ATE228307T1 - Herstellung von teig sowie backprodukten - Google Patents
Herstellung von teig sowie backproduktenInfo
- Publication number
- ATE228307T1 ATE228307T1 AT99911638T AT99911638T ATE228307T1 AT E228307 T1 ATE228307 T1 AT E228307T1 AT 99911638 T AT99911638 T AT 99911638T AT 99911638 T AT99911638 T AT 99911638T AT E228307 T1 ATE228307 T1 AT E228307T1
- Authority
- AT
- Austria
- Prior art keywords
- baking
- dough
- production
- phospholipase
- softness
- Prior art date
Links
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 abstract 2
- 239000004382 Amylase Substances 0.000 abstract 2
- 102000013142 Amylases Human genes 0.000 abstract 2
- 108010065511 Amylases Proteins 0.000 abstract 2
- 102000015439 Phospholipases Human genes 0.000 abstract 2
- 108010064785 Phospholipases Proteins 0.000 abstract 2
- 235000019418 amylase Nutrition 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01004—Phospholipase A2 (3.1.1.4)
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
Landscapes
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK54398 | 1998-04-20 | ||
| PCT/DK1999/000185 WO1999053769A1 (en) | 1998-04-20 | 1999-03-30 | Preparation of dough and baked products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE228307T1 true ATE228307T1 (de) | 2002-12-15 |
Family
ID=8094738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT99911638T ATE228307T1 (de) | 1998-04-20 | 1999-03-30 | Herstellung von teig sowie backprodukten |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1073339B2 (de) |
| AT (1) | ATE228307T1 (de) |
| AU (1) | AU754470B2 (de) |
| CA (1) | CA2326412C (de) |
| DE (1) | DE69904161T3 (de) |
| DK (1) | DK1073339T4 (de) |
| ES (1) | ES2188143T5 (de) |
| WO (1) | WO1999053769A1 (de) |
Families Citing this family (52)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CO4750597A1 (es) | 1995-06-07 | 1999-03-31 | Danisco | Metodo y composicion para mejorar la masa de harina . |
| 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 |
| US6406723B1 (en) | 1997-04-09 | 2002-06-18 | Danisco A/S | Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase |
| US6365204B1 (en) * | 1998-04-20 | 2002-04-02 | Novozymes | Preparation of dough and baked products |
| ATE231186T1 (de) | 1998-07-21 | 2003-02-15 | Danisco | Lebensmittel |
| US7312062B2 (en) | 1998-11-27 | 2007-12-25 | Novozymes A/S | Lipolytic enzyme variants |
| EP2302044A1 (de) | 1998-11-27 | 2011-03-30 | Novozymes A/S | Varianten eines lipolytischen Enzyms |
| WO2001035750A1 (en) * | 1999-02-24 | 2001-05-25 | Novozymes Biotech, Inc. | Methods for using lactonohydrolases in baking |
| AU3418400A (en) * | 1999-03-30 | 2000-10-23 | Novozymes A/S | Preparation of dough and baked products |
| AU2001272359B2 (en) * | 2000-07-06 | 2006-06-15 | Novozymes A/S | Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes |
| AU7235901A (en) | 2000-07-06 | 2002-01-21 | Novozymes As | Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes |
| AU2002233168B2 (en) * | 2001-02-21 | 2007-02-15 | Novozymes A/S | Production of starchy food products |
| WO2002094123A2 (en) | 2001-05-18 | 2002-11-28 | Danisco A/S | Method of preparing a dought with an enzime |
| DK2295556T3 (en) | 2002-01-16 | 2015-01-26 | Novozymes As | Lipolytic Enzyme Variants and Method of Preparation thereof. |
