BR0016068A - Método para melhorar a qualidade da massa e do pão - Google Patents
Método para melhorar a qualidade da massa e do pãoInfo
- Publication number
- BR0016068A BR0016068A BR0016068-7A BR0016068A BR0016068A BR 0016068 A BR0016068 A BR 0016068A BR 0016068 A BR0016068 A BR 0016068A BR 0016068 A BR0016068 A BR 0016068A
- Authority
- BR
- Brazil
- Prior art keywords
- dough
- bread
- improving
- quality
- enzyme
- Prior art date
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
- 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
-
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
"MéTODO PARA MELHORAR A QUALIDADE DA MASSA E DO PãO". Trata-se de um método de preparação de uma massa, compreendendo adicionar à massa uma enzima que é capaz de hidrolisar simultaneamente um lipídeo apolar, um glicolipídeo e um fosfolipídeo. Podem ser adicionados um ou mais substratos para a enzima, por exemplo, galactolipídeos, tais como digalactodiglicerídeo (DGDG) ou fosfolipídeos, por exemplo, fosfatidilcolina (PC). Os substratos de lipídeos podem ser adicionados à massa na forma de lipídeos de cereal, tal como óleo de aveia. O método fornece uma massa com melhor elasticidade e viscosidade mais baixa, e produtos de panificação assados com alto volume específico, mais macieza e excelente estrutura do miolo.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA199901736 | 1999-12-03 | ||
US18978000P | 2000-03-16 | 2000-03-16 | |
GB0028701A GB2358784B (en) | 1999-12-03 | 2000-11-24 | Method of improving dough and bread quality |
PCT/IB2000/001861 WO2001039602A1 (en) | 1999-12-03 | 2000-12-01 | Method of improving dough and bread quality |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0016068A true BR0016068A (pt) | 2002-08-06 |
Family
ID=27221410
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0016068-7A BR0016068A (pt) | 1999-12-03 | 2000-12-01 | Método para melhorar a qualidade da massa e do pão |
Country Status (9)
Country | Link |
---|---|
EP (2) | EP1108360A1 (pt) |
JP (1) | JP2003515332A (pt) |
CN (1) | CN1407856A (pt) |
AU (1) | AU1723801A (pt) |
BR (1) | BR0016068A (pt) |
CA (1) | CA2392116A1 (pt) |
MX (1) | MXPA02005452A (pt) |
NZ (1) | NZ518687A (pt) |
WO (1) | WO2001039602A1 (pt) |
Families Citing this family (35)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
GB0112226D0 (en) | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
AR002214A1 (es) | 1995-06-07 | 1998-01-07 | Danisco | Un metodo para mejorar las propiedades reologicas de una masa de harina y la calidad del producto terminado hecho a partir de tal masa, composicion paramejorar dicha masa, metodo para preparar un producto de panificacion con dicha composicion y metodo para preparar un producto alimenticio basado en dicha masa |
WO1996040935A1 (en) | 1995-06-07 | 1996-12-19 | Bioteknologisk Institut | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
GB0211975D0 (en) * | 2002-05-24 | 2002-07-03 | Danisco | Method |
DK1098988T4 (da) | 1998-07-21 | 2007-09-03 | Danisco | Födevare |
DK1131416T3 (da) * | 1998-11-27 | 2009-10-26 | Novozymes As | Lipolytiske enzymvarianter |
US20050118697A1 (en) | 2000-07-06 | 2005-06-02 | Novozymes A/S | Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes |
CA2438234C (en) * | 2001-02-21 | 2011-03-22 | Novozymes A/S | Production of starchy food products comprising lipolytic enzymes |
CN100591212C (zh) | 2001-05-18 | 2010-02-24 | 丹尼斯科有限公司 | 改善生面团和面包质量的方法 |
CA2467415C (en) | 2002-01-16 | 2014-03-11 | Novozymes A/S | Lipolytic enzyme variants and method for their production |
US8309147B2 (en) | 2002-12-12 | 2012-11-13 | Novozymes A/S | Method for selecting lipolytic enzyme |
US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
