DK2981170T3 - Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase - Google Patents
Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase Download PDFInfo
- Publication number
- DK2981170T3 DK2981170T3 DK14717426.2T DK14717426T DK2981170T3 DK 2981170 T3 DK2981170 T3 DK 2981170T3 DK 14717426 T DK14717426 T DK 14717426T DK 2981170 T3 DK2981170 T3 DK 2981170T3
- Authority
- DK
- Denmark
- Prior art keywords
- phospholipase
- lipase
- preparing
- procedure
- baked product
- Prior art date
Links
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 title 1
- 239000004382 Amylase Substances 0.000 title 1
- 102000013142 Amylases Human genes 0.000 title 1
- 108010065511 Amylases Proteins 0.000 title 1
- 102000004882 Lipase Human genes 0.000 title 1
- 108090001060 Lipase Proteins 0.000 title 1
- 239000004367 Lipase Substances 0.000 title 1
- 102000015439 Phospholipases Human genes 0.000 title 1
- 108010064785 Phospholipases Proteins 0.000 title 1
- 235000019418 amylase Nutrition 0.000 title 1
- 235000019421 lipase Nutrition 0.000 title 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13162411 | 2013-04-05 | ||
| EP14150897 | 2014-01-13 | ||
| PCT/EP2014/056581 WO2014161876A1 (en) | 2013-04-05 | 2014-04-02 | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2981170T3 true DK2981170T3 (da) | 2020-02-17 |
Family
ID=50486893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK14717426.2T DK2981170T3 (da) | 2013-04-05 | 2014-04-02 | Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase |
Country Status (6)
| Country | Link |
|---|---|
| US (3) | US11252968B2 (da) |
| EP (1) | EP2981170B1 (da) |
| CN (1) | CN105208869A (da) |
| CA (1) | CA2905303C (da) |
| DK (1) | DK2981170T3 (da) |
| WO (1) | WO2014161876A1 (da) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2981170B1 (en) | 2013-04-05 | 2019-11-13 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
| BE1022042B1 (nl) * | 2014-09-29 | 2016-02-08 | Puratos Nv | Verbeterde cakebeslagsoorten |
| WO2017154992A1 (ja) * | 2016-03-10 | 2017-09-14 | 味の素株式会社 | 植物蛋白質含有食品の製造方法 |
| ES2954926T3 (es) * | 2016-04-29 | 2023-11-27 | Puratos Nv | Productos de panadería mejorados |
| TWI636733B (zh) * | 2017-06-05 | 2018-10-01 | 統一企業股份有限公司 | 麵粉組合物、酵素組合物、烘焙產品及其製法 |
| JP7444055B2 (ja) * | 2018-03-26 | 2024-03-06 | 味の素株式会社 | 酵素組成物 |
| CN112004414A (zh) * | 2018-04-19 | 2020-11-27 | 诺维信公司 | 用于改善涉及麦芽糖α-淀粉酶变体组合物的扁平面包的新鲜度的方法 |
| US12171240B2 (en) | 2018-06-12 | 2024-12-24 | Novozymes A/S | Less added sugar in baked products |
| US12232512B2 (en) * | 2019-06-05 | 2025-02-25 | Danisco Us Inc. | Methods for improving the amino acid content of animal feed products |
| WO2021116198A1 (en) * | 2019-12-09 | 2021-06-17 | Novozymes A/S | Baking additive |
| SMT202400516T1 (it) * | 2020-02-14 | 2025-03-12 | Lantmaennen Unibake Holding As | Un processo per la produzione di un prodotto da forno senza aggiunta di zuccheri |
| CN113558081A (zh) * | 2020-04-29 | 2021-10-29 | 诺维信公司 | 一种酶法减少烘焙产品中油脂使用量的方法 |
| US20250275542A1 (en) | 2020-11-02 | 2025-09-04 | Novozymes A/S | Baked and Par-Baked Products with Thermostable AMG Variants from Penicillium |
| CN116471938A (zh) * | 2020-11-02 | 2023-07-21 | 诺维信公司 | 具有来自青霉属的热稳定amg变体的烘焙和部分烘焙产品 |
| 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 |
| JP7490695B2 (ja) * | 2022-03-04 | 2024-05-27 | ピュラトス・エヌブイ | パン改良剤 |
| US20250270485A1 (en) | 2022-05-04 | 2025-08-28 | Novozymes A/S | Brewing with thermostable amg variants |
| EP4580412A1 (en) | 2022-09-01 | 2025-07-09 | Novozymes A/S | Baking with thermostable amyloglucosidase (amg) variants (ec 3.2.1.3) and low added sugar |
| CN119768060A (zh) | 2022-09-01 | 2025-04-04 | 诺维信公司 | 用热稳定amg葡糖苷酶变体（ec 3.2.1.3）和低添加或不添加乳化剂进行烘焙 |
| JP2025536359A (ja) | 2022-10-24 | 2025-11-05 | ノボザイムス アクティーゼルスカブ | 熱安定性アミログルコシダーゼバリアント（ｅｃ ３．２．１．３）を用いたパルスタンパク質強化パンの焼成方法 |
| CN120091760A (zh) | 2022-10-24 | 2025-06-03 | 诺维信公司 | 使用热稳定AMG变体和α-淀粉酶的烘焙方法 |