| US6923994B2 (en) * | 2002-08-08 | 2005-08-02 | Bakery Technology Centre, B.V. | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread |
| ATE540108T1 (de) | 2002-10-01 | 2012-01-15 | Novozymes As | Familie gh 61 polypeptiden |
| EP1415539A1 (de) * | 2002-10-30 | 2004-05-06 | Nestec S.A. | Nahrungsmittel auf Mehlbasis enthaltend thermostabile alpha-Amylase |
| US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
| MXPA05007654A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
| US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
| DK1620551T3 (da) | 2003-04-28 | 2014-01-13 | Chr Hansen As | Phospholipase og fremgangsmåde til fremstilling deraf |
| US7148032B2 (en) | 2003-04-28 | 2006-12-12 | Novozymes A/S | Phospholipase |
| DK2270140T3 (en) | 2003-05-09 | 2016-03-14 | Novozymes As | Lipolytic enzyme variants |
| AU2004252572B2 (en) | 2003-06-25 | 2011-09-08 | Novozymes A/S | Polypeptides having alpha-amylase activity and polypeptides encoding same |
| EP1541027B1 (de) * | 2003-12-11 | 2008-11-26 | Bakery Technology Centre B.V. | Verfahren zur Herstellung von Brot mit verbesserter Haltbarkeit, Brotteig und Backmittelzusammensetzung für die Herstellung des besagten Brotes |
| EP1541028A1 (de) * | 2003-12-12 | 2005-06-15 | Unilever Plc | Kit zur Herstellung eines wohlschmeckenden Snackprodukts auf Basis von Pitabrot |
| US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
| US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
| GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
| GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
| CN102533440B (zh) | 2004-07-16 | 2017-09-19 | 杜邦营养生物科学有限公司 | 用酶使油脱胶的方法 |
| US20060019013A1 (en) | 2004-07-21 | 2006-01-26 | Crosby Thomas G | Method for making a rolled snack food product having a light crispy texture |
| DK1926753T3 (da) | 2004-12-22 | 2011-03-14 | Novozymes As | Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens |
| US20070292563A1 (en) * | 2006-06-16 | 2007-12-20 | Danisco Usa, Inc. | Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
| CA2673954C (en) | 2007-01-25 | 2015-09-15 | Danisco A/S | Production of a lipid acyltransferase from transformed bacillus licheniformis cells |
| GB0723182D0 (en) | 2007-11-27 | 2008-01-09 | Barry Callebaut Ag | Composition |
| EP2254996B1 (de) | 2008-02-29 | 2013-07-17 | DSM IP Assets B.V. | Lipasen mit hoher spezifität für kurzkettige fettsäuren und verwendungen davon |
| US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
| AU2010238649B2 (en) * | 2009-04-24 | 2013-11-21 | Novozymes North America, Inc. | Antistaling process for flat bread |
| US20120156328A1 (en) * | 2009-06-10 | 2012-06-21 | Puratos N.V. | Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases |
| MX2012001060A (es) | 2009-07-24 | 2012-03-14 | Novozymes As | Carbohidrato-oxidasas. |
| DK2595487T3 (en) | 2010-07-21 | 2019-01-07 | Novozymes As | PROCEDURE FOR PREPARING A BAKED PRODUCT WITH INCREASED AROMASTABILITY WITH CATALASE AND PHOSPHOLIPASE |
| EP2486799A1 (de) | 2011-02-14 | 2012-08-15 | DSM IP Assets B.V. | Verfahren zur Kuchenherstellung mit lipolytischem Enzym und Alpha-Amylase |
| CA2787683C (en) | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
| CN105208869A (zh) | 2013-04-05 | 2015-12-30 | 诺维信公司 | 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法 |
