DK0833563T4 - En metode for at forberede egenskaberne for meldej - Google Patents

En metode for at forberede egenskaberne for meldej

Info

Publication number
DK0833563T4
DK0833563T4 DK96917368T DK96917368T DK0833563T4 DK 0833563 T4 DK0833563 T4 DK 0833563T4 DK 96917368 T DK96917368 T DK 96917368T DK 96917368 T DK96917368 T DK 96917368T DK 0833563 T4 DK0833563 T4 DK 0833563T4
Authority
DK
Denmark
Prior art keywords
preparing
properties
flour dough
dough
flour
Prior art date
Application number
DK96917368T
Other languages
English (en)
Other versions
DK0833563T3 (da
Inventor
Charlotte Horsmans Poulsen
Joern Borch Soe
Pernille Bak Hoestrup
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23921835&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0833563(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of DK0833563T3 publication Critical patent/DK0833563T3/da
Publication of DK0833563T4 publication Critical patent/DK0833563T4/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A21D2/26—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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • 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)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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)
    • 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)
    • C12Y301/01026—Galactolipase (3.1.1.26)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)
DK96917368T 1995-06-07 1996-06-04 En metode for at forberede egenskaberne for meldej DK0833563T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US48387095A 1995-06-07 1995-06-07
PCT/DK1996/000239 WO1996039851A1 (en) 1995-06-07 1996-06-04 A method of improving the properties of a flour dough, a flour dough improving composition and improved food products

Publications (2)

Publication Number Publication Date
DK0833563T3 DK0833563T3 (da) 2000-01-03
DK0833563T4 true DK0833563T4 (da) 2008-06-16

Family

ID=23921835

Family Applications (1)

Application Number Title Priority Date Filing Date
DK96917368T DK0833563T4 (da) 1995-06-07 1996-06-04 En metode for at forberede egenskaberne for meldej

Country Status (19)

Country Link
US (4) US6358543B1 (da)
EP (1) EP0833563B2 (da)
JP (1) JP3039685B2 (da)
CN (1) CN1080536C (da)
AR (1) AR002214A1 (da)
AT (1) ATE185048T1 (da)
AU (1) AU699331C (da)
BR (1) BR9608493A (da)
CA (1) CA2224203C (da)
CO (1) CO4750597A1 (da)
DE (1) DE69604491T3 (da)
DK (1) DK0833563T4 (da)
ES (1) ES2136409T5 (da)
MY (1) MY129458A (da)
NZ (1) NZ309735A (da)
PL (2) PL191234B1 (da)
TW (1) TW327126B (da)
WO (1) WO1996039851A1 (da)
ZA (1) ZA964617B (da)

