ES2052162T3 - Retardacion del afirmamiento de la miga durante el almacenaje. - Google Patents
Retardacion del afirmamiento de la miga durante el almacenaje.Info
- Publication number
- ES2052162T3 ES2052162T3 ES90202110T ES90202110T ES2052162T3 ES 2052162 T3 ES2052162 T3 ES 2052162T3 ES 90202110 T ES90202110 T ES 90202110T ES 90202110 T ES90202110 T ES 90202110T ES 2052162 T3 ES2052162 T3 ES 2052162T3
- Authority
- ES
- Spain
- Prior art keywords
- retardation
- statement
- during storage
- crumble during
- crumble
- 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.)
- Expired - Lifetime
Links
- 229920000945 Amylopectin Polymers 0.000 abstract 1
- 229920000856 Amylose Polymers 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 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)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Adhesives Or Adhesive Processes (AREA)
- Compounds Of Unknown Constitution (AREA)
- Led Device Packages (AREA)
- Food-Manufacturing Devices (AREA)
- Control Of Turbines (AREA)
- Electrically Operated Instructional Devices (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
RETRASO DEL ENDURECIMIENTO DE LA MIGA MEDIANTE LA INCORPORACION DE GLUCANASA TERMOESTABLE. ESTA GLUCANASA TERMOESTABLE DETIENE LA RETROGRADACION DE LA AMILOPECTINA SIN AFECTAR SUSTANCIALMENTE EL COMPONENTE DE AMILOSA DE LA FECULA DE TRIGO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP89202074 | 1989-08-10 |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2052162T3 true ES2052162T3 (es) | 1994-07-01 |
Family
ID=8202453
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES90202110T Expired - Lifetime ES2052162T3 (es) | 1989-08-10 | 1990-08-02 | Retardacion del afirmamiento de la miga durante el almacenaje. |
Country Status (9)
Country | Link |
---|---|
US (1) | US5023094A (es) |
EP (1) | EP0412607B1 (es) |
JP (1) | JP3104980B2 (es) |
AT (1) | ATE101964T1 (es) |
DD (1) | DD300503A5 (es) |
DE (1) | DE69006970T2 (es) |
DK (1) | DK0412607T3 (es) |
ES (1) | ES2052162T3 (es) |
FI (1) | FI104303B (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2215482A1 (es) * | 2003-03-28 | 2004-10-01 | Consejo Sup. De Invest. Cientificas | Composicion mejoradora de masas para panaderia y pasteleria. |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
USRE38507E1 (en) | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
US6355467B1 (en) | 1989-10-20 | 2002-03-12 | Johns Hopkins University | Saccharification enzymes from hyperthermophilic bacteria and processes for their production |
WO1995023852A1 (en) * | 1994-03-04 | 1995-09-08 | Novo Nordisk A/S | Thermococcus amylase and pullulanase |
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 |
DK0897667T4 (da) * | 1997-07-31 | 2009-02-16 | Dsm Ip Assets Bv | Brödforbedrende sammensætning |
CN100390277C (zh) | 1998-04-01 | 2008-05-28 | 丹尼斯科有限公司 | 非生成麦芽糖的外淀粉酶及其在延迟淀粉凝沉方面的应用 |
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 |
AU3418400A (en) | 1999-03-30 | 2000-10-23 | Novozymes A/S | Preparation of dough and baked products |
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 (en) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
WO2004111217A2 (en) | 2003-06-13 | 2004-12-23 | Danisco A/S | Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
US8143048B2 (en) | 2003-07-07 | 2012-03-27 | Danisco A/S | Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
AU2004258115A1 (en) | 2003-07-07 | 2005-01-27 | Danisco A/S | Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
AU2004266059B2 (en) * | 2003-08-22 | 2010-04-01 | Novozymes A/S | Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of Family 13 |
RU2415939C2 (ru) | 2004-07-07 | 2011-04-10 | Даниско А/С | Полипептид |
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 |
CN105296450A (zh) | 2006-06-19 | 2016-02-03 | 杜邦营养生物科学有限公司 | 多肽 |
CA2787683C (en) * | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
DK3166412T3 (da) | 2014-07-08 | 2022-07-11 | Caravan Ingredients Inc | Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf |
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 |
CA2972679A1 (en) * | 2015-01-16 | 2016-07-21 | Novozymes A/S | Method to improve sliceability of baked goods |
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 |
EP0154135B2 (de) * | 1984-01-27 | 1994-11-02 | Lieken-Batscheider Mühlen- und Backbetriebe GmbH | Verfahren zum Herstellen eines Brotteiges |
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 EP EP90202110A patent/EP0412607B1/en not_active Revoked
- 1990-08-02 DK DK90202110.4T patent/DK0412607T3/da active
- 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 ES ES90202110T patent/ES2052162T3/es not_active Expired - Lifetime
- 1990-08-09 DD DD343363A patent/DD300503A5/de unknown
- 1990-08-10 JP JP02213561A patent/JP3104980B2/ja not_active Expired - Fee Related
- 1990-08-10 FI FI903962A patent/FI104303B/fi not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2215482A1 (es) * | 2003-03-28 | 2004-10-01 | Consejo Sup. De Invest. Cientificas | Composicion mejoradora de masas para panaderia y pasteleria. |
WO2004084638A1 (es) * | 2003-03-28 | 2004-10-07 | Consejo Superior De Investigaciones Científicas | Composición enzimática para mejorar la calidad de masas de panadería y pastelería |
Also Published As
Publication number | Publication date |
---|---|
DE69006970D1 (de) | 1994-04-07 |
EP0412607B1 (en) | 1994-03-02 |
FI104303B1 (fi) | 1999-12-31 |
ATE101964T1 (de) | 1994-03-15 |
DD300503A5 (de) | 1992-06-17 |
DK0412607T3 (da) | 1994-07-04 |
JPH03119949A (ja) | 1991-05-22 |
FI903962A0 (fi) | 1990-08-10 |
JP3104980B2 (ja) | 2000-10-30 |
US5023094A (en) | 1991-06-11 |
FI104303B (fi) | 1999-12-31 |
EP0412607A1 (en) | 1991-02-13 |
DE69006970T2 (de) | 1994-06-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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