DK1748074T3 (da) | 2003-01-17 | 2012-03-05 | Danisco | Fremgangsmåde til in situ-fremstilling af en emulgator i en fødevare |
US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
DE602004030000D1 (de) | 2003-01-17 | 2010-12-23 | Danisco | Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel |
US20040241283A1 (en) * | 2003-05-28 | 2004-12-02 | Domingues David J. | Method of preventing discoloration of dough, dough compositions, and dough products |
US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
GB0405637D0 (en) * | 2004-03-12 | 2004-04-21 | Danisco | Protein |
EP2267108A1 (en) | 2004-07-16 | 2010-12-29 | Danisco A/S | Enzymatic oil-degumming method |
US8012724B2 (en) † | 2005-06-13 | 2011-09-06 | Novozymes A/S | Production of degummed fatty acid alkyl esters using both lipase and phospholipase in a reaction mixture |
JP4792339B2 (ja) * | 2006-07-04 | 2011-10-12 | ナガセケムテックス株式会社 | 麺類改質剤及び麺類改良用組成物 |
EP2405007B1 (en) | 2007-01-25 | 2013-12-04 | DuPont Nutrition Biosciences ApS | Production of a lipid acyltransferase from transformed Bacillus licheniformis cells |
JP5270489B2 (ja) * | 2008-08-04 | 2013-08-21 | キリン協和フーズ株式会社 | ケービング抑制剤 |
ES2658645T3 (es) | 2009-01-16 | 2018-03-12 | Dupont Nutrition Biosciences Aps | Generación enzimática de lípidos funcionales a partir de extracto de fibra de cereal |
JP5528535B2 (ja) | 2009-03-31 | 2014-06-25 | ダニスコ・アクティーゼルスカブ | 植物細胞壁材料の可溶化の際の抽出物の暗色化および悪臭形成の防止 |
FR2968168B1 (fr) * | 2010-12-03 | 2012-12-14 | Seb Sa | Sachet pre-dose pour preparation boulangere |
CN103125571B (zh) * | 2013-03-18 | 2014-07-02 | 普绩 | 一种冷冻滇式云腿月饼的制作方法 |
TWI656845B (zh) * | 2014-10-06 | 2019-04-21 | 日商不二製油股份有限公司 | Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier |
CN110373401A (zh) * | 2019-07-22 | 2019-10-25 | 武汉新华扬生物股份有限公司 | 一种麻花用复配酶制剂及其制备方法和应用 |
JP6893368B2 (ja) * | 2019-12-18 | 2021-06-23 | 長田産業株式会社 | ほぐれの改良された穀類加工食品、その製造方法およびほぐれ改良剤 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH461935A (fr) * | 1966-05-03 | 1968-08-31 | Menzi Robert | Procédé de fabrication de pâtes alimentaires séchées |
DE69835112T2 (de) * | 1997-04-09 | 2007-01-04 | Danisco A/S | Verwendung von Lipase zur Verbesserung von Teigen Und Backwaren |
DK1131416T3 (da) * | 1998-11-27 | 2009-10-26 | Novozymes As | Lipolytiske enzymvarianter |
-
2000
- 2000-12-01 CA CA002392116A patent/CA2392116A1/en not_active Withdrawn
- 2000-12-01 EP EP00310712A patent/EP1108360A1/en not_active Withdrawn
- 2000-12-01 EP EP00979861A patent/EP1233676A1/en not_active Withdrawn
- 2000-12-01 WO PCT/IB2000/001861 patent/WO2001039602A1/en not_active Application Discontinuation
- 2000-12-01 CN CN00816665A patent/CN1407856A/zh not_active Withdrawn
- 2000-12-01 MX MXPA02005452A patent/MXPA02005452A/es unknown
- 2000-12-01 AU AU17238/01A patent/AU1723801A/en not_active Abandoned
- 2000-12-01 BR BR0016068-7A patent/BR0016068A/pt not_active Application Discontinuation
- 2000-12-01 NZ NZ518687A patent/NZ518687A/en not_active IP Right Cessation
- 2000-12-01 JP JP2001541343A patent/JP2003515332A/ja not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
EP1108360A9 (en) | 2001-11-14 |
NZ518687A (en) | 2003-08-29 |
MXPA02005452A (es) | 2002-11-29 |
WO2001039602A1 (en) | 2001-06-07 |
EP1108360A1 (en) | 2001-06-20 |
CA2392116A1 (en) | 2001-06-07 |
CN1407856A (zh) | 2003-04-02 |
JP2003515332A (ja) | 2003-05-07 |
AU1723801A (en) | 2001-06-12 |
EP1233676A1 (en) | 2002-08-28 |
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Legal Events
Date | Code | Title | Description |
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B10A | Cessation: cessation confirmed |
Free format text: HOMOLOGADA A DESISTENCIA DO PEDIDO, SOLICITADA ATRAVES DA PETICAO NPRJ 200600089553 DE 19.06.2006 |