JP7056586B2 - 酵素を用いた湯種パンの製造方法 - Google Patents
酵素を用いた湯種パンの製造方法 Download PDFInfo
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- JP7056586B2 JP7056586B2 JP2018568586A JP2018568586A JP7056586B2 JP 7056586 B2 JP7056586 B2 JP 7056586B2 JP 2018568586 A JP2018568586 A JP 2018568586A JP 2018568586 A JP2018568586 A JP 2018568586A JP 7056586 B2 JP7056586 B2 JP 7056586B2
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- Prior art keywords
- enzyme
- glucosidase
- glucose oxidase
- bread
- lipase
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Images
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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017028226 | 2017-02-17 | ||
| JP2017028226 | 2017-02-17 | ||
| PCT/JP2018/005155 WO2018151185A1 (fr) | 2017-02-17 | 2018-02-15 | Procédé de fabrication de pain d'udane à l'aide d'une enzyme |
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| JP2020058318A (ja) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | ドウまたはドウ加熱食品における分枝酵素の新規用途 |
| JP7354541B2 (ja) * | 2019-01-15 | 2023-10-03 | 味の素株式会社 | 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤 |
| JP7360843B2 (ja) * | 2019-08-16 | 2023-10-13 | オリエンタル酵母工業株式会社 | パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法 |
| JP7451957B2 (ja) * | 2019-11-21 | 2024-03-19 | 日油株式会社 | 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法 |
| JP7484168B2 (ja) * | 2020-01-07 | 2024-05-16 | 味の素株式会社 | ベーカリー食品の製造方法及びベーカリー食品改質用酵素製剤 |
| CA3192286A1 (fr) * | 2020-09-21 | 2022-03-24 | Jacob Flyvholm Cramer | Combinaison d'exoamylase et de glucoamylase non maltogeniques pour ameliorer l'elasticite du pain et reduire la quantite de sucres ajoutes |
| JPWO2022209865A1 (fr) * | 2021-03-29 | 2022-10-06 | ||
| CN114304220B (zh) * | 2021-12-30 | 2023-12-01 | 武汉吉之禾食品有限公司 | 双熟全麦烫面及其制备方法及应用 |
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