RU2225118C2 - Способ изготовления выпечного продукта (варианты), выпечной продукт (варианты), применение немальтогенной экзоамилазы, улучшающая композиция для теста и тесто для выпечного продукта - Google Patents

Способ изготовления выпечного продукта (варианты), выпечной продукт (варианты), применение немальтогенной экзоамилазы, улучшающая композиция для теста и тесто для выпечного продукта Download PDF

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RU2225118C2
RU2225118C2 RU2000127717/13A RU2000127717A RU2225118C2 RU 2225118 C2 RU2225118 C2 RU 2225118C2 RU 2000127717/13 A RU2000127717/13 A RU 2000127717/13A RU 2000127717 A RU2000127717 A RU 2000127717A RU 2225118 C2 RU2225118 C2 RU 2225118C2
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Russia
Prior art keywords
dough
starch
enzyme
maltogenic exoamylase
baked product
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RU2000127717/13A
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English (en)
Russian (ru)
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RU2000127717A (ru
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Карстен М. КРАГ (DK)
Карстен М. КРАГ
Бь рне ЛАРСЕН (DK)
Бьярне ЛАРСЕН
Пребен РАСМУССЕН (DK)
Пребен РАСМУССЕН
Лене ДУЕДАЛЬ-ОЛЕСЕН (DK)
Лене ДУЕДАЛЬ-ОЛЕСЕН
Вольфганг ЦИММЕРМАНН (DK)
Вольфганг ЦИММЕРМАНН
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Даниско А/С
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Biological Depolymerization Polymers (AREA)
  • Addition Polymer Or Copolymer, Post-Treatments, Or Chemical Modifications (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
RU2000127717/13A 1998-04-01 1999-03-30 Способ изготовления выпечного продукта (варианты), выпечной продукт (варианты), применение немальтогенной экзоамилазы, улучшающая композиция для теста и тесто для выпечного продукта RU2225118C2 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK0457/98 1998-04-01
DK45798 1998-04-01

Publications (2)

Publication Number Publication Date
RU2000127717A RU2000127717A (ru) 2002-11-10
RU2225118C2 true RU2225118C2 (ru) 2004-03-10

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RU2000127717/13A RU2225118C2 (ru) 1998-04-01 1999-03-30 Способ изготовления выпечного продукта (варианты), выпечной продукт (варианты), применение немальтогенной экзоамилазы, улучшающая композиция для теста и тесто для выпечного продукта

Country Status (17)

Country Link
US (2) US6667065B1 (https=)
EP (1) EP1068302B1 (https=)
JP (2) JP2002509720A (https=)
KR (1) KR100630277B1 (https=)
CN (1) CN100390277C (https=)
AT (1) ATE296876T1 (https=)
AU (1) AU763250C (https=)
BR (1) BR9909280A (https=)
CA (1) CA2326442C (https=)
DE (1) DE69925586T2 (https=)
DK (1) DK1068302T3 (https=)
ES (1) ES2241267T3 (https=)
NZ (1) NZ506892A (https=)
PT (1) PT1068302E (https=)
RU (1) RU2225118C2 (https=)
WO (1) WO1999050399A2 (https=)
ZA (1) ZA200004817B (https=)

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RU2352120C1 (ru) * 2007-07-25 2009-04-20 Виктор Александрович Грибов Способ приготовления композиции теста из муки рисовой и пшеничной (варианты) и композиция теста, полученная этим способом (варианты)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2352120C1 (ru) * 2007-07-25 2009-04-20 Виктор Александрович Грибов Способ приготовления композиции теста из муки рисовой и пшеничной (варианты) и композиция теста, полученная этим способом (варианты)

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ZA200004817B (en) 2001-05-30
DK1068302T3 (da) 2005-10-03
CN1303427A (zh) 2001-07-11
WO1999050399A3 (en) 1999-12-23
US6890572B2 (en) 2005-05-10
JP5385228B2 (ja) 2014-01-08
CA2326442A1 (en) 1999-10-07
DE69925586D1 (de) 2005-07-07
KR20010042255A (ko) 2001-05-25
US6667065B1 (en) 2003-12-23
EP1068302A2 (en) 2001-01-17
US20040043109A1 (en) 2004-03-04
AU763250C (en) 2004-02-12
JP2002509720A (ja) 2002-04-02
CA2326442C (en) 2010-05-18
PT1068302E (pt) 2005-10-31
EP1068302B1 (en) 2005-06-01
ATE296876T1 (de) 2005-06-15
AU763250B2 (en) 2003-07-17
NZ506892A (en) 2003-11-28
BR9909280A (pt) 2000-11-21
ES2241267T3 (es) 2005-10-16
AU2953099A (en) 1999-10-18
KR100630277B1 (ko) 2006-09-29
CN100390277C (zh) 2008-05-28
WO1999050399A2 (en) 1999-10-07
JP2011015688A (ja) 2011-01-27
DE69925586T2 (de) 2005-10-27

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