ATE476876T1 - Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen - Google Patents

Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen

Info

Publication number
ATE476876T1
ATE476876T1 AT07730214T AT07730214T ATE476876T1 AT E476876 T1 ATE476876 T1 AT E476876T1 AT 07730214 T AT07730214 T AT 07730214T AT 07730214 T AT07730214 T AT 07730214T AT E476876 T1 ATE476876 T1 AT E476876T1
Authority
AT
Austria
Prior art keywords
baked
bakery product
betaine
enzyme
properties
Prior art date
Application number
AT07730214T
Other languages
English (en)
Inventor
David Kappelman
Ariella Gastel
Stuart Craig
Susan Kay
Original Assignee
Danisco
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
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of ATE476876T1 publication Critical patent/ATE476876T1/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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT07730214T 2006-06-16 2007-06-18 Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen ATE476876T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/455,077 US20070292563A1 (en) 2006-06-16 2006-06-16 Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
PCT/EP2007/055998 WO2007144433A1 (en) 2006-06-16 2007-06-18 Improved bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking

Publications (1)

Publication Number Publication Date
ATE476876T1 true ATE476876T1 (de) 2010-08-15

Family

ID=38514074

Family Applications (1)

Application Number Title Priority Date Filing Date
AT07730214T ATE476876T1 (de) 2006-06-16 2007-06-18 Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen

Country Status (6)

Country Link
US (1) US20070292563A1 (de)
EP (1) EP2046130B1 (de)
JP (1) JP2009539393A (de)
AT (1) ATE476876T1 (de)
DE (1) DE602007008431D1 (de)
WO (1) WO2007144433A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN105309577A (zh) * 2015-11-26 2016-02-10 福州市酵天下生物科技有限责任公司 一种水果酵素蛋糕及其制作方法
EP3384777B1 (de) 2017-04-07 2021-02-17 Barilla France S.A.S. Gebackenes bagel-produkt mit verlängerter haltbarkeit und verfahren zu dessen herstellung
JP7105558B2 (ja) * 2017-12-05 2022-07-25 日東富士製粉株式会社 パンケーキ生地及びパンケーキ用ミックス粉
US12453355B2 (en) 2023-06-01 2025-10-28 Vantage Specialty Chemicals, Inc. Emulsifier compositions, and methods of production and use
US12461853B2 (en) 2023-06-27 2025-11-04 Western Digital Technologies, Inc. Data storage device with key-value delete management for multi-host namespaces
US12541472B2 (en) * 2023-10-24 2026-02-03 Western Digital Technologies, Inc. Namespace management using mastership in multi-host storage systems

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5930056B2 (ja) * 1981-04-16 1984-07-25 日本甜菜製糖株式会社 小麦粉ペ−スト又はバツタ−の調製方法
JPS5930057B2 (ja) * 1981-07-09 1984-07-25 日本甜菜製糖株式会社 パン類の製造法
JPH01132533A (ja) * 1987-11-18 1989-05-25 Toa Yakuhin Kogyo Kk 動物用薬剤
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
JPH03292849A (ja) * 1990-04-09 1991-12-24 Kanegafuchi Chem Ind Co Ltd パン類
DK1073339T4 (da) * 1998-04-20 2008-08-18 Novozymes As Fremstilling af dej og bagte produkter
DE60024970T2 (de) * 1999-02-24 2006-09-28 Inc. Danisco Usa Betain und backprodukte
GB2358135A (en) * 1999-12-09 2001-07-18 Finnfeeds Int Ltd Animal feed additives comprising betaine and a protease
KR100483080B1 (ko) * 2001-09-21 2005-04-14 한인규 염산·베타인(betaine·HCl), 판크레아틴, 제2인산 칼슘, 크롬 피콜리네이트, 락토바실러스속·비피도박테리아속·스트렙토코커스속·프럭토 올리고당, 비타민, 미네랄을 유효성분으로 구성된 것을 특징으로 하는 증체개선용 영양강화 사료첨가제
JP4360600B2 (ja) * 2003-03-07 2009-11-11 ミヨシ油脂株式会社 製パン用油脂組成物

Also Published As

Publication number Publication date
US20070292563A1 (en) 2007-12-20
JP2009539393A (ja) 2009-11-19
EP2046130A1 (de) 2009-04-15
DE602007008431D1 (de) 2010-09-23
EP2046130B1 (de) 2010-08-11
WO2007144433A1 (en) 2007-12-21

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Legal Events

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