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WO2008034999A3 - Ameliorant de panification et son utilisation dans la panification de pain plat sans mie - Google Patents

Ameliorant de panification et son utilisation dans la panification de pain plat sans mie Download PDF

Info

Publication number
WO2008034999A3
WO2008034999A3 PCT/FR2007/051945 FR2007051945W WO2008034999A3 WO 2008034999 A3 WO2008034999 A3 WO 2008034999A3 FR 2007051945 W FR2007051945 W FR 2007051945W WO 2008034999 A3 WO2008034999 A3 WO 2008034999A3
Authority
WO
WIPO (PCT)
Prior art keywords
bread
making
enhancer
soft part
flat
Prior art date
Application number
PCT/FR2007/051945
Other languages
English (en)
Other versions
WO2008034999A2 (fr
Inventor
Jean-Jacques Muchembled
Original Assignee
Lesaffre & Cie
Jean-Jacques Muchembled
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 Lesaffre & Cie, Jean-Jacques Muchembled filed Critical Lesaffre & Cie
Priority to US12/441,642 priority Critical patent/US20100028490A1/en
Priority to MX2009002850A priority patent/MX2009002850A/es
Priority to EP07823840A priority patent/EP2068635A2/fr
Publication of WO2008034999A2 publication Critical patent/WO2008034999A2/fr
Publication of WO2008034999A3 publication Critical patent/WO2008034999A3/fr

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D2/165—Triglycerides
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

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

Abstract

La présente invention décrit un nouvel améliorant de panification comprenant une enzyme anti-rassissante, une enzyme type arabinofuranosidase et un composé asséchant choisi parmi les fibres, les gommes et les hydrocolloïdes. L 'améliorant de l'invention est adapté aux procédés de panification des pains sans mie tels que les pains plats ou pains arabes.
PCT/FR2007/051945 2006-09-20 2007-09-14 Ameliorant de panification et son utilisation dans la panification de pain plat sans mie WO2008034999A2 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US12/441,642 US20100028490A1 (en) 2006-09-20 2007-09-14 Bread improver and use thereof in making crumb-free flat bread
MX2009002850A MX2009002850A (es) 2006-09-20 2007-09-14 Mejorador de elaboracion de pan y uso del mismo en la elaboracion de pan sin levadura sin una parte suave.
EP07823840A EP2068635A2 (fr) 2006-09-20 2007-09-14 Ameliorant de panification et son utilisation dans la panification de pain plat sans mie

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0608254A FR2905825B1 (fr) 2006-09-20 2006-09-20 Ameliorant de panification et son utilisation dans la planification de pain plat sans mie
FR0608254 2006-09-20

Publications (2)

Publication Number Publication Date
WO2008034999A2 WO2008034999A2 (fr) 2008-03-27
WO2008034999A3 true WO2008034999A3 (fr) 2008-05-08

Family

ID=37913154

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2007/051945 WO2008034999A2 (fr) 2006-09-20 2007-09-14 Ameliorant de panification et son utilisation dans la panification de pain plat sans mie

Country Status (5)

Country Link
US (1) US20100028490A1 (fr)
EP (1) EP2068635A2 (fr)
FR (1) FR2905825B1 (fr)
MX (1) MX2009002850A (fr)
WO (1) WO2008034999A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
EP2319325B1 (fr) * 2009-11-04 2012-12-26 Lesaffre et Compagnie Nouvel améliorant du pain et son utilisation en boulangerie
MX2016013607A (es) * 2014-04-22 2017-02-28 Novozymes As Metodos y composiciones para preparar un producto horneado.

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998016112A1 (fr) * 1996-10-11 1998-04-23 Novo Nordisk A/S Utilisation d'un domaine fixant les hydrates de carbone en boulangerie
WO1999003351A1 (fr) * 1997-07-18 1999-01-28 Danisco A/S Composition renfermant une enzyme presentant une activite galactose oxydase et son utilisation
WO2002026044A2 (fr) * 2000-09-28 2002-04-04 Dsm N.V. Compositions liquides d'amélioration du pain
WO2002049441A2 (fr) * 2000-12-20 2002-06-27 Dsm Ip Assets B.V. Compositions de levures liquides
WO2003020923A1 (fr) * 2001-09-04 2003-03-13 Danisco A/S Variants de la xylanase
WO2005001064A2 (fr) * 2003-06-25 2005-01-06 Novozymes A/S Polypeptides a activite alpha-amylase et polynucleotides codant pour ceux-ci

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998016112A1 (fr) * 1996-10-11 1998-04-23 Novo Nordisk A/S Utilisation d'un domaine fixant les hydrates de carbone en boulangerie
WO1999003351A1 (fr) * 1997-07-18 1999-01-28 Danisco A/S Composition renfermant une enzyme presentant une activite galactose oxydase et son utilisation
WO2002026044A2 (fr) * 2000-09-28 2002-04-04 Dsm N.V. Compositions liquides d'amélioration du pain
WO2002049441A2 (fr) * 2000-12-20 2002-06-27 Dsm Ip Assets B.V. Compositions de levures liquides
WO2003020923A1 (fr) * 2001-09-04 2003-03-13 Danisco A/S Variants de la xylanase
WO2005001064A2 (fr) * 2003-06-25 2005-01-06 Novozymes A/S Polypeptides a activite alpha-amylase et polynucleotides codant pour ceux-ci

Also Published As

Publication number Publication date
EP2068635A2 (fr) 2009-06-17
FR2905825B1 (fr) 2008-12-26
WO2008034999A2 (fr) 2008-03-27
FR2905825A1 (fr) 2008-03-21
MX2009002850A (es) 2009-05-28
US20100028490A1 (en) 2010-02-04

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