AR049071A1 - METHOD FOR IMPROVING THE FLAVOR OF BREEDED CEREAL PRODUCTS - Google Patents
METHOD FOR IMPROVING THE FLAVOR OF BREEDED CEREAL PRODUCTSInfo
- Publication number
- AR049071A1 AR049071A1 ARP050102295A ARP050102295A AR049071A1 AR 049071 A1 AR049071 A1 AR 049071A1 AR P050102295 A ARP050102295 A AR P050102295A AR P050102295 A ARP050102295 A AR P050102295A AR 049071 A1 AR049071 A1 AR 049071A1
- Authority
- AR
- Argentina
- Prior art keywords
- improving
- cereal products
- flavor
- breeded
- taste
- Prior art date
Links
- 235000011868 grain product Nutrition 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 abstract 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 abstract 2
- 101710118538 Protease Proteins 0.000 abstract 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 102000018389 Exopeptidases Human genes 0.000 abstract 1
- 108010091443 Exopeptidases Proteins 0.000 abstract 1
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Uso de una endoproteasa específica para prolina para mejorar el sabor de productos de cereal horneados; nuevas composiciones que comprenden una endoproteasa específica para prolina y una exopeptidasa, y una masa que comprende dicha composicion, apropiada para mejorar el sabor en productos de cereal horneados. También se describen un método para mejorar el sabor de productos horneados, y productos horneados que tienen un sabor mejorado.Use of a specific proline endoprotease to improve the taste of baked cereal products; new compositions comprising a proline-specific endoprotease and an exopeptidase, and a dough comprising said composition, suitable for improving the taste in baked cereal products. A method for improving the taste of baked goods, and baked goods that have an improved flavor, are also described.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04076652 | 2004-06-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR049071A1 true AR049071A1 (en) | 2006-06-21 |
Family
ID=34928267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP050102295A AR049071A1 (en) | 2004-06-04 | 2005-06-06 | METHOD FOR IMPROVING THE FLAVOR OF BREEDED CEREAL PRODUCTS |
Country Status (2)
| Country | Link |
|---|---|
| AR (1) | AR049071A1 (en) |
| WO (1) | WO2005117595A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009080484A1 (en) * | 2007-12-20 | 2009-07-02 | Dsm Ip Assets B.V. | Accelerated fungal growth |
| WO2013092731A1 (en) * | 2011-12-21 | 2013-06-27 | Dsm Ip Assets B.V. | Method for making a dough with a glutamyl endopeptidase |
| WO2017198652A2 (en) | 2016-05-19 | 2017-11-23 | Nestec S.A. | Flavour generation in food |
| CN109714982B (en) * | 2016-05-19 | 2022-07-22 | 雀巢产品有限公司 | Producing flavour in food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3010795B2 (en) * | 1991-07-04 | 2000-02-21 | 不二製油株式会社 | Peptide bitterness removal method |
| JPH09503642A (en) * | 1993-05-18 | 1997-04-15 | ユニリーバー・ナームローゼ・ベンノートシャープ | Proline iminopeptidase, process for its production and use for flavoring food compositions |
| NZ526271A (en) * | 2000-12-07 | 2005-02-25 | Dsm Ip Assets B | Protein hydrolysates enriched in peptides having a carboxy terminal proline residue |
-
2005
- 2005-06-02 WO PCT/EP2005/052533 patent/WO2005117595A1/en active Application Filing
- 2005-06-06 AR ARP050102295A patent/AR049071A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005117595A1 (en) | 2005-12-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |