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WO1998018332A1 - Reformulation et emballage combines retardant le rassissement des produits de boulangerie - Google Patents

Reformulation et emballage combines retardant le rassissement des produits de boulangerie Download PDF

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Publication number
WO1998018332A1
WO1998018332A1 PCT/CA1997/000800 CA9700800W WO9818332A1 WO 1998018332 A1 WO1998018332 A1 WO 1998018332A1 CA 9700800 W CA9700800 W CA 9700800W WO 9818332 A1 WO9818332 A1 WO 9818332A1
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WIPO (PCT)
Prior art keywords
staling
bagels
weight
sensory
packaging
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Application number
PCT/CA1997/000800
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English (en)
Inventor
James P. Smith
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Workman Packaging Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Workman Packaging Inc. filed Critical Workman Packaging Inc.
Priority to CA002268966A priority Critical patent/CA2268966A1/fr
Publication of WO1998018332A1 publication Critical patent/WO1998018332A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

  • the present invention relates to a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging.
  • Microbial spoilage comprises bacterial, yeast and mold spoilage. All microorganisms require three basic elements : food, temperature and moisture. Pre-packaged bakery products provide conditions conducive to microbial growth. Mold spoilage is responsible for the majority of losses in the bakery industry in the United States.
  • staling is the second main source of spoilage in the bakery industry.
  • staling As a "decreasing consumer acceptance of bakery product caused by changes in the crumb and the crust other than those resulting from the action of spoilage microorganisms". According to Bechtel and Meisner (1951) consumers view staling as hardening of the crumb which has a dry mouth feel, an increase in crumbliness, a loss of flavour and aroma, and a softening and toughening of the crust". Kulp (1979) stated that staling was "the gross changes and the various undertying reactions, as well as other physical or chemical phenomena which contribute to the subjective estimate known as staling" .
  • bread staling refers to all the changes that occur in bread after baking.
  • the consumer perceives staling of bread by changes in the aroma, toughening of the crust and, most importantly, firming of the crumb.
  • the wholesale baking industry believes that consumers equate "squeeze” softness with freshness and make their choice at the supermarket bread rack accordingly.
  • the bakery industry attempts to produce the most “squeezable” bread.
  • Objective measurements of staling are complicated since "staleness of bread is a subjective quality which is ultimately assessed by the senses" (Toufeili et al . , 1994) . Under optimal storage conditions, bread "stales” after 2 to 3 days on supermarket shelves .
  • Crust staling is due to moisture migration from the crumb to the crust and from absorption of moisture from the atmosphere if the relative humidity (RH) is high, i.e. RH>80%. If the bread is left unpacked, it dries out completely. If packaged, the crust soon stales. Crust staling is enhanced by high moisture barrier packaging materials which do not permit moisture to pass from the crumb to the atmosphere. Thus, it remains in the crust .
  • RH relative humidity
  • Crumb staling is an even more complex phenomenon.
  • the crumb becomes firmer, less elastic, crumblier, harsh textured, and it has a dry mouth feel .
  • staling results in millions of dollars of lost revenue annually. It was already reported that returns due to staling in the United States are 8% accounting for almost 50 million kg of product returns annually. To overcome this major spoilage problem, staling of bakery products has been the subject of extensive investigation.
  • the first approach is through packaging under a modified atmosphere involving elevated C0 2 levels. While packaging under 100% C0 2 delays both mold growth and staling for 6 weeks, products are rejected by consumers after 4 weeks due to the sharp acidic taste of C0 2 dissolved in the aqueous phase of the product .
  • the present invention provides a method for delaying staling in a bakery product containing a dough made of a flour for up to 42 days, which comprises the steps of:
  • the present invention combines both of these known technologies. Such a combination has proved to be synergistic. As a matter of fact, it has been found that staling and mold growth can be prevented/delayed in bagels and any other bakery products for up to 6 weeks or more through appropriate reformulation and modified atmosphere packaging (MAP) .
