MX2009007616A - Pan con contenido de arabinoxilo-oligosacarido aumentado. - Google Patents

Pan con contenido de arabinoxilo-oligosacarido aumentado.

Info

Publication number
MX2009007616A
MX2009007616A MX2009007616A MX2009007616A MX2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A MX 2009007616 A MX2009007616 A MX 2009007616A
Authority
MX
Mexico
Prior art keywords
baked
dough
arabinoxylan
products
ranging
Prior art date
Application number
MX2009007616A
Other languages
English (en)
Inventor
Jacques Georis
Filip Arnaut
Ingrid Paula Hilde Van Haesendonck
Willem Frans Broekaert
Jan Delcour
Christophe Courtin
Original Assignee
Puratos Nv
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=41668267&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2009007616(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Puratos Nv filed Critical Puratos Nv
Publication of MX2009007616A publication Critical patent/MX2009007616A/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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

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

Abstract

La presente invención se refiere a un método para aumentar en un producto cocido al horno, después de la cocción al horno, el nivel de arabinoxilano soluble en agua con un grado medio de polimerización comprendido entre 5 y 50, preferentemente comprendido entre 5 y 35, más preferentemente comprendido entre 5 y 25, comprendiendo dicho método las etapas siguientes: - preparar una masa para un producto cocido al horno con harina, una mezcla de harinas o una mezcla de harina (s) con fracciones de la molienda que presenta un contenido total en arabinoxilano de por lo menos 2.0%, preferiblemente al menos 25%, y - añadir a dicha masa una preparación enzimática que comprende por lo menos una endoxilanasa termófila en una cantidad de por lo menos 2 veces mayor, preferentemente por lo menos 3 a 6 veces mayor o incluso 10 veces mayor que la dosis que proporciona el 90% del aumento de volumen de pan máximo obtenido por adición de dicha preparación enzimática a la receta de dicho producto cocido al horno; de manera útil con dichos método se pueden obtener productos cocidos al horno con un nivel de arabinoxilano del tipo deseado de al menos 1.7%, más preferentemente al menos 1.75%, tal como al menos 1.8%, 1.9% o 2.0%; la presente invención además se refiere a productos cocidos al horno que se obtienen por este método, y a un mejorador y a una masa que pueden utilizarse para la preparación de dichos productos; los productos cocidos al horno de conformidad con la invención de manera útil tienen beneficios mejorados para la salud.
MX2009007616A 2007-01-16 2008-01-16 Pan con contenido de arabinoxilo-oligosacarido aumentado. MX2009007616A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US88079907P 2007-01-16 2007-01-16
PCT/EP2008/050469 WO2008087167A2 (en) 2007-01-16 2008-01-16 Bread with increased arabinoxylo-oligosaccharide content

Publications (1)

Publication Number Publication Date
MX2009007616A true MX2009007616A (es) 2009-07-24

Family

ID=41668267

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009007616A MX2009007616A (es) 2007-01-16 2008-01-16 Pan con contenido de arabinoxilo-oligosacarido aumentado.

Country Status (12)

Country Link
US (1) US9480262B2 (es)
EP (1) EP2106215B1 (es)
CN (1) CN101646350B (es)
AU (1) AU2008207001B2 (es)
BR (1) BRPI0806219A2 (es)
CA (1) CA2671439C (es)
DK (1) DK2106215T3 (es)
ES (1) ES2834477T3 (es)
MX (1) MX2009007616A (es)
PL (1) PL2106215T3 (es)
RU (1) RU2467574C2 (es)
WO (1) WO2008087167A2 (es)

