PROCEDIMIENTO PARA LA FABRICACION DE PRODUCTOS DE PANIFICACION Y PASTELERIA DE CONSERVACION FRESCA
LA INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA FABRICACION DE ARTICULOS DE PANADERIA CON PRODUCTOS CEREALES, GRACIAS AL USO DE ENZIMAS, CON EL FIN DE IMPEDIR QUE LOS ARTICULOS DE PANADERIA SE PONGAN RANCIOS. PARA ELLO, SE AÑADE UNA ALFA-AMILASA DEL THERMOACTINOMYCES VULGARIS, QUE HACE POSIBLE LA...
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| creator | SPROSSLER, BRUNO SCHUSTER, ERWIN HOFEMEISTER, JURGEN |
| description | LA INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA FABRICACION DE ARTICULOS DE PANADERIA CON PRODUCTOS CEREALES, GRACIAS AL USO DE ENZIMAS, CON EL FIN DE IMPEDIR QUE LOS ARTICULOS DE PANADERIA SE PONGAN RANCIOS. PARA ELLO, SE AÑADE UNA ALFA-AMILASA DEL THERMOACTINOMYCES VULGARIS, QUE HACE POSIBLE LA HIDROLISIS PARCIAL DESEADA DEL ALMIDON Y QUE, EN EL PROCEDIMIENTO, IMPIDE EN GRAN MEDIDA SU DEGRADACION, AL MISMO TIEMPO QUE ES DESACTIVADA POR EL PROCESO DE COCCION.
The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process. |
| format | Patent |
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The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.</description><edition>7</edition><language>spa</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE DOUGHS ; ENZYMOLOGY ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2003</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030116&DB=EPODOC&CC=ES&NR=2179382T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030116&DB=EPODOC&CC=ES&NR=2179382T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SPROSSLER, BRUNO</creatorcontrib><creatorcontrib>SCHUSTER, ERWIN</creatorcontrib><creatorcontrib>HOFEMEISTER, JURGEN</creatorcontrib><title>PROCEDIMIENTO PARA LA FABRICACION DE PRODUCTOS DE PANIFICACION Y PASTELERIA DE CONSERVACION FRESCA</title><description>LA INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA FABRICACION DE ARTICULOS DE PANADERIA CON PRODUCTOS CEREALES, GRACIAS AL USO DE ENZIMAS, CON EL FIN DE IMPEDIR QUE LOS ARTICULOS DE PANADERIA SE PONGAN RANCIOS. PARA ELLO, SE AÑADE UNA ALFA-AMILASA DEL THERMOACTINOMYCES VULGARIS, QUE HACE POSIBLE LA HIDROLISIS PARCIAL DESEADA DEL ALMIDON Y QUE, EN EL PROCEDIMIENTO, IMPIDE EN GRAN MEDIDA SU DEGRADACION, AL MISMO TIEMPO QUE ES DESACTIVADA POR EL PROCESO DE COCCION.
The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION THEREOF</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNij0LwjAQQLM4iPof4g9wsBnU8bxcMFCTcrkKTqVKnEQL9f9j_dqdHo_3xupUcUSyfu8pSNQVMOgStIMtewT0MWhLephsjRLTWyB494vHQZNQSezhFTGGRHz4RMeUEKZqdGmvfZ59OVFzR4K7Re7uTe679pxv-dFQKparjVkXIsb88zwBw9Q0Ig</recordid><startdate>20030116</startdate><enddate>20030116</enddate><creator>SPROSSLER, BRUNO</creator><creator>SCHUSTER, ERWIN</creator><creator>HOFEMEISTER, JURGEN</creator><scope>EVB</scope></search><sort><creationdate>20030116</creationdate><title>PROCEDIMIENTO PARA LA FABRICACION DE PRODUCTOS DE PANIFICACION Y PASTELERIA DE CONSERVACION FRESCA</title><author>SPROSSLER, BRUNO ; SCHUSTER, ERWIN ; HOFEMEISTER, JURGEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2179382TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2003</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION THEREOF</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SPROSSLER, BRUNO</creatorcontrib><creatorcontrib>SCHUSTER, ERWIN</creatorcontrib><creatorcontrib>HOFEMEISTER, JURGEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SPROSSLER, BRUNO</au><au>SCHUSTER, ERWIN</au><au>HOFEMEISTER, JURGEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO PARA LA FABRICACION DE PRODUCTOS DE PANIFICACION Y PASTELERIA DE CONSERVACION FRESCA</title><date>2003-01-16</date><risdate>2003</risdate><abstract>LA INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA FABRICACION DE ARTICULOS DE PANADERIA CON PRODUCTOS CEREALES, GRACIAS AL USO DE ENZIMAS, CON EL FIN DE IMPEDIR QUE LOS ARTICULOS DE PANADERIA SE PONGAN RANCIOS. PARA ELLO, SE AÑADE UNA ALFA-AMILASA DEL THERMOACTINOMYCES VULGARIS, QUE HACE POSIBLE LA HIDROLISIS PARCIAL DESEADA DEL ALMIDON Y QUE, EN EL PROCEDIMIENTO, IMPIDE EN GRAN MEDIDA SU DEGRADACION, AL MISMO TIEMPO QUE ES DESACTIVADA POR EL PROCESO DE COCCION.
The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | spa |
| recordid | cdi_epo_espacenet_ES2179382TT3 |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | PROCEDIMIENTO PARA LA FABRICACION DE PRODUCTOS DE PANIFICACION Y PASTELERIA DE CONSERVACION FRESCA |
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