  • MAP reformulation and modified atmosphere packaging
  • the estimated cost for combining both of these technologies in order to obtain the requested shelf life extension is 20 to 30 cents/dozen bagels.
  • the increased cost should easily be defrayed through less returns and downgrading of products to croutons, less production costs through bulk processing/packaging and most importantly extended shelf life, market growth and increased profitability.
  • FIG.l. is a schematic representation of a standard bagel preparation.
  • FIG. 2. is a graphical representation of the response surface of enzyme and guar during a texture evaluation.
  • FIG. 3. is a graphical representation of the response surface of enzyme and guar gum during a sensory evaluation.
  • FIG. 4 is a graphical representation of the compressibility of control bagels at different days.
  • FIG. 5 is a graphical representation of the compressibility of bagels treated with Novamyl enzyme.
  • FIG.6 is a graphical representation of the compressibility of bagels treated with Superfresh enzyme.
  • FIG.7 is a graphical representation of the compressibility of bagels treated with Megafresh enzyme.
  • FIG.8 is a graphical representation of the compressibility of bagels treated with guar gum.
  • FIG. 9 is a graphical representation of the compressibility of bagels treated with high fructose corn syrup.
  • Reformulation by means of one or more anti-staling ingredients is a well known technology that has been developed to retard staling.
  • the reformulation ingredients that are commonly used include shortenings, mono and diglycerides, surfactants, enzymes, gums, gluten free flour (see Table 1) . However, only enzymes, gums and high fructose corn syrups (HFCS) will be discussed hereinafter in detail. TABLE 1 : Ingredients commonly used in the reformulation and their percentages.
  • Methylcellulose Methocel Dow ingredients 1 (Midland, Ml)
  • Lactylate (Lachine, QC)
  • the major enzymes commercially used in bread dough are ⁇ -amylases, ⁇ -amylases, invertases, maltaseB, zymases and proteinases (see Table 2).
  • enzymes which could be used include lipoxygenases , pentosanases and others.
  • amylases and glucoamylasea are most often used, their mode of action will be discussed in more detail.
  • Amylases are divided into -amylases and ⁇ -amylases. They can be of different sources: bacterial , fungal or cereal. Different sources give enzymes different properties. Amylases are usually added to increase the level of fermentable sugars, to increase the production of simple sugars leading to a sweeter product with a better colour, since the reducing sugars produced react with other components in bread to give Maillard reaction products. They also improve gas and moisture retention properties of the dough. Furthermore, heat stable amylases retard bread staling.
  • bacterial amylases had a beneficial softening effect in bread whereas high levels resulted in unacceptable softness.
  • the main advantage of bacterial ⁇ -amylase is its thermostability since its action occurs once starch has gelatinized. It has also been reported that fungal, cereal and bacterial amylases result in softer bread. Bacterial amylases do not affect the initial bread firmness, but reduce the firming rate during storage. Conversely, fungal amylases, decrease the initial bread firming but do not affect the firming rate.
  • ⁇ -Amylases are the most widely used enzymes. Bacterial ⁇ - amylases survive baking in contrast to cereal and fungal enzymes and are commercially used as antistaling agents. However, excessive amounts can produce adverse effects during storage . Bread can turn gummy and lose desirable textural properties due to the thermostable property of the enzyme. New improved bacterial amylases with reduced thermostability have been introduced to prevent these problems occurring during storage .
  • Bacterial ⁇ -amylase cleave linkages in the amorphous regions of starch where they are most accessible to enzyme attack. Once the enzyme complexes with the starch molecule and the initial cleavage has been made, the enzyme may remain with one fragment and produce one or more breaks before dissociating and moving to another substrate molecule. Prior to baking, they only digest the damaged starch (5%) . On the other hand, bacterial and fungal ⁇ -amylases produce small dextrins that interfere with hydrogen bonds formation in starch protein interaction and, thus, retard bread firming.
