ES2188143T3 - Preparacion de masa y productos horneados. - Google Patents

Preparacion de masa y productos horneados.

Info

Publication number
ES2188143T3
ES2188143T3 ES99911638T ES99911638T ES2188143T3 ES 2188143 T3 ES2188143 T3 ES 2188143T3 ES 99911638 T ES99911638 T ES 99911638T ES 99911638 T ES99911638 T ES 99911638T ES 2188143 T3 ES2188143 T3 ES 2188143T3
Authority
ES
Spain
Prior art keywords
baking
mass
preparation
phospholipase
baked products
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
ES99911638T
Other languages
English (en)
Other versions
ES2188143T5 (es
Inventor
Tina Spendler
Lone Nilsson
Claus Crone Fuglsang
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.)
Novozymes AS
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=8094738&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2188143(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
Publication of ES2188143T3 publication Critical patent/ES2188143T3/es
Application granted granted Critical
Publication of ES2188143T5 publication Critical patent/ES2188143T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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
    • 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
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Landscapes

  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Proceso de preparación de una masa o un producto horneado obtenido a partir de la masa, el cual comprende la incorporación en la masa de una alfa-amilasa maltogénica y una fosfolipasa.
ES99911638T 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados. Expired - Lifetime ES2188143T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK54398 1998-04-20
DK199800543 1998-04-20

Publications (2)

Publication Number Publication Date
ES2188143T3 true ES2188143T3 (es) 2003-06-16
ES2188143T5 ES2188143T5 (es) 2008-11-01

Family

ID=8094738

Family Applications (1)

Application Number Title Priority Date Filing Date
ES99911638T Expired - Lifetime ES2188143T5 (es) 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados.

Country Status (8)

Country Link
EP (1) EP1073339B2 (es)
AT (1) ATE228307T1 (es)
AU (1) AU754470B2 (es)
CA (1) CA2326412C (es)
DE (1) DE69904161T3 (es)
DK (1) DK1073339T4 (es)
ES (1) ES2188143T5 (es)
WO (1) WO1999053769A1 (es)

Families Citing this family (50)

* Cited by examiner, † Cited by third party
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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
MY129458A (en) 1995-06-07 2007-04-30 Danisco A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
DE69904941T3 (de) 1998-07-21 2008-01-31 Danisco A/S Lebensmittel
EP2716753A1 (en) 1998-11-27 2014-04-09 Novozymes A/S Lipolytic enzyme variants
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
AU2001272359B2 (en) * 2000-07-06 2006-06-15 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
US20050118697A1 (en) 2000-07-06 2005-06-02 Novozymes A/S Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
ATE310405T1 (de) * 2001-02-21 2005-12-15 Novozymes As Herstellung von stärkehaltigen lebensmittelprodukten
AU2002339115B2 (en) 2001-05-18 2007-03-15 Dupont Nutrition Biosciences Aps Method of preparing a dough with an enzyme
AU2003203139B2 (en) 2002-01-16 2007-11-08 Novozymes A/S Lipolytic enzyme variants and method for their production
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
WO2004031378A2 (en) 2002-10-01 2004-04-15 Novozymes A/S Family gh 61 polypeptides
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
JP2006524495A (ja) 2003-04-28 2006-11-02 ノボザイムス アクティーゼルスカブ ホスホリパーゼおよびそれを製造する方法
DK1625216T3 (da) 2003-05-09 2013-03-18 Novozymes As Lipolytiske enzymvarianter
WO2005001064A2 (en) 2003-06-25 2005-01-06 Novozymes A/S Polypeptides having alpha-amylase activity and polypeptides encoding same
DE60324947D1 (de) * 2003-12-11 2009-01-08 Bakery Technology Ct B V Verfahren zur Herstellung von Brot mit verbesserter Haltbarkeit, Brotteig und Backmittelzusammensetzung für die Herstellung des besagten Brotes
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
BRPI0511835A (pt) 2004-07-16 2008-01-08 Danisco enzima lipolìtica e seus usos na indústria alimentìcia
US20060019013A1 (en) 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
ATE489404T1 (de) 2004-12-22 2010-12-15 Novozymes As Hybridenzyme, bestehend aus einer ersten endoamylaseaminosäuresequenz und einem kohlenhydratbindenden modul als zweiter aminosäuresequenz
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
AU2007344910B2 (en) 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
MX2010009464A (es) 2008-02-29 2010-09-22 Dsm Ip Assets Bv Lipasas con alta especificidad hacia acidos grasos de cadena corta y usos de las mismas.
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
WO2010124206A1 (en) * 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
MX2011012971A (es) * 2009-06-10 2012-11-23 Puratos Nv Metodos para preparar panes usando fosfolipasas y composiciones de masa de pan y mezcla de pan que comprenden fosfolipasas.
JP2013500004A (ja) 2009-07-24 2013-01-07 ノボザイムス アクティーゼルスカブ 炭水化物オキシダーゼ
WO2012010593A1 (en) 2010-07-21 2012-01-26 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
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
CA2905303C (en) 2013-04-05 2021-05-18 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
AU2018222787B2 (en) 2017-02-20 2023-05-25 Novozymes A/S Lipolytic enzyme for use in baking
EP3398438B1 (en) * 2017-05-05 2021-10-27 Lantmännen Schulstad A/S A bread with extended freshness
WO2019121874A1 (en) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprising lecithin and triglycerides
CN113317343A (zh) * 2021-06-15 2021-08-31 沈阳润库生物科技有限公司 一种运用于面包保鲜领域的生物酶制备方法
WO2024046594A1 (en) 2022-09-01 2024-03-07 Novozymes A/S Baking with thermostable amg glucosidase variants (ec 3.2.1.3) and low or no added emulsifier
CN115918700A (zh) * 2022-11-28 2023-04-07 福建灵雀谷生物科技有限公司 一种用于面包保湿保软的复配改良剂及其应用

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
DK135983D0 (da) † 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
PH25408A (en) † 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
DK425989D0 (da) 1989-08-30 1989-08-30 Novo Nordisk As Hydrolyse af phospholipider
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DE69332217T3 (de) † 1992-06-16 2009-01-15 Sankyo Lifetech Co.Ltd. Phospholipase A1, Verfahren zu seiner Herstellung und Anwendung
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
DK0912100T3 (da) 1996-07-01 2001-12-17 Novozymes As Peptido-Glutaminase til bagning
AR010340A1 (es) † 1996-12-09 2000-06-07 Novozymes As COMPOSICIoN PARA HORNEADO, USO DE DICHA COMPOSICIoN Y USO DEL POLIPÉPTIDO DE DICHA COMPOSICIoN.
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Also Published As

Publication number Publication date
EP1073339A1 (en) 2001-02-07
DE69904161D1 (de) 2003-01-09
ATE228307T1 (de) 2002-12-15
AU754470B2 (en) 2002-11-14
CA2326412A1 (en) 1999-10-28
DE69904161T2 (de) 2003-07-17
EP1073339B2 (en) 2008-04-16
ES2188143T5 (es) 2008-11-01
CA2326412C (en) 2008-07-15
DK1073339T4 (da) 2008-08-18
DE69904161T3 (de) 2008-11-06
EP1073339B1 (en) 2002-11-27
AU3025399A (en) 1999-11-08
DK1073339T3 (da) 2003-01-27
WO1999053769A1 (en) 1999-10-28

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