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PL3166412T3 - Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby - Google Patents

Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby

Info

Publication number
PL3166412T3
PL3166412T3 PL15735944.9T PL15735944T PL3166412T3 PL 3166412 T3 PL3166412 T3 PL 3166412T3 PL 15735944 T PL15735944 T PL 15735944T PL 3166412 T3 PL3166412 T3 PL 3166412T3
Authority
PL
Poland
Prior art keywords
texture
sugar
producing
methods
products formed
Prior art date
Application number
PL15735944.9T
Other languages
English (en)
Inventor
Guohua Feng
Emily GUILFOYLE
Jesse Stinson
Lawrence Skogerson
Original Assignee
Caravan Ingredients Inc.
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=51133924&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL3166412(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Caravan Ingredients Inc. filed Critical Caravan Ingredients Inc.
Publication of PL3166412T3 publication Critical patent/PL3166412T3/pl

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
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • 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)
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
PL15735944.9T 2014-07-08 2015-07-08 Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby PL3166412T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201462021899P 2014-07-08 2014-07-08
EP14176074 2014-07-08
PCT/EP2015/065612 WO2016005452A1 (en) 2014-07-08 2015-07-08 Sugar-producing and texture-improving bakery methods and products formed therefrom

Publications (1)

Publication Number Publication Date
PL3166412T3 true PL3166412T3 (pl) 2022-10-10

Family

ID=51133924

Family Applications (1)

Application Number Title Priority Date Filing Date
PL15735944.9T PL3166412T3 (pl) 2014-07-08 2015-07-08 Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby

Country Status (12)

Country Link
US (5) US20170188593A1 (pl)
EP (2) EP3166412B1 (pl)
JP (1) JP6548679B2 (pl)
CN (1) CN106659168A (pl)
BR (1) BR112017000004B1 (pl)
CA (1) CA2954220C (pl)
DK (1) DK3166412T3 (pl)
ES (1) ES2921532T3 (pl)
MX (2) MX2017000262A (pl)
PL (1) PL3166412T3 (pl)
PT (1) PT3166412T (pl)
WO (1) WO2016005452A1 (pl)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
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CA2954220C (en) 2014-07-08 2021-01-26 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
US12414570B2 (en) * 2018-06-04 2025-09-16 Novazymes A/S Solid enzymatic article for use in baking
US12171240B2 (en) 2018-06-12 2024-12-24 Novozymes A/S Less added sugar in baked products
JP7679183B2 (ja) * 2019-08-30 2025-05-19 株式会社Adeka ベーカリー用油脂組成物
ES2997259T3 (en) 2020-02-14 2025-02-14 Lantmaennen Unibake Holding As A process for the production of a baked product without addition of sugar
BR112023005131A2 (pt) * 2020-09-21 2023-04-25 Dupont Nutrition Biosci Aps Processo para fazer um produto de panificação com resiliência melhorada, produto de panificação, uso de uma exoamilase não maltogênica e uma glucoamilase, composição melhoradora para uma massa e massa
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
CA3199313A1 (en) * 2020-11-02 2022-05-05 Novozymes A/S Baked and par-baked products with thermostable amg variants from penicillium
EP4514136A1 (en) * 2022-04-24 2025-03-05 Novozymes A/S Method for preparing steamed flour-based products by using a thermostable glucoamylase
JP2025536360A (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ＡＭＧバリアント及びα－アミラーゼを用いた焼成方法
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WO2025071409A1 (en) * 2023-09-26 2025-04-03 Mauri Technology B.V. Bakery product with reduced fodmap content

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BR112023005131A2 (pt) 2020-09-21 2023-04-25 Dupont Nutrition Biosci Aps Processo para fazer um produto de panificação com resiliência melhorada, produto de panificação, uso de uma exoamilase não maltogênica e uma glucoamilase, composição melhoradora para uma massa e massa
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Also Published As

Publication number Publication date
EP3166412A1 (en) 2017-05-17
US20160007618A1 (en) 2016-01-14
DK3166412T3 (da) 2022-07-11
JP6548679B2 (ja) 2019-07-24
CA2954220C (en) 2021-01-26
MX2017000262A (es) 2017-08-25
ES2921532T3 (es) 2022-08-29
US20220279802A1 (en) 2022-09-08
US20170188593A1 (en) 2017-07-06
MX2022016198A (es) 2023-02-01
BR112017000004A2 (pt) 2017-11-07
US12256743B2 (en) 2025-03-25
CA2954220A1 (en) 2016-01-14
US20180242598A1 (en) 2018-08-30
CN106659168A (zh) 2017-05-10
PT3166412T (pt) 2022-07-12
US20240407378A1 (en) 2024-12-12
EP4108087A1 (en) 2022-12-28
WO2016005452A1 (en) 2016-01-14
EP3166412B1 (en) 2022-04-20
JP2017524355A (ja) 2017-08-31
BR112017000004B1 (pt) 2022-01-18

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