  • ⁇ -Amylase is an exoenzyme. It releases two joined glucose unit (maltose) from starch. ⁇ -Amylase is normally present in flour so that addition supplementation is not required. Still, the addition of amylase will enhance the action of ⁇ -amylases since it will produce small dextrins on which ⁇ -amylase can readily act .
  • Glucoamylase is an exoenzyme which works on the nonreducing end of a starch chain and releases glucose molecules in a step wise process. It used in bread for glucose production since it results in a sweeter product compared to maltose produced by ⁇ -amylase .
  • non-starch polysaccharide degrading enzymes Two other major groups of enzymes can also be used: non-starch polysaccharide degrading enzymes, and lipid modifying enzymes.
  • the non-starch polysaccharide enzymes consist mainly of hemicellulases and pentosanases that have been shown to have some effect retarding staling.
  • the lipid modifying enzymes group include lipoxygenases lipases and phospholipases . These have also been the subject of many studies and appear to have an effect on bread firming.
  • the action of lipoxygenase such as soy lipoxygenase, appear to be related wrth gluten development. It was proposed that the action of lipoxygenase involves modification of the hydrophobic areas of the gluten.
  • a variety of gums can be used to increase the keeping quality of bakery products .
  • gums When incorporated into a baked good formulation, gums have the ability to bind water into a gel to reduce water migration and to control rheological properties resulting in an extended shelf life. This extension of freshness can be attributed to the ability of gums to immobilize and bind water as well as interfere with hydrogen bonding between starch and protein i.e., the "bound" water exerts a plasticizing effect.
  • gums examples include guar, xanthan, locust bean gum, agar gum, cellulose, methylcellulose, alginates and pectins. Of course such gums may vary in their chemical structure and in their ability to bind water and to maintain freshness in a product .
  • Guar gum is a polysaccharide with a straight chain of D-mannopyranose units joined by linkages with a side branching unit of a single D-galactopyranose unit joined to every other mannose unit by a (1, 6) linkages . It has a high hydration and water binding capacities, and forms a viscous colloidal solutions when hydrated in cold water systems.
  • Xanthan gum is a high molecular weight polysaccharide produced by the action of micro-organism on dextrose. It is very heat stable, it has a high moisture binding capacity and it contributes to the elasticity of the dough and shelf life extension of baked products.
  • High fructose corn syrup can provide shelf life extension by enhancing the water retention of baked goods.
  • HFCS are humectants which retain moisture in the crumb, thereby resulting in a less firm, less stale fresher product.
  • HFCS is a bright, transparent liquid. It is produced by treating high conversion corn syrup with immobilized glucose isomerase, an enzyme that catalyses the rearrangement of the sugar molecule from the aldose to the cetose form.
  • the transformation involves an intermolecular transfer of hydrogen between adjacent carbon atoms to convert glucose to fructose.
  • the high level of fructose gives its hygroscopic and sweet properties. Thus, it could affect staling by binding the moisture and/or by interfering with the hydrogen bond formation between protein and starch. However, at higher levels of use, it can cause stickiness and may adhere to packaging materials upon storage .
  • MAP modified atmosphere packaging
  • MAP is a new packaging technique that makes use of various methods to modify the gas atmosphere surrounding a product, including gas packaging, the use of oxygen absorbents or ethanol vapour generation.
  • air is composed of about 78% nitrogen (N 2 ) , 21% oxygen (0 2 ), and 1% carbon dioxide (C0 2 ) .
  • the principle of MAP is that by changing the composition of the atmosphere around a food product, i.e. reducing the amount of 0 2 and increasing the levels of CO 2 , one may signi icantly increase the shelf life of this product.
  • MAP has been mostly used to increase the shelf life of many food products including bakery products where they were found to extend the mold free shelf life of products.
  • MAP also has some effect in delaying staling.
  • several methods can be used to modify the gas atmosphere surrounding bakery products. These include vacuum packaging (VP) , gas packaging, use of oxygen absorbents and ethanol vapour generators.
