DK174921B1 - Meldejkonditioneringsmiddel, dettes anvendelse til forbedring af en deldejs rheologiske egenskaber - Google Patents

Meldejkonditioneringsmiddel, dettes anvendelse til forbedring af en deldejs rheologiske egenskaber Download PDF

Info

Publication number: DK174921B1
Authority: DK; Denmark
Prior art keywords: dough; flour; rheological properties; glucose oxidase; conditioner according
Prior art date: 1987-12-21

Application number

DK198807121A

Other languages

Danish (da)

English (en)

Other versions

DK712188D0 (da

DK712188A (da

Inventor

Sampsa Haarasilta

Seppo Vaeisaenen

Don Scott

Original Assignee

Dsm Nv

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.)

1987-12-21

Filing date

1988-12-21

Publication date

2004-02-23

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=22470780&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK174921(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1988-12-21 Application filed by Dsm Nv filed Critical Dsm Nv

1988-12-21 Publication of DK712188D0 publication Critical patent/DK712188D0/da

1989-08-18 Publication of DK712188A publication Critical patent/DK712188A/da

2004-02-23 Application granted granted Critical

2004-02-23 Publication of DK174921B1 publication Critical patent/DK174921B1/da

Links

235000013312 flour Nutrition 0.000 title claims abstract description 54
235000010037 flour treatment agent Nutrition 0.000 title claims description 18
102000004190 Enzymes Human genes 0.000 claims abstract description 34
108090000790 Enzymes Proteins 0.000 claims abstract description 34
229940088598 enzyme Drugs 0.000 claims abstract description 34
238000002360 preparation method Methods 0.000 claims abstract description 26
239000004366 Glucose oxidase Substances 0.000 claims abstract description 23
229940116332 glucose oxidase Drugs 0.000 claims abstract description 23
235000019420 glucose oxidase Nutrition 0.000 claims abstract description 23
108010015776 Glucose oxidase Proteins 0.000 claims abstract description 22
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
238000000034 method Methods 0.000 claims abstract description 12
108010001535 sulfhydryl oxidase Proteins 0.000 claims abstract description 11
240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
241000209140 Triticum Species 0.000 claims description 10
235000021307 Triticum Nutrition 0.000 claims description 10
230000003750 conditioning effect Effects 0.000 claims description 8
241000228245 Aspergillus niger Species 0.000 claims description 7
235000010323 ascorbic acid Nutrition 0.000 claims description 6
229960005070 ascorbic acid Drugs 0.000 claims description 6
239000011668 ascorbic acid Substances 0.000 claims description 6
239000003795 chemical substances by application Substances 0.000 claims description 6
230000000813 microbial effect Effects 0.000 claims description 4
238000002156 mixing Methods 0.000 abstract description 11
239000004615 ingredient Substances 0.000 abstract 1
235000008429 bread Nutrition 0.000 description 19
230000000694 effects Effects 0.000 description 17
239000000523 sample Substances 0.000 description 12
239000007800 oxidant agent Substances 0.000 description 7
238000006243 chemical reaction Methods 0.000 description 6
239000000047 product Substances 0.000 description 6
238000012360 testing method Methods 0.000 description 6
235000013339 cereals Nutrition 0.000 description 5
102000016938 Catalase Human genes 0.000 description 4
108010053835 Catalase Proteins 0.000 description 4
MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
239000000203 mixture Substances 0.000 description 4
238000010521 absorption reaction Methods 0.000 description 3
229940024171 alpha-amylase Drugs 0.000 description 3
239000000155 melt Substances 0.000 description 3
230000001590 oxidative effect Effects 0.000 description 3
238000012545 processing Methods 0.000 description 3
150000003839 salts Chemical class 0.000 description 3
108010068370 Glutens Proteins 0.000 description 2
229920002472 Starch Polymers 0.000 description 2
102000004139 alpha-Amylases Human genes 0.000 description 2
108090000637 alpha-Amylases Proteins 0.000 description 2
SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Chemical class [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 2
239000013068 control sample Substances 0.000 description 2
229940079919 digestives enzyme preparation Drugs 0.000 description 2
235000021312 gluten Nutrition 0.000 description 2
235000018102 proteins Nutrition 0.000 description 2
102000004169 proteins and genes Human genes 0.000 description 2
108090000623 proteins and genes Proteins 0.000 description 2
239000008107 starch Substances 0.000 description 2
235000019698 starch Nutrition 0.000 description 2
125000003396 thiol group Chemical group [H]S* 0.000 description 2
244000208235 Borassus flabellifer Species 0.000 description 1
RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
239000007900 aqueous suspension Substances 0.000 description 1
QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
235000015278 beef Nutrition 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
230000015556 catabolic process Effects 0.000 description 1
239000007795 chemical reaction product Substances 0.000 description 1
230000001143 conditioned effect Effects 0.000 description 1
230000008094 contradictory effect Effects 0.000 description 1
238000010411 cooking Methods 0.000 description 1
238000001816 cooling Methods 0.000 description 1
238000004132 cross linking Methods 0.000 description 1
238000000354 decomposition reaction Methods 0.000 description 1
238000011161 development Methods 0.000 description 1
150000002019 disulfides Chemical class 0.000 description 1
238000002474 experimental method Methods 0.000 description 1
238000001914 filtration Methods 0.000 description 1
239000012467 final product Substances 0.000 description 1
235000013305 food Nutrition 0.000 description 1
239000007789 gas Substances 0.000 description 1
239000000174 gluconic acid Substances 0.000 description 1
235000012208 gluconic acid Nutrition 0.000 description 1
239000008103 glucose Substances 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
ICIWUVCWSCSTAQ-UHFFFAOYSA-N iodic acid Chemical class OI(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-N 0.000 description 1
239000000463 material Substances 0.000 description 1
229910052760 oxygen Inorganic materials 0.000 description 1
239000001301 oxygen Substances 0.000 description 1
150000002978 peroxides Chemical class 0.000 description 1
239000011148 porous material Substances 0.000 description 1
238000004321 preservation Methods 0.000 description 1
238000000518 rheometry Methods 0.000 description 1
239000002002 slurry Substances 0.000 description 1
239000001632 sodium acetate Substances 0.000 description 1
235000017281 sodium acetate Nutrition 0.000 description 1
238000010561 standard procedure Methods 0.000 description 1
238000005728 strengthening Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
229910052717 sulfur Inorganic materials 0.000 description 1
239000011593 sulfur Substances 0.000 description 1
239000000725 suspension Substances 0.000 description 1
230000008961 swelling Effects 0.000 description 1
-1 thiol compounds Chemical class 0.000 description 1

