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AR041862A1 - Producto alimenticio a base de harina que comprende alfa-amilasa termoestable - Google Patents

Producto alimenticio a base de harina que comprende alfa-amilasa termoestable

Info

Publication number
AR041862A1
AR041862A1 ARP030103956A ARP030103956A AR041862A1 AR 041862 A1 AR041862 A1 AR 041862A1 AR P030103956 A ARP030103956 A AR P030103956A AR P030103956 A ARP030103956 A AR P030103956A AR 041862 A1 AR041862 A1 AR 041862A1
Authority
AR
Argentina
Prior art keywords
flour
amylase
based food
thermostable
food product
Prior art date
Application number
ARP030103956A
Other languages
English (en)
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of AR041862A1 publication Critical patent/AR041862A1/es

Links

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente se refiere a un producto alimenticio a base de harina que comprende una alfa-amilasa termoestable y almidón modificado in situ, así como a un proceso que comprende los pasos de elaborar una mezcla pastosa mezclando por lo menos harina, agua y una alfa-amilasa termoestable y cocinar la mezcla pastosa sobre por lo menos una superficie caliente, al uso de alfa-amilasa termoestable para manipular los atributos de textura de los productos alimenticios a base de harina, y a un método para modificar el almidón en un barquillo sin incrementar la viscosidad de la mezcla pastosa. Los productos alimenticios a base de harina preferidos son barquillos, galletas dulces y galletas saladas.
ARP030103956A 2002-10-30 2003-10-29 Producto alimenticio a base de harina que comprende alfa-amilasa termoestable AR041862A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20020024497 EP1415539A1 (en) 2002-10-30 2002-10-30 Flour based food product comprising thermostable alpha-amylase

Publications (1)

Publication Number Publication Date
AR041862A1 true AR041862A1 (es) 2005-06-01

Family

ID=32088002

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP030103956A AR041862A1 (es) 2002-10-30 2003-10-29 Producto alimenticio a base de harina que comprende alfa-amilasa termoestable

Country Status (13)

Country Link
US (1) US20060057270A1 (es)
EP (2) EP1415539A1 (es)
JP (1) JP2006504421A (es)
CN (1) CN100342791C (es)
AR (1) AR041862A1 (es)
AU (1) AU2003282059B2 (es)
BR (1) BR0315938A (es)
CA (1) CA2499445C (es)
MX (1) MXPA05003700A (es)
RU (1) RU2340191C2 (es)
UA (1) UA86753C2 (es)
WO (1) WO2004039162A1 (es)
ZA (1) ZA200504315B (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2657272C (en) 2006-07-13 2014-10-28 Dsm Ip Assets B.V. Use of bacterial amylases in feed for bovine animals
EP1982598A1 (en) * 2007-04-20 2008-10-22 Nestec S.A. Moisture resistant wafer
BRPI0820503A2 (pt) 2007-11-05 2015-06-16 Danisco Us Inc Variantes da alfa amilase de bacillus licheniformis com termoestabilidade aumentada e/ou dependência de cálcio diminuída
CN101848985B (zh) 2007-11-05 2014-12-03 丹尼斯科美国公司 具有改变性质的杆菌物种TS-23的α-淀粉酶变体
EP2249664A4 (en) * 2008-01-29 2011-04-20 Potato Magic Australia Pty Ltd PROCESS FOR MANUFACTURING COOKED NUTRIENT PRODUCT AND COLLATION BASE PRODUCT THUS PRODUCED
MY159108A (en) * 2008-06-13 2016-12-15 Nestec Sa Food product
US20110091938A1 (en) * 2009-10-20 2011-04-21 Grain Processing Corporation Starch Hydrolysis
RU2416199C1 (ru) * 2010-04-28 2011-04-20 Олег Иванович Квасенков Способ производства вафель (варианты)
CN104427878A (zh) * 2012-07-05 2015-03-18 帝斯曼知识产权资产管理有限公司 包含木聚糖酶的松脆烘焙产品
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
JP2017529865A (ja) * 2014-10-06 2017-10-12 ネステク ソシエテ アノニム プロセス、製品、及び方法
CN107743361A (zh) 2015-06-16 2018-02-27 雀巢产品技术援助有限公司 薄脆饼产品或膨胀挤出谷物产品
SMT201800114T1 (it) * 2015-10-16 2018-03-08 Gold&Green Foods Oy Metodo di produzione di un prodotto alimentare strutturato ed un prodotto alimentare strutturato
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

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US3026205A (en) * 1959-08-19 1962-03-20 Baxter Laboratories Inc Process of producing baked confections and the products resulting therefrom by alpha amylase
US3919434A (en) * 1970-10-05 1975-11-11 Kansas University Research Fou Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same
DD128201B1 (de) * 1976-08-09 1981-12-30 Wolfgang Drechsel Verfahren zur verringerung der viskositaet von cerealienmehl-suspensionen
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
US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
JPH03244340A (ja) * 1990-02-21 1991-10-31 Lotte Co Ltd 酵素処理によるビスケットの製造方法
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
GB9025290D0 (en) * 1990-11-21 1991-01-02 Unilever Plc Fat-free pastry mixture
AU696897B2 (en) * 1994-11-08 1998-09-24 Quest International Services B.V. Dry bakery products and a process for their preparation
EP1073339B2 (en) * 1998-04-20 2008-04-16 Novozymes A/S Preparation of dough and baked products
US6558715B1 (en) * 2000-10-31 2003-05-06 Novozymes Biotech, Inc. Methods for using lipases in baking
US20020142069A1 (en) * 2001-01-31 2002-10-03 Elmusa Ali A. Conditioner for bread
US20030072862A1 (en) * 2001-09-19 2003-04-17 Pruden Terry Lynn Extended shelf life bakery composition and bakery products

Also Published As

Publication number Publication date
ZA200504315B (en) 2006-07-26
EP1558090A1 (en) 2005-08-03
RU2340191C2 (ru) 2008-12-10
WO2004039162A1 (en) 2004-05-13
MXPA05003700A (es) 2005-12-14
CN1708229A (zh) 2005-12-14
AU2003282059B2 (en) 2010-08-26
CA2499445C (en) 2013-01-29
UA86753C2 (ru) 2009-05-25
CA2499445A1 (en) 2004-05-13
CN100342791C (zh) 2007-10-17
BR0315938A (pt) 2005-09-13
US20060057270A1 (en) 2006-03-16
AU2003282059A1 (en) 2004-05-25
RU2005116229A (ru) 2005-10-27
JP2006504421A (ja) 2006-02-09
EP1415539A1 (en) 2004-05-06

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