ATE231343T1 - Verwendung von lipase und/oder glukose-oxidase zur vermeidung von blasenbildung in der brotherstellung bei kontrollierer gärung - Google Patents

Verwendung von lipase und/oder glukose-oxidase zur vermeidung von blasenbildung in der brotherstellung bei kontrollierer gärung

Info

Publication number
ATE231343T1
ATE231343T1 AT99911892T AT99911892T ATE231343T1 AT E231343 T1 ATE231343 T1 AT E231343T1 AT 99911892 T AT99911892 T AT 99911892T AT 99911892 T AT99911892 T AT 99911892T AT E231343 T1 ATE231343 T1 AT E231343T1
Authority
AT
Austria
Prior art keywords
lipase
oxydase
glucose
glucose oxidase
bubble formation
Prior art date
Application number
AT99911892T
Other languages
English (en)
Inventor
Jean-Luc Alain Guy Baret
Philippe Jean-Marie Castello
Christian Andre Ange Hubert
Original Assignee
Moulins Soufflet
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=9525002&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE231343(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Moulins Soufflet filed Critical Moulins Soufflet
Application granted granted Critical
Publication of ATE231343T1 publication Critical patent/ATE231343T1/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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
AT99911892T 1998-04-08 1999-04-07 Verwendung von lipase und/oder glukose-oxidase zur vermeidung von blasenbildung in der brotherstellung bei kontrollierer gärung ATE231343T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9804382A FR2777161B1 (fr) 1998-04-08 1998-04-08 Utilisation de lipase comme agent anti-cloquage dans la fabrication de pain en pousse controlee et composition ameliorante a base de lipase
PCT/FR1999/000801 WO1999052372A1 (fr) 1998-04-08 1999-04-07 Utilisation de lipase et/ou de glucose-oxydase comme agent anti-cloquage dans la fabrication de pain en pousse controlee

Publications (1)

Publication Number Publication Date
ATE231343T1 true ATE231343T1 (de) 2003-02-15

Family

ID=9525002

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99911892T ATE231343T1 (de) 1998-04-08 1999-04-07 Verwendung von lipase und/oder glukose-oxidase zur vermeidung von blasenbildung in der brotherstellung bei kontrollierer gärung

Country Status (7)

Country Link
EP (1) EP1067841B1 (de)
AT (1) ATE231343T1 (de)
AU (1) AU3041899A (de)
DE (1) DE69905023D1 (de)
ES (1) ES2191424T3 (de)
FR (1) FR2777161B1 (de)
WO (1) WO1999052372A1 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2838297B1 (fr) † 2002-04-12 2005-06-17 Lesaffre & Cie Nouveau procede de panification pour pains de type francais a gout levain
FR2997267B1 (fr) 2012-10-29 2014-11-28 Roquette Freres Procede de fabrication de compositions proteiques a faible solubilite, compositions obtenues et leur utilisation dans les produits de panification
WO2015105112A1 (ja) * 2014-01-09 2015-07-16 味の素株式会社 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2690813B1 (fr) * 1992-06-29 1995-07-28 Lesaffre & Cie Agent d'amelioration de panification et procede le mettant en óoeuvre.
DK104592D0 (da) * 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
FR2726434A1 (fr) * 1994-11-04 1996-05-10 Gist Brocades France Sa Agent anti-cloquage pour la fabrication de pains
JPH08266213A (ja) * 1995-03-31 1996-10-15 Kyowa Hakko Kogyo Co Ltd パン生地の製造法

Also Published As

Publication number Publication date
FR2777161A1 (fr) 1999-10-15
EP1067841A1 (de) 2001-01-17
DE69905023D1 (de) 2003-02-27
ES2191424T3 (es) 2003-09-01
FR2777161B1 (fr) 2000-06-02
WO1999052372A1 (fr) 1999-10-21
AU3041899A (en) 1999-11-01
EP1067841B1 (de) 2003-01-22

Similar Documents

Publication Publication Date Title
AU660368B2 (en) Enzyme product and method for improving bread quality
US6110508A (en) Use of lipase in baking
CA2012723C (en) Bread improvers
ATE77203T1 (de) Methode zur verbesserung von mehlteig.
ATE400181T1 (de) Verfahren zur verwendung von cellobiosedehydrogenase beim backen
IN183383B (de)
EP0913092A3 (de) Teigzusammensetzung und derer Herstellung
CA2485607A1 (en) A method of improving the rheological and/or machineability properties of a flour dough
DE59707748D1 (de) Verfahren zur herstellung von frischhalte-backwaren
KR920005857A (ko) 베이킹된 제품의 부패를 지연시키기 위한 효소조성물, 베이킹된 제품의 제조 방법 및 이의 생산품
US6039982A (en) Use of a deaminating oxidase in baking
US5451413A (en) Yeast derivative and method to improve bread quality
EP0489839A4 (en) Novel hydrolytic enzyme inhibitors and substrates and assays, methods and kits embodying same
ATE231343T1 (de) Verwendung von lipase und/oder glukose-oxidase zur vermeidung von blasenbildung in der brotherstellung bei kontrollierer gärung
UA94210C2 (ru) Упакованный продукт для пекарного производства
EP0999752B1 (de) Galactoseoxidase enthaltende zusammensetzung und ihre verwendung
CA2046081A1 (en) Production of crackers with reduced or no added fat
US4645672A (en) Preparation of improved bread with gamma-glutamyl transferase
ATE197873T1 (de) Verbesserungen von brotteig
ATE192282T1 (de) Verwendung von ascorbinsäure und nahrungsmittelsäure mit chelatbildungseigenschaften beider herstellung von hefe-backwaren und zusammensetzung dafür.
RU2060666C1 (ru) Мультиэнзимная композиция для приготовления крекеров, галет и печенья
US6929936B1 (en) Composition comprising an enzyme having galactose oxidase activity and use thereof
DE3782694D1 (de) Enzyme mit der alpha-glycerol-3-phosphat-aktivitaet, deren herstellung und deren verwendung.
MX2025000551A (es) Modificacion enzimatica mejorada de fosfolipidos en alimentos
ATE337707T1 (de) Verwendung von puroindolin zur herstellung von keksen, danach erhältliche keksteige und kekse

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties