ES2073657T3 - Medio de panificacion o harina de panificacion, asi como procedimiento para la fabricacion de masa de panificacion y productos de panaderia. - Google Patents

Medio de panificacion o harina de panificacion, asi como procedimiento para la fabricacion de masa de panificacion y productos de panaderia.

Info

Publication number
ES2073657T3
ES2073657T3 ES91121715T ES91121715T ES2073657T3 ES 2073657 T3 ES2073657 T3 ES 2073657T3 ES 91121715 T ES91121715 T ES 91121715T ES 91121715 T ES91121715 T ES 91121715T ES 2073657 T3 ES2073657 T3 ES 2073657T3
Authority
ES
Spain
Prior art keywords
baking
procedure
manufacture
well
media
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
ES91121715T
Other languages
English (en)
Inventor
Klaus Dr Gottmann
Bruno Dr Sprossler
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.)
Roehm GmbH Darmstadt
Original Assignee
Roehm GmbH Darmstadt
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 Roehm GmbH Darmstadt filed Critical Roehm GmbH Darmstadt
Application granted granted Critical
Publication of ES2073657T3 publication Critical patent/ES2073657T3/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
    • 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)
  • Noodles (AREA)
  • Confectionery (AREA)

Abstract

LA TRANSGLUTAMINASA MEJORA LA RESISTENCIA DE DILATACION DE MASAS, ESPECIALMENTE DE MASAS DE LEVADURA DE HARINA DE TRIGO. POR ESO SE ECHA LA TRANSGLUTAMINASA, PREFERIBLEMENTE EN COMBINACION CON PROTEASAS Y ACIDOS ASCORBICOS, A LAS HARINAS DE PANIFICACION O MEDIOS DE PANIFICADORES.
ES91121715T 1990-12-22 1991-12-18 Medio de panificacion o harina de panificacion, asi como procedimiento para la fabricacion de masa de panificacion y productos de panaderia. Expired - Lifetime ES2073657T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4041533A DE4041533A1 (de) 1990-12-22 1990-12-22 Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren

Publications (1)

Publication Number Publication Date
ES2073657T3 true ES2073657T3 (es) 1995-08-16

Family

ID=6421258

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91121715T Expired - Lifetime ES2073657T3 (es) 1990-12-22 1991-12-18 Medio de panificacion o harina de panificacion, asi como procedimiento para la fabricacion de masa de panificacion y productos de panaderia.

Country Status (6)

Country Link
US (1) US5279839A (es)
EP (1) EP0492406B1 (es)
AT (1) ATE122208T1 (es)
DE (2) DE4041533A1 (es)
DK (1) DK0492406T3 (es)
ES (1) ES2073657T3 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK145092D0 (es) * 1992-12-03 1992-12-03 Novo Nordisk As
US5616500A (en) * 1993-04-30 1997-04-01 The United States Of America As Represented By The Department Of Health & Human Services Trichohyalin and transglutaminase-3 and methods of using same
JP3404869B2 (ja) * 1994-03-11 2003-05-12 味の素株式会社 焼成品の製造方法
JP3545148B2 (ja) 1996-01-08 2004-07-21 味の素株式会社 食用マイクロカプセル及びそれを含有する食品
JP3582265B2 (ja) † 1996-11-28 2004-10-27 味の素株式会社 改質穀粉及びこれを使用した穀粉加工食品
EP0920813A1 (fr) * 1997-12-08 1999-06-09 Societe Des Produits Nestle S.A. Accélération de la vitesse de digéstion d'une protéine
JP3867261B2 (ja) * 1998-04-08 2007-01-10 味の素株式会社 酵素製剤及び麺類の製造方法
US6251651B1 (en) * 1998-06-04 2001-06-26 Amano Pharmaceutical Co., Ltd. Protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof
DE10046605A1 (de) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
FR2825709B1 (fr) * 2001-06-07 2005-07-01 Rhodia Chimie Sa Composition silicone reticulable en elastomere par hydrosilylation, en presence de catalyseurs metalliques a base de carbenes, et catalyseurs de ce type
US6908634B2 (en) * 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
US20060083840A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L Dough Compositions and related methods, involving high-gluten content
FR2878533B1 (fr) * 2004-11-26 2007-04-27 Univ Cergy Pontoise Biomateriau capable d'effectuer successivement une transition solution/gel puis une transition gel/solution
US20070202213A1 (en) * 2005-08-30 2007-08-30 Ajinomoto Co. Inc Method for producing transglutaminase composition
KR101037911B1 (ko) 2007-08-17 2011-05-30 김영문 보리를 이용한 빵류 및 그 제조방법
JP5585442B2 (ja) * 2008-03-17 2014-09-10 味の素株式会社 水産練製品の製造方法及び水産練製品用酵素製剤
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
ITSR20130002A1 (it) 2013-10-08 2015-04-08 Danilo Ciciulla Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.
DK3127428T3 (da) * 2014-03-31 2021-10-18 Nagase Chemtex Corp Anvendelse af forgreningsenzym ec 2.4.1.18 til forbedring af sammenhængskraft i brød
IT201800010305A1 (it) 2018-11-13 2020-05-13 Danilo Ciciulla Procedimento per la preparazione di alimenti a base di farina di grano destinati a soggetti celiaci o affetti da gluten sensitivity
EP4192252A1 (en) 2020-08-07 2023-06-14 Caravan Ingredients Inc. Wheat-containing flour and dough with pea protein

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3617473A1 (de) * 1986-05-23 1987-11-26 Roehm Gmbh Enzymatisches backmittel
FR2617459B1 (fr) * 1987-06-30 1990-03-02 Pelletier Rene Procede de conditionnement d'additifs et de levure de panification
US5082672A (en) * 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use

Also Published As

Publication number Publication date
US5279839A (en) 1994-01-18
DE4041533A1 (de) 1992-06-25
EP0492406B1 (de) 1995-05-10
DK0492406T3 (da) 1995-07-17
DE59105445D1 (de) 1995-06-14
ATE122208T1 (de) 1995-05-15
EP0492406A1 (de) 1992-07-01

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