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    DOUGH AND BREAD IMPROVER
    1.
    发明申请
    DOUGH AND BREAD IMPROVER 审中-公开

    公开(公告)号：WO2015154775A1

    公开(公告)日：2015-10-15

    申请号：PCT/DK2015/050072

    申请日：2015-03-27

    Applicant: ARLA FOODS AMBA

    Inventor： SCHRÖDER, René

    IPC: A21D2/26 ,  A21D13/06 ,  A23L1/305 ,  A23J1/20

    CPC classification number: A21D10/005 ,  A21D2/263 ,  A23L7/109 ,  A23V2002/00

    Abstract: The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dough improver, compositions comprising the dough improver, uses of such compositions, and to food products comprising the dough improver.

    Abstract translation: 本发明涉及稳定食品中的麸质网络的方法。 本发明还提供一种面团改良剂和一种制备该面团改良剂的方法。 另外的方面涉及面团改良剂的使用，包含面团改良剂的组合物，这种组合物的用途，以及包含面团改良剂的食品。

    METHOD OF PRODUCING A BAKED PRODUCT WITH ALPHA-AMYLASE, LIPASE AND PHOSPHOLIPASE
    2.
    发明申请
    METHOD OF PRODUCING A BAKED PRODUCT WITH ALPHA-AMYLASE, LIPASE AND PHOSPHOLIPASE 审中-公开
    生产含有α-淀粉酶，脂质和磷脂酶的产品的方法

    公开(公告)号：WO2014161876A1

    公开(公告)日：2014-10-09

    申请号：PCT/EP2014/056581

    申请日：2014-04-02

    Applicant: NOVOZYMES A/S

    Inventor： BELLIDO, Guillermo ,  GAZZOLA, Gianluca ,  MATVEEVA, Irina

    IPC: A21D8/04 ,  A21D10/00 ,  C12N9/28

    CPC classification number: A21D8/042 ,  A21D10/005

    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

    Abstract translation: 本发明提供了一种生产具有降低的碎屑弹性的焙烤产品的方法，所述方法包括向包含面粉，水和酵母的面团成分中加入生淀粉降解α-淀粉酶，脂肪酶和磷脂酶并混合以制备面团; 发酵面团; 并烘烤面团以获得烘焙产品。

    COMBINATION OF AN APLHA-AMYLASE AND A G4-FORMING AMYLASE
    3.
    发明申请
    COMBINATION OF AN APLHA-AMYLASE AND A G4-FORMING AMYLASE 审中-公开
    APLHA-淀粉酶和G4-形成淀粉酶的组合

    公开(公告)号：WO2014131861A2

    公开(公告)日：2014-09-04

    申请号：PCT/EP2014/053886

    申请日：2014-02-27

    Applicant: DSM IP ASSETS B.V.

    Inventor： BENSCHOP, VAN, Caroline, Hendrine, Maria ,  TERDU, Arie Gerrit

    CPC classification number: A21D8/042 ,  A21D10/005 ,  C12N9/2411 ,  C12N9/2414 ,  C12N9/2417 ,  C12Y302/01001 ,  C12Y302/0106

    Abstract: 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.

    Abstract translation: 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，包含这些酶的预混合物，制备面团的方法和制备烘焙产品的方法 。 本发明还涉及在工业过程中，例如在食品工业如烘焙工业中使用酶组合物和预混合物的方法。 本发明进一步涉及酶组合物或预混物用于降低烘烤后储存硬度和/或降低烘烤产品储存时的弹性损失的用途。

    GLUTEN- FREE COMPOSITION FOR BAKERY
    5.
    发明申请
    GLUTEN- FREE COMPOSITION FOR BAKERY 审中-公开
    无味的面包成分

    公开(公告)号：WO2012127215A3

    公开(公告)日：2013-02-28

    申请号：PCT/GB2012050591

    申请日：2012-03-16

    Applicant: MANNALUTION LTD ,  KARCHER KARSTEN ,  OBERLECHNER KLAUS

    Inventor： KARCHER KARSTEN ,  OBERLECHNER KLAUS

    IPC: A21D2/18 ,  A21D2/26 ,  A21D2/36 ,  A21D10/00 ,  A21D10/02 ,  A21D13/06

    CPC classification number: A21D13/045 ,  A21D2/186 ,  A21D2/266 ,  A21D2/362 ,  A21D10/005 ,  A21D10/007 ,  A21D10/02 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/40

    Abstract: There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour,a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.

    Abstract translation: 提供用于制造无麸质发酵面包等的不含Aglut的组合物。 组合物包含4重量％至约27重量％的脉冲面粉。 该组合物还包括淀粉粉，其他面粉，膨松剂和发酵剂。 还描述了制备无麸质发酵面包等的方法。 该方法包括以下步骤：（a）减少脉冲面粉的抗营养成分; （b）将减少的抗营养脉冲面粉与淀粉粉，其他面粉，膨松剂和发酵剂组合以提供无麸质组合物; 和（c）烘烤该组合物以提供无麸质面包等。 面包可以在不使用任何麸质，蛋或牛奶或其衍生物或成分的情况下制成，因此可以被那些对这些物质过敏或不耐受的人消耗。

    LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS
    6.
    发明申请
    LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS 审中-公开
    食品工业的低碳水化合物及其在半成品和最终食品中的应用

    公开(公告)号：WO2012076911A2

    公开(公告)日：2012-06-14

    申请号：PCT/HU2011/000121

    申请日：2011-12-07

    Applicant: BAKONYI-KISS, Attila ,  HANZEL, Henrik Istvan

    Inventor： BAKONYI-KISS, Attila ,  HANZEL, Henrik Istvan

    IPC: A21D2/26

    CPC classification number: A21D2/366 ,  A21D2/183 ,  A21D2/263 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D10/005 ,  A21D13/04 ,  A21D13/062 ,  A21D13/40 ,  A23L7/109 ,  A23L7/157 ,  A23L7/198 ,  A23L11/05 ,  A23L29/06 ,  A23L29/10 ,  A23L33/22

    Abstract: The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.

    Abstract translation: 本发明涉及一种低碳水化合物食品面粉，其含有以食物原料分离的组分的组合，其计算为含有3-10％结构构造物质的产品的总重量，即吸湿性，难消化性 植物来源的物质，含有长链分子，15-45％蛋白质，如麸质，豌豆蛋白，乳清浓缩物，填料，即5-35％可溶性植物纤维，如朝鲜蓟粉，聚糊精，糊精和10-45％不溶性 植物纤维和3-7％的结构修饰物质，即乳化剂，酶和任选的体积增加剂，任选地与通常的食品添加剂，限制在于它不含麦和/或黑麦粉，其特征性颗粒 尺寸低于200微米。

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