BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3)
Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10; and baking or par...
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| creator | LUNDKVIST, Henrik VARMING, Camilla |
| description | Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10; and baking or partially baking the dough to produce the baked or partially baked product.
L'invention concerne des procédés de production d'un produit cuit ou partiellement cuit comprenant la fourniture d'une pâte comprenant une protéine de légumineuse ajoutée et un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10; et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit. |
| format | Patent |
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L'invention concerne des procédés de production d'un produit cuit ou partiellement cuit comprenant la fourniture d'une pâte comprenant une protéine de légumineuse ajoutée et un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10; et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit.</description><language>eng ; fre</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>2024</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=20240502&DB=EPODOC&CC=WO&NR=2024088550A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240502&DB=EPODOC&CC=WO&NR=2024088550A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LUNDKVIST, Henrik</creatorcontrib><creatorcontrib>VARMING, Camilla</creatorcontrib><title>BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3)</title><description>Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10; and baking or partially baking the dough to produce the baked or partially baked product.
L'invention concerne des procédés de production d'un produit cuit ou partiellement cuit comprenant la fourniture d'une pâte comprenant une protéine de légumineuse ajoutée et un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10; et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit.</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>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi8sKgkAUQN20iOofLrSpReIjwe3VuerQ6JVxLFyJxLTqIdj_U0If0OrA4Zyl80jwJKscSjIFC8hYQ92qhqDWbEhWszEykyQg0YQCqKwVd_NiCtIlNwYTRYBlpzhXbcqNFPj9z6glVoZgRymEbuD6brhfO4vbcJ_s5seVs83IpMXBjq_eTuNwtU_77i8ceMHRi-Mo8tAP_6s-zr83OQ</recordid><startdate>20240502</startdate><enddate>20240502</enddate><creator>LUNDKVIST, Henrik</creator><creator>VARMING, Camilla</creator><scope>EVB</scope></search><sort><creationdate>20240502</creationdate><title>BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3)</title><author>LUNDKVIST, Henrik ; VARMING, Camilla</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2024088550A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2024</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>LUNDKVIST, Henrik</creatorcontrib><creatorcontrib>VARMING, Camilla</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LUNDKVIST, Henrik</au><au>VARMING, Camilla</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3)</title><date>2024-05-02</date><risdate>2024</risdate><abstract>Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10; and baking or partially baking the dough to produce the baked or partially baked product.
L'invention concerne des procédés de production d'un produit cuit ou partiellement cuit comprenant la fourniture d'une pâte comprenant une protéine de légumineuse ajoutée et un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10; et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| 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 | BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3) |
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