CA2186630A1 - Substance ameliorant la cuisson/conditionneur de pate - Google Patents

Substance ameliorant la cuisson/conditionneur de pate

Info

Publication number
CA2186630A1
CA2186630A1 CA002186630A CA2186630A CA2186630A1 CA 2186630 A1 CA2186630 A1 CA 2186630A1 CA 002186630 A CA002186630 A CA 002186630A CA 2186630 A CA2186630 A CA 2186630A CA 2186630 A1 CA2186630 A1 CA 2186630A1
Authority
CA
Canada
Prior art keywords
peroxide
flour
soybean
mix
dough
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
CA002186630A
Other languages
English (en)
Inventor
Nissim Garti
David Joseph Kraus
Saul L. Neidleman
Eliezer J. Pinthus
Alexander R. Pokora
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Adumim Chemicals Ltd
Enzymol International Inc
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2186630A1 publication Critical patent/CA2186630A1/fr
Abandoned legal-status Critical Current

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

Conditionneur de pâte se présentant sous forme de peroxydase de soja ou d'un extrait aqueux d'enveloppes de soja.
CA002186630A 1994-08-29 1995-07-06 Substance ameliorant la cuisson/conditionneur de pate Abandoned CA2186630A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US29749894A 1994-08-29 1994-08-29
US08/297,498 1994-08-29

Publications (1)

Publication Number Publication Date
CA2186630A1 true CA2186630A1 (fr) 1996-03-07

Family

ID=23146562

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002186630A Abandoned CA2186630A1 (fr) 1994-08-29 1995-07-06 Substance ameliorant la cuisson/conditionneur de pate

Country Status (5)

Country Link
EP (1) EP0814667A4 (fr)
AU (1) AU2916495A (fr)
CA (1) CA2186630A1 (fr)
IL (1) IL114468A (fr)
WO (1) WO1996006536A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2331741C (fr) * 1998-05-13 2011-12-06 Novo Nordisk Biotech, Inc. Procede d'utilisation de deshydrogenases en boulangerie
AU2002224922A1 (en) * 2000-12-20 2002-07-01 Dsm Ip Assets B.V. Liquid yeast compositions

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4181747A (en) * 1977-11-07 1980-01-01 A. E. Staley Manufacturing Company Processed vegetable seed fiber for food products
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
US5112752A (en) * 1990-10-18 1992-05-12 The Mead Corporation Biocatalytic oxidation using soybean and other legume peroxidases
WO1994018852A1 (fr) * 1993-02-24 1994-09-01 Enzymol International, Inc. Methode d'extraction de peroxydase de soja a partir de cosses de soja, et de recuperation d'un produit d'interet sous forme de complement fibreux

Also Published As

Publication number Publication date
WO1996006536A1 (fr) 1996-03-07
IL114468A0 (en) 1995-11-27
EP0814667A4 (fr) 1999-04-28
EP0814667A1 (fr) 1998-01-07
AU2916495A (en) 1996-03-22
IL114468A (en) 1998-03-10

Similar Documents

Publication Publication Date Title
CA2012723C (fr) Agents pour ameliorer le pain
JP3456756B2 (ja) パン類の品質改良組成物およびそれを用いたパン類の製造法
AU705710B2 (en) Use of a pyranose oxidase in baking
DE69830119T2 (de) Teigzusammensetzung und derer Herstellung
EP2271220B1 (fr) Pâte contenant du fructosane et une enzyme dégradant le fructosane
US3512992A (en) Baking additive and method for producing baked goods
DE69623644T2 (de) Verwendung einer desaminierenden oxidase zum backen
US5451413A (en) Yeast derivative and method to improve bread quality
JP2001224299A (ja) 小麦粉製品用生地改良剤、生地及び小麦粉製品
DE69422516T2 (de) Verwendung von laccase beim backen
US4393084A (en) Bread mix and process
WO2001047363A1 (fr) Ameliorant de pain comprenant un sel biliaire et de la phospholipase a
AU684658B2 (en) Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
US5510126A (en) Tortilla
CA2186630A1 (fr) Substance ameliorant la cuisson/conditionneur de pate
EP0588426B1 (fr) Dérivé de levure et procédé d'amélioration de la qualité du pain
EP1051083B1 (fr) Mie a faible brunissement
JP2000300158A (ja) 製パン改良剤
AU2004211858B2 (en) Method for making pullman type breads
US20040146601A1 (en) Dough conditioner
JPH10117668A (ja) サワードウの製造法
US3594181A (en) Process of utilizing mustard and rape seeds as dough improving agents
EP0705538B1 (fr) Amélioration de pâte à pain
US4292330A (en) Bread leavening yeast
RU2271105C1 (ru) Способ производства хлебобулочных изделий

Legal Events

Date Code Title Description
FZDE Discontinued