  • VP vacuum packaging
  • gas packaging use of oxygen absorbents and ethanol vapour generators.
  • Vacuum packaging was the earliest form of MAP. VP is not used for most bakery products since this process causes irreversible deformation of soft products. However, it is used to prevent rancidity problems in short bread.
  • Gas packaging consists of replacing the air with a gas or a mixture of gases within the package, which is usually an impermeable film.
  • Gases commonly used in MAP are carbon dioxide, nitrogen and carbon monoxide.
  • Other gases, such as chlorine, ethylene oxide, nitrogen oxide, ozone, propylene oxide and sulfur dioxide have been investigated but are not used commercially.
  • the most commonly used gases are N 2 and C0 2 alone or in combination with each other. The reason for this is that they are neither toxic nor dangerous and they are not considered as food additives.
  • N 2 does not have a antimicrobial effect by itself since it is an inert gas. However, it is usually used as a filler gas to prevent the package collapsing in products that could absorb some C0 2 upon storage. It is also used to prevent rancidity problems in food of low water activity or moisture content i.e., where microbial spoilage is not a problem.
  • C0 2 is the most important gas since it is both bacteriostatic, fungistatic and can prevent growth of insects in the package. However, it is highly soluble in water and fats, and forms carbonic acid, resulting in flavour changes when used in high concentrations. Thus, some bakery products can also absorb C0 causing the package to collapse.
  • oxygen absorbents are packaged in gas permeable materials in the form of small pouches, which react chemically with oxygen. Placed in sealed packed containers, they reduce the oxygen concentration to 100 parts per million or even lower and maintain this level, as long as the appropriate packaging film is used. Substances commonly used are iron powder and ascorbic acid.
  • the first oxygen absorbent was an iron powder based absorber developed by Mitsubishi Gas Chemical Company, under the trade name of Ageless in 1977. In 1989, almost 7000 million sachets were sold in Japan with sales of absorbents growing at a rate of 20% per year.
  • the mold- free shelf life of white pan bread may be increased 5 days to 45 days at room temperature while pizza crust has a mold-free shelf life of 14 days at 30°C.
  • oxygen absorbents are consumer resistance to their use in food.
  • Two main consumer concerns are the fear of ingesting the absorbent and the spillage of sachet contents into the food thus adulterating the product.
  • oxygen absorbents are inexpensive, non-toxic, fast and easy to use.
  • the use of an oxygen absorbent is a preservative free method for increasing shelf life and distribution by preventing mold growth.
  • C0 2 delays bread staling. Changes in the sorption properties of MAP baked goods are supposedly responsible for this effect . Since amylose is in the crystalline state after one day, amylopectin is the main component with available water binding sites. C0 2 appears to block some of these sites, thereby causing a reduction in hydrogen bonding between the amylopectin branches resulting in a reduced water sorption capacity. Since hydrogen bonding has been shown to result in bread staling, blockage of water binding regions may explain bread firming. The effect of C0 2 was found to exist when water was in "the solute state". The solubility of C0 2 in water is 35 times higher than C ⁇ . Thus, it is possible that when water is in the solute stage, C0 2 dissolved easily and bound strongly to amylopectin thus preventing hydrogen bonding.
  • the present invention combines both of the above- mentioned technologies that have been used separately so far, viz. reformulation and MAP.
  • CCRD central composite rotatable design
  • CCRDl In the initial CCRD, (hereinafter called CCRDl), an enzyme (Novamyl) , guar gum and HFCS were investigated simultaneously to determine their effect on textural/ sensory quality of bagels.
  • the range of levels of each factor used in the CCRDl were enzyme (0.0150.075%), guar gum (0.40.8%) and HFCS ( 15- 75%) .
  • Variable levels were coded - 2,-1, 0, +1, +2 to facilitate statistical analysis. Values of each level used were based on previous formulation studies. The coded and actual values of enzyme, guar gum and HFCS are shown in Table 3.