| MX2019009551A (es) | 2017-02-20 | 2020-01-30 | Novozymes As | Enzima lipolitica para usarse en horneado. |
| DK3398438T3 (da) * | 2017-05-05 | 2022-01-24 | Lantmaennen Schulstad As | Brød med forlænget friskhed |
| WO2019121874A1 (en) | 2017-12-19 | 2019-06-27 | Dupont Nutrition Biosciences Aps | Composition comprising lecithin and triglycerides |
| CN113317343A (zh) * | 2021-06-15 | 2021-08-31 | 沈阳润库生物科技有限公司 | 一种运用于面包保鲜领域的生物酶制备方法 |
| EP4580411A1 (de) | 2022-09-01 | 2025-07-09 | Novozymes A/S | Backen mit thermostabilen amg-glucosidasevarianten (ec 3.2.1.3) und emulgator mit geringem oder ohne zusatz |
| CN115918700B (zh) * | 2022-11-28 | 2025-01-10 | 福建灵雀谷生物科技有限公司 | 一种用于面包保湿保软的复配改良剂及其应用 |
| CN119060866B (zh) * | 2024-09-02 | 2025-09-19 | 浙江一鸣食品股份有限公司 | 一株改善全谷物面包柔软性的酿酒酵母菌inm3111制备及其应用 |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6030488B2 (ja) * | 1982-11-10 | 1985-07-17 | 協和醗酵工業株式会社 | 生地の改良剤およびそれを含有してなる生地 |
| DK135983D0 (da) † | 1983-03-25 | 1983-03-25 | Novo Industri As | Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse |
| JPS602135A (ja) * | 1983-06-17 | 1985-01-08 | 協和醗酵工業株式会社 | パンの製造法 |
| CA1262654A (en) * | 1984-08-10 | 1989-11-07 | Takaoki Torigoe | Food quality improving agent |
| US4654216A (en) * | 1985-07-31 | 1987-03-31 | Novo Laboratories, Inc. | Bread antistaling method |
| ZA891181B (en) † | 1988-03-11 | 1989-11-29 | Enzyme Bio Systems Ltd | Method for retarding staling of baking products |
| DK425989D0 (da) | 1989-08-30 | 1989-08-30 | Novo Nordisk As | Hydrolyse af phospholipider |
| DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| PT575133E (pt) † | 1992-06-16 | 2002-11-29 | Sankyo Co | Nova fosfolipase a1 processo para a sua preparacao e sua utilizacao |
| DK104592D0 (da) | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
| WO1998000029A1 (en) | 1996-07-01 | 1998-01-08 | Novo Nordisk A/S | Use of a deamidase in baking |
| WO1998026057A1 (en) † | 1996-12-09 | 1998-06-18 | Novo Nordisk A/S | Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase a and/or b activity |
| DE19701348A1 (de) † | 1997-01-16 | 1998-07-23 | Roehm Gmbh | Protein mit Phospholipaseaktivität |
-
1999
- 1999-03-30 CA CA002326412A patent/CA2326412C/en not_active Expired - Lifetime
- 1999-03-30 ES ES99911638T patent/ES2188143T5/es not_active Expired - Lifetime
- 1999-03-30 AU AU30253/99A patent/AU754470B2/en not_active Expired
- 1999-03-30 EP EP99911638A patent/EP1073339B2/de not_active Expired - Lifetime
- 1999-03-30 DK DK99911638T patent/DK1073339T4/da active
- 1999-03-30 AT AT99911638T patent/ATE228307T1/de not_active IP Right Cessation
- 1999-03-30 WO PCT/DK1999/000185 patent/WO1999053769A1/en not_active Ceased
- 1999-03-30 DE DE69904161T patent/DE69904161T3/de not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| EP1073339B2 (de) | 2008-04-16 |
| AU3025399A (en) | 1999-11-08 |
| WO1999053769A1 (en) | 1999-10-28 |
| DK1073339T3 (da) | 2003-01-27 |
| DE69904161D1 (de) | 2003-01-09 |
| DK1073339T4 (da) | 2008-08-18 |
| ES2188143T3 (es) | 2003-06-16 |
| DE69904161T2 (de) | 2003-07-17 |
| CA2326412C (en) | 2008-07-15 |
| CA2326412A1 (en) | 1999-10-28 |
| EP1073339B1 (de) | 2002-11-27 |
| EP1073339A1 (de) | 2001-02-07 |
| DE69904161T3 (de) | 2008-11-06 |
| ES2188143T5 (es) | 2008-11-01 |
| AU754470B2 (en) | 2002-11-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |