MX2018016275A - Composicion de panaderia mejorada. - Google Patents
Composicion de panaderia mejorada.Info
- Publication number
- MX2018016275A MX2018016275A MX2018016275A MX2018016275A MX2018016275A MX 2018016275 A MX2018016275 A MX 2018016275A MX 2018016275 A MX2018016275 A MX 2018016275A MX 2018016275 A MX2018016275 A MX 2018016275A MX 2018016275 A MX2018016275 A MX 2018016275A
- Authority
- MX
- Mexico
- Prior art keywords
- bakery composition
- improved bakery
- particular combination
- monoglycerides
- ingredients
- 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
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/21—Serine endopeptidases (3.4.21)
- C12Y304/21111—Aqualysin 1 (3.4.21.111)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Se ha encontrado que la combinación particular de una serina proteasa termofílica y monoglicéridos, es capaz de mejorarla facilidad para morder en productos panificados. Se proporcionan en el presente documento composiciones que comprenden esta combinación particular de ingredientes, el uso de esta combinación particular de ingredientes, y métodos para preparar productos panificados usando la combinación de una serina proteasa termofílica y monoglicéridos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE2016/5578A BE1024782B1 (nl) | 2016-07-11 | 2016-07-11 | Verbeterde samenstelling voor bakkerijproducten |
PCT/EP2017/067212 WO2018011118A1 (en) | 2016-07-11 | 2017-07-10 | Improved bakery composition |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2018016275A true MX2018016275A (es) | 2019-05-20 |
Family
ID=57184265
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2018016275A MX2018016275A (es) | 2016-07-11 | 2017-07-10 | Composicion de panaderia mejorada. |
Country Status (16)
Country | Link |
---|---|
US (1) | US11252969B2 (es) |
EP (1) | EP3481206B1 (es) |
JP (1) | JP7046904B2 (es) |
CN (1) | CN109414029B (es) |
AU (1) | AU2017295752B2 (es) |
BE (1) | BE1024782B1 (es) |
BR (1) | BR112019000507B1 (es) |
CA (1) | CA3029475A1 (es) |
DK (1) | DK3481206T3 (es) |
ES (1) | ES2798427T3 (es) |
MX (1) | MX2018016275A (es) |
PL (1) | PL3481206T3 (es) |
PT (1) | PT3481206T (es) |
RU (1) | RU2747287C2 (es) |
WO (1) | WO2018011118A1 (es) |
ZA (1) | ZA201900451B (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1024782B1 (nl) * | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
Family Cites Families (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3743512A (en) * | 1970-09-16 | 1973-07-03 | F Hansen | Monoglyceride product and method of preparing the same |
US3908665A (en) * | 1974-05-20 | 1975-09-30 | John A Moses | Oro-pharyngeal airway |
GB1581331A (en) * | 1976-05-03 | 1980-12-10 | Grindstedvaerket As | Bread and other farinaceous products |
JP2566835B2 (ja) * | 1990-04-11 | 1996-12-25 | 鐘淵化学工業株式会社 | 油脂組成物 |
JP2980517B2 (ja) * | 1994-05-20 | 1999-11-22 | 花王株式会社 | 肉の軟化改質剤及び軟化処理した食用肉または肉製品 |
JPH0856664A (ja) * | 1994-08-17 | 1996-03-05 | Kao Corp | プロテアーゼ及び肉軟化剤 |
EP0776604B1 (en) * | 1995-12-01 | 2002-01-23 | Unilever N.V. | Microwavable crispy bread-rolls |
RU2140740C1 (ru) | 1997-07-10 | 1999-11-10 | Ассоциация "Ассоя" | Способ производства хлеба |
CN1151253C (zh) * | 2001-01-10 | 2004-05-26 | 中国科学院微生物研究所 | 海藻糖基水解酶及其制备和用途 |
FI118558B (fi) * | 2001-05-11 | 2007-12-31 | Cerefi Oy | Menetelmä vähärasvaisten juustojen valmistamiseksi |
