Title (en)

PROCESS FOR THE PREPARATION OF SEMI-FINISHED FLOUR BASED FOOD PRODUCTS COMPRISING AN ELEMENT WITH TRANS-GLUTAMINAS ACTIVITY AND A SOURCE OF LYSINE

Title (de)

VERFAHREN ZUR HERSTELLUNG HALBFERTIGER NAHRUNGSMITTELPRODUKTE AUF MEHLBASIS MIT TRANS-GLUTAMINASE-AKTIVITÄT UND EINER LYSINQUELLE

Title (fr)

PROCÉDÉ DE PRÉPARATION DE PRODUITS ALIMENTAIRES À BASE DE FARINE SEMI-FINIS COMPRENANT UN ÉLÉMENT PRÉSENTANT UNE ACTIVITÉ TRANS-GLUTAMINASE ET UNE SOURCE DE LYSINE

Publication

EP 3071041 A1 20160928 (EN)

Application

EP 14798966 A 20141008

Priority

• IT SR20130002 A 20131008
• IB 2014065152 W 20141008

Abstract (en)

[origin: WO2015052665A1] A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour, adding the dough with an element with trans-glutaminase activities, adding at least one source of lysine adapted to cooperate with the element with trans-glutaminase activity for activating its chelating action of the QXP gluten antigenic sites by transamidation. The lysine source is a biological or a cell lysate, obtained by mechanical or physical treatments of natural products and added directly into the semi-finished dough.

IPC 8 full level

A21D 2/26 (2006.01); A21D 8/04 (2006.01); A21D 13/06 (2006.01)

CPC (source: EP)

A21D 2/267 (2013.01); A21D 2/268 (2013.01); A21D 8/042 (2013.01); A21D 13/066 (2013.01)

Citation (search report)

See references of WO 2015052665A1

Designated contracting state (EPC)

AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

Designated extension state (EPC)

BA ME

DOCDB simple family (publication)

WO 2015052665 A1 20150416; WO 2015052665 A4 20150604; EP 3071041 A1 20160928; IT SR20130002 A1 20150408

DOCDB simple family (application)

IB 2014065152 W 20141008; EP 14798966 A 20141008; IT SR20130002 A 20131008