MX2017009108A - Metodo para mejorar la capacidad de rebanado de productos horneados. - Google Patents
Metodo para mejorar la capacidad de rebanado de productos horneados.Info
- Publication number
- MX2017009108A MX2017009108A MX2017009108A MX2017009108A MX2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A MX 2017009108 A MX2017009108 A MX 2017009108A
- Authority
- MX
- Mexico
- Prior art keywords
- sliceability
- improve
- baked product
- baked goods
- dough
- Prior art date
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
-
- 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.)
- C12N9/1048—Glycosyltransferases (2.4)
- C12N9/1051—Hexosyltransferases (2.4.1)
- C12N9/107—1,4-Alpha-glucan branching enzyme (2.4.1.18)
-
- 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.)
- C12N9/1048—Glycosyltransferases (2.4)
- C12N9/1051—Hexosyltransferases (2.4.1)
- C12N9/1074—Cyclomaltodextrin glucanotransferase (2.4.1.19)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
- C12Y204/01—Hexosyltransferases (2.4.1)
- C12Y204/01018—1,4-Alpha-glucan branching enzyme (2.4.1.18), i.e. glucan branching enzyme
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
- C12Y204/01—Hexosyltransferases (2.4.1)
- C12Y204/01019—Cyclomaltodextrin glucanotransferase (2.4.1.19)
Abstract
La invención describe un método de mejorar la capacidad de rebanado de un producto horneado, preparado a partir de una masa, que comprende: - incorporar en la masa una glicosiltransferasa (EC 2.4.1.18) y/o una ciclomaltodextrin glucanotransferasa; - hornear la masa para formar un producto horneado; y - rebanar el producto horneado durante el periodo de enfriamiento cuando el producto horneado tiene una temperatura del núcleo de 30-55°C.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15151444 | 2015-01-16 | ||
PCT/EP2016/050788 WO2016113399A1 (en) | 2015-01-16 | 2016-01-15 | Method to improve sliceability of baked goods |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2017009108A true MX2017009108A (es) | 2017-11-23 |
Family
ID=52396466
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2017009108A MX2017009108A (es) | 2015-01-16 | 2016-01-15 | Metodo para mejorar la capacidad de rebanado de productos horneados. |
Country Status (8)
Country | Link |
---|---|
US (1) | US20170354157A1 (es) |
EP (1) | EP3244743B1 (es) |
CN (1) | CN107105677A (es) |
AU (1) | AU2016207959B2 (es) |
CA (1) | CA2972679A1 (es) |
DK (1) | DK3244743T3 (es) |
MX (1) | MX2017009108A (es) |
WO (1) | WO2016113399A1 (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7278094B2 (ja) * | 2019-02-19 | 2023-05-19 | 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 |
CN110122529A (zh) * | 2019-05-27 | 2019-08-16 | 多麦(福建)食品有限公司 | 一种发酵吐司面包及其制备方法 |
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 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3638521A (en) * | 1970-11-05 | 1972-02-01 | Stinemark Corp | Method and apparatus for slicing bread and other bakery products |
US5023094A (en) * | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
JP3793590B2 (ja) * | 1994-06-27 | 2006-07-05 | 株式会社林原生物化学研究所 | 非還元性糖質とその製造方法並びに用途 |
WO1996033267A1 (en) * | 1995-04-21 | 1996-10-24 | Novo Nordisk A/S | Cyclomaltodextrin glucanotransferase variants |
GB0112226D0 (en) * | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
CN1216902A (zh) * | 1996-05-02 | 1999-05-19 | 诺沃挪第克公司 | 分支酶在烘烤中的用途 |
CN1216901A (zh) * | 1996-05-02 | 1999-05-19 | 诺沃挪第克公司 | 糊精糖基转移酶在烘烤中的用途 |
CN1231691A (zh) * | 1996-09-26 | 1999-10-13 | 诺沃挪第克公司 | 一种具有环麦芽糖糊精葡聚糖转移酶活性的酶 |
EP1193314B1 (en) * | 1997-04-09 | 2004-10-20 | Danisco A/S | Use of lipase for improving doughs and baked products |
MXPA01009699A (es) * | 1999-03-29 | 2002-05-14 | Novo Nordisk As | Polipeptidos que tienen actividad de enzima ramificadora y acidos nucleicos que los codifican. |
