ES2073632T3 - Composicion enzimatica para retardar el endurecimiento de los articulos horneados. - Google Patents

Composicion enzimatica para retardar el endurecimiento de los articulos horneados.

Info

Publication number
ES2073632T3
ES2073632T3 ES91115135T ES91115135T ES2073632T3 ES 2073632 T3 ES2073632 T3 ES 2073632T3 ES 91115135 T ES91115135 T ES 91115135T ES 91115135 T ES91115135 T ES 91115135T ES 2073632 T3 ES2073632 T3 ES 2073632T3
Authority
ES
Spain
Prior art keywords
amylase
alpha
enzyme
bacterial
hardening
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
Application number
ES91115135T
Other languages
English (en)
Inventor
Linda K Bowles
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Genencor International Wisconsin Inc
Original Assignee
Enzyme Bio Systems Ltd
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
Application filed by Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Application granted granted Critical
Publication of ES2073632T3 publication Critical patent/ES2073632T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D8/00—Methods for preparing or baking dough
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicinal Preparation (AREA)

Abstract

UNA COMPOSICION ENZIMATICA QUE INCLUYE UNA ENZIMA ACIDO ESTABLE ALFA-AMILASA MICROBIAL Y UNA ENZIMA ALFA-AMILASA BACTERIAL, RETARDA EL RANCIAMIENTO DE PRODUCTOS HORNEADOS A NIVELES DE DOSIFICACION BAJOS SIN AFECTAR ADVERSAMENTE LAS CARACTERISTICAS ORGANOLEPTICAS DE LOS PRODUCTOS HORNEADOS Y SIN PEGAJOSIDAD SIGNIFICATIVA. LA COMPOSICION PUEDE SER AÑADIDA A LA MASA O ESPONJA EN EL PROCESO DE FABRICACION DE PRODUCTOS HORNEADOS. LA ENZIMA ACIDO ESTABLE ALFA-AMILASA MICROBIAL TIENE ACTIVIDAD OPTIMA A UN PH DE ENTRE 3.0 Y 5.0 A UNA TEMPERATURA ENTRE 60 Y 75 C Y LA ENZIMA ALFA-AMILASA BACTERIAL TIENE ACTIVIDAD OPTIMA A UN PH DE ENTRE 5.0 Y 7.0 A UNA TEMPERATURA ENTRE 100-110 C. LA RAZON DE LA ENZIMA ACIDO ESTABLE CON RESPECTO A LA ENZIMA BACTERIAL EN TERMINOS DE UNIDADES POR GRAMO DE HARINA ESTA ENTRE 0.05:0.005 HASTA 1.0:0.1.
ES91115135T 1990-09-12 1991-09-06 Composicion enzimatica para retardar el endurecimiento de los articulos horneados. Expired - Lifetime ES2073632T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/581,290 US5059430A (en) 1990-09-12 1990-09-12 Enzyme composition for retarding staling of baked goods

Publications (1)

Publication Number Publication Date
ES2073632T3 true ES2073632T3 (es) 1995-08-16

Family

ID=24324609

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91115135T Expired - Lifetime ES2073632T3 (es) 1990-09-12 1991-09-06 Composicion enzimatica para retardar el endurecimiento de los articulos horneados.

Country Status (17)

Country Link
US (1) US5059430A (es)
EP (1) EP0476462B1 (es)
JP (1) JPH07110193B2 (es)
KR (1) KR920005857A (es)
AR (1) AR248069A1 (es)
AT (1) ATE124210T1 (es)
AU (1) AU638659B2 (es)
CA (1) CA2049858A1 (es)
DE (1) DE69110809T2 (es)
DK (1) DK0476462T3 (es)
ES (1) ES2073632T3 (es)
FI (1) FI914294A (es)
IE (1) IE66050B1 (es)
MX (1) MX9101020A (es)
NO (1) NO913583L (es)
TW (1) TW219886B (es)
ZA (1) ZA916869B (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
AU1756095A (en) * 1994-03-04 1995-09-18 Novo Nordisk A/S (staphylothermus) amylase
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
PH11996053280B1 (en) * 1995-06-07 2007-10-11 Danisco Recombinant hexose oxidase, a method of producing same and use of such enzyme
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US7745599B1 (en) * 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
DE69604491T3 (de) 1995-06-07 2008-09-25 Danisco A/S Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
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
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
WO2001011975A1 (en) * 1999-08-19 2001-02-22 Horn Merritt C Methods for preparing baked goods with addition of lipid-coated enzyme
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
US20090117634A1 (en) * 2007-11-05 2009-05-07 Energy Enzymes, Inc. Process of Producing Ethanol Using Cellulose with Enzymes Generated Through Solid State Culture
US20090263884A1 (en) * 2008-04-22 2009-10-22 Organica Biotech, Inc. Multi-action drain cleaning composition and method
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
NZ594874A (en) * 2009-04-24 2013-05-31 Novozymes North America Inc Addition of raw starch degrading enzymes (alpha-amylase and/or glucoamylase) to flat bread dough to slow the staling process
EP2793590A2 (en) * 2011-12-21 2014-10-29 Nestec S.A. Dough products having an open-cell structure and methods for making same
EP3194584B1 (en) * 2014-08-07 2020-11-25 DSM IP Assets B.V. Thermostable alpha amylase

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA663274A (en) * 1963-05-14 Yamada Koichi Process for the production of acid proof amylase by means of black aspergilli
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
SU659617A1 (ru) * 1977-04-20 1979-04-30 Институт Биохимии Растений Ан Грузинской Сср Штамм 147-а -продуцент кислотоустойчивой -амилазы и глюкоамилазы
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
GR80325B (en) * 1983-09-11 1985-01-11 Gist Brocades Nv Novel enzyme product and its use in the saccharification of starch
DK438283D0 (da) * 1983-09-26 1983-09-26 Novo Industri As Syrestabilt alpha-amylaseenzymprodukt og fremstilling deraf
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (es) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
IE66050B1 (en) 1995-12-13
TW219886B (es) 1994-02-01
FI914294A0 (fi) 1991-09-12
US5059430A (en) 1991-10-22
AU638659B2 (en) 1993-07-01
KR920005857A (ko) 1992-04-27
DK0476462T3 (da) 1995-11-13
IE913000A1 (en) 1992-02-25
CA2049858A1 (en) 1992-03-13
AU8383191A (en) 1992-03-19
EP0476462A1 (en) 1992-03-25
NO913583D0 (no) 1991-09-11
ATE124210T1 (de) 1995-07-15
NO913583L (no) 1992-03-13
MX9101020A (es) 1992-05-04
JPH07110193B2 (ja) 1995-11-29
EP0476462B1 (en) 1995-06-28
DE69110809D1 (de) 1995-08-03
JPH04229128A (ja) 1992-08-18
DE69110809T2 (de) 1995-11-16
AR248069A1 (es) 1995-06-30
FI914294A (fi) 1992-03-13
ZA916869B (en) 1992-07-29

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