DK0942654T3 - Fremgangsmåde til fremstilling af bagværk, som holder sig frisk - Google Patents

Fremgangsmåde til fremstilling af bagværk, som holder sig frisk

Info

Publication number
DK0942654T3
DK0942654T3 DK97951896T DK97951896T DK0942654T3 DK 0942654 T3 DK0942654 T3 DK 0942654T3 DK 97951896 T DK97951896 T DK 97951896T DK 97951896 T DK97951896 T DK 97951896T DK 0942654 T3 DK0942654 T3 DK 0942654T3
Authority
DK
Denmark
Prior art keywords
baked goods
making baked
stay fresh
stay
fresh
Prior art date
Application number
DK97951896T
Other languages
Danish (da)
English (en)
Inventor
Erwin Schuster
Bruno Sproessler
Juergen Hofemeister
Original Assignee
Ab Enzymes Gmbh
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 Ab Enzymes Gmbh filed Critical Ab Enzymes Gmbh
Application granted granted Critical
Publication of DK0942654T3 publication Critical patent/DK0942654T3/da

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
DK97951896T 1996-11-22 1997-11-13 Fremgangsmåde til fremstilling af bagværk, som holder sig frisk DK0942654T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19648343A DE19648343C1 (de) 1996-11-22 1996-11-22 Verfahren zur Herstellung von Backwaren mit verbesserter Frischhaltung
PCT/EP1997/006331 WO1998023162A2 (fr) 1996-11-22 1997-11-13 Procede pour preparer des articles de boulangerie 'fraicheur'

Publications (1)

Publication Number Publication Date
DK0942654T3 true DK0942654T3 (da) 2002-10-14

Family

ID=7812434

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97951896T DK0942654T3 (da) 1996-11-22 1997-11-13 Fremgangsmåde til fremstilling af bagværk, som holder sig frisk

Country Status (10)

Country Link
US (1) US6254903B1 (fr)
EP (1) EP0942654B1 (fr)
AT (1) ATE220501T1 (fr)
AU (1) AU726754B2 (fr)
CA (1) CA2272606C (fr)
DE (2) DE19648343C1 (fr)
DK (1) DK0942654T3 (fr)
ES (1) ES2179382T3 (fr)
NZ (1) NZ336262A (fr)
WO (1) WO1998023162A2 (fr)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
WO1996039851A1 (fr) 1995-06-07 1996-12-19 Danisco A/S Procede d'amelioration des proprietes d'une pate a base de farine, composition d'amelioration de la pate et produit alimentaire ameliore
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
DK1098988T4 (da) 1998-07-21 2007-09-03 Danisco Födevare
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
DK1441599T3 (da) 2001-10-26 2007-11-12 Novozymes As Fremstilling af spiselige produkter
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
US7718408B2 (en) * 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) * 2007-08-17 2007-09-26 Danisco Process
US20050175738A1 (en) * 2004-02-10 2005-08-11 Kraft Foods Holdings, Inc. Freezer-stable toasted bread slices
US8361529B2 (en) * 2004-02-20 2013-01-29 Novozymes A/S Xylanase
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
EA014985B1 (ru) * 2004-07-16 2011-04-29 Даниско А/С Способ ферментативного рафинирования пищевых масел гидратацией и применение липидацилтрансферазы для осуществления способа
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
AU2007344910B2 (en) * 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
CN101911959B (zh) * 2010-09-02 2012-11-28 北大荒丰缘集团有限公司 提高三相卧螺工艺中面筋蛋白得率的和面工艺
WO2021074056A1 (fr) * 2019-10-18 2021-04-22 Basf Se Procédé amélioré de préparation d'une pâte à pain ou d'un produit cuit à partir de celle-ci

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE288395C (fr) *
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
DD225711A1 (de) * 1984-04-16 1985-08-07 Adw Ddr Verfahren zur herstellung von thermitase mit alpha-amylolytischer aktivitaet
DD287732A5 (de) * 1989-09-07 1991-03-07 Adw Ddr Verfahren zur herstellung maltose- und maltotriose-reicher hydrolysate
DD288395A5 (de) * 1989-10-10 1991-03-28 Akademie Der Wissenschaften,De Verfahren zur herstellung von alpha-amylase
WO1996032472A1 (fr) * 1995-04-11 1996-10-17 Novo Nordisk A/S Additifs ameliorant la qualite du pain et contenant un enzyme xylanolytique

Also Published As

Publication number Publication date
ES2179382T3 (es) 2003-01-16
WO1998023162A2 (fr) 1998-06-04
AU726754B2 (en) 2000-11-23
DE59707748D1 (de) 2002-08-22
DE19648343C1 (de) 1998-02-12
WO1998023162A3 (fr) 1998-08-20
EP0942654B1 (fr) 2002-07-17
AU5552298A (en) 1998-06-22
CA2272606A1 (fr) 1998-06-04
NZ336262A (en) 2000-09-29
CA2272606C (fr) 2006-01-17
ATE220501T1 (de) 2002-08-15
US6254903B1 (en) 2001-07-03
EP0942654A2 (fr) 1999-09-22

Similar Documents

Publication Publication Date Title
DE59707748D1 (de) Verfahren zur herstellung von frischhalte-backwaren
ES2087646T3 (es) Producto enzimatico y metodo para mejorar la calidad del pan.
CA2326442A1 (fr) Exoamylases non maltogeniques et leur utilisation dans le retardement de la retrogradation de l'amidon
AU1682895A (en) Thermally inhibited starches and flours and process for their production
ATE428788T1 (de) Verbesserung von pflanzen und deren produkten
DE69636410D1 (de) Mutierte alpha-amylase
DE69619664D1 (de) Durch mikrowellen kochbare nasspanade enthaltend amylase
WO1999045124A3 (fr) Formes modifiees de pullulanase
ATE499006T1 (de) Verwendung von enzymen der familie 8 mit xylanolytischer wirksamkeit beim backen
ATE387496T1 (de) Varianten von enzymen der alpha-amylase-familie
ATE198253T1 (de) Hefederivate und verfahren zum verbessern der brotqualität
DE69623644D1 (de) Verwendung einer desaminierenden oxidase zum backen
DE60221266D1 (de) Verfahren zur herstellung von esswaren
DE50307332D1 (de) Kultivierungsverfahren für mikroorganismen und bioreaktor
DE60312392D1 (de) Verfahren zum verbessern der hydration von teigwaren und zur bereitung der teigenwarenprodukte
DE69013446D1 (de) Alkalische Pullulanase, Mikroorganismus der sie produziert und Verfahren zur Herstellung dieses Enzyms.
EP0273268A3 (fr) Alpha amylase à stabilité réduite et son procédé de production
DE69014044D1 (de) Neue alkylische Pullulanase Y mit alpha-Amylase-Aktivität, sie produzierender Mikroorganismus und Verfahren zur Herstellung dieses Enzyms.
BR9804212A (pt) Grãos de arroz reconstituìveis.
DE60015515D1 (de) Verfahren zur gewinnung von aspergillus niger kulturen und ihre verwendung zur herstellung von ferulasäure und vanillinsäure
ATE417508T1 (de) Verfahren zur herstellung von tiefgekühltem teig
PT1196606E (pt) Enzima litica
UA36479A (uk) Спосіб одержання бісквітного напівфабрикату
UA31734A (uk) Хлібопекарський поліпшувач