DK1496748T3 - Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter - Google Patents

Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter

Info

Publication number
DK1496748T3
DK1496748T3 DK03745727T DK03745727T DK1496748T3 DK 1496748 T3 DK1496748 T3 DK 1496748T3 DK 03745727 T DK03745727 T DK 03745727T DK 03745727 T DK03745727 T DK 03745727T DK 1496748 T3 DK1496748 T3 DK 1496748T3
Authority
DK
Denmark
Prior art keywords
preventing
composition
effect during
baked goods
during baking
Prior art date
Application number
DK03745727T
Other languages
Danish (da)
English (en)
Inventor
Filip Arnaut
Fabienne Verte
Nicole Vekemans
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
Application granted granted Critical
Publication of DK1496748T3 publication Critical patent/DK1496748T3/da

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)
  • Enzymes And Modification Thereof (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Organic Insulating Materials (AREA)
  • Insulated Conductors (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DK03745727T 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter DK1496748T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP02447056A EP1350432A1 (fr) 2002-04-05 2002-04-05 Méthode pour retarder le rassissement des produits de boulangerie par addition d'une protéase thermostable
PCT/BE2003/000062 WO2003084334A2 (fr) 2002-04-05 2003-04-07 Procede et composition pour la prevention ou l'empechement du rassissement et de ses effets lors du processus de cuisson de produits de boulangerie

Publications (1)

Publication Number Publication Date
DK1496748T3 true DK1496748T3 (da) 2007-10-15

Family

ID=27838225

Family Applications (2)

Application Number Title Priority Date Filing Date
DK03745727T DK1496748T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning og dennes virkning under bagningen af bageprodukter
DK07102531T DK1790230T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK07102531T DK1790230T3 (da) 2002-04-05 2003-04-07 Fremgangsmåde og sammensætning til forebyggelse eller forsinkelse af ældning

Country Status (13)

Country Link
US (3) US20050255204A1 (fr)
EP (3) EP1350432A1 (fr)
CN (1) CN100456935C (fr)
AT (1) ATE365457T1 (fr)
AU (1) AU2003227126A1 (fr)
BR (2) BR0309166A (fr)
CA (1) CA2481290C (fr)
DE (1) DE60314617T2 (fr)
DK (2) DK1496748T3 (fr)
ES (1) ES2289312T3 (fr)
MX (1) MXPA04009726A (fr)
PT (1) PT1496748E (fr)
WO (1) WO2003084334A2 (fr)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (fr) 2002-04-05 2003-10-08 Puratos N.V. Méthode pour retarder le rassissement des produits de boulangerie par addition d'une protéase thermostable
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
ES2314626T3 (es) * 2004-02-17 2009-03-16 Csm Nederland B.V. Productos de masa de hojaldre y uso de proteasa en la superficie externa para mejorar su caracter crujiente despues de hornearlos.
EP2123163A1 (fr) * 2008-05-16 2009-11-25 Puratos N.V. Procédé et composition pour améliorer la texture de produits de boulangerie
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
US10390538B2 (en) 2010-07-21 2019-08-27 Novozymes A/S Process for preparing a baked product with anti-staling amylase and peptidase
CN105939609B (zh) * 2014-02-21 2020-03-03 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
EP0815210B1 (fr) * 1995-03-16 2004-06-02 Novozymes A/S Enzyme avec une activite aminopeptidase
ATE212189T1 (de) 1995-12-01 2002-02-15 Unilever Nv Mikrowellen erhitzbare knusperige brötchen
WO2000059307A1 (fr) * 1999-03-30 2000-10-12 Novozymes A/S Preparation de pate et de produits de boulangerie
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
ES2194750T3 (es) * 2000-03-31 2003-12-01 Council Scient Ind Res Compuestos alimenticio altamente nutritivo basado en cereales.
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 (fr) 2002-04-05 2003-10-08 Puratos N.V. Méthode pour retarder le rassissement des produits de boulangerie par addition d'une protéase thermostable
ES2314626T3 (es) 2004-02-17 2009-03-16 Csm Nederland B.V. Productos de masa de hojaldre y uso de proteasa en la superficie externa para mejorar su caracter crujiente despues de hornearlos.
US20080008782A1 (en) 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
EP2123163A1 (fr) 2008-05-16 2009-11-25 Puratos N.V. Procédé et composition pour améliorer la texture de produits de boulangerie

Also Published As

Publication number Publication date
BR0309166A (pt) 2005-01-25
ATE365457T1 (de) 2007-07-15
EP1790230B1 (fr) 2019-09-18
EP1496748B1 (fr) 2007-06-27
US20050255204A1 (en) 2005-11-17
EP1790230A2 (fr) 2007-05-30
AU2003227126A8 (en) 2003-10-20
EP1350432A1 (fr) 2003-10-08
EP1790230A3 (fr) 2007-09-05
CA2481290C (fr) 2011-03-22
US20160374355A1 (en) 2016-12-29
US9456616B2 (en) 2016-10-04
AU2003227126A1 (en) 2003-10-20
DE60314617D1 (de) 2007-08-09
PT1496748E (pt) 2007-09-11
WO2003084334A2 (fr) 2003-10-16
ES2289312T3 (es) 2008-02-01
CN1649501A (zh) 2005-08-03
MXPA04009726A (es) 2005-12-05
CA2481290A1 (fr) 2003-10-16
DK1790230T3 (da) 2019-12-09
CN100456935C (zh) 2009-02-04
BRPI0309166B1 (pt) 2017-07-18
EP1496748A2 (fr) 2005-01-19
WO2003084334A3 (fr) 2003-12-11
DE60314617T2 (de) 2008-03-06

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