ATE349896T1 - Flüssige brotverbesserungsmittel - Google Patents

Flüssige brotverbesserungsmittel

Info

Publication number
ATE349896T1
ATE349896T1 AT01985665T AT01985665T ATE349896T1 AT E349896 T1 ATE349896 T1 AT E349896T1 AT 01985665 T AT01985665 T AT 01985665T AT 01985665 T AT01985665 T AT 01985665T AT E349896 T1 ATE349896 T1 AT E349896T1
Authority
AT
Austria
Prior art keywords
liquid bread
bread improvement
improvement
liquid
bread
Prior art date
Application number
AT01985665T
Other languages
English (en)
Inventor
Margot El Schooneveld-Bergmans
Aranda Javier Rodriguez
Original Assignee
Dsm Ip Assets Bv
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=8172090&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE349896(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Application granted granted Critical
Publication of ATE349896T1 publication Critical patent/ATE349896T1/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
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT01985665T 2000-09-28 2001-09-10 Flüssige brotverbesserungsmittel ATE349896T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP00203395 2000-09-28

Publications (1)

Publication Number Publication Date
ATE349896T1 true ATE349896T1 (de) 2007-01-15

Family

ID=8172090

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01985665T ATE349896T1 (de) 2000-09-28 2001-09-10 Flüssige brotverbesserungsmittel

Country Status (11)