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AU2009326870B2 (en) 2008-12-10 2014-11-27 Cargill, Incorporated Nutriment containing arabinoxylan and oligosaccharides
CA2749190C (en) * 2009-01-16 2017-10-24 Danisco A/S Enzymatic generation of oligasaccharides from cereals or cereal bi-streams
JP5528535B2 (ja) 2009-03-31 2014-06-25 ダニスコ・アクティーゼルスカブ 植物細胞壁材料の可溶化の際の抽出物の暗色化および悪臭形成の防止
WO2011020853A1 (en) 2009-08-18 2011-02-24 Cosucra-Groupe Warcoing Sa Compositions containing mixtures of fermentable fibers
MX2012011654A (es) * 2010-04-09 2012-11-29 Dupont Nutrition Biosci Aps Modificacion de salvado.
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
EP2478779A1 (en) * 2011-01-24 2012-07-25 Biotechnobel Composition for providing beneficial health effects
WO2012150903A1 (en) * 2011-05-04 2012-11-08 Ryefactor Ab Food product comprising rye
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
US8895096B2 (en) 2011-06-22 2014-11-25 Frito-Lay North America, Inc. Continuous oven with a cascading conveyor
US20130196040A1 (en) * 2012-01-31 2013-08-01 Frito-Lay North America, Inc. Method for cooking product using an electromagnetic oven
EP2840906B1 (en) 2012-04-23 2023-03-08 Generale Biscuit Association of beta-glucans and arabinoxylans
US20150150269A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
RU2523006C2 (ru) * 2012-08-10 2014-07-20 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) Способ производства слоеных изделий с использованием ржаной муки
RU2015125548A (ru) * 2012-11-29 2017-01-11 Нестек С.А. Синбиотическая композиция и ее использование
EP2769625A1 (en) * 2013-02-25 2014-08-27 Cargill, Incorporated Confectionery compositions
EP2986645A1 (en) 2013-03-12 2016-02-24 Tate & Lyle Ingredients Americas LLC Food grade arabinoxylan product from corn fiber
CN104146022A (zh) * 2014-07-23 2014-11-19 张坚胜 一种发酵面包的制作方法
EP3300502B1 (en) * 2015-04-30 2020-07-22 Carbiotix AB Preparation comprising arabinoxylo-oligosaccharides
CN105462948A (zh) * 2016-01-11 2016-04-06 中国农业大学 一种小麦日粮特异性木聚糖降解复合酶制剂及其制备方法和应用
EP3305079A1 (en) * 2016-10-07 2018-04-11 Caravan Ingredients Inc. Enzyme composition for use in baked products
RU2643712C1 (ru) * 2016-11-16 2018-02-05 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства хлебобулочных изделий
EP3485734A1 (en) * 2017-11-21 2019-05-22 Technische Universität München Method for preparing food products comprising rye
CN107937318B (zh) * 2017-12-27 2020-10-30 齐鲁工业大学 一株降解小麦戊聚糖的枯草芽孢杆菌mxt-1及其应用
JP7160071B2 (ja) * 2020-08-17 2022-10-25 日油株式会社 製パン用油脂組成物および製パン用穀粉生地

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NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
PT98419B (pt) 1990-07-24 1999-01-29 Gist Brocades Nv Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases
WO1992017573A1 (en) 1991-04-02 1992-10-15 Novo Nordisk A/S Xylanase, corresponding recombinant dna sequence, xylanase containing agent, and use of the agent
DE4226528A1 (de) * 1992-08-11 1994-02-17 Roehm Gmbh Batterien-Xylanase, Verfahren zu ihrer Herstellung sowie dafür geeigneter Bakterienstamm, Plasmid mit zugehörigem Strukturgen, sowie Backmittel und Backverfahren zur Herstellung von Brot und Backwaren unter Verwendung der Xylanase
DK104592D0 (da) * 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
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Also Published As

Publication number Publication date
CA2671439C (en) 2016-03-29
ES2834477T3 (es) 2021-06-17
CN101646350B (zh) 2014-02-12
US20100040736A1 (en) 2010-02-18
WO2008087167A3 (en) 2009-04-23
RU2467574C2 (ru) 2012-11-27
PL2106215T3 (pl) 2021-04-06
CN101646350A (zh) 2010-02-10
EP2106215B1 (en) 2020-09-02
EP2106215A2 (en) 2009-10-07
CA2671439A1 (en) 2008-07-24
AU2008207001A1 (en) 2008-07-24
DK2106215T3 (da) 2020-09-28
WO2008087167A2 (en) 2008-07-24
RU2009126835A (ru) 2011-02-27
AU2008207001B2 (en) 2013-05-02
BRPI0806219A2 (pt) 2011-08-30
US9480262B2 (en) 2016-11-01

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