HK1046823A1 - 把轉谷酰胺酶用於製造面食品 - Google Patents

把轉谷酰胺酶用於製造面食品

Info

Publication number
HK1046823A1
HK1046823A1 HK02107158.1A HK02107158A HK1046823A1 HK 1046823 A1 HK1046823 A1 HK 1046823A1 HK 02107158 A HK02107158 A HK 02107158A HK 1046823 A1 HK1046823 A1 HK 1046823A1
Authority
HK
Hong Kong
Prior art keywords
transglutaminase
bakery products
preparing bakery
preparing
wheat flour
Prior art date
Application number
HK02107158.1A
Other languages
English (en)
Inventor
Schumann Frank
Original Assignee
Ab Enzymes Gmbh
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 Ab Enzymes Gmbh filed Critical Ab Enzymes Gmbh
Publication of HK1046823A1 publication Critical patent/HK1046823A1/zh

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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
HK02107158.1A 2000-09-20 2002-09-27 把轉谷酰胺酶用於製造面食品 HK1046823A1 (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE10046605A DE10046605A1 (de) 2000-09-20 2000-09-20 Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren

Publications (1)

Publication Number Publication Date
HK1046823A1 true HK1046823A1 (zh) 2003-01-30

Family

ID=7656976

Family Applications (1)

Application Number Title Priority Date Filing Date
HK02107158.1A HK1046823A1 (zh) 2000-09-20 2002-09-27 把轉谷酰胺酶用於製造面食品

Country Status (9)

Country Link
US (1) US6517874B2 (zh)
EP (1) EP1190624B1 (zh)
AT (1) ATE331439T1 (zh)
CA (1) CA2357466C (zh)
DE (2) DE10046605A1 (zh)
DK (1) DK1190624T3 (zh)
HK (1) HK1046823A1 (zh)
PL (1) PL201097B1 (zh)
RU (1) RU2297148C2 (zh)

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DE10301724B4 (de) * 2003-01-14 2009-09-24 Igv Institut Für Getreideverarbeitung Gmbh Roggengebäck
MXPA06014647A (es) * 2004-07-02 2007-03-12 Archer Daniels Midland Co Granos comestibles deshidratados en pan.
EP1657300A1 (de) 2004-11-10 2006-05-17 N-Zyme BioTec GmbH Prolamin-reduzierte Getränke und Verfahren zur Herstellung
KR100513699B1 (ko) * 2004-11-27 2005-09-08 강동오 제빵 방법
EP2401919A3 (en) * 2006-08-22 2012-12-26 DuPont Nutrition Biosciences ApS Dough composition comprising rye flour and gluten and rye flour bakery product
ITMI20062080A1 (it) * 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche Trattamento di farine di cereali per il consumo alimentare da parte di pazienti celiaci
KR101037911B1 (ko) 2007-08-17 2011-05-30 김영문 보리를 이용한 빵류 및 그 제조방법
ITMO20090084A1 (it) * 2009-04-03 2010-10-04 Benedetti Serena Composizione per preparare un alimento funzionale
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
KR101259622B1 (ko) * 2010-12-28 2013-04-29 주식회사 강동오케익 밀을 사용한 파베이킹된 냉동 반죽 제조 방법
RU2630495C2 (ru) 2011-07-12 2017-09-11 Импоссибл Фудз Инк. Способы и композиции для предметов потребления
PL223886B1 (pl) * 2011-07-20 2016-10-31 Pmt Trading Spółka Z Ograniczoną Odpowiedzialnością Sposób produkcji pieczywa na zakwasie
CN102415424B (zh) * 2011-12-16 2013-11-20 江南大学 高膳食纤维糯麦发酵面包的生产方法
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.
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
MX2023001515A (es) 2020-08-07 2023-04-27 Caravan Ingredients Inc Harina de trigo y masa con proteina de guisante.

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JPH0665280B2 (ja) 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JP2705024B2 (ja) 1987-07-02 1998-01-26 マルハ株式会社 食品の製造法
FR2627062B1 (fr) 1988-02-12 1991-08-16 Bongrain Sa Utilisation dans les industries alimentaires de micro-organismes exprimant les genes de transglutaminase, pour texturer des melanges proteiques
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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
KR100406273B1 (ko) * 1998-04-08 2003-11-17 뉴트레코 아쿠아컬쳐 리서치 센터 에이/에스 형태 안정성을 얻기 위해 마무리 성형된 사료 펠릿, 볼 등의 단백질 구조 변형방법 및 그 방법에 의해 제조된 사료물질
AU761467B2 (en) 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
JP3733748B2 (ja) 1998-06-24 2006-01-11 味の素株式会社 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用
ATE313271T1 (de) 1998-10-13 2006-01-15 Fuji Oil Co Ltd Tofu-produkte mit exzellenter gefrierresistenz sowie verfahren zur herstellung desselben
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Also Published As

Publication number Publication date
DE10046605A1 (de) 2002-03-28
CA2357466A1 (en) 2002-03-20
DK1190624T3 (da) 2006-10-16
RU2297148C2 (ru) 2007-04-20
PL201097B1 (pl) 2009-03-31
US20020061344A1 (en) 2002-05-23
CA2357466C (en) 2005-11-15
EP1190624A2 (de) 2002-03-27
PL349757A1 (en) 2002-03-25
US6517874B2 (en) 2003-02-11
DE50110316D1 (de) 2006-08-10
ATE331439T1 (de) 2006-07-15
EP1190624A3 (de) 2003-05-07
EP1190624B1 (de) 2006-06-28

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