DK4142501T3 - Ingredienssystem til bageriprodukter - Google Patents
Ingredienssystem til bageriprodukter Download PDFInfo
- Publication number
- DK4142501T3 DK4142501T3 DK21721929.4T DK21721929T DK4142501T3 DK 4142501 T3 DK4142501 T3 DK 4142501T3 DK 21721929 T DK21721929 T DK 21721929T DK 4142501 T3 DK4142501 T3 DK 4142501T3
- Authority
- DK
- Denmark
- Prior art keywords
- bakery products
- ingredient system
- ingredient
- bakery
- products
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 239000004615 ingredient Substances 0.000 title 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
-
- 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
- A21D13/42—Tortillas
-
- 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
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D8/08—Prevention of sticking, e.g. to baking plates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP20172282 | 2020-04-30 | ||
| PCT/EP2021/061276 WO2021219793A1 (en) | 2020-04-30 | 2021-04-29 | Ingredient system for bakery products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK4142501T3 true DK4142501T3 (da) | 2024-04-15 |
Family
ID=70482305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK21721929.4T DK4142501T3 (da) | 2020-04-30 | 2021-04-29 | Ingredienssystem til bageriprodukter |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20230172214A1 (da) |
| EP (1) | EP4142501B1 (da) |
| AU (1) | AU2021265173A1 (da) |
| CA (1) | CA3176821A1 (da) |
| DK (1) | DK4142501T3 (da) |
| MX (1) | MX2022013645A (da) |
| PL (1) | PL4142501T3 (da) |
| RS (1) | RS65420B1 (da) |
| WO (1) | WO2021219793A1 (da) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220408764A1 (en) * | 2021-06-28 | 2022-12-29 | Quang Huy Le | Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0863154A1 (en) | 1991-10-12 | 1998-09-09 | The Regents Of The University Of California | Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods |
| US5736178A (en) | 1995-05-02 | 1998-04-07 | Opta Food Ingredients, Inc. | Colloidal dispersions of gluten, method of making and use therefor |
| DE69707881T2 (de) | 1996-07-01 | 2002-07-18 | Novozymes As | Verwendung von Peptidoglutaminase im Backvorgang |
| US20010055635A1 (en) | 1998-04-20 | 2001-12-27 | Novozymes A/S | Preparation of dough and baked products |
| AU3450200A (en) | 1999-03-30 | 2000-10-16 | Danisco A/S | Non-maltogenic exoamylase from (b. clausii) and its use in retarding rerogradation of a starch product |
| US6146869A (en) | 1999-10-21 | 2000-11-14 | Novo Nordisk Biotech, Inc. | Polypeptides having phospholipase B activity and nucleic acids encoding same |
| US6558715B1 (en) | 2000-10-31 | 2003-05-06 | Novozymes Biotech, Inc. | Methods for using lipases in baking |
| AU2001283817A1 (en) * | 2000-09-08 | 2002-03-22 | Novozymes A/S | A dough composition comprising a lipid-encapsulated enzyme |
| WO2003103404A2 (en) * | 2002-06-07 | 2003-12-18 | Rhodia Inc. | Dough composition and method for making tortillas with sodium phosphate compounds |
| GB2417184A (en) | 2005-01-21 | 2006-02-22 | Danisco | Process for the preparation of wheat tortilla dough and a wheat tortilla |
| PT2044843T (pt) * | 2007-09-27 | 2017-03-16 | Mauri Res B V | Método para preparar uma tortilha de farinha |
| EP2238244A1 (en) | 2008-01-02 | 2010-10-13 | Danisco A/S | Pseudomonas saccharophila g4-amylase variants and uses thereof |
| DK3473711T3 (da) | 2009-05-19 | 2021-01-04 | Dupont Nutrition Biosci Aps | Amylasepolypeptider |
| PL224619B1 (pl) | 2012-02-28 | 2017-01-31 | Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością | Sposób wytwarzania tortilli i tortilla |
| CA2955341C (en) * | 2014-07-17 | 2022-08-16 | Bakery Supplies Europe Holding B.V. | Use of a fat particles in the preparation of farinaceous products |
| KR20200093573A (ko) | 2017-12-11 | 2020-08-05 | 듀폰 뉴트리션 바이오사이언시즈 에이피에스 | 분말화된 지방산 글리세라이드를 포함하는 조성물 |
-
2021
- 2021-04-29 AU AU2021265173A patent/AU2021265173A1/en active Pending
- 2021-04-29 DK DK21721929.4T patent/DK4142501T3/da active
- 2021-04-29 MX MX2022013645A patent/MX2022013645A/es unknown
- 2021-04-29 PL PL21721929.4T patent/PL4142501T3/pl unknown
- 2021-04-29 EP EP21721929.4A patent/EP4142501B1/en active Active
- 2021-04-29 US US17/997,381 patent/US20230172214A1/en active Pending
- 2021-04-29 CA CA3176821A patent/CA3176821A1/en active Pending
- 2021-04-29 RS RS20240444A patent/RS65420B1/sr unknown
- 2021-04-29 WO PCT/EP2021/061276 patent/WO2021219793A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2021219793A1 (en) | 2021-11-04 |
| RS65420B1 (sr) | 2024-05-31 |
| US20230172214A1 (en) | 2023-06-08 |
| CA3176821A1 (en) | 2021-11-04 |
| AU2021265173A1 (en) | 2022-11-03 |
| PL4142501T3 (pl) | 2024-06-10 |
| MX2022013645A (es) | 2023-01-24 |
| EP4142501A1 (en) | 2023-03-08 |
| EP4142501B1 (en) | 2024-01-24 |
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