DK1387616T3 - Fremgangsmåde til fremstilling af en dej med et enzym - Google Patents

Fremgangsmåde til fremstilling af en dej med et enzym

Info

Publication number
DK1387616T3
DK1387616T3 DK02751462T DK02751462T DK1387616T3 DK 1387616 T3 DK1387616 T3 DK 1387616T3 DK 02751462 T DK02751462 T DK 02751462T DK 02751462 T DK02751462 T DK 02751462T DK 1387616 T3 DK1387616 T3 DK 1387616T3
Authority
DK
Denmark
Prior art keywords
dough
enzyme
preparing
hydrolysing
components
Prior art date
Application number
DK02751462T
Other languages
English (en)
Inventor
Charlotte Horsmans Poulsen
Kirsten Bojsen
Jeorn Borch Soee
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
Priority claimed from GBGB0112226.6A external-priority patent/GB0112226D0/en
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of DK1387616T3 publication Critical patent/DK1387616T3/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)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK02751462T 2001-05-18 2002-05-17 Fremgangsmåde til fremstilling af en dej med et enzym DK1387616T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GBGB0112226.6A GB0112226D0 (en) 2001-05-18 2001-05-18 Method of improving dough and bread quality
US34700702P 2002-01-09 2002-01-09
PCT/IB2002/002792 WO2002094123A2 (en) 2001-05-18 2002-05-17 Method of preparing a dought with an enzime

Publications (1)

Publication Number Publication Date
DK1387616T3 true DK1387616T3 (da) 2007-09-24

Family

ID=26246095

Family Applications (1)

Application Number Title Priority Date Filing Date
DK02751462T DK1387616T3 (da) 2001-05-18 2002-05-17 Fremgangsmåde til fremstilling af en dej med et enzym

Country Status (14)

Country Link
US (1) USRE43135E1 (da)
EP (1) EP1387616B1 (da)
JP (1) JP4309137B2 (da)
CN (1) CN100591212C (da)
AT (1) ATE362315T1 (da)
AU (1) AU2002339115B2 (da)
BR (1) BR0209154A (da)
CA (1) CA2444960C (da)
DE (1) DE60220155T2 (da)
DK (1) DK1387616T3 (da)
ES (1) ES2284897T3 (da)
MX (1) MXPA03010511A (da)
NZ (1) NZ528260A (da)
WO (1) WO2002094123A2 (da)

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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
DE60319872T2 (de) 2002-12-12 2009-03-05 Novozymes A/S Verfahren zur auswahl eines lipolytischen enzyms
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
EP3323887A3 (en) 2003-01-17 2018-09-12 DuPont Nutrition Biosciences ApS Method for the in situ production of an emulsifier in a foodstuff
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US20120141630A1 (en) * 2006-02-06 2012-06-07 Novozymes A/S Screening Method
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CN102316753B (zh) 2009-01-16 2016-06-29 杜邦营养生物科学有限公司 由谷物或谷物副流酶促生成功能性脂质
CN105248510A (zh) 2009-03-31 2016-01-20 杜邦营养生物科学有限公司 防止植物细胞壁材料溶解过程中提取物变暗和恶臭形成
TWI656845B (zh) * 2014-10-06 2019-04-21 日商不二製油股份有限公司 Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier
GB201522681D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
US11337445B2 (en) 2016-02-22 2022-05-24 General Mills, Inc. Cereal food product and method of making the same
CA3051770A1 (en) * 2017-02-20 2018-08-23 Novozymes A/S Lipolytic enzyme for use in baking
KR102060134B1 (ko) * 2018-07-25 2020-02-12 주식회사 신세계푸드 쌀국수 제면용 조성물, 이를 이용한 쌀국수면 및 쌀국수면 제조방법
GB201916585D0 (en) * 2019-11-14 2020-01-01 Givaudan Sa Concentrate
KR20250005200A (ko) 2022-04-20 2025-01-09 노보자임스 에이/에스 유리 지방산을 제조하는 방법

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CN1646022A (zh) 2005-07-27
WO2002094123A2 (en) 2002-11-28
USRE43135E1 (en) 2012-01-24
AU2002339115B2 (en) 2007-03-15
DE60220155T2 (de) 2008-02-07
ES2284897T3 (es) 2007-11-16
EP1387616B1 (en) 2007-05-16
EP1387616A2 (en) 2004-02-11
MXPA03010511A (es) 2004-03-02
WO2002094123A3 (en) 2003-05-30
JP2005508609A (ja) 2005-04-07
BR0209154A (pt) 2004-07-20
NZ528260A (en) 2005-09-30
ATE362315T1 (de) 2007-06-15
CA2444960A1 (en) 2002-11-28
CA2444960C (en) 2011-08-09
CN100591212C (zh) 2010-02-24
JP4309137B2 (ja) 2009-08-05
DE60220155D1 (de) 2007-06-28

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