MXPA04009726A - Metodo y composicion para la prevencion o el retraso del enranciamiento y su efecto durante el proceso de elaboracion de productos de panaderia. - Google Patents

Metodo y composicion para la prevencion o el retraso del enranciamiento y su efecto durante el proceso de elaboracion de productos de panaderia.

Info

Publication number
MXPA04009726A
MXPA04009726A MXPA04009726A MXPA04009726A MXPA04009726A MX PA04009726 A MXPA04009726 A MX PA04009726A MX PA04009726 A MXPA04009726 A MX PA04009726A MX PA04009726 A MXPA04009726 A MX PA04009726A MX PA04009726 A MXPA04009726 A MX PA04009726A
Authority
MX
Mexico
Prior art keywords
retarding
prevention
bakery products
baking process
staling
Prior art date
Application number
MXPA04009726A
Other languages
English (en)
Inventor
Nicole Vekemans
Original Assignee
Puratos
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 Puratos filed Critical Puratos
Publication of MXPA04009726A publication Critical patent/MXPA04009726A/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

Abstract

La presente invencion se refiere a un metodo para la prevencion o retraso de enranciamiento durante el proceso de elaboracion de productos de panaderia, que comprende la etapa de anadir una cantidad suficiente eficaz de al menos una serin proteasa de termoestabilidad media y/o termoestable a dichos productos de panaderia; la presente invencion ademas se refiere a un mejorador para la prevencion o retraso de enranciamiento durante el proceso de elaboracion de productos de panaderia, que se caracteriza por comprender por lo menos un serin proteasa de termoestabilidad media y/o termoestable.
MXPA04009726A 2002-04-05 2003-04-07 Metodo y composicion para la prevencion o el retraso del enranciamiento y su efecto durante el proceso de elaboracion de productos de panaderia. MXPA04009726A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP02447056A EP1350432A1 (en) 2002-04-05 2002-04-05 Method and composition for retarding staling of bakery products by adding a thermostable protease
PCT/BE2003/000062 WO2003084334A2 (en) 2002-04-05 2003-04-07 Method and composition for the prevention or retarding of staling

Publications (1)

Publication Number Publication Date
MXPA04009726A true MXPA04009726A (es) 2005-12-05

Family

ID=27838225

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA04009726A MXPA04009726A (es) 2002-04-05 2003-04-07 Metodo y composicion para la prevencion o el retraso del enranciamiento y su efecto durante el proceso de elaboracion de productos de panaderia.

Country Status (13)

Country Link
US (3) US9456616B2 (es)
EP (3) EP1350432A1 (es)
CN (1) CN100456935C (es)
AT (1) ATE365457T1 (es)
AU (1) AU2003227126A1 (es)
BR (2) BRPI0309166B1 (es)
CA (1) CA2481290C (es)
DE (1) DE60314617T2 (es)
DK (2) DK1790230T3 (es)
ES (1) ES2289312T3 (es)
MX (1) MXPA04009726A (es)
PT (1) PT1496748E (es)
WO (1) WO2003084334A2 (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
DE602005009805D1 (de) * 2004-02-17 2008-10-30 Csm Nederland Bv Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
CN101485346B (zh) * 2009-02-24 2012-01-18 刘高峰 一种蛋糕粉品质改良剂及其制备方法
WO2012010592A1 (en) 2010-07-21 2012-01-26 Novozymes A/S Process for preparing a baked product with anti -staling amylase and peptidase
CN110338202A (zh) * 2014-02-21 2019-10-18 日清制粉株式会社 春卷皮的制造方法
BE1022313B1 (nl) * 2014-11-28 2016-03-15 Puratos N.V. Enzym-inhibitorcomplexen
CN105524978B (zh) * 2016-02-04 2019-01-11 光明乳业股份有限公司 一种检测胞外蛋白酶酪蛋白水解活性及耐热性的方法
BE1024105B1 (nl) 2016-07-11 2017-11-16 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
BE1024782B1 (nl) * 2016-07-11 2018-07-02 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
CN109843084B (zh) * 2016-10-13 2022-06-03 日清富滋株式会社 油炸食品用面拖混合料
CN108464330A (zh) * 2018-04-25 2018-08-31 苏州维邦生物科技有限公司 一种油酥饼用复配酶制剂
CN110862950B (zh) * 2019-12-24 2020-07-10 烟台富康生物科技有限公司 一种地衣芽孢杆菌及其应用
CN111944785B (zh) * 2020-08-27 2022-05-06 江南大学 一种产麦芽糖淀粉酶的重组菌株及其在烘焙食品中的应用
CN112189692B (zh) * 2020-09-28 2023-09-01 深圳中食匠心食品有限公司 一种清酥点心的生产工艺、蝴蝶酥及清酥点心的配方

