MX2020012936A - Articulo enzimatico solido para su uso en horneado. - Google Patents

Articulo enzimatico solido para su uso en horneado.

Info

Publication number
MX2020012936A
MX2020012936A MX2020012936A MX2020012936A MX2020012936A MX 2020012936 A MX2020012936 A MX 2020012936A MX 2020012936 A MX2020012936 A MX 2020012936A MX 2020012936 A MX2020012936 A MX 2020012936A MX 2020012936 A MX2020012936 A MX 2020012936A
Authority
MX
Mexico
Prior art keywords
baking
article
solid enzymatic
solid
enzymatic
Prior art date
Application number
MX2020012936A
Other languages
English (en)
Inventor
Ole Simonsen
Katarina Larson
Kjersti Slot Hansen
Karina Lundberg
Caelenberg Tim Van
Isabel Vanhuele
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 MX2020012936A publication Critical patent/MX2020012936A/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
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

La invención proporciona un método para preparar un artículo de dosis unitaria enzimático sólido para su uso en horneado, que es capaz de disgregarse/disolverse durante la preparación de una masa o una masa batida.
MX2020012936A 2018-06-04 2019-06-04 Articulo enzimatico solido para su uso en horneado. MX2020012936A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18175748 2018-06-04
PCT/EP2019/064524 WO2019234042A1 (en) 2018-06-04 2019-06-04 Solid enzymatic article for use in baking

Publications (1)

Publication Number Publication Date
MX2020012936A true MX2020012936A (es) 2021-02-15

Family

ID=62528330

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020012936A MX2020012936A (es) 2018-06-04 2019-06-04 Articulo enzimatico solido para su uso en horneado.

Country Status (10)

Country Link
US (1) US20210219559A1 (es)
EP (1) EP3801034A1 (es)
JP (1) JP7489923B2 (es)
CN (1) CN112702918A (es)
AU (1) AU2019282189A1 (es)
BR (1) BR112020024838A2 (es)
CA (1) CA3101914A1 (es)
CL (1) CL2020003137A1 (es)
MX (1) MX2020012936A (es)
WO (1) WO2019234042A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1029068B1 (nl) 2021-01-25 2022-08-29 Puratos Nv Vochtbestendige container en blanco’s daarvan

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2622748C2 (de) * 1976-05-21 1980-01-24 Muehle Rueningen Ag, 3300 Braunschweig Behandlung von getreidemehl oder getreidekorn
NO840200L (no) 1983-01-28 1984-07-30 Cefus Corp Glukoamylase cdna.
US5279658A (en) * 1991-09-19 1994-01-18 David Aung Composition suitable for forming into shaped articles, process for preparing the composition, process for preparing shaped articles using the composition, and shaped articles so-formed
ATE211621T1 (de) * 1993-10-29 2002-01-15 Dsm Nv Backverbesserende zusammensetzungen
US6149953A (en) * 1993-11-08 2000-11-21 Delta Food Group, Inc. Seeded microcapsules
AU5670398A (en) * 1997-01-22 1998-08-18 Dalgety Plc Enzyme-based bread improvers
CN1292028B (zh) 1998-02-27 2013-08-14 诺维信公司 麦芽α淀粉酶变体
EP1068302B1 (en) 1998-04-01 2005-06-01 Danisco A/S Non-maltogenic exoamylases and their use in retarding retrogradation of starch
EP1008309B1 (en) * 1998-12-10 2003-03-12 Zeelandia Jung GmbH & Co. KG Granular baking improver product
US6572887B2 (en) * 2000-05-01 2003-06-03 National Starch And Chemical Investment Holding Corporation Polysaccharide material for direct compression
US20020094367A1 (en) * 2000-09-08 2002-07-18 Novozymes A/S Dough composition
DK1654355T3 (da) 2003-06-13 2010-08-09 Danisco Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer
AU2004258115A1 (en) 2003-07-07 2005-01-27 Danisco A/S Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
EP1586240A1 (fr) * 2004-03-31 2005-10-19 LESAFFRE et Cie Ameliorant de panification
WO2006032281A2 (en) 2004-09-24 2006-03-30 Novozymes A/S Method of preparing a dough-based product
DK2527430T3 (en) 2007-06-07 2015-04-13 Novozymes As A process for preparing a dough-based product
US20120207881A1 (en) * 2009-08-27 2012-08-16 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Active ingredient delivery system
US10743565B2 (en) * 2013-10-02 2020-08-18 Can Technologies, Inc. Feed pellets and related systems and methods
WO2016005315A1 (en) * 2014-07-07 2016-01-14 Novozymes A/S Dough with a lipolytic enzyme and/or xylanase and a monooygenase
DK3166412T3 (da) * 2014-07-08 2022-07-11 Caravan Ingredients Inc Sukkerproducerende og teksturforbedrende bagerimetoder og produkter dannet heraf

Also Published As

Publication number Publication date
CA3101914A1 (en) 2019-12-12
JP7489923B2 (ja) 2024-05-24
CL2020003137A1 (es) 2021-04-16
JP2021527396A (ja) 2021-10-14
BR112020024838A2 (pt) 2021-03-02
WO2019234042A1 (en) 2019-12-12
AU2019282189A1 (en) 2020-11-26
US20210219559A1 (en) 2021-07-22
EP3801034A1 (en) 2021-04-14
CN112702918A (zh) 2021-04-23

Similar Documents

Publication Publication Date Title
TWD192947S (zh) Kiln oven
EP3195729A4 (en) Breadmaking product free of gluten and lactose, and production method
IL276111A (en) Light and a process for its production
ZA202004864B (en) Dough composition and process for manufacture
IL268113A (en) An improved process for the preparation of a dodecapeptide
IL280190A (en) Microbiological process for the production of flower pollen
AU201811975S (en) Cutters hand-operated [household]; Cutters non-electric [household]; Pastry cutters; Pizza cutters
MX2020012936A (es) Articulo enzimatico solido para su uso en horneado.
PH12017502204A1 (en) Cooked caramel compositions and related food products
CA195409S (en) Part of coffee maker
PL3456202T3 (pl) Przemysłowo wytwarzany wafel z ukształtowaniem oraz forma do pieczenia i sposób jego wytwarzania
SG11202105259YA (en) Method for producing bakery food
PL3794285T3 (pl) Urządzenie kuchenki zawierające kamień do pieczenia
EP3784085A4 (en) ARTICLES, BLADDER AND PROCESS OF MAKING ARTICLES AND BLADDER
SG11202010489WA (en) Cooking process
MX2017000044A (es) Masa con enzima lipolitica y/o xilanasa y monooxigenasa.
HRP20180896T1 (hr) Postupak proizvodnje prehrambenog proizvoda od dizanog tijesta, dizanog lisnatog tijesta ili lisnatog tijesta
EP3139747B8 (en) Loading assembly for loading dough portions, particularly dough balls, into baking moulds
MX2016015483A (es) Galleta de textura multiple.
PL3678492T3 (pl) Sposób przygotowania tortilli mącznej
AR103023A1 (es) Procedimiento para obtener un instantáneo de quinua
EP3945854A4 (en) IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND METHOD OF MAKING DOUGH OR BATTER
GB201913661D0 (en) Method of extending bread shelf life.
AU2019901046A0 (en) An Improved Cooked Product, Dough or Batter and Dough or Batter Making Process
CA191170S (en) Waffle maker