DK3244743T3 - Fremgangsmåde til forbedring af bagværks skærbarhed - Google Patents

Fremgangsmåde til forbedring af bagværks skærbarhed Download PDF

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Publication number
DK3244743T3
DK3244743T3 DK16700753.3T DK16700753T DK3244743T3 DK 3244743 T3 DK3244743 T3 DK 3244743T3 DK 16700753 T DK16700753 T DK 16700753T DK 3244743 T3 DK3244743 T3 DK 3244743T3
Authority
DK
Denmark
Prior art keywords
cutability
bakery
improving
improving bakery
bakery cutability
Prior art date
Application number
DK16700753.3T
Other languages
English (en)
Inventor
Guillermo Bellido
Sven Schoenenberg
Original Assignee
Novozymes As
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=52396466&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK3244743(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of DK3244743T3 publication Critical patent/DK3244743T3/da

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
    • 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
    • A21D2/267—Microbial proteins
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C12N9/1051—Hexosyltransferases (2.4.1)
    • C12N9/107—1,4-Alpha-glucan branching enzyme (2.4.1.18)
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C12N9/1051—Hexosyltransferases (2.4.1)
    • C12N9/1074—Cyclomaltodextrin glucanotransferase (2.4.1.19)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01018—1,4-Alpha-glucan branching enzyme (2.4.1.18), i.e. glucan branching enzyme
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01019—Cyclomaltodextrin glucanotransferase (2.4.1.19)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DK16700753.3T 2015-01-16 2016-01-15 Fremgangsmåde til forbedring af bagværks skærbarhed DK3244743T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15151444 2015-01-16
PCT/EP2016/050788 WO2016113399A1 (en) 2015-01-16 2016-01-15 Method to improve sliceability of baked goods

Publications (1)

Publication Number Publication Date
DK3244743T3 true DK3244743T3 (da) 2020-01-27

Family

ID=52396466

Family Applications (1)

Application Number Title Priority Date Filing Date
DK16700753.3T DK3244743T3 (da) 2015-01-16 2016-01-15 Fremgangsmåde til forbedring af bagværks skærbarhed

Country Status (8)

Country Link
US (1) US20170354157A1 (da)
EP (1) EP3244743B1 (da)
CN (1) CN107105677A (da)
AU (1) AU2016207959B2 (da)
CA (1) CA2972679A1 (da)
DK (1) DK3244743T3 (da)
MX (1) MX2017009108A (da)
WO (1) WO2016113399A1 (da)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7278094B2 (ja) * 2019-02-19 2023-05-19 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
CN110122529A (zh) * 2019-05-27 2019-08-16 多麦(福建)食品有限公司 一种发酵吐司面包及其制备方法
JP7451957B2 (ja) * 2019-11-21 2024-03-19 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3638521A (en) * 1970-11-05 1972-02-01 Stinemark Corp Method and apparatus for slicing bread and other bakery products
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
JP3793590B2 (ja) * 1994-06-27 2006-07-05 株式会社林原生物化学研究所 非還元性糖質とその製造方法並びに用途
EP0822982B1 (en) * 1995-04-21 2005-11-30 Novozymes A/S Cyclomaltodextrin glucanotransferase variants
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
EP0906022A1 (en) * 1996-05-02 1999-04-07 Novo Nordisk A/S Use of a dextrin glycosyl transferase in baking
EP0915659A1 (en) * 1996-05-02 1999-05-19 Novo Nordisk A/S Use of a branching enzyme in baking
AU4376597A (en) * 1996-09-26 1998-04-17 Novo Nordisk A/S An enzyme with cyclomaltodextrin glucanotransferase (cgtase) activity
EP0973399B1 (en) * 1997-04-09 2002-07-17 Danisco A/S Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase
CA2367999C (en) * 1999-03-29 2015-10-27 Novozymes A/S Polypeptides having branching enzyme activity and nucleic acids encoding same
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
AU2004253985A1 (en) * 2003-07-01 2005-01-13 Novozymes A/S CGTase variants
DK2595488T3 (da) * 2010-07-21 2020-02-24 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase
WO2013025606A2 (en) * 2011-08-15 2013-02-21 "Ab Mauri Food Inc." Natural mold inhibitor and methods of using same

Also Published As

Publication number Publication date
WO2016113399A1 (en) 2016-07-21
US20170354157A1 (en) 2017-12-14
AU2016207959A1 (en) 2017-07-06
EP3244743A1 (en) 2017-11-22
EP3244743B1 (en) 2019-10-23
AU2016207959B2 (en) 2019-06-27
MX2017009108A (es) 2017-11-23
CN107105677A (zh) 2017-08-29
CA2972679A1 (en) 2016-07-21

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DK3244743T3 (da) Fremgangsmåde til forbedring af bagværks skærbarhed