thermohydrosulfuricus Species 0.000 description 1
- 241001468159 Thermoanaerobacterium thermosulfurigenes Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
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)
- Grain Derivatives (AREA)
- Confectionery (AREA)
- Food-Manufacturing Devices (AREA)
- Led Device Packages (AREA)
- Control Of Turbines (AREA)
- Electrically Operated Instructional Devices (AREA)
- Medicines Containing Plant Substances (AREA)
- Adhesives Or Adhesive Processes (AREA)
- Compounds Of Unknown Constitution (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP89202074 | 1989-08-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DD300503A5 true DD300503A5 (de) | 1992-06-17 |
Family
ID=8202453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DD343363A DD300503A5 (de) | 1989-08-10 | 1990-08-09 | Verfahren zur Herstellung eines Broterzeugnisses oder anderer Lebensmittelauf Getreidebasis mit verzögerter Krumenverfestigungsrate während derLagerung |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US5023094A (fr) |
| EP (1) | EP0412607B1 (fr) |
| JP (1) | JP3104980B2 (fr) |
| AT (1) | ATE101964T1 (fr) |
| DD (1) | DD300503A5 (fr) |
| DE (1) | DE69006970T2 (fr) |
| DK (1) | DK0412607T3 (fr) |
| ES (1) | ES2052162T3 (fr) |
| FI (1) | FI104303B (fr) |
Families Citing this family (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE38507E1 (en) | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
| DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| US6355467B1 (en) | 1989-10-20 | 2002-03-12 | Johns Hopkins University | Saccharification enzymes from hyperthermophilic bacteria and processes for their production |
| WO1995023852A1 (fr) * | 1994-03-04 | 1995-09-08 | Novo Nordisk A/S | AMYLASE ET PULLULANASE DE $i(THERMOCOCCUS) |
| JP3456756B2 (ja) * | 1994-05-30 | 2003-10-14 | 天野エンザイム株式会社 | パン類の品質改良組成物およびそれを用いたパン類の製造法 |
| US6068864A (en) * | 1996-07-12 | 2000-05-30 | Kraft Foods, Inc. | Method of imparting resistance to moisture and texture degradation to a baked product |
| US5932268A (en) | 1996-07-31 | 1999-08-03 | The Pillsbury Company | Flexible partially cooked food composition |
| GB9705746D0 (en) * | 1997-03-20 | 1997-05-07 | Spp | Food rheology improvements |
| EP0897667B2 (fr) * | 1997-07-31 | 2008-11-12 | DSM IP Assets B.V. | Composition pour améliorer le pain |
| PT1068302E (pt) * | 1998-04-01 | 2005-10-31 | Danisco | Exoamilases nao maltogenicas e sua utilizacao no retardamento da retrogrdacao do amido |
| WO2000059307A1 (fr) | 1999-03-30 | 2000-10-12 | Novozymes A/S | Preparation de pate et de produits de boulangerie |
| WO2000058447A1 (fr) * | 1999-03-30 | 2000-10-05 | Danisco A/S | Exoamylase non maltogene issue de b. clausii et son utilisation permettant de freiner la retrogradation d'un produit d'amidon |
| US20030147993A1 (en) * | 2002-02-01 | 2003-08-07 | Heddleson Ronald A. | Food products with improved bile acid binding functionality and methods for their preparation |
| EP1350432A1 (fr) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Méthode pour retarder le rassissement des produits de boulangerie par addition d'une protéase thermostable |
| ES2215482B1 (es) * | 2003-03-28 | 2005-12-16 | Consejo Sup. De Invest. Cientificas | Composicion mejoradora de masas para panaderia y pasteleria. |
| EP1654355B1 (fr) | 2003-06-13 | 2010-04-21 | Danisco A/S | Polypeptides variantes de pseudomonas ayant une activité d'exoamylase non-maltogénique et leur usage dans la préparation de produits de nourriture |
| EP2292744A1 (fr) | 2003-07-07 | 2011-03-09 | Genencor International, Inc. | Polypeptides d'amylase thermostable, acides nucléiques codant ces polypeptides et utilisations associées |
