-
公开(公告)号：US20170273316A1
公开(公告)日：2017-09-28
申请号：US15504992
申请日：2015-08-18
申请人： DSM IP ASSETS B.V.
发明人： José DIAS PERES , Caroline Hendrine Maria VAN BENSCHOP , Soon Hee ONG , Lambertus Gerhard STRUBBE
CPC分类号： A21D8/042 , A21D10/005 , C12Y101/03004
摘要： The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.
-
公开(公告)号：US20170223970A1
公开(公告)日：2017-08-10
申请号：US15515384
申请日：2015-10-01
申请人： DSM IP ASSETS B.V.
发明人： Lambertus Gerhard STRUBBE , Caroline Hendrine Maria VAN BENSCHOP , Soon Hee ONG , José DIAS PERES
摘要： The present invention relates to a method for preparing a dough which is to be stored frozen, which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough.Further the present invention relates to a frozen dough comprising a Penicillium glucose oxidase and to a method for preparing a baked product, which method comprises baking a frozen dough comprising a Penicillium glucose oxidase.Baked product prepared from a frozen dough comprising a Penicillium glucose oxidase are described and the use of a Penicillium glucose oxidase in the preparation of a frozen dough.
-
3.发明申请公开(公告)号：US20170265483A1
公开(公告)日：2017-09-21
申请号：US15505080
申请日：2015-08-18
申请人： DSM IP ASSETS B.V.
发明人： José DIAS PERES , Caroline Hendrine Maria VAN BENSCHOP , Soon Hee ONG , Lambertus Gerhard STRUBBE
CPC分类号： A21D2/22 , A21D8/042 , A21D10/002 , C12N9/0006 , C12N9/2428 , C12Y101/03004 , C12Y302/01003
摘要： The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
-
4.发明申请公开(公告)号：US20150373999A1
公开(公告)日：2015-12-31
申请号：US14767410
申请日：2014-02-27
申请人： DSM IP ASSETS B.V.
CPC分类号： A21D8/042 , A21D10/005 , C12N9/2411 , C12N9/2414 , C12N9/2417 , C12Y302/01001 , C12Y302/0106
摘要： This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product.The invention also relates to methods of using the enzyme composition and the pre-mix in industrial processes, for example in food industry, such as the baking industry. The invention further relates to use of the enzyme composition or the pre-mix to reduce hardness after storage of a baked and/or to reduce loss of resilience over storage of a baked product.
摘要翻译： 本发明涉及包含α-淀粉酶多肽和G4形成淀粉酶的酶组合物，包含这些酶的预混物，制备面团的方法和制备焙烤产品的方法。 本发明还涉及在工业过程中使用酶组合物和预混物的方法，例如在食品工业如烘焙工业中。 本发明还涉及酶组合物或预混物在储存烘烤后降低硬度的用途和/或减少通过烘烤产品储存的弹性损失。
-
-
-
搜索结果
4 条记录 (耗时 0.014 秒)
