ATE228307T1 - Herstellung von teig sowie backprodukten - Google Patents

Herstellung von teig sowie backprodukten

Info

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
Application number
AT99911638T
Other languages
English (en)
Inventor
Tina Spendler
Lone Nilsson
Claus Crone Fuglsang
Original Assignee
Novozymes As
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=8094738&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE228307(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of ATE228307T1 publication Critical patent/ATE228307T1/de

Links

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)
AT99911638T 1998-04-20 1999-03-30 Herstellung von teig sowie backprodukten ATE228307T1 (de)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996039851A1 (en) 1995-06-07 1996-12-19 Danisco A/S A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
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
EP1433852B1 (de) 1997-04-09 2006-06-28 Danisco A/S Verwendung von Lipase zur Verbesserung von Teigen und Backwaren
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
DK1098988T4 (da) 1998-07-21 2007-09-03 Danisco Födevare
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
CA2715086A1 (en) 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
CA2362913A1 (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
DK1301080T3 (da) * 2000-07-06 2012-01-16 Novozymes As Fremgangsmåde til fremstilling af dej eller bagværk lavet af dej med tilsætning af lipolytiske enzymer
EP1301080B1 (de) 2000-07-06 2011-09-14 Novozymes A/S Verfahren zur herstellung von teig oder backwaren aus teig mit lipolytischen enzymen
EP1363506B1 (de) * 2001-02-21 2005-11-23 Novozymes A/S Herstellung von stärkehaltigen lebensmittelprodukten
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
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
EP1549745B1 (de) 2002-10-01 2011-01-05 Novozymes A/S Polypeptide der gh-61-familie
EP1415539A1 (de) * 2002-10-30 2004-05-06 Nestec S.A. Nahrungsmittel auf Mehlbasis enthaltend thermostabile alpha-Amylase
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
AU2004234472B2 (en) * 2003-04-28 2009-01-08 Novozymes A/S Phospholipase and method of producing it
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
EP2290057A3 (de) 2003-05-09 2011-08-03 Novozymes A/S Varianten lipolytischer Enzyme
AU2004252572B2 (en) 2003-06-25 2011-09-08 Novozymes A/S Polypeptides having alpha-amylase activity and polypeptides encoding same
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct 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
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
EA014985B1 (ru) 2004-07-16 2011-04-29 Даниско А/С Способ ферментативного рафинирования пищевых масел гидратацией и применение липидацилтрансферазы для осуществления способа
US20060019013A1 (en) * 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
ATE489404T1 (de) 2004-12-22 2010-12-15 Novozymes As Hybridenzyme, bestehend aus einer ersten endoamylaseaminosäuresequenz und einem kohlenhydratbindenden modul als zweiter aminosäuresequenz
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
AU2007344910B2 (en) 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
MX2010009464A (es) 2008-02-29 2010-09-22 Dsm Ip Assets Bv Lipasas con alta especificidad hacia acidos grasos de cadena corta y usos de las mismas.
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
DK2429302T3 (en) 2009-04-24 2018-10-08 Novozymes As Anti-aging method for flat bread
EP2440657A1 (de) * 2009-06-10 2012-04-18 Puratos N.V. Verfahren zur zubereitung von kuchen mit phospholipasen sowie kuchenteig und kuchenmischungszusammensetzungen mit phospholipasen
EP2456865A1 (de) 2009-07-24 2012-05-30 Novozymes A/S Kohlenhydratoxidasen
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
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
WO2014161876A1 (en) 2013-04-05 2014-10-09 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
CA3051770A1 (en) 2017-02-20 2018-08-23 Novozymes A/S Lipolytic enzyme for use in baking
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
US20260053149A1 (en) 2022-09-01 2026-02-26 Novozymes A/S Baking With Thermostable AMG Glucosidase Variants (EC 3.2.1.3) And Low Or No Added Emulsifier
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)

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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
JP2000513231A (ja) 1996-07-01 2000-10-10 ノボ ノルディスク アクティーゼルスカブ ベーキングにおけるデアミダーゼの利用
DE69716711T3 (de) † 1996-12-09 2010-06-10 Novozymes A/S Verringerung von phosphorhaltigen Substanzen in Speiseölen mit hohem Anteil an nicht-hydratisierbarem Phosphor unter Verwendung einer Phospholipase, eine Phospholipase aus fädenförmigen Pilz, welche eine Phospholipase A und/oder B-Aktivität aufweist
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Also Published As

Publication number Publication date
EP1073339B2 (de) 2008-04-16
CA2326412C (en) 2008-07-15
CA2326412A1 (en) 1999-10-28
DE69904161D1 (de) 2003-01-09
ES2188143T3 (es) 2003-06-16
EP1073339A1 (de) 2001-02-07
DE69904161T3 (de) 2008-11-06
ES2188143T5 (es) 2008-11-01
DE69904161T2 (de) 2003-07-17
DK1073339T3 (da) 2003-01-27
EP1073339B1 (de) 2002-11-27
AU3025399A (en) 1999-11-08
WO1999053769A1 (en) 1999-10-28
AU754470B2 (en) 2002-11-14
DK1073339T4 (da) 2008-08-18

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Legal Events

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RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties