公开(公告)号：WO2008025674A1

公开(公告)日：2008-03-06

申请号：PCT/EP2007/058418

申请日：2007-08-14

申请人： PURATOS N.V. ,  VAN HAESENDONCK, Ingrid ,  KORNBRUST, Beate Andrea

发明人： VAN HAESENDONCK, Ingrid ,  KORNBRUST, Beate Andrea

IPC分类号： A21D8/04 ,  A21D2/32 ,  A21D13/08

CPC分类号： A21D8/042 ,  A21D2/261 ,  A21D2/264 ,  A21D2/32 ,  A21D10/04 ,  A23L29/06 ,  A23L29/10 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y301/01032

摘要： The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.

摘要翻译： 如果食谱中的鸡蛋数量减少，蛋糕质量的质量可能会下降。 通过向蛋糕糊中加入磷脂酶可以抵消这种恶化，如通过增加的饼块体积和储存后改进的蛋糕质量所见。 增加内聚力，增加弹性，增加弹性。 通过将磷蛋白与磷脂酶一起加入，可以进一步提高蛋糕质量（通过这些参数测量），甚至达到原始蛋糕的水平。 因此，通过一种方法制备蛋糕，其包括：a）通过混合蛋糕面糊成分来制备蛋糕面糊，所述成分包含非磷脂酶处理的卵磷脂和磷脂酶，和b）烘烤蛋糕糊以制成蛋糕。

公开(公告)号：WO2008087167A3

公开(公告)日：2009-04-23

申请号：PCT/EP2008050469

申请日：2008-01-16

申请人： PURATOS NV ,  VAN HAESENDONCK INGRID PAULA H ,  BROEKAERT WILLEM FRANS ,  GEORIS JACQUES ,  DELCOUR JAN ,  COURTIN CHRISTOPHE ,  ARNAUT FILIP

发明人： VAN HAESENDONCK INGRID PAULA HILDE ,  BROEKAERT WILLEM FRANS ,  GEORIS JACQUES ,  DELCOUR JAN ,  COURTIN CHRISTOPHE ,  ARNAUT FILIP

IPC分类号： A21D8/04 ,  A21D13/02

CPC分类号： A21D8/042 ,  A21D13/02

摘要： The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of : - Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and - Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.

摘要翻译： 本发明涉及一种在烘焙后增加焙烤产品的方法，其中水溶性阿拉伯木聚糖的平均聚合度为5〜50，优选为5〜35，更优选为5〜25 所述方法包括以下步骤： - 用面粉，面粉混合物或具有粉碎部分的粉末混合物制备烘焙产品的面团，所述研磨部分的总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％ 和 - 向所述面团中加入包含至少一种嗜热内切木聚糖酶的酶制剂，其量为赋予90％最大面包体积的剂量的至少2倍，优选至少3至6倍或甚至10倍 通过将所述酶制剂加入到所述焙烤产品的配方中而获得的增加。 有利的是，所述方法可以获得具有所需类型的阿拉伯木聚糖水平至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的焙烤产品。 本发明还涉及可通过该方法获得的焙烤产品以及可用于制备这种产品的改良剂和面团。 根据本发明的烘烤产品有利地具有改善的健康益处。

公开(公告)号：WO2008087167A2

公开(公告)日：2008-07-24

申请号：PCT/EP2008/050469

申请日：2008-01-16

申请人： PURATOS N.V. ,  VAN HAESENDONCK, Ingrid Paula Hilde ,  BROEKAERT, Willem Frans ,  GEORIS, Jacques ,  DELCOUR, Jan ,  COURTIN, Christophe ,  ARNAUT, Filip

发明人： VAN HAESENDONCK, Ingrid Paula Hilde ,  BROEKAERT, Willem Frans ,  GEORIS, Jacques ,  DELCOUR, Jan ,  COURTIN, Christophe ,  ARNAUT, Filip

IPC分类号： A21D8/04 ,  A21D13/02

CPC分类号： A21D8/042 ,  A21D13/02

摘要： The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of : - Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and - Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.

摘要翻译： 本发明涉及一种在烘焙后增加焙烤产品的方法，其中水溶性阿拉伯木聚糖的平均聚合度为5〜50，优选为5〜35，更优选为5〜25 所述方法包括以下步骤： - 用面粉，面粉混合物或具有粉碎部分的粉末混合物制备烘焙产品的面团，所述研磨部分的总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％ 和 - 向所述面团中加入包含至少一种嗜热内切木聚糖酶的酶制剂，其量为赋予90％最大面包体积的剂量的至少2倍高，优选至少3至6倍或甚至10倍 通过将所述酶制剂加入到所述焙烤产品的配方中而获得的增加。 有利的是，所述方法可以获得具有所需类型的阿拉伯木聚糖水平至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的焙烤产品。 本发明还涉及可通过该方法获得的焙烤产品以及可用于制备这种产品的改良剂和面团。 根据本发明的烘烤产品有利地具有改善的健康益处。

公开(公告)号：WO2004100669A1

公开(公告)日：2004-11-25

申请号：PCT/BE2004/000077

申请日：2004-05-19

申请人： PURATOS Naamloze Vennootschap ,  ARNAUT, Filip ,  DE MEYER, Karel ,  VAN HAESENDONCK, Ingrid

发明人： ARNAUT, Filip ,  DE MEYER, Karel ,  VAN HAESENDONCK, Ingrid

IPC分类号： A21D8/04

CPC分类号： A21D8/042

摘要： The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.

摘要翻译： 本发明涉及一种用于在面包烘焙产品的烘烤过程中改进面包切片形状和宽度的方法，其包括在所述焙烤产品中加入足够有效量的碳水化合物氧化酶或吡喃糖氧化酶的步骤。

公开(公告)号：WO2004040984A1

公开(公告)日：2004-05-21

申请号：PCT/BE2003/000186

申请日：2003-11-04

申请人： PURATOS NAAMLOZE VENNOOTSCHAP ,  VAN HAESENDONCK, Ingrid, Paula, Hilda ,  VANZEVEREN, Emmanuel, Claude, Albert

发明人： VAN HAESENDONCK, Ingrid, Paula, Hilda ,  VANZEVEREN, Emmanuel, Claude, Albert

IPC分类号： A21D2/14

CPC分类号： A21D8/042 ,  A21D2/14 ,  A21D2/22

摘要： The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficiently effective amount of rhamnolipid(s) to said bakery products. The present invention further relates to an improver for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products, characterised in that it comprises a sufficiently effective amount of rhamnolipids.The rhamnolipids can further be used to improve the properties of butter cream, decoration cream and/or of non-dairy cream filling for Danish pastries, croissants and other fresh or frozen fine confectionery products.

摘要翻译： 本发明涉及一种用于改进面团或面糊稳定性，面团质地，体积和形状，切面宽度和/或微生物保存面包烘焙产品的方法，其包括以下步骤：加入足够有效量的鼠李糖脂， 到面包店的产品。 本发明还涉及一种用于改进面团或面糊稳定性，面团质地，体积和形状，烘烤产品的切割宽度和/或微生物保存宽度的改进剂，其特征在于其包含足够有效量的鼠李糖脂。鼠李糖脂 可进一步用于改善丹麦糕点，羊角面包和其他新鲜或冷冻精制糖果产品的黄油奶油，装饰霜和/或非乳制奶油馅的性能。