AUPR610601A0 (en) * | 2001-07-04 | 2001-07-26 | Famoice Technology Pty Ltd | Event based message alerting system and method |
US20030152667A1 (en) * | 2002-02-14 | 2003-08-14 | Goedeken Douglas Lee | Dough, products and methods |
EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
JP4740531B2 (ja) * | 2003-09-30 | 2011-08-03 | 雪印乳業株式会社 | 骨吸収抑制剤 |
EP1547467A1 (en) | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
GB0405637D0 (en) * | 2004-03-12 | 2004-04-21 | Danisco | Protein |
JP2009514514A (ja) * | 2005-11-07 | 2009-04-09 | ケリー グループ サーヴィシーズ インターナショナル リミテッド | 乳化剤および安定剤を含むパン改良剤 |
CN101243843B (zh) * | 2007-02-15 | 2016-07-06 | 太阳化学株式会社 | 含有有机酸单甘油酯的饮食品 |
EP1982597A1 (en) * | 2007-04-20 | 2008-10-22 | Puratos N.V. | Fat replacer for bakery and patisserie applications |
ES2651496T3 (es) * | 2007-08-13 | 2018-01-26 | Puratos N.V. | Rosquilla dura cocida al vapor |
EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
CN102308971B (zh) * | 2011-08-02 | 2013-06-05 | 福建农林大学 | 一种蒸煮酶解法制备鳗鱼调味汁的方法 |
CN102948493A (zh) * | 2011-08-25 | 2013-03-06 | J-制油株式会社 | 煮饭用油脂组合物及米饭类食物的烹制方法 |
CN104822829A (zh) * | 2012-11-20 | 2015-08-05 | 丹尼斯科美国公司 | 具有产麦芽糖特性的淀粉酶 |
CN105053558A (zh) * | 2015-07-22 | 2015-11-18 | 合肥莱斯生物工程有限公司 | 一种抗动物肺炎的酵母膏及其制备方法 |
BE1024782B1 (nl) * | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
CN106259750A (zh) * | 2016-08-10 | 2017-01-04 | 孔令娇 | 一种火龙果饼干 |
-
2016
- 2016-07-11 BE BE2016/5578A patent/BE1024782B1/nl active IP Right Grant
-
2017
- 2017-07-10 US US16/312,711 patent/US11252969B2/en active Active
- 2017-07-10 PL PL17749368T patent/PL3481206T3/pl unknown
- 2017-07-10 DK DK17749368.1T patent/DK3481206T3/da active
- 2017-07-10 CA CA3029475A patent/CA3029475A1/en active Pending
- 2017-07-10 EP EP17749368.1A patent/EP3481206B1/en active Active
- 2017-07-10 RU RU2019102085A patent/RU2747287C2/ru active
- 2017-07-10 CN CN201780041463.4A patent/CN109414029B/zh active Active
- 2017-07-10 PT PT177493681T patent/PT3481206T/pt unknown
- 2017-07-10 AU AU2017295752A patent/AU2017295752B2/en active Active
- 2017-07-10 JP JP2019501662A patent/JP7046904B2/ja active Active
- 2017-07-10 BR BR112019000507-2A patent/BR112019000507B1/pt active IP Right Grant
- 2017-07-10 MX MX2018016275A patent/MX2018016275A/es unknown
- 2017-07-10 ES ES17749368T patent/ES2798427T3/es active Active
- 2017-07-10 WO PCT/EP2017/067212 patent/WO2018011118A1/en unknown
-
2019
- 2019-01-22 ZA ZA2019/00451A patent/ZA201900451B/en unknown
Also Published As
Publication number | Publication date |
---|---|
JP7046904B2 (ja) | 2022-04-04 |
EP3481206A1 (en) | 2019-05-15 |
RU2019102085A (ru) | 2020-08-13 |
WO2018011118A1 (en) | 2018-01-18 |
US11252969B2 (en) | 2022-02-22 |
CN109414029B (zh) | 2022-09-09 |
US20190208795A1 (en) | 2019-07-11 |
ZA201900451B (en) | 2022-01-26 |
JP2019520834A (ja) | 2019-07-25 |
BR112019000507A2 (pt) | 2019-05-14 |
CN109414029A (zh) | 2019-03-01 |
CA3029475A1 (en) | 2018-01-18 |
AU2017295752B2 (en) | 2021-06-24 |
DK3481206T3 (da) | 2020-05-18 |
ES2798427T3 (es) | 2020-12-11 |
RU2747287C2 (ru) | 2021-05-04 |
EP3481206B1 (en) | 2020-04-22 |
AU2017295752A1 (en) | 2019-01-24 |
BE1024782A1 (nl) | 2018-06-27 |
BR112019000507B1 (pt) | 2022-08-09 |
PT3481206T (pt) | 2020-06-18 |
RU2019102085A3 (es) | 2020-11-11 |
BE1024782B1 (nl) | 2018-07-02 |
PL3481206T3 (pl) | 2020-10-19 |
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