MX2018009212A - Preparacion de producto horneado que comprende fibras tratadas con celulasa. - Google Patents

Preparacion de producto horneado que comprende fibras tratadas con celulasa.

Info

Publication number
MX2018009212A
MX2018009212A MX2018009212A MX2018009212A MX2018009212A MX 2018009212 A MX2018009212 A MX 2018009212A MX 2018009212 A MX2018009212 A MX 2018009212A MX 2018009212 A MX2018009212 A MX 2018009212A MX 2018009212 A MX2018009212 A MX 2018009212A
Authority
MX
Mexico
Prior art keywords
cellulase
baked product
preparation
fibers treated
dough
Prior art date
Application number
MX2018009212A
Other languages
English (en)
Inventor
Niemann Helle
Original Assignee
Novozymes As
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 Novozymes As filed Critical Novozymes As
Publication of MX2018009212A publication Critical patent/MX2018009212A/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
    • 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
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
    • 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)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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)
    • C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)
    • 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)
    • C12Y302/01091—Cellulose 1,4-beta-cellobiosidase (3.2.1.91)

Abstract

La presente invención trata sobre un método para mejorar las propiedades en un producto horneado rico en fibra que comprende tratar las fibras con una celulasa durante un periodo de al menos 15 minutos; mezclar las fibras tratadas con celulasa con harina y otros ingredientes de horneado para generar una masa; y hornear la masa para producir un producto horneado.
MX2018009212A 2016-02-10 2017-02-09 Preparacion de producto horneado que comprende fibras tratadas con celulasa. MX2018009212A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16155042 2016-02-10
PCT/EP2017/052843 WO2017137487A1 (en) 2016-02-10 2017-02-09 Preparation of a baked product comprising fibers treated by a cellulase

Publications (1)

Publication Number Publication Date
MX2018009212A true MX2018009212A (es) 2018-09-10

Family

ID=55361358

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018009212A MX2018009212A (es) 2016-02-10 2017-02-09 Preparacion de producto horneado que comprende fibras tratadas con celulasa.

Country Status (7)

Country Link
US (1) US20190029272A1 (es)
EP (1) EP3413719A1 (es)
CN (1) CN108601362A (es)
AU (1) AU2017218034A1 (es)
CA (1) CA3010435A1 (es)
MX (1) MX2018009212A (es)
WO (1) WO2017137487A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3530743A1 (en) 2018-02-21 2019-08-28 Cambridge Glycoscience Ltd Method of production
AU2019321182A1 (en) 2018-08-15 2021-03-11 Cambridge Glycoscience Ltd. Novel compositions, their use, and methods for their formation
CN110178871A (zh) * 2019-06-03 2019-08-30 上海市食品研究所 用于制备面包的麦汁溶液及其制备方法和用途
CN114727642A (zh) 2019-08-16 2022-07-08 剑桥糖质科学有限公司 处理生物质以生产寡糖的方法和相关组合物
WO2021116437A2 (en) 2019-12-12 2021-06-17 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs
CN113558081A (zh) * 2020-04-29 2021-10-29 诺维信公司 一种酶法减少烘焙产品中油脂使用量的方法
CN113207927A (zh) * 2021-06-16 2021-08-06 合肥工业大学 一种适宜减肥人群食用的高膳食纤维面包的制作方法
EP4285728A1 (en) * 2022-05-31 2023-12-06 Kerry Group Services International Limited Dough composition comprising non-starch polysaccharide degrading enzymes

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO840200L (no) 1983-01-28 1984-07-30 Cefus Corp Glukoamylase cdna.
ES2183113T5 (es) 1996-12-09 2010-03-31 Novozymes A/S Reduccion de componentes con contenido en fosfolipidos en aceites comestibles conteniendo una cantidad elevada de fosforo no hidratable con el uso de una fosfolipasa, de una fosfolipasa de un hongo filamentoso que presenta actividad de fosfolipasa a y/o b.
NZ511340A (en) 1998-11-27 2003-07-25 Novozymes As Lipolytic enzyme variants
US6428828B1 (en) * 2000-08-22 2002-08-06 The Board Of Regents Of The University Of Nebraska Enzymatic process for nixtamalization of cereal grains
FI120045B (fi) * 2005-12-22 2009-06-15 Roal Oy Selluloosamateriaalin käsittely ja siinä käyttökelpoiset entsyymit
BRPI0913977A2 (pt) * 2008-07-03 2015-08-18 Novozymes As Processo para produzir um hidrolisado compreendendo glicose
EP2168445A1 (en) * 2008-09-29 2010-03-31 Barilla G. e R. Fratelli S.p.A. Method for the treatment of bran for the obtention of a dietary fibre composition having an increased content of soluble fibre and the use of said composition in functional food products
FI122028B (fi) * 2008-12-30 2011-07-29 Ab Enzymes Oy Sieniperäiset endoglukanaasit, niiden tuotto ja käyttö
CA2749187C (en) * 2009-01-16 2018-02-06 Danisco A/S Enzymatic generation of functional lipids from cereals or cereal bi-streams
BRPI1012562B1 (pt) * 2009-03-31 2020-10-27 Dupont Nutrition Biosciences Aps método para reduzir a cor e/ou sabor desagradável e/ou desenvolvimento de mau cheiro em um farelo de cereal solubilizado
KR101170685B1 (ko) * 2010-11-16 2012-11-20 주식회사 비케이바이오 쌀가공 부산물로부터 수용성 식이섬유의 제조방법
CA2909353A1 (en) * 2013-04-29 2014-11-06 Generale Biscuit Method for making a soft cake batter

Also Published As

Publication number Publication date
WO2017137487A1 (en) 2017-08-17
CA3010435A1 (en) 2017-08-17
US20190029272A1 (en) 2019-01-31
AU2017218034A1 (en) 2018-07-19
EP3413719A1 (en) 2018-12-19
CN108601362A (zh) 2018-09-28

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