  • Table 3 Central Composite Rotatable Design 1 : Levels of Novamyl, Guar Gum and High
  • bagels were reformulated with the desired level of enzyme, gum and HFCS observed at optimum response for each design.
  • Reformulated bagels were again packaged with an Ageless FX100 oxygen absorbent in high gas barrier Cryovac bags (2 bagels/bag) stored at 25°C and monitored for textural sensory changes over a 42 days storage period.
  • Enzyme'HFCS (X ⁇ X 3 ) 0.0001 (0.0001) 0.0001,-,
  • CCRDl is:
  • Table 6 Analysis of least square estimates of second order polynomial model (parameters for sensory).
  • Figure 2 is an example of a saddle point (Box et at, 1978) where the optimum response is either along the sides or in one or more of the four corners.
  • Figure 2 illustrates the optimum result i.e., lowest compressibility and hence best texture and less stale product can be achieved by decreasing both the levels of the enzyme and guar gum in the formulation.
  • Table 7 Actual values of variables at stationary point XQ (Point of optimum texture ) . Variable Actual Value (%)
  • Table 8 Actual values of variables at stationary point Xo (Point of optimum sensory quality).
  • Table 9 Actual values of variables at stationary point Xo (Point of optimum scnsoiial qualities).
  • flavour and texture scores resulted in flavour and texture scores of 4.2 and 4 .4 respectively. Furthermore, there was a significant correlation between flavour, texture and overall acceptability test scores and values at the stationary points, indicating that either one of the tests could be used as an indicator of sensory quality of bagels .
  • bagels were reformulated with levels of Novamyl, Guar gum 26 and HFCS shown at the stationary point for both texture ans sensory quality of bagels (tables 7 and 8) . Bagels were packaged with an oxygen absorbent and monitored for texture and sensory qualities over a 6 weeks period. At the end of this time the average scores for texture and sensory were 0.05 Mpa and 4.2, i.e. reformulated bagels were highly acceptable from both a textural and sensory viewpoint. Furthermore, there was an excellent correlation (98%) between the predicted and actual values for both texture ans sensory (overall acceptability) indicating the validity of the RSM approach to predict shelf life.
  • Bagels were reformulated by adding ingredients to a Hobart mixer (D300, Hobart Canada Inc., Don Mills, Ontario) and mixing at a high speed, for about 10 mins until the dough was formed and then at low speed for 5 mins until the dough was properly developed i.e., indicated by dough temperature (30°C) and by the feel of the dough.
  • the dough was then removed from the mixer, kneaded, and proofed at room temperature for about 10 minutes. After proofing, the dough was cut into 75g pieces and shaped manually into a bagel form.
  • the bagels 28 were then proofed for an additional 5 minutes prior to being boiled in a kettle filled with boiling water containing honey (4 tablespoons in 10L water) until they floated to the surface.
  • Bagels were then removed from the kettle using a wire sieve and drained of excess water.
  • the bagels were coated with sesame seeds on both sides, placed on wire racks and baked for about 18 minutes (9 minutes on each side) in a convection oven at 400°F (Garland Convection Oven (TE3,4CH Commercial Ranges Ltd., Mississauga, Ontario) .
  • All ingredients were used at levels suggested in their commercial literature. The ingredients, and their levels of use in the reformulated product, are shown in Table 1 hereinabove .
  • COMPARATIVE EXAMPLE 2 Modified Atmosphere Packaging
  • the spoilage problem can be overcome by packaging the reformulated bagels in either 100% C0 2 or with an Ageless type FX100 oxygen absorbent. Mold growth can then be inhibited throughout the 42 day storage period.
  • Air packaged bagels (test E) were stale in less than 7 days as observed previously. Flushing bagela with 100% C0 2 during mixing and subsequently packaging in 100% C0 2 (test A) or with oxygen absorbents (test B)had little effect on either the textural or sensory shelf life. Indeed, bagels were staler than non flushed bagels packaged in either C0 2 or with an oxygen absorbent (tests C and D) .
