SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape fact...
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| creator | VIND, JESPER ERLANDSEN, LUISE NILSSON, LONE DYBDAL BORCH, KIM JORGENSEN, CHRISTEL THEA |
| description | Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.
Les enzymes lipolytiques qui améliorent les propriétés de la pâte ou de produits cuits au four exercent généralement une activité élevée sur les lipides capables de former une phase hexagonale, et une méthode de criblage a été mise au point sur cette base. Les propriétés améliorées peuvent inclure un volume de pain accru, un facteur de forme amélioré, une structure de mie de pain améliorée, une adhésivité de pâte réduite, une stabilité de pâte améliorée et/ou une meilleure tolérance à un étuvage prolongé. |
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Les enzymes lipolytiques qui améliorent les propriétés de la pâte ou de produits cuits au four exercent généralement une activité élevée sur les lipides capables de former une phase hexagonale, et une méthode de criblage a été mise au point sur cette base. Les propriétés améliorées peuvent inclure un volume de pain accru, un facteur de forme amélioré, une structure de mie de pain améliorée, une adhésivité de pâte réduite, une stabilité de pâte améliorée et/ou une meilleure tolérance à un étuvage prolongé.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; EDIBLE DOUGHS ; ENZYMOLOGY ; HUMAN NECESSITIES ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION THEREOF ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; SPIRITS ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2007</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=20071129&DB=EPODOC&CC=WO&NR=2007090829A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20071129&DB=EPODOC&CC=WO&NR=2007090829A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VIND, JESPER</creatorcontrib><creatorcontrib>ERLANDSEN, LUISE</creatorcontrib><creatorcontrib>NILSSON, LONE DYBDAL</creatorcontrib><creatorcontrib>BORCH, KIM</creatorcontrib><creatorcontrib>JORGENSEN, CHRISTEL THEA</creatorcontrib><title>SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS</title><description>Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.
Les enzymes lipolytiques qui améliorent les propriétés de la pâte ou de produits cuits au four exercent généralement une activité élevée sur les lipides capables de former une phase hexagonale, et une méthode de criblage a été mise au point sur cette base. Les propriétés améliorées peuvent inclure un volume de pain accru, un facteur de forme amélioré, une structure de mie de pain améliorée, une adhésivité de pâte réduite, une stabilité de pâte améliorée et/ou une meilleure tolérance à un étuvage prolongé.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>HUMAN NECESSITIES</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION THEREOF</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</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>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAJdg5ydfXz9HNX8HUN8fB3UXDzD1IIdvVxdQ4BCfp4Bvj7RIZ4Oiu4-kVF-roGKzgGKzg5ersGRSp4-gYE-Ye5BgXzMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL4cH8jAwNzA0sDCyNLR2Nj4lQBAClnLQo</recordid><startdate>20071129</startdate><enddate>20071129</enddate><creator>VIND, JESPER</creator><creator>ERLANDSEN, LUISE</creator><creator>NILSSON, LONE DYBDAL</creator><creator>BORCH, KIM</creator><creator>JORGENSEN, CHRISTEL THEA</creator><scope>EVB</scope></search><sort><creationdate>20071129</creationdate><title>SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS</title><author>VIND, JESPER ; ERLANDSEN, LUISE ; NILSSON, LONE DYBDAL ; BORCH, KIM ; JORGENSEN, CHRISTEL THEA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2007090829A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2007</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>HUMAN NECESSITIES</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION THEREOF</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</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>VIND, JESPER</creatorcontrib><creatorcontrib>ERLANDSEN, LUISE</creatorcontrib><creatorcontrib>NILSSON, LONE DYBDAL</creatorcontrib><creatorcontrib>BORCH, KIM</creatorcontrib><creatorcontrib>JORGENSEN, CHRISTEL THEA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VIND, JESPER</au><au>ERLANDSEN, LUISE</au><au>NILSSON, LONE DYBDAL</au><au>BORCH, KIM</au><au>JORGENSEN, CHRISTEL THEA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS</title><date>2007-11-29</date><risdate>2007</risdate><abstract>Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.
Les enzymes lipolytiques qui améliorent les propriétés de la pâte ou de produits cuits au four exercent généralement une activité élevée sur les lipides capables de former une phase hexagonale, et une méthode de criblage a été mise au point sur cette base. Les propriétés améliorées peuvent inclure un volume de pain accru, un facteur de forme amélioré, une structure de mie de pain améliorée, une adhésivité de pâte réduite, une stabilité de pâte améliorée et/ou une meilleure tolérance à un étuvage prolongé.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS |
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