| US8143048B2 (en) | 2003-07-07 | 2012-03-27 | Danisco A/S | Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| WO2005018336A1 (fr) * | 2003-08-22 | 2005-03-03 | Novozymes A/S | Processus de preparation d'une pate contenant une exo-amylase glucogenique de degradation de l'amidon de famille 13 |
| CN101068921A (zh) | 2004-07-07 | 2007-11-07 | 丹尼斯科公司 | 多肽 |
| US8030050B2 (en) | 2005-07-07 | 2011-10-04 | Danisco A/S | Modified amylases from Pseudomonas species |
| US20070292563A1 (en) * | 2006-06-16 | 2007-12-20 | Danisco Usa, Inc. | Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
| MX2008016444A (es) | 2006-06-19 | 2009-01-22 | Danisco | Polipeptido. |
| CA2787683C (fr) * | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Utilisation d'un melange d'enzyme anti-rancissant dans la preparation de pain cuit |
| JP6735868B2 (ja) * | 2014-07-08 | 2020-08-05 | キャラヴァン イングリーディエンツ インク． | 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品 |
| JP6548679B2 (ja) | 2014-07-08 | 2019-07-24 | キャラヴァン イングリーディエンツ インク． | 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品 |
| WO2016113399A1 (fr) * | 2015-01-16 | 2016-07-21 | Novozymes A/S | Procédé pour améliorer la tranchabilité de produits de boulangerie-pâtisserie |
| KR102320694B1 (ko) * | 2019-09-25 | 2021-11-05 | 김인식 | 토양수분감지 물자동공급장치 |
| US20240108016A1 (en) * | 2019-10-18 | 2024-04-04 | Basf Se | Improved method for preparing a dough or a baked product therefrom |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3249512A (en) * | 1963-05-28 | 1966-05-03 | Harold E Bode | In situ dextrose production in crude amylaceous materials |
| JPS58141755A (ja) * | 1982-02-15 | 1983-08-23 | Kazuyoshi Seki | 玄米を利用した食品の製造法 |
| DE3572114D1 (en) * | 1984-01-27 | 1989-09-14 | Batscheider Lieken Muehlen | Process for the preparation of a bread dough |
| DE3402778A1 (de) * | 1984-01-27 | 1985-08-08 | Lieken-Batscheider Mühlen- und Backbetriebe GmbH, 6500 Mainz | Verfahren zum herstellen eines brotteigs |
| US4654216A (en) * | 1985-07-31 | 1987-03-31 | Novo Laboratories, Inc. | Bread antistaling method |
| JPS6279746A (ja) * | 1985-10-01 | 1987-04-13 | Showa Sangyo Kk | でんぷん質食品の老化を防止する方法 |
| SE8505783D0 (sv) * | 1985-12-06 | 1985-12-06 | Rolf Bergkvist | Forfarande for framstellning av livsmedelsprodukter och dessas anvendning |
-
1989
- 1989-10-16 US US07/421,997 patent/US5023094A/en not_active Expired - Lifetime
-
1990
- 1990-08-02 DK DK90202110.4T patent/DK0412607T3/da active
- 1990-08-02 ES ES90202110T patent/ES2052162T3/es not_active Expired - Lifetime
- 1990-08-02 AT AT90202110T patent/ATE101964T1/de not_active IP Right Cessation
- 1990-08-02 DE DE69006970T patent/DE69006970T2/de not_active Revoked
- 1990-08-02 EP EP90202110A patent/EP0412607B1/fr not_active Revoked
- 1990-08-09 DD DD343363A patent/DD300503A5/de unknown
- 1990-08-10 FI FI903962A patent/FI104303B/fi not_active IP Right Cessation
- 1990-08-10 JP JP02213561A patent/JP3104980B2/ja not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP3104980B2 (ja) | 2000-10-30 |
| DE69006970D1 (de) | 1994-04-07 |
| FI903962A0 (fi) | 1990-08-10 |
| ATE101964T1 (de) | 1994-03-15 |
| DK0412607T3 (da) | 1994-07-04 |
| FI104303B1 (fi) | 1999-12-31 |
| EP0412607A1 (fr) | 1991-02-13 |
| DE69006970T2 (de) | 1994-06-09 |
| ES2052162T3 (es) | 1994-07-01 |
| US5023094A (en) | 1991-06-11 |
| EP0412607B1 (fr) | 1994-03-02 |
| FI104303B (fi) | 1999-12-31 |
| JPH03119949A (ja) | 1991-05-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NAB | Public notice for inspection of provisional exclusive patent accord. to par 17/1 dd-patg. | ||
| ASS | Change of applicant or owner |
Owner name: DSM N.V., 6411 TE HEERLEN Effective date: 19990416 |
|
| IF04 | In force in the year 2004 |
Expiry date: 20100810 |