| CN115918700B (zh) * | 2022-11-28 | 2025-01-10 | 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 |
| AU2022489922A1 (en) | 2022-11-30 | 2025-05-22 | Novozymes A/S | Baking at low-ph with thermostable glucoamylase variants |
| WO2024243330A1 (en) * | 2023-05-22 | 2024-11-28 | Caravan Ingredients Inc. | Baked goods enhancer and methods of making and using the same |
Family Cites Families (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK474589D0 (da) | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| 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 |
| EP0869167B2 (en) | 1996-12-09 | 2009-10-21 | Novozymes A/S | Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase A and/or B activity |
| CA2326412C (en) | 1998-04-20 | 2008-07-15 | Novo Nordisk A/S | Preparation of dough and baked products |
| AU3418400A (en) | 1999-03-30 | 2000-10-23 | Novozymes A/S | Preparation of dough and baked products |
| 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 |
| 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 |
| GB0305685D0 (en) * | 2003-03-12 | 2003-04-16 | Danisco | Enzyme |
| EP1675941B1 (en) | 2003-06-25 | 2013-05-22 | Novozymes A/S | Polypeptides having alpha-amylase activity and polynucleotides encoding same |
| CA2552729C (en) | 2004-01-08 | 2013-07-16 | Novozymes A/S | Amylase |
| EP1831388A1 (en) | 2004-12-22 | 2007-09-12 | Novozymes A/S | Starch process |
| DK2365068T3 (da) | 2004-12-22 | 2017-05-15 | Novozymes As | Enzymer til forarbejdning af stivelse |
| DE102005050332A1 (de) * | 2005-10-20 | 2007-04-26 | Ab Enzymes Gmbh | Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden |
| DE602007003225D1 (de) * | 2006-06-15 | 2009-12-24 | Novozymes North America Inc | Verfahren zur herstellung eines stärkehydrolysats |
| WO2010124206A1 (en) * | 2009-04-24 | 2010-10-28 | Novozymes North America, Inc. | Antistaling process for flat bread |
| AU2010291265A1 (en) * | 2009-09-03 | 2012-03-15 | Dsm Ip Assets B.V. | Baking enzyme composition as SSL replacer |
| WO2011039324A1 (en) * | 2009-09-30 | 2011-04-07 | Novozymes A/S | Steamed bread preparation methods and steamed bread improving compositions |
| CA2802083C (en) | 2010-06-11 | 2018-10-09 | Novozymes A/S | Enzymatic flour correction |
| EP2486799A1 (en) * | 2011-02-14 | 2012-08-15 | DSM IP Assets B.V. | Method to produce cake with lipolytic enzyme and alpha-amylase |
| WO2013006756A2 (en) | 2011-07-06 | 2013-01-10 | Novozymes A/S | Alpha amylase variants and polynucleotides encoding same |
| EP2825051B1 (en) | 2012-03-14 | 2016-02-24 | Novozymes A/S | Method of baking |
| WO2014028434A2 (en) * | 2012-08-16 | 2014-02-20 | Danisco Us Inc. | Method of using alpha-amylase from aspergillus clavatus and pullulanase for saccharification |
| EP2981170B1 (en) | 2013-04-05 | 2019-11-13 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
-
2014
- 2014-04-02 EP EP14717426.2A patent/EP2981170B1/en active Active
- 2014-04-02 CA CA2905303A patent/CA2905303C/en active Active
- 2014-04-02 DK DK14717426.2T patent/DK2981170T3/da active
- 2014-04-02 CN CN201480019837.9A patent/CN105208869A/zh active Pending
- 2014-04-02 US US14/781,164 patent/US11252968B2/en active Active
- 2014-04-02 WO PCT/EP2014/056581 patent/WO2014161876A1/en not_active Ceased
-
2022
- 2022-01-10 US US17/571,795 patent/US11963537B2/en active Active
-
2024
- 2024-03-14 US US18/605,173 patent/US20240251804A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP2981170B1 (en) | 2019-11-13 |
| WO2014161876A1 (en) | 2014-10-09 |
| EP2981170A1 (en) | 2016-02-10 |
| CN105208869A (zh) | 2015-12-30 |
| US20160135472A1 (en) | 2016-05-19 |
| CA2905303A1 (en) | 2014-10-09 |
| CA2905303C (en) | 2021-05-18 |
| US11252968B2 (en) | 2022-02-22 |
| US20220125060A1 (en) | 2022-04-28 |
| US20240251804A1 (en) | 2024-08-01 |
| US11963537B2 (en) | 2024-04-23 |
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