MX2017000262A - Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos. - Google Patents

Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Info

Publication number
MX2017000262A
MX2017000262A MX2017000262A MX2017000262A MX2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A MX 2017000262 A MX2017000262 A MX 2017000262A
Authority
MX
Mexico
Prior art keywords
methods
products
bakery
texture
sugar
Prior art date
Application number
MX2017000262A
Other languages
English (en)
Inventor
Stinson Jesse
Feng Guohua
Guilfoyle Emily
Skogerson Lawrence
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=51133924&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2017000262(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Caravan Ingredients Inc filed Critical Caravan Ingredients Inc
Publication of MX2017000262A publication Critical patent/MX2017000262A/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
    • 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
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • 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)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • 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)
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Se proporcionan productos de panadería fermentados con levadura y otros productos de panadería novedosos y métodos para hacer esos productos; los productos se forman de una masa que comprende una amiloglucosidasa térmicamente estable, y una amiloglucosidasa degradante de almidón crudo y/o una amilasa anti-envejecimiento; el nivel de azúcar agregada que se incluye en la masa se puede reducir sustancialmente, e incluso eliminarse, mientras logra aún un producto dulce; adicionalmente, el producto de panadería resultante está libre de, o por lo menos sustancialmente libre de, fructosa; el producto horneado final también tendrá propiedades de textura mejoradas, incluyendo firmeza superior, capacidad de recuperación y adhesividad y se puede hacer con una cantidad reducida de levadura.
MX2017000262A 2014-07-08 2015-07-08 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos. MX2017000262A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201462021899P 2014-07-08 2014-07-08
EP14176074 2014-07-08
PCT/EP2015/065612 WO2016005452A1 (en) 2014-07-08 2015-07-08 Sugar-producing and texture-improving bakery methods and products formed therefrom

Publications (1)

Publication Number Publication Date
MX2017000262A true MX2017000262A (es) 2017-08-25

Family

ID=51133924

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2017000262A MX2017000262A (es) 2014-07-08 2015-07-08 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.
MX2022016198A MX2022016198A (es) 2014-07-08 2017-01-05 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2022016198A MX2022016198A (es) 2014-07-08 2017-01-05 Metodos de panaderia que mejoran la textura y de produccion de azucar y productos formados de los mismos.

Country Status (12)

Country Link
US (4) US20160007618A1 (es)
EP (2) EP4108087A1 (es)
JP (1) JP6548679B2 (es)
CN (1) CN106659168A (es)
BR (1) BR112017000004B1 (es)
CA (1) CA2954220C (es)
DK (1) DK3166412T3 (es)
ES (1) ES2921532T3 (es)
MX (2) MX2017000262A (es)
PL (1) PL3166412T3 (es)
PT (1) PT3166412T (es)
WO (1) WO2016005452A1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
CN112702918A (zh) * 2018-06-04 2021-04-23 诺维信公司 用于在烘焙中使用的固体酶促制品
US20230147687A1 (en) * 2018-06-12 2023-05-11 Novozymes A/S Less Added Sugar in Baked Products
CN115397245B (zh) * 2020-02-14 2024-08-13 兰特门内单烘焙控股公司 用于生产不添加糖的烘焙产品的方法
CA3192286A1 (en) * 2020-09-21 2022-03-24 Jacob Flyvholm Cramer Combination of nonmaltogenic exoamylase and glucoamylase for improving bread resilience and reducing amount of added sugars
CA3199313A1 (en) * 2020-11-02 2022-05-05 Novozymes A/S Baked and par-baked products with thermostable amg variants from penicillium
WO2023208403A1 (en) * 2022-04-24 2023-11-02 Novozymes A/S Method for preparing steamed flour-based products by using a thermostable glucoamylase
WO2024088549A1 (en) * 2022-10-24 2024-05-02 Novozymes A/S Baking method with thermostable amg variant and alpha-amylase
WO2024118096A1 (en) * 2022-11-30 2024-06-06 Novozymes A/S Baking at low-ph with thermostable glucoamylase variants

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
JPS5534046A (en) 1978-09-01 1980-03-10 Cpc International Inc Novel glucoamyrase having excellent heat resistance and production
US4536477A (en) 1983-08-17 1985-08-20 Cpc International Inc. Thermostable glucoamylase and method for its production
US4587215A (en) 1984-06-25 1986-05-06 Uop Inc. Highly thermostable amyloglucosidase
US4628031A (en) 1984-09-18 1986-12-09 Michigan Biotechnology Institute Thermostable starch converting enzymes
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
US5023094A (en) 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
JP3011456B2 (ja) * 1990-11-30 2000-02-21 鐘淵化学工業株式会社 品質改良剤
CA2268966A1 (en) * 1996-10-25 1998-05-07 Workman Packaging Inc. Combined reformulation/packaging to delay staling in bakery products
JPH11192052A (ja) * 1997-10-31 1999-07-21 Amano Pharmaceut Co Ltd 焼成品用生地及びその製造法
CN1261567C (zh) 1997-11-26 2006-06-28 诺维信公司 热稳定的葡糖淀粉酶
US20030035862A1 (en) * 2001-08-16 2003-02-20 Kathleen Kostival Ready to bake dough with shaped, coextruded filling and method of making same
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
EP2558484B1 (en) 2010-04-14 2016-01-13 Novozymes A/S Polypeptides having glucoamylase activity and polynucleotides encoding same
TR201816124T4 (tr) 2010-06-11 2018-11-21 Novozymes As Enzimatik un ıslahı.
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread

Also Published As

Publication number Publication date
CA2954220C (en) 2021-01-26
ES2921532T3 (es) 2022-08-29
MX2022016198A (es) 2023-02-01
PT3166412T (pt) 2022-07-12
EP3166412A1 (en) 2017-05-17
CN106659168A (zh) 2017-05-10
US20220279802A1 (en) 2022-09-08
BR112017000004A2 (pt) 2017-11-07
EP4108087A1 (en) 2022-12-28
WO2016005452A1 (en) 2016-01-14
PL3166412T3 (pl) 2022-10-10
US20180242598A1 (en) 2018-08-30
EP3166412B1 (en) 2022-04-20
JP2017524355A (ja) 2017-08-31
BR112017000004B1 (pt) 2022-01-18
US20170188593A1 (en) 2017-07-06
JP6548679B2 (ja) 2019-07-24
CA2954220A1 (en) 2016-01-14
US20160007618A1 (en) 2016-01-14
DK3166412T3 (da) 2022-07-11

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