MXPA05012499A - Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa. - Google Patents

Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa.

Info

Publication number
MXPA05012499A
MXPA05012499A MXPA05012499A MXPA05012499A MXPA05012499A MX PA05012499 A MXPA05012499 A MX PA05012499A MX PA05012499 A MXPA05012499 A MX PA05012499A MX PA05012499 A MXPA05012499 A MX PA05012499A MX PA05012499 A MXPA05012499 A MX PA05012499A
Authority
MX
Mexico
Prior art keywords
oxidase
bakery products
pyranose
carbohydrate
carbohydrate oxidase
Prior art date
Application number
MXPA05012499A
Other languages
English (en)
Inventor
Ingrid Van Haesendonck
Original Assignee
Puratos Nv
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 Nv filed Critical Puratos Nv
Publication of MXPA05012499A publication Critical patent/MXPA05012499A/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

Landscapes

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

Abstract

La presente invencion se refiere a un metodo para mejorar la forma y anchura de los cortes del pan durante el proceso de horneo de productos de panaderia que comprende la etapa de anadir una cantidad suficientemente eficaz de carbohidrato oxidasa o piranosa oxidasa en dichos productos de panaderia.
MXPA05012499A 2003-05-19 2004-05-19 Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa. MXPA05012499A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP03447113 2003-05-19
PCT/BE2004/000077 WO2004100669A1 (en) 2003-05-19 2004-05-19 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase

Publications (1)

Publication Number Publication Date
MXPA05012499A true MXPA05012499A (es) 2006-01-30

Family

ID=33442919

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05012499A MXPA05012499A (es) 2003-05-19 2004-05-19 Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa.

Country Status (14)

Country Link
US (1) US20060292263A1 (es)
EP (1) EP1628536B1 (es)
CN (1) CN100349520C (es)
AR (1) AR044384A1 (es)
AT (1) ATE341209T1 (es)
CA (1) CA2522488C (es)
CL (1) CL2004001135A1 (es)
DE (1) DE602004002694T2 (es)
ES (1) ES2274455T3 (es)
MX (1) MXPA05012499A (es)
PE (1) PE20050385A1 (es)
PL (1) PL1628536T3 (es)
RU (1) RU2348154C2 (es)
WO (1) WO2004100669A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2076591A2 (en) 2006-10-20 2009-07-08 Danisco US, INC., Genencor Division Polyol oxidases
CA2920107C (en) * 2013-08-07 2023-09-19 Cargill, Incorporated Processes for making sprouted whole grains and products comprising sprouted whole grains
CN115553315B (zh) * 2022-09-14 2024-04-26 广州新拓克生物科技有限公司 一种能够改良烘焙用面团及产品的烘焙方法、烘焙改良剂、烘焙预拌粉及面包

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69604491T3 (de) * 1995-06-07 2008-09-25 Danisco A/S Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
JP3041225B2 (ja) * 1995-10-03 2000-05-15 オリエンタル酵母工業株式会社 製パン改良剤及びそれを用いた製パン法
CA2234620A1 (en) * 1995-12-20 1997-06-26 Novo Nordisk A/S Use of a pyranose oxidase in baking
EP0999752B1 (en) * 1997-07-18 2003-05-02 Danisco A/S A composition comprising an enzyme having galactose oxidase activity and use thereof
JP3669822B2 (ja) * 1997-08-22 2005-07-13 天野エンザイム株式会社 焼成品用生地改良剤及びそれを用いた焼成品の製造法
EP1041890B1 (en) * 1997-12-22 2005-04-20 Novozymes A/S Carbohydrate oxidase and use thereof in baking
EP1326497B1 (en) * 2000-10-12 2006-05-24 Novozymes A/S Preparation of baked product from dough

Also Published As

Publication number Publication date
RU2348154C2 (ru) 2009-03-10
DE602004002694T2 (de) 2007-08-16
WO2004100669A1 (en) 2004-11-25
EP1628536B1 (en) 2006-10-04
EP1628536A1 (en) 2006-03-01
CN1791335A (zh) 2006-06-21
CL2004001135A1 (es) 2005-01-28
PL1628536T3 (pl) 2007-03-30
CA2522488A1 (en) 2004-11-25
ES2274455T3 (es) 2007-05-16
ATE341209T1 (de) 2006-10-15
PE20050385A1 (es) 2005-05-22
US20060292263A1 (en) 2006-12-28
AR044384A1 (es) 2005-09-07
CN100349520C (zh) 2007-11-21
RU2005136858A (ru) 2006-05-10
CA2522488C (en) 2011-12-06
DE602004002694D1 (de) 2006-11-16

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