ATE211621T1 - Backverbesserende zusammensetzungen - Google Patents

Backverbesserende zusammensetzungen

Info

Publication number
ATE211621T1
ATE211621T1 AT94203087T AT94203087T ATE211621T1 AT E211621 T1 ATE211621 T1 AT E211621T1 AT 94203087 T AT94203087 T AT 94203087T AT 94203087 T AT94203087 T AT 94203087T AT E211621 T1 ATE211621 T1 AT E211621T1
Authority
AT
Austria
Prior art keywords
bakery
baking
binding agent
composition
improvement compositions
Prior art date
Application number
AT94203087T
Other languages
English (en)
Inventor
Henri Gaubert
Cren Dominique Le
Jaques Perrier
Original Assignee
Dsm Nv
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26136063&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE211621(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from FR9312935A external-priority patent/FR2711486B1/fr
Application filed by Dsm Nv filed Critical Dsm Nv
Application granted granted Critical
Publication of ATE211621T1 publication Critical patent/ATE211621T1/de

Links

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
AT94203087T 1993-10-29 1994-10-24 Backverbesserende zusammensetzungen ATE211621T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9312935A FR2711486B1 (fr) 1993-10-29 1993-10-29 Procédé de compactage de poudres alimentaires, notamment d'auxiliaires de panification, en blocs compacts pré-découpés et pré-dosés.
EP94200457 1994-02-25

Publications (1)

Publication Number Publication Date
ATE211621T1 true ATE211621T1 (de) 2002-01-15

Family

ID=26136063

Family Applications (1)

Application Number Title Priority Date Filing Date
AT94203087T ATE211621T1 (de) 1993-10-29 1994-10-24 Backverbesserende zusammensetzungen

Country Status (7)

Country Link
US (1) US5650188A (de)
EP (1) EP0650669B1 (de)
JP (1) JPH07194290A (de)
AT (1) ATE211621T1 (de)
AU (1) AU675008B2 (de)
CA (1) CA2134597A1 (de)
DE (1) DE69429611D1 (de)

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US7745599B1 (en) * 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
DK0832245T4 (da) * 1995-06-07 2009-01-26 Danisco Rekombinant hexoseoxidase, en fremgangsmåde til at fremstille samme samt anvendelse af et sådan enzym
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
DK0833563T4 (da) 1995-06-07 2008-06-16 Danisco En metode for at forberede egenskaberne for meldej
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
EP0876763B1 (de) * 1997-02-28 2003-10-01 Unilever N.V. Verfahren zur Herstellung von Extrudaten für die Bäckanwendung
DE19708165C2 (de) * 1997-02-28 2003-09-18 Cognis Deutschland Gmbh Verfahren zur Herstellung granulierter Backmittel
ATE280221T1 (de) * 1997-04-09 2004-11-15 Danisco Verwendung von lipase zur verbesserung von teigen und backwaren
EP0882401A1 (de) * 1997-04-24 1998-12-09 Gist-Brocades B.V. Treibmittel
DE19752832A1 (de) * 1997-11-28 1999-07-01 Henkel Kgaa Kompaktierung von Backmitteln
EP0943242A1 (de) * 1998-02-26 1999-09-22 Puratos N.V. Granuliertes Brotvergesserungmittel sowie ihre Verwendung zur Herstellung von Teigwaren
GB9810127D0 (en) * 1998-05-13 1998-07-08 Ml Lab Plc Prevention of surgical adhesions
ES2188190T5 (es) 1998-07-21 2007-11-16 Danisco A/S Producto alimentario.
AU776641B2 (en) * 1999-01-15 2004-09-16 Kellogg Company Food products and co-injection processes for preparing same
JP3380767B2 (ja) * 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
DE19919195B4 (de) * 1999-04-29 2004-07-22 Fuchs Gmbh & Co. Pumpfähiger Backzusatz
US20030206994A1 (en) * 2001-01-03 2003-11-06 Brechet & Richter Company Microwave baking additive
US6579546B1 (en) * 2001-01-03 2003-06-17 Brechet & Richter Company Method of making microwavable yeast-leavended bakery product containing dough additive
CN100591212C (zh) 2001-05-18 2010-02-24 丹尼斯科有限公司 改善生面团和面包质量的方法
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
JP4641147B2 (ja) * 2003-03-10 2011-03-02 株式会社日清製粉グループ本社 製パン用添加剤および製パン用組成物
US20040191386A1 (en) * 2003-03-26 2004-09-30 Indrani Dasappa Finger millet biscuit and a process for preparing the same
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
ATE514767T1 (de) 2004-07-16 2011-07-15 Danisco Enzymatisches öldegummierungsverfahren
CN101043820A (zh) * 2004-10-22 2007-09-26 西姆莱斯有限责任两合公司 适合消费的压缩香味剂团块
US8637107B2 (en) * 2004-12-02 2014-01-28 Kraft Foods Group Brands Llc Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
DE102005059406A1 (de) * 2005-12-13 2007-06-14 Cognis Ip Management Gmbh Verfahren zur Herstellung von Extrudaten für die Lebensmittelproduktion
AU2007344910B2 (en) 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US20100075012A1 (en) * 2008-09-19 2010-03-25 Glanbia Nutritionals Ireland Limited Flax substitution methods and food products
WO2011143566A1 (en) * 2010-05-14 2011-11-17 Archer Daniels Midland Company Food compositions comprising organogels
JP5412220B2 (ja) * 2009-09-11 2014-02-12 花王株式会社 有機酸含有造粒物
ITMI20121760A1 (it) * 2012-10-18 2014-04-19 Tecnofood Italia S R L Confezione monodose di coadiuvanti alla panificazione, nonché metodo di realizzazione e confzionamento di tali coadiuvanti
JP5890934B2 (ja) * 2014-01-29 2016-03-22 太陽油脂株式会社 固形油脂組成物及びその製造方法
JP7489923B2 (ja) * 2018-06-04 2024-05-24 ノボザイムス アクティーゼルスカブ ベーキングに使用するための固形酵素物品

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US2278466A (en) * 1939-04-28 1942-04-07 Musher Corp Quickly disintegratable bonded food unit and method of making it
GB588354A (en) * 1944-02-15 1947-05-20 Egon Herbert Schwarz Process for the compression of foodstuffs into briquettes without the use of bindingagents
US3431112A (en) * 1965-02-15 1969-03-04 Pillsbury Co Food bar and method for making
US3336139A (en) * 1965-08-09 1967-08-15 Evans Res And Dev Corp Molded food bar and matrix
FR1509676A (fr) * 1967-01-30 1968-01-12 Procédé de fabrication de levure alimentaire activée
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US3615645A (en) * 1968-07-31 1971-10-26 John H Forkner Method of making food product containing gel particles
US3649304A (en) * 1968-09-06 1972-03-14 Campbell Taggart Inc Refrigerated solid batter
US3753732A (en) * 1971-04-19 1973-08-21 Merck & Co Inc Rapidly disintegrating bakery enrichment wafer
AT334538B (de) * 1974-10-31 1976-01-25 Klosterfrau Berlin Chem Verfahren zur herstellung von diatkeksen
US4624856A (en) * 1981-08-18 1986-11-25 Nabisco Brands, Inc. Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
US4374082A (en) * 1981-08-18 1983-02-15 Richard Hochschild Method for making a pharmaceutical and/or nutritional dosage form
DK148784D0 (da) * 1984-02-29 1984-02-29 Nexus Aps Pulverprodukt
FR2590448B1 (fr) * 1985-11-26 1988-02-05 Griveau Jean Procede de preparation d'un melange pulverulent de farine de ble et de lecithine
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FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
DE3826946C1 (de) * 1988-08-09 1990-03-15 A. Nattermann & Cie Gmbh, 5000 Koeln, De
GB8922592D0 (en) * 1989-10-06 1989-11-22 Unilever Plc Bread improver compositions
DE69402752T2 (de) * 1993-03-31 1997-07-31 Gist Brocades Nv Hefeformulierung zur Herstellung von Backwaren

Also Published As

Publication number Publication date
DE69429611D1 (de) 2002-02-14
JPH07194290A (ja) 1995-08-01
US5650188A (en) 1997-07-22
EP0650669B1 (de) 2002-01-09
CA2134597A1 (en) 1995-04-30
AU675008B2 (en) 1997-01-16
EP0650669A1 (de) 1995-05-03
AU7750894A (en) 1995-05-18

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Legal Events

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