Jose Dias Peres
Senior Manager, Technical Service BBCI
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BIOGRAPHY
José Dias Peres is the Senior Manager for Baking, Brewing, Confectionary and Ingredients Processing in North America at dsm-firmenich, based in Princeton, NJ. He is passionate about baking and fermentation and finding solutions for his customers. Jose has worked with industrial bakeries, with a broad range of baked goods and processes, in different countries in Americas providing technical assistance in Mexico, Colombia, Venezuela, Peru, Ecuador, Chile, Argentina, Uruguay, Brazil, United States and Canada.
Jose is also co-inventor of the following patents:
- COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING
Publication number: 20170273316
Abstract: The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.
Type: Application
Filed: August 18, 2015
Publication date: September 28, 2017
Inventors: José DIAS PERES, Caroline Hendrine Maria VAN BENSCHOP, Soon Hee ONG, Lambertus Gerhard STRUBBE - USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
Publication number: 20170265483
Abstract: The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
José joined DSM in 2010 and has been focused on the food industry for over 29 years in areas such as production, R&D, application, and sales. He holds an MBA from Fundação Getulio Vargas, a bachelor’s degree in food engineering and a bakery specialization from AIB International.
BPC 2024
Enzymes on Biscuit Application
Enzymes are micro ingredient suitable for different uses in biscuits. Enzymes can be used to improve the fermentation in some biscuits process, can be used for adjusting lamination and as tools to mitigate inconsistencies that my happen. Enzymes can also be used to achieve different characteristics and adjustments like when different types of sugar are used or when reduced sugar is a goal. Enzymes can be used to change and improve product texture extending its shelf life.
Another important application is related to health benefits as a specific enzyme can be used for acrylamide mitigation which is a global health concern.