  • Bagels packaged under 100% C0 2 had a compressibility of 0.009 after 42 days at room temperature i.e., within the "staling standard" of 0.01 MPa. However, while textural shelf life was acceptable, bagels were rejected after 21 days again due C o sharp acidic taste probably caused in dissolution of headspace C0 2 in the aqueous phase of the product .
  • test D bagels packaged with an oxygen absorbent
  • Bagels were reformulated with the ingredients mentioned hereinabove and packaged in a modified atmosphere packaging so as to monitor their effect on the textural and sensorial qualities of bagels over a 6 weeks period at ambient storage temperature (25°C) .
  • This example indicates the shelf life span of bagels reformulated with Novamyl enzyme alone and packaged in MAP.
  • Novamyl is a genetically modified altogenic amylase produced by a genetically modified strain of Bacillus subtilis (host) which has received the gene for maltogenic amylase from a strain of Bacillus 32 stearother ophilus .
  • host Genetically modified strain of Bacillus subtilis
  • maltogenic amylase from a strain of Bacillus 32 stearother ophilus .
  • the compressibility results were highly significant with a p-value of ⁇ 0.0005 (normally a p-value of ⁇ 0.05 is considered significant).
  • the p-value measures the relation between the variables and the outcome.
  • the p-value is 0.05, he results are considered statistically significant, i.e., indicating that the results are not due to chance, but there is a real relation between the days of storage, the level used and compressibility outcome.
  • less than 25% correlation was observed between compressibility and the sensory results, showing once more that even 34 if texture is an important cause of sample rejection, flavour and odour still influence panellist's perception of freshness.
  • Superfresh is a mixture of fungal and bacterial amylases which act by hydrolyzing the (1,4) glycosidic linkages of starch by hydrolyzing maltose units into simple sugars. Its effect on the textural and sensorial shelf life of bagels at levels ranging from 0.1 to 0.2%
  • Table 1 Sensory results tor Superfresh enzyme.
  • Tests were carried out on bagels reformulated with Megafresh enzymes and packaged in MAP.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Les pertes dues au rassissement sont un des problèmes majeurs de l'industrie de la boulangerie. Ce problème peut être résolu par un procédé qui retarde le rassissement des produits de boulangerie associant en synergie la reformulation et un emballage sous atmosphère modifiée. La pâte est reformulée à l'aide d'un agent anti-rassissement, tel qu'une enzyme, une gomme ou un sirop de blé à haute teneur en fructose. La pâte reformulée est ensuite cuite et emballée sous une atmosphère gazeuse, par exemple de CO2, ou d'un mélange de N2 et de CO2, ou en présence d'un agent absorbant l'oxygène. Ce procédé permet de retarder le rassissement jusqu'à 42 jours.
PCT/CA1997/000800 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie WO1998018332A1 (fr)

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CA002268966A CA2268966A1 (fr) 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie

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CA 2188893 CA2188893A1 (fr) 1996-10-25 1996-10-25 Reformulation/conditionnement combines pour retarder le rassissement des produits de boulangerie
CA2,188,893 1996-10-25

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000029591A1 (fr) * 1998-11-12 2000-05-25 Novozymes A/S Plante transgenique exprimant alpha-amylase maltogenique
EP1382261A1 (fr) * 2002-07-18 2004-01-21 Kraft Foods Holdings, Inc. Produits de boulangerie réfrigérés ayant une durée de vie prolongée
US6940002B1 (en) 1998-11-12 2005-09-06 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
EP2148570A4 (fr) * 2008-06-03 2010-07-21 Caravan Ingredients Inc Agent de conditionnement et agent d'amélioration de saveur de pâte enzymatique pour produits de boulangerie
EP1667530A4 (fr) * 2003-09-19 2011-05-25 Ics Holdings Inc Preparation d'un produit comestible a base de pate
CN111321131A (zh) * 2020-04-15 2020-06-23 中山市南方新元食品生物工程有限公司 一种面包面筋强度改良酶制剂
CN114868784A (zh) * 2021-12-20 2022-08-09 东莞市广隆食品有限公司 一种吐司及其加工方法

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Publication number Priority date Publication date Assignee Title
US3655385A (en) * 1970-06-08 1972-04-11 Roberto Gonzalez Barrera Tortilla and process using edible hydrophilic gum
EP0154135A2 (fr) * 1984-01-27 1985-09-11 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Procédé de préparation d'une pâte à pain
EP0368601A2 (fr) * 1988-11-07 1990-05-16 United Biscuits (Uk) Limited Emballage d'un produit alimentaire
GB2236240A (en) * 1989-09-29 1991-04-03 E B I Foods Limited A method of preserving a baked cereal product
EP0419907A1 (fr) * 1989-09-13 1991-04-03 Enzyme Bio-Systems Ltd. Méthode pour retarder le rassissement de produits de boulangerie
WO1991004669A1 (fr) * 1989-09-27 1991-04-18 Novo Nordisk A/S Procede et agent anti-rassissement
EP0654218A2 (fr) * 1993-11-22 1995-05-24 Jose Miguel Poveda, S.A. (Jomipsa) Produits de boulangerie et de confiserie de longue conservation
US5472724A (en) * 1994-03-30 1995-12-05 Interstate Brands Company-Licensing Co. Process for reducing the staling of bakery goods

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3655385A (en) * 1970-06-08 1972-04-11 Roberto Gonzalez Barrera Tortilla and process using edible hydrophilic gum
EP0154135A2 (fr) * 1984-01-27 1985-09-11 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Procédé de préparation d'une pâte à pain
EP0368601A2 (fr) * 1988-11-07 1990-05-16 United Biscuits (Uk) Limited Emballage d'un produit alimentaire
EP0419907A1 (fr) * 1989-09-13 1991-04-03 Enzyme Bio-Systems Ltd. Méthode pour retarder le rassissement de produits de boulangerie
WO1991004669A1 (fr) * 1989-09-27 1991-04-18 Novo Nordisk A/S Procede et agent anti-rassissement
GB2236240A (en) * 1989-09-29 1991-04-03 E B I Foods Limited A method of preserving a baked cereal product
EP0654218A2 (fr) * 1993-11-22 1995-05-24 Jose Miguel Poveda, S.A. (Jomipsa) Produits de boulangerie et de confiserie de longue conservation
US5472724A (en) * 1994-03-30 1995-12-05 Interstate Brands Company-Licensing Co. Process for reducing the staling of bakery goods

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000029591A1 (fr) * 1998-11-12 2000-05-25 Novozymes A/S Plante transgenique exprimant alpha-amylase maltogenique
US6940002B1 (en) 1998-11-12 2005-09-06 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
US7348470B2 (en) 1998-11-12 2008-03-25 Jack Bech Nielsen Transgenic plant expressing maltogenic alpha-amylase
EP1382261A1 (fr) * 2002-07-18 2004-01-21 Kraft Foods Holdings, Inc. Produits de boulangerie réfrigérés ayant une durée de vie prolongée
EP1667530A4 (fr) * 2003-09-19 2011-05-25 Ics Holdings Inc Preparation d'un produit comestible a base de pate
EP2148570A4 (fr) * 2008-06-03 2010-07-21 Caravan Ingredients Inc Agent de conditionnement et agent d'amélioration de saveur de pâte enzymatique pour produits de boulangerie
CN111321131A (zh) * 2020-04-15 2020-06-23 中山市南方新元食品生物工程有限公司 一种面包面筋强度改良酶制剂
CN114868784A (zh) * 2021-12-20 2022-08-09 东莞市广隆食品有限公司 一种吐司及其加工方法

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