MX343946B - Proceso contra el envejecimiento de pan plano. - Google Patents

Proceso contra el envejecimiento de pan plano.

Info

Publication number
MX343946B
MX343946B MX2011011091A MX2011011091A MX343946B MX 343946 B MX343946 B MX 343946B MX 2011011091 A MX2011011091 A MX 2011011091A MX 2011011091 A MX2011011091 A MX 2011011091A MX 343946 B MX343946 B MX 343946B
Authority
MX
Mexico
Prior art keywords
flat bread
antistaling process
antistaling
flat
bread
Prior art date
Application number
MX2011011091A
Other languages
English (en)
Other versions
MX2011011091A (es
Inventor
Michael Forman Todd
N Evanson Daniel
Original Assignee
Novozymes North America 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
Application filed by Novozymes North America Inc * filed Critical Novozymes North America Inc *
Publication of MX2011011091A publication Critical patent/MX2011011091A/es
Publication of MX343946B publication Critical patent/MX343946B/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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a un método para preparar una composición de pan plano, caracterizada porque comprende agregar una enzima degradante de almidón crudo a una masa utilizada para preparar pan plano, en donde la enzima degradante de almidón crudo es una alfa-amilasa que tiene una identidad de secuencia con por lo menos 90% con la SEQ ID NO: 1.
MX2011011091A 2009-04-24 2010-04-23 Proceso contra el envejecimiento de pan plano. MX343946B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US17251509P 2009-04-24 2009-04-24
PCT/US2010/032233 WO2010124206A1 (en) 2009-04-24 2010-04-23 Antistaling process for flat bread

Publications (2)

Publication Number Publication Date
MX2011011091A MX2011011091A (es) 2011-11-04
MX343946B true MX343946B (es) 2016-11-30

Family

ID=42272520

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011011091A MX343946B (es) 2009-04-24 2010-04-23 Proceso contra el envejecimiento de pan plano.

Country Status (12)

Country Link
US (2) US20110311678A1 (es)
EP (1) EP2429302B1 (es)
AU (1) AU2010238649B2 (es)
BR (1) BRPI1015395A2 (es)
CA (1) CA2757657C (es)
DK (1) DK2429302T3 (es)
EG (1) EG27083A (es)
IL (1) IL215113A (es)
MX (1) MX343946B (es)
NZ (1) NZ594874A (es)
WO (1) WO2010124206A1 (es)
ZA (1) ZA201106197B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2429302T3 (en) 2009-04-24 2018-10-08 Novozymes As Anti-aging method for flat bread
WO2012117879A1 (ja) * 2011-02-28 2012-09-07 天野エンザイム株式会社 蒸しパンの品質改良剤及びその用途
US9670470B2 (en) 2013-03-21 2017-06-06 Novozymes A/S Polypeptides having phospholipase A activity and polynucleotides encoding same
KR101343287B1 (ko) * 2013-03-25 2013-12-18 주식회사 파리크라상 무당빵용 반죽 조성물, 무당빵 및 이들의 제조방법
EP2981170B1 (en) 2013-04-05 2019-11-13 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
MX2019000445A (es) 2016-07-15 2019-06-10 Novozymes As Mejora de la capacidad de enrollado de panes planos.
NL2019710B1 (en) * 2017-09-06 2019-03-14 Mauri Tech B V Method for preparing a flour tortilla.
WO2019050403A1 (en) * 2017-09-06 2019-03-14 Mauri Technology B.V. PROCESS FOR PREPARING A TORTILLA WITH FLOUR
EP3780960A1 (en) 2018-04-19 2021-02-24 Novozymes A/S Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3946856A (en) * 1974-08-13 1976-03-30 Casa Herrera, Inc. Apparatus for proofing lumps of dough
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5162210A (en) * 1990-06-29 1992-11-10 Iowa State University Research Foundation Process for enzymatic hydrolysis of starch to glucose
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
MX9502200A (es) 1995-05-12 1997-01-31 Univ Mexico Nacional Autonoma Proceso enzimatico para obtener tortillas de maiz que conserven mejor sus propiedades de textura durante su vida de anaquel.
ES2188143T5 (es) * 1998-04-20 2008-11-01 Novozymes A/S Preparacion de masa y de productos horneados.
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
CN1297199A (zh) 1999-11-18 2001-05-30 中国科学院长春光学精密机械研究所 一种对光测设备测量数据进行视频判读的装置
US7244597B2 (en) 2000-11-10 2007-07-17 Novozymes A/S Secondary liquefaction in ethanol production
US20040091596A1 (en) 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
CN1297199C (zh) 2003-03-31 2007-01-31 科学与工业研究委员会 具有特殊物理和感官特性的品质改良的多层抛饼及其制备方法
GB2400012B (en) 2003-03-31 2007-03-21 Council Scient Ind Res An improved parotta and a method for making it
EP1648996B1 (en) * 2003-06-25 2012-03-14 Novozymes A/S Enzymes for starch processing
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
CA2552729C (en) * 2004-01-08 2013-07-16 Novozymes A/S Amylase
AU2005319074B2 (en) * 2004-12-22 2011-03-24 Novozymes A/S Enzymes for starch processing
EP1831388A1 (en) 2004-12-22 2007-09-12 Novozymes A/S Starch process
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
CN101466844A (zh) * 2006-06-15 2009-06-24 诺维信公司 用于产生淀粉水解物的方法
EP2090172A1 (en) 2007-10-29 2009-08-19 Lipid Nutrition B.V. Dough composition
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
DK2429302T3 (en) 2009-04-24 2018-10-08 Novozymes As Anti-aging method for flat bread

Also Published As

Publication number Publication date
EP2429302B1 (en) 2018-06-27
BRPI1015395A2 (pt) 2015-09-01
EP2429302A1 (en) 2012-03-21
AU2010238649B2 (en) 2013-11-21
WO2010124206A1 (en) 2010-10-28
CA2757657A1 (en) 2010-10-28
EG27083A (en) 2015-05-20
ZA201106197B (en) 2013-01-30
US10548328B2 (en) 2020-02-04
CA2757657C (en) 2019-01-29
US20110311678A1 (en) 2011-12-22
US20160113295A1 (en) 2016-04-28
IL215113A (en) 2016-06-30
NZ594874A (en) 2013-05-31
AU2010238649A1 (en) 2011-09-22
DK2429302T3 (en) 2018-10-08
IL215113A0 (en) 2011-12-29
MX2011011091A (es) 2011-11-04

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