MX2009004452A - Acondicionador enzimatico para masa y mejorador de sabor para productos de panaderia. - Google Patents

Acondicionador enzimatico para masa y mejorador de sabor para productos de panaderia.

Info

Publication number
MX2009004452A
MX2009004452A MX2009004452A MX2009004452A MX2009004452A MX 2009004452 A MX2009004452 A MX 2009004452A MX 2009004452 A MX2009004452 A MX 2009004452A MX 2009004452 A MX2009004452 A MX 2009004452A MX 2009004452 A MX2009004452 A MX 2009004452A
Authority
MX
Mexico
Prior art keywords
dough
products
bakery products
enzymatic
flavor improver
Prior art date
Application number
MX2009004452A
Other languages
English (en)
Inventor
Troy T Boutte
Kathryn L Sargent
Guohua Feng
Original Assignee
Caravan Ingredients Inc
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 Caravan Ingredients Inc filed Critical Caravan Ingredients Inc
Publication of MX2009004452A publication Critical patent/MX2009004452A/es

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
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Se proporcionan novedosos productos de panadería esponjados por levadura y otros y métodos de elaboración de esos productos. Los productos se forman de la masa que comprende niveles muy elevados de amilasa maltogénica. Estos niveles dan como resultado propiedades mejoradas en el producto horneado final, incluso un sabor mejorado, vida en anaquel más larga y mayores volúmenes posteriores al horneado. En una modalidad, el nivel del azúcar incluido en la masa puede ser sustancialmente reducido en comparación con las cantidades de la técnica anterior mientras que aún se sigue obteniendo un producto con sabor dulce. La invención también permite que ciertos productos químicos, como estearoil lactilato sódico y azodicarbonamida, sean completamente eliminados de la masa.
MX2009004452A 2008-06-03 2008-07-30 Acondicionador enzimatico para masa y mejorador de sabor para productos de panaderia. MX2009004452A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US12/132,380 US20090297659A1 (en) 2008-06-03 2008-06-03 Enzymatic dough conditioner and flavor improver for bakery products
PCT/US2008/071620 WO2009148467A1 (en) 2008-06-03 2008-07-30 Enzymatic dough conditioner and flavor improver for bakery products

Publications (1)

Publication Number Publication Date
MX2009004452A true MX2009004452A (es) 2010-04-30

Family

ID=41380158

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009004452A MX2009004452A (es) 2008-06-03 2008-07-30 Acondicionador enzimatico para masa y mejorador de sabor para productos de panaderia.

Country Status (5)

Country Link
US (1) US20090297659A1 (es)
EP (1) EP2148570A4 (es)
JP (1) JP2011521668A (es)
MX (1) MX2009004452A (es)
WO (1) WO2009148467A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010124206A1 (en) 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
JP5907799B2 (ja) * 2012-05-09 2016-04-26 奥本製粉株式会社 湯種及びその製造方法
US20160007618A1 (en) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
CN109287946B (zh) * 2018-09-18 2021-08-20 江南大学 一种采用酸面团发酵技术改善馒头结构塌陷的方法
CN110679622A (zh) * 2019-10-14 2020-01-14 福建达利食品科技有限公司 一种香脆饼干及其制作方法

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US4248896A (en) * 1979-03-01 1981-02-03 Wallace Leland C Process for baking bread
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DK135983D0 (da) * 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
ATE26527T1 (de) * 1983-11-17 1987-05-15 Procter & Gamble Gefuelltes snack-produkt mit einer hydrophil ueberzogenen fuellung.
US4596714A (en) * 1983-11-17 1986-06-24 The Procter & Gamble Company Process for making a baked filled snack product
EP0258486B1 (de) * 1986-09-05 1990-05-30 Societe Des Produits Nestle S.A. Diätetische stärkehaltige Zubereitung
US4950140A (en) * 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US4834988A (en) * 1987-09-28 1989-05-30 Nabisco Brands, Inc. Method for preparing a cereal
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
USRE38507E1 (en) * 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US5409717A (en) * 1993-03-31 1995-04-25 Kraft Foods, Inc. Process for preparing extended shelf-life bagel
US5395623A (en) * 1993-04-01 1995-03-07 Cereal Ingredients, Inc. Human food product derived from cereal grains and process
ATE207698T1 (de) * 1996-07-01 2001-11-15 Novozymes As Verwendung von peptidoglutaminase im backvorgang
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
CN100494363C (zh) * 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
NZ506892A (en) * 1998-04-01 2003-11-28 Danisco Non-maltogenic exoamylases and their use in retarding retrogradation of starch
DE69904161T3 (de) * 1998-04-20 2008-11-06 Novozymes A/S Herstellung von teig sowie backprodukten
DK1077609T3 (da) * 1998-05-13 2008-10-20 Novozymes Inc Metode til anvendelse af cellobiose dehydrogenase i bagning
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US6190708B1 (en) * 1998-10-19 2001-02-20 Cereal Base Ceba Ab Enzyme preparations for modifying cereal suspensions
US6764700B2 (en) * 1999-05-17 2004-07-20 Kraft Foods Holdings, Inc. Deep dish pizza crust
SE517598C2 (sv) * 2000-02-23 2002-06-25 Ingemar Bjurenwall Förfarnade för framställning av en sädesprodukt med förstärkt proteininnehåll och förbättrad bakegenskaper samt sädesprodukt framställd genom detta förfarande
DK1326497T3 (da) * 2000-10-12 2006-09-18 Novozymes As Fremstilling af et bagt produkt af dej
JP2002125577A (ja) * 2000-10-25 2002-05-08 Taiyo Yushi Kk 焼き菓子用添加剤
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IL164349A0 (en) * 2002-04-25 2005-12-18 Dsm Ip Assets Bv Dry yeast composition
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WO2005032259A1 (en) * 2003-09-19 2005-04-14 Ics Holdings, Inc. Preparation of an edible product from dough
BRPI0506560B1 (pt) * 2004-02-27 2019-09-24 Unilever N.V. Produtos de panificação contendo emulsificantes e éster de ácido graxo de esterol e/ou estanol
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification

Also Published As

Publication number Publication date
EP2148570A1 (en) 2010-02-03
WO2009148467A1 (en) 2009-12-10
JP2011521668A (ja) 2011-07-28
US20090297659A1 (en) 2009-12-03
EP2148570A4 (en) 2010-07-21

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