ES2188143T3 - Preparacion de masa y productos horneados. - Google Patents

Preparacion de masa y productos horneados.

Info

Publication number
ES2188143T3
ES2188143T3 ES99911638T ES99911638T ES2188143T3 ES 2188143 T3 ES2188143 T3 ES 2188143T3 ES 99911638 T ES99911638 T ES 99911638T ES 99911638 T ES99911638 T ES 99911638T ES 2188143 T3 ES2188143 T3 ES 2188143T3
Authority
ES
Spain
Prior art keywords
baking
mass
preparation
phospholipase
baked products
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES99911638T
Other languages
English (en)
Other versions
ES2188143T5 (es
Inventor
Tina Spendler
Lone Nilsson
Claus Crone Fuglsang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
Novozymes AS
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8094738&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2188143(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of ES2188143T3 publication Critical patent/ES2188143T3/es
Application granted granted Critical
Publication of ES2188143T5 publication Critical patent/ES2188143T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Landscapes

  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Proceso de preparación de una masa o un producto horneado obtenido a partir de la masa, el cual comprende la incorporación en la masa de una alfa-amilasa maltogénica y una fosfolipasa.
ES99911638T 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados. Expired - Lifetime ES2188143T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK54398 1998-04-20
DK199800543 1998-04-20

Publications (2)

Publication Number Publication Date
ES2188143T3 true ES2188143T3 (es) 2003-06-16
ES2188143T5 ES2188143T5 (es) 2008-11-01

Family

ID=8094738

Family Applications (1)

Application Number Title Priority Date Filing Date
ES99911638T Expired - Lifetime ES2188143T5 (es) 1998-04-20 1999-03-30 Preparacion de masa y de productos horneados.

Country Status (8)

Country Link
EP (1) EP1073339B2 (es)
AT (1) ATE228307T1 (es)
AU (1) AU754470B2 (es)
CA (1) CA2326412C (es)
DE (1) DE69904161T3 (es)
DK (1) DK1073339T4 (es)
ES (1) ES2188143T5 (es)
WO (1) WO1999053769A1 (es)