Family Cites Families (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB375342A (en) * 1931-02-24 1932-06-24 British Arkady Company Ltd Improvements relating to the making of bread
GB906344A (en) * 1958-07-15 1962-09-19 William Leonard Russell Improvements in or relating to additives for bread and other fermented products
US3561975A (en) * 1968-05-10 1971-02-09 Procter & Gamble Enzyme additive for pie dough and mix utilizing same
US4299848A (en) 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
DD156714A1 (de) * 1981-03-02 1982-09-15 Dieter Koerner Verfahren zur herstellung von thermitase
DD225711A1 (de) 1984-04-16 1985-08-07 Adw Ddr Verfahren zur herstellung von thermitase mit alpha-amylolytischer aktivitaet
DK160563C (da) 1986-02-19 1991-09-02 Novo Industri As Beta-amylase, fremgangsmaade til dens fremstilling samt praeparat indeholdende beta-amylasen
US4851234A (en) * 1986-06-02 1989-07-25 Chung Frank H Y Process for preparing an antistaling agent for baked goods
JPH0292288A (ja) * 1988-09-30 1990-04-03 Japan Tobacco Inc アクアライシンｉ前駆体をコードする遺伝子、それを含む発現ベクター、該発現ベクターを含む大腸菌及びそれを用いたアクアライシンｉの製造方法
US5023094A (en) 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DE4208275A1 (de) * 1992-03-13 1993-09-16 Garabed Prof Dr Antranikian Mikroorganismus stamm w
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
US5714373A (en) * 1995-02-27 1998-02-03 Recombinant Biocatalysis, Inc. Thermococcus AV4 and enzymes produced by the same
CN1159436C (zh) * 1995-03-16 2004-07-28 诺沃奇梅兹有限公司 一种有氨肽酶活性的酶
ATE212189T1 (de) 1995-12-01 2002-02-15 Unilever Nv Mikrowellen erhitzbare knusperige brötchen
WO2000059307A1 (en) * 1999-03-30 2000-10-12 Novozymes A/S Preparation of dough and baked products
DE60034885T2 (de) * 1999-05-27 2008-01-17 Amano Enzyme Inc., Nagoya Enzymlauge und verfahren zu deren herstellung, enzymzubereitung, proteasezubereitungen und proteaseproduzierendes bakterium
RU2177994C2 (ru) * 2000-01-17 2002-01-10 Общество с ограниченной ответственностью Научно-производственная компания "Фермтек" Штамм бактерий bacillus licheniformis - продуцент кератиназы
WO2001074169A1 (en) * 2000-03-31 2001-10-11 Council Of Scientific And Industrial Research Highly nutritius cereal based food
FR2827480B1 (fr) 2001-07-17 2003-09-19 Cie Laitiere Europeenne Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie
CN1405305A (zh) * 2001-09-19 2003-03-26 姚斌 一种高效、广谱角蛋白酶及其基因
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
US20080008782A1 (en) 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
DE602005009805D1 (de) 2004-02-17 2008-10-30 Csm Nederland Bv Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen
EP2123163A1 (en) 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.

Also Published As

Publication number Publication date
EP1350432A1 (en) 2003-10-08
CA2481290A1 (en) 2003-10-16
AU2003227126A1 (en) 2003-10-20
EP1496748A2 (en) 2005-01-19
EP1496748B1 (en) 2007-06-27
US9456616B2 (en) 2016-10-04
ATE365457T1 (de) 2007-07-15
PT1496748E (pt) 2007-09-11
CN100456935C (zh) 2009-02-04
BR0309166A (pt) 2005-01-25
CA2481290C (en) 2011-03-22
DK1790230T3 (da) 2019-12-09
CN1649501A (zh) 2005-08-03
EP1790230B1 (en) 2019-09-18
AU2003227126A8 (en) 2003-10-20
WO2003084334A3 (en) 2003-12-11
US20050255204A1 (en) 2005-11-17
US20160374355A1 (en) 2016-12-29
WO2003084334A2 (en) 2003-10-16
EP1790230A2 (en) 2007-05-30
BRPI0309166B1 (pt) 2017-07-18
DK1496748T3 (da) 2007-10-15
ES2289312T3 (es) 2008-02-01
DE60314617T2 (de) 2008-03-06
EP1790230A3 (en) 2007-09-05
DE60314617D1 (de) 2007-08-09

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