Country Link
US (1) US20030190399A1 (de)
EP (1) EP1331850B1 (de)
AR (1) AR030821A1 (de)
AT (1) ATE349896T1 (de)
AU (1) AU2002223022A1 (de)
CA (1) CA2421833A1 (de)
DE (1) DE60125805T2 (de)
DK (1) DK1331850T3 (de)
ES (1) ES2278800T3 (de)
PT (1) PT1331850E (de)
WO (1) WO2002026044A2 (de)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4511342B2 (ja) 2002-05-21 2010-07-28 ディーエスエム アイピー アセッツ ビー．ブイ． 新規なホスホリパーゼおよびその使用
ES2527924T3 (es) 2002-08-19 2015-02-02 Dsm Ip Assets B.V. Nuevas lipasas y usos de las mismas
WO2004084639A1 (en) * 2003-03-25 2004-10-07 Council Of Scientific And Industrial Research A synergistic mix comprising ascorbic acid and enzymes
DE10318359A1 (de) * 2003-04-23 2004-11-11 Ireks Gmbh Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren
GB0312606D0 (en) * 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
EP1586240A1 (de) * 2004-03-31 2005-10-19 LESAFFRE et Cie Backmittel
EP1614354A1 (de) * 2004-07-05 2006-01-11 LESAFFRE et Cie Backverfahren und Backwaren
PL1773129T3 (pl) * 2004-07-23 2008-05-30 Csm Nederland Bv Zastosowanie aminopeptydazy w surowym cieście jako polepszacza piekarniczego
FR2905825B1 (fr) * 2006-09-20 2008-12-26 Lesaffre Et Cie Sa Ameliorant de panification et son utilisation dans la planification de pain plat sans mie
GB0625743D0 (en) 2006-12-22 2007-02-07 Cereform Ltd Aqueous dough conditioning composition
EP2141999A1 (de) * 2007-04-26 2010-01-13 CSM Nederland B.V. Mit hefe gelockerter teig, und trockenmischung für die herstellung solch eines teigs
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
CA2754387C (en) 2009-03-10 2018-11-13 Dsm Ip Assets B.V. Pregastric esterase and derivatives thereof
TW201221063A (en) * 2010-12-13 2012-06-01 Tai-Song Guo Enzyme-assisting yeast, enzyme dough, brewed dough and method of brewing bread, baozi, mantou, bagel and unique enzyme thereof
WO2012093149A2 (en) 2011-01-06 2012-07-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes and uses thereof
WO2012130964A1 (en) 2011-04-01 2012-10-04 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of thermomyces lanuginosus and uses thereof
WO2012130950A1 (en) 2011-04-01 2012-10-04 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of talaromyces thermophilus and uses thereof
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
FI126442B (en) * 2011-11-01 2016-12-15 Valio Oy Liquid enzyme preparation and process for its preparation
EP2620496B1 (de) 2012-01-30 2015-06-03 DSM IP Assets B.V. Alpa-Amylase
WO2013182669A2 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of myriococcum thermophilum and uses thereof
WO2013182671A1 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of aureobasidium pullulans and uses thereof
WO2013182670A2 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of scytalidium thermophilum and uses thereof
WO2014060380A1 (en) 2012-10-16 2014-04-24 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of thermoascus aurantiacus and uses thereof
WO2014060378A1 (en) 2012-10-16 2014-04-24 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of pseudocercosporella herpotrichoides and|uses thereof
FR3022257B1 (fr) * 2014-06-16 2018-03-30 Roquette Freres Procede de fabrication d'une solution aqueuse stable de beta-amylase, solution aqueuse obtenue et ses utilisations
RU2616276C1 (ru) * 2016-03-28 2017-04-13 Аркадий Пантелеймонович Синицын ШТАММ ГРИБА PENICILLIUM CANESCENS - ПРОДУЦЕНТ КОМПЛЕКСНОГО ФЕРМЕНТНОГО ПРЕПАРАТА, ВКЛЮЧАЮЩЕГО ПЕНИЦИЛЛОПЕПСИН, ЭНДО-КСИЛАНАЗУ И β-ГЛЮКАНАЗУ, СПОСОБ ПОЛУЧЕНИЯ ФЕРМЕНТНОГО ПРЕПАРАТА И ЕГО ПРИМЕНЕНИЕ
WO2020184098A1 (ja) * 2019-03-11 2020-09-17 ナガセケムテックス株式会社 アミラーゼ組成物
CN110373401A (zh) * 2019-07-22 2019-10-25 武汉新华扬生物股份有限公司 一种麻花用复配酶制剂及其制备方法和应用
US20240099316A1 (en) * 2019-10-11 2024-03-28 Novozymes A/S Solid baking additive
CN115251113A (zh) * 2022-07-29 2022-11-01 福建达利食品科技有限公司 一种耐储存的木鱼花面包及其制作方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7014739A (de) * 1970-10-08 1972-04-11
US4243543A (en) * 1979-05-11 1981-01-06 Economics Laboratory, Inc. Stabilized liquid enzyme-containing detergent compositions
US5385827A (en) * 1989-09-20 1995-01-31 Clark; John R. Method of geochemical prospecting
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
DK104592D0 (da) * 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
CA2236476A1 (en) * 1995-12-08 1997-06-19 Novo Nordisk A/S Use of a deaminating oxidase in baking
DE69612673T2 (de) * 1995-12-20 2001-12-06 Novozymes A/S, Bagsvaerd Verwendung von pyranose-oxidase beim backen
JP2000125823A (ja) * 1998-10-16 2000-05-09 Fiburo Seiyaku Kk 赤ぶどうエキス末、ぶどう種子エキス末、ガラクトオリゴ糖を主成分とする飲料の製造方法および該方法に使用する赤ぶどうエキス末並びにぶどう種子エキス末
GB2360438B (en) * 2000-03-22 2004-04-07 Kerry Ingredients Liquid dough conditioner

Also Published As

Publication number Publication date
DE60125805T2 (de) 2007-10-11
EP1331850A2 (de) 2003-08-06
AU2002223022A1 (en) 2002-04-08
ES2278800T3 (es) 2007-08-16
WO2002026044A2 (en) 2002-04-04
US20030190399A1 (en) 2003-10-09
AR030821A1 (es) 2003-09-03
PT1331850E (pt) 2007-03-30
DK1331850T3 (da) 2007-05-21
WO2002026044A3 (en) 2002-10-31
EP1331850B1 (de) 2007-01-03
CA2421833A1 (en) 2002-04-04
DE60125805D1 (de) 2007-02-15

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