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GB0211975D0 (en) * 2002-05-24 2002-07-03 Danisco Method
DE69604491T3 (de) 1995-06-07 2008-09-25 Danisco A/S Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
ES2182986T5 (es) * 1995-06-07 2009-03-01 Danisco A/S Hexosa oxidasa recombinante, procedimiento para su produccion y utilizacion de dicha enzima.
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
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
EP1559788A1 (en) 1997-04-09 2005-08-03 Danisco A/S Use lipase for improving doughs and baked products
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
DK0999752T3 (da) * 1997-07-18 2003-08-25 Danisco Sammensætning indeholdende et enzym med galactoseoxidaseaktivitet samt anvendelse heraf
DE69829878T2 (de) 1997-12-22 2006-03-02 Novozymes A/S Kohlenhydratoxidase sowie verwendung derselben beim backen
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
ATE231186T1 (de) * 1998-07-21 2003-02-15 Danisco Lebensmittel
US8372620B2 (en) 1998-12-23 2013-02-12 Dupont Nutrition Biosciences Aps Bacterial xylanases
ES2258345T3 (es) * 1998-12-23 2006-08-16 Danisco A/S Utilizacion de una xilanasa para la preparacion de un producto alimenticio.
US6451553B1 (en) 1999-09-08 2002-09-17 Novozymes A/S Method for the separation of flour
AR025591A1 (es) * 1999-09-08 2002-12-04 Novozymes As Un metodo para la separacion de la harina
GB9927801D0 (en) 1999-11-24 2000-01-26 Danisco Method
US7455990B2 (en) 1999-11-24 2008-11-25 Danisco A/S Method of extracting recombinant hexose oxidase
US6832230B1 (en) * 1999-12-22 2004-12-14 Nokia Corporation Apparatus and associated method for downloading an application with a variable lifetime to a mobile terminal
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
US8163317B2 (en) * 2000-11-17 2012-04-24 Danisco A/S Method
ES2284897T3 (es) 2001-05-18 2007-11-16 Danisco A/S Procedimiento para la preparacion de una masa con una enzima.
US20050221029A1 (en) * 2002-06-17 2005-10-06 Cater Mark W Oxygen scavenging system
EP2255667A1 (en) * 2002-06-19 2010-12-01 DSM IP Assets B.V. Pasteurisation process for microbial cells and microbial oil
US20040045202A1 (en) * 2002-09-09 2004-03-11 Arrendale Thomas A. Package labeling for a nutritionally enhanced composite food product
ES2533469T3 (es) 2002-10-11 2015-04-10 Novozymes A/S Método de preparación de un producto tratado con calor
WO2004037003A1 (en) * 2002-10-18 2004-05-06 Maple Leaf Bakery Inc. Dough composition and method of baking yeast-fermented frozen bread products
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
PT1613176E (pt) * 2003-04-16 2007-03-30 Danisco Método para melhoramento da hidratação de massas alimentícias e preparação de produtos de massas alimentícias
AR044384A1 (es) * 2003-05-19 2005-09-07 Puratos Nv Metodo para dar otra forma al pan
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
EP1516536A1 (en) * 2003-09-22 2005-03-23 Puratos Naamloze Vennootschap Bakery products comprising carbohydrate oxidase
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WO2005036971A1 (en) * 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
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
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US7579033B2 (en) * 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
WO2005107487A1 (en) * 2004-05-03 2005-11-17 Leprino Foods Company Blended cheeses and methods for making such cheeses
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
CN102533440B (zh) 2004-07-16 2017-09-19 杜邦营养生物科学有限公司 用酶使油脱胶的方法
US20060078650A1 (en) * 2004-10-08 2006-04-13 Bechtold Roy A Dough compositions and related methods
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
US20070178208A1 (en) * 2006-01-31 2007-08-02 Moidl Joseph B Method of reducing voids in dough
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DK2595488T3 (da) 2010-07-21 2020-02-24 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase
CN102631005A (zh) * 2012-05-04 2012-08-15 江南大学 一种添加亲水性胶体抑制米面制品回生的方法
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BR102013003688A2 (pt) * 2013-02-18 2013-10-22 Prozyn Ind E Com Ltda Processo de obtenção de melhoradores de farinhas de trigo na forma de pó que incorporam enzimas líquidas e emulsificantes líquidos previamente tratados enzimaticamente em adsorventes de grau alimentício
CN104868466B (zh) 2015-04-27 2017-11-28 华为技术有限公司 一种滤波装置和电源供电系统
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ES2136409T3 (es) 1999-11-16
CO4750597A1 (es) 1999-03-31
DE69604491T2 (de) 2000-01-13
AR002214A1 (es) 1998-01-07
DE69604491T3 (de) 2008-09-25
US8460723B2 (en) 2013-06-11
US6726942B2 (en) 2004-04-27
AU699331B2 (en) 1998-12-03
US20120201928A1 (en) 2012-08-09
PL323744A1 (en) 1998-04-14
EP0833563B1 (en) 1999-09-29
US6358543B1 (en) 2002-03-19
PL191234B1 (pl) 2006-04-28
NZ309735A (en) 1998-08-26
BR9608493A (pt) 1999-07-06
JP3039685B2 (ja) 2000-05-08
DE69604491D1 (de) 1999-11-04
CA2224203C (en) 2003-08-12
CN1080536C (zh) 2002-03-13
US20020064577A1 (en) 2002-05-30
JPH11506338A (ja) 1999-06-08
AU699331C (en) 2005-08-25
EP0833563B2 (en) 2008-05-14
TW327126B (en) 1998-02-21
PL184045B1 (pl) 2002-08-30
ATE185048T1 (de) 1999-10-15
CA2224203A1 (en) 1996-12-19
ZA964617B (en) 1996-12-12
WO1996039851A1 (en) 1996-12-19
EP0833563A1 (en) 1998-04-08
US20040101610A1 (en) 2004-05-27
US7931924B2 (en) 2011-04-26
CN1190871A (zh) 1998-08-19
MY129458A (en) 2007-04-30
AU5997296A (en) 1996-12-30
ES2136409T5 (es) 2008-12-16
DK0833563T3 (da) 2000-01-03

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