Families Citing this family (50)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2224203C (en) 1995-06-07 2003-08-12 Jorn Borch Soe A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
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
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
EP1098988B9 (en) 1998-07-21 2007-10-24 Danisco A/S Foodstuff
TR200101497T2 (tr) 1998-11-27 2001-11-21 Novozymes A/S Lipolitik enzim varyantları
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
AU3503800A (en) * 1999-02-24 2001-05-30 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
WO2000059307A1 (en) * 1999-03-30 2000-10-12 Novozymes A/S Preparation of dough and baked products
CA2412533C (en) * 2000-07-06 2011-10-18 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
EP1301080B1 (en) 2000-07-06 2011-09-14 Novozymes A/S Method of preparing a dough, or a baked product made from a dough, with addition of lipolytic enzymes
KR20030078065A (ko) * 2001-02-21 2003-10-04 노보자임스 에이/에스 녹말 식품의 제법
AU2002339115B2 (en) 2001-05-18 2007-03-15 Dupont Nutrition Biosciences Aps Method of preparing a dough with an enzyme
US20050255544A1 (en) 2002-01-16 2005-11-17 Novozymes A/S Lipolytic enzyme variants and method for their production
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
WO2004031378A2 (en) 2002-10-01 2004-04-15 Novozymes A/S Family gh 61 polypeptides
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
WO2004097012A2 (en) 2003-04-28 2004-11-11 Novozymes A/S Phospholipase and method of producing it
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
DK2270140T3 (en) 2003-05-09 2016-03-14 Novozymes As Lipolytic enzyme variants
WO2005001064A2 (en) 2003-06-25 2005-01-06 Novozymes A/S Polypeptides having alpha-amylase activity and polypeptides encoding same
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
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
WO2008090395A1 (en) 2007-01-25 2008-07-31 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
KR101226156B1 (ko) 2004-07-16 2013-01-24 듀폰 뉴트리션 바이오사이언시즈 에이피에스 효소적 오일-탈검 방법
US20060019013A1 (en) * 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
DK1926753T3 (da) 2004-12-22 2011-03-14 Novozymes As Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens
US20070292563A1 (en) * 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
CN102016015B (zh) 2008-02-29 2014-09-03 帝斯曼知识产权资产管理有限公司 对短链脂肪酸具有高度特异性的脂肪酶及其用途
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CA2757657C (en) * 2009-04-24 2019-01-29 Novozymes North America, Inc. Antistaling process for flat bread
MX2011012971A (es) * 2009-06-10 2012-11-23 Puratos Nv Metodos para preparar panes usando fosfolipasas y composiciones de masa de pan y mezcla de pan que comprenden fosfolipasas.
JP2013500004A (ja) 2009-07-24 2013-01-07 ノボザイムス アクティーゼルスカブ 炭水化物オキシダーゼ
TR201818987T4 (tr) 2010-07-21 2019-01-21 Novozymes As Katalaz Ve Fosfolipazla Lezzet Stabilitesi Arttırılmış Bir Unlu Mamul Üretmek İçin İşlem
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
CA2787683C (en) 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
CN105208869A (zh) 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
BR112019017271A2 (pt) 2017-02-20 2020-04-14 Novozymes As enzima lipolítica para uso em panificação
LT3398438T (lt) * 2017-05-05 2022-01-25 Lantmännen Schulstad A/S Duona su pratęstu šviežumu
WO2019121874A1 (en) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprising lecithin and triglycerides
CN113317343A (zh) * 2021-06-15 2021-08-31 沈阳润库生物科技有限公司 一种运用于面包保鲜领域的生物酶制备方法
WO2024046594A1 (en) 2022-09-01 2024-03-07 Novozymes A/S Baking with thermostable amg glucosidase variants (ec 3.2.1.3) and low or no added emulsifier
CN115918700A (zh) * 2022-11-28 2023-04-07 福建灵雀谷生物科技有限公司 一种用于面包保湿保软的复配改良剂及其应用

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030488B2 (ja) † 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
DK135983D0 (da) † 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
NZ227998A (en) † 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
DK425989D0 (da) 1989-08-30 1989-08-30 Novo Nordisk As Hydrolyse af phospholipider
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DK0575133T4 (da) † 1992-06-16 2008-10-20 Sankyo Lifetech Company Ltd Hidtil ukendt Phospholipase A1, fremgangsmåde til fremstilling deraf og anvendelsen deraf
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
DE69707881T2 (de) 1996-07-01 2002-07-18 Novozymes As Verwendung von Peptidoglutaminase im Backvorgang
ES2183113T5 (es) † 1996-12-09 2010-03-31 Novozymes A/S Reduccion de componentes con contenido en fosfolipidos en aceites comestibles conteniendo una cantidad elevada de fosforo no hidratable con el uso de una fosfolipasa, de una fosfolipasa de un hongo filamentoso que presenta actividad de fosfolipasa a y/o b.
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Also Published As

Publication number Publication date
AU3025399A (en) 1999-11-08
CA2326412A1 (en) 1999-10-28
DK1073339T4 (da) 2008-08-18
EP1073339B2 (en) 2008-04-16
DE69904161T3 (de) 2008-11-06
DE69904161D1 (de) 2003-01-09
DK1073339T3 (da) 2003-01-27
ATE228307T1 (de) 2002-12-15
CA2326412C (en) 2008-07-15
EP1073339A1 (en) 2001-02-07
WO1999053769A1 (en) 1999-10-28
AU754470B2 (en) 2002-11-14
ES2188143T5 (es) 2008-11-01
DE69904161T2 (de) 2003-07-17
EP1073339B1 (en) 2002-11-27

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