AU3418400A (en) * | 1999-03-30 | 2000-10-23 | Novozymes A/S | Preparation of dough and baked products |
CA2529209A1 (en) * | 2003-07-01 | 2005-01-13 | Novozymes A/S | Cgtase variants |
US10390538B2 (en) * | 2010-07-21 | 2019-08-27 | Novozymes A/S | Process for preparing a baked product with anti-staling amylase and peptidase |
US20130045299A1 (en) * | 2011-08-15 | 2013-02-21 | Paul Bright | Natural Mold Inhibitor and Methods of Using Same |
-
2016
- 2016-01-15 EP EP16700753.3A patent/EP3244743B1/en not_active Revoked
- 2016-01-15 MX MX2017009108A patent/MX2017009108A/es unknown
- 2016-01-15 DK DK16700753.3T patent/DK3244743T3/da active
- 2016-01-15 AU AU2016207959A patent/AU2016207959B2/en not_active Ceased
- 2016-01-15 WO PCT/EP2016/050788 patent/WO2016113399A1/en active Application Filing
- 2016-01-15 US US15/542,122 patent/US20170354157A1/en not_active Abandoned
- 2016-01-15 CN CN201680005969.5A patent/CN107105677A/zh active Pending
- 2016-01-15 CA CA2972679A patent/CA2972679A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN107105677A (zh) | 2017-08-29 |
WO2016113399A1 (en) | 2016-07-21 |
EP3244743A1 (en) | 2017-11-22 |
AU2016207959B2 (en) | 2019-06-27 |
DK3244743T3 (da) | 2020-01-27 |
AU2016207959A1 (en) | 2017-07-06 |
CA2972679A1 (en) | 2016-07-21 |
US20170354157A1 (en) | 2017-12-14 |
EP3244743B1 (en) | 2019-10-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2019007575A (es) | Producción de novedosas preparaciones de beta-lactoglobulina y métodos, usos y productos alimenticios relacionados. | |
PL3462835T3 (pl) | Układ i sposób uprawy produktów ogrodniczych | |
MX2016013129A (es) | Mejorador de masa y pan. | |
WO2014131861A3 (en) | Combination of an aplha-amylase and a g4-forming amylase | |
EP3676915A4 (en) | CONNECTORS FOR SEALING IN AND DISENGAGING CONTACTS AND METHOD OF MANUFACTURING AND / OR USE | |
EP3853390A4 (en) | PLATINUM-NICKEL-BASED ALLOYS, PRODUCTS, AND METHODS OF MAKING AND USING THEREOF | |
SG11201806011UA (en) | Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough | |
EP3526357B8 (en) | High temperature, damage tolerant superalloy, an article of manufacture made from the alloy, and process for making the alloy | |
MX2017009108A (es) | Metodo para mejorar la capacidad de rebanado de productos horneados. | |
PT3243520T (pt) | Formulação alimentar baseada em algas para a elaboração de produtos de panificação, padaria e confeitaria, método para a obtenção da mesma e a sua utilização | |
EP3359617A4 (en) | BIO COAL PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF | |
AU2019268060A1 (en) | Novel food product and method of use | |
MX2017016972A (es) | Mejorador y metodo de panificacion para hogazas precocidas almacenadas sin congelamiento. | |
MX2016013607A (es) | Metodos y composiciones para preparar un producto horneado. | |
PL3348145T3 (pl) | Sposób i system do wytwarzania przekąsek z ciasta | |
MY186185A (en) | Encapsulated fillings | |
ZA202103823B (en) | Savoury composition | |
MX2017008776A (es) | Relleno para preparar un producto refractario, un procedimiento para preparar un producto refractario, un producto refractario, y uso de un producto refractario. | |
MX2021007482A (es) | Composicion salada. | |
EP3361884A4 (en) | HIGH-PRESSURE AND HIGH-TEMPERATURE PROCESSING PROCESSES (HPTP) FOR PRODUCING TEXTURED MEAT PRODUCTS AND ENHANCED MEAT PRODUCTS OBTAINED BY MEANS OF PROCESSES | |
MX2016015483A (es) | Galleta de textura multiple. | |
DK3281528T3 (en) | Ready-to-eat baked pizza which can be stored at room temperature and process for the production thereof | |
EP3282862A4 (en) | Glazed baked snack food products and glaze for same | |
EP3282859A4 (en) | Glazed baked snack food products and glaze for same | |
ZA201806302B (en) | Process for customising the flavour of breads or pastries |