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MXPA03010511A - Metodo para preparar una masa con una enzima. - Google Patents

Metodo para preparar una masa con una enzima.

Info

Publication number
MXPA03010511A
MXPA03010511A MXPA03010511A MXPA03010511A MXPA03010511A MX PA03010511 A MXPA03010511 A MX PA03010511A MX PA03010511 A MXPA03010511 A MX PA03010511A MX PA03010511 A MXPA03010511 A MX PA03010511A MX PA03010511 A MXPA03010511 A MX PA03010511A
Authority
MX
Mexico
Prior art keywords
dough
bread quality
enzyme
improving dough
hydrolysing
Prior art date
Application number
MXPA03010511A
Other languages
English (en)
Inventor
Bojsen Kirsten
Original Assignee
Danisco
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
Priority claimed from GBGB0112226.6A external-priority patent/GB0112226D0/en
Application filed by Danisco filed Critical Danisco
Publication of MXPA03010511A publication Critical patent/MXPA03010511A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • 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)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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)
    • 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)
    • C12Y301/01026—Galactolipase (3.1.1.26)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Grain Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Confectionery (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Un metodo para preparar una masa de harina, dicho metodo comprendiendo anadir a los componentes de la masa una enzima que bajo condiciones de masa es capaz de hidrolizar un glucolipido y un fosfolipido, en donde dicha enzima es incapaz, o substancialmente incapaz, de hidrolizar un triglicerido y/o un 1 -monoglicerido, o una composicion que comprende dicha enzima, y mezclar los componentes de la masa para obtener la masa.
MXPA03010511A 2001-05-18 2002-05-17 Metodo para preparar una masa con una enzima. MXPA03010511A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GBGB0112226.6A GB0112226D0 (en) 2001-05-18 2001-05-18 Method of improving dough and bread quality
US34700702P 2002-01-09 2002-01-09
PCT/IB2002/002792 WO2002094123A2 (en) 2001-05-18 2002-05-17 Method of preparing a dought with an enzime

Publications (1)

Publication Number Publication Date
MXPA03010511A true MXPA03010511A (es) 2004-03-02

Family

ID=26246095

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA03010511A MXPA03010511A (es) 2001-05-18 2002-05-17 Metodo para preparar una masa con una enzima.

Country Status (14)

Country Link
US (1) USRE43135E1 (es)
EP (1) EP1387616B1 (es)
JP (1) JP4309137B2 (es)
CN (1) CN100591212C (es)
AT (1) ATE362315T1 (es)
AU (1) AU2002339115B2 (es)
BR (1) BR0209154A (es)
CA (1) CA2444960C (es)
DE (1) DE60220155T2 (es)
DK (1) DK1387616T3 (es)
ES (1) ES2284897T3 (es)
MX (1) MXPA03010511A (es)
NZ (1) NZ528260A (es)
WO (1) WO2002094123A2 (es)

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ATE272107T1 (de) 1997-04-09 2004-08-15 Danisco Lipase und verwendung davon zur verbesserung von teigen und backwaren
ATE362315T1 (de) 2001-05-18 2007-06-15 Danisco Verfahren zur herstellung von teig mit einem enzym
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DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
PT1619961E (pt) 2003-01-17 2011-01-11 Danisco Método para a produção in situ de um emulsificador num alimento
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GB0405637D0 (en) * 2004-03-12 2004-04-21 Danisco Protein
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CN101589142B (zh) * 2007-01-30 2012-06-06 三菱化学食品株式会社 甘油糖脂脂肪酶
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CA2749187C (en) 2009-01-16 2018-02-06 Danisco A/S Enzymatic generation of functional lipids from cereals or cereal bi-streams
EP2413715B1 (en) 2009-03-31 2017-10-25 DuPont Nutrition Biosciences ApS Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
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
GB201522681D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
US11337445B2 (en) 2016-02-22 2022-05-24 General Mills, Inc. Cereal food product and method of making the same
DK3582619T3 (da) * 2017-02-20 2025-03-03 Puratos Nv/Sa Lipolytisk enzym til anvendelse i bagning
KR102060134B1 (ko) * 2018-07-25 2020-02-12 주식회사 신세계푸드 쌀국수 제면용 조성물, 이를 이용한 쌀국수면 및 쌀국수면 제조방법
GB201916585D0 (en) * 2019-11-14 2020-01-01 Givaudan Sa Concentrate
CN119013412A (zh) 2022-04-20 2024-11-22 诺维信公司 用于生产游离脂肪酸的方法

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CA2444960C (en) 2011-08-09
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CA2444960A1 (en) 2002-11-28
DE60220155D1 (de) 2007-06-28
WO2002094123A2 (en) 2002-11-28
DE60220155T2 (de) 2008-02-07
USRE43135E1 (en) 2012-01-24
BR0209154A (pt) 2004-07-20
DK1387616T3 (da) 2007-09-24
CN100591212C (zh) 2010-02-24
AU2002339115B2 (en) 2007-03-15
NZ528260A (en) 2005-09-30
EP1387616A2 (en) 2004-02-11
WO2002094123A3 (en) 2003-05-30
JP4309137B2 (ja) 2009-08-05
ES2284897T3 (es) 2007-11-16
CN1646022A (zh) 2005-07-27
JP2005508609A (ja) 2005-04-07

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