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

Landscapes

Life Sciences & Earth Sciences (AREA)
Microbiology (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Noodles (AREA)

DK198807121A 1987-12-21 1988-12-21 Meldejkonditioneringsmiddel, dettes anvendelse til forbedring af en deldejs rheologiske egenskaber DK174921B1 (da)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US13600387A	1987-12-21	1987-12-21
US13600387		1987-12-21

Publications (3)

Publication Number	Publication Date
DK712188D0 DK712188D0 (da)	1988-12-21
DK712188A DK712188A (da)	1989-08-18
DK174921B1 true DK174921B1 (da)	2004-02-23

Family

ID=22470780

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK198807121A DK174921B1 (da)	1987-12-21	1988-12-21	Meldejkonditioneringsmiddel, dettes anvendelse til forbedring af en deldejs rheologiske egenskaber

Country Status (9)

Country	Link
EP (1)	EP0321811B2 (de)
JP (1)	JP2735259B2 (de)
AT (1)	ATE77203T1 (de)
CA (1)	CA1329047C (de)
DE (1)	DE3872196T3 (de)
DK (1)	DK174921B1 (de)
ES (1)	ES2032939T5 (de)
FI (1)	FI94713C (de)
NO (1)	NO176383C (de)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FI84970C (fi) *	1988-04-22	1992-02-25	Suomen Sokeri Oy	Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
US5232719A (en) *	1991-06-13	1993-08-03	Genencor International, Inc.	Type II endoglycosidases in baking for improving the quality of dough and baked goods
EP0565172A1 (de) *	1992-04-10	1993-10-13	Quest International B.V.	Klonierung und Expression von einer DNS, welche eine gereifte Form eines Polypeptides mit Sulfhydryl-Oxidase-Aktivität kodiert
AU684658B2 (en) *	1994-09-07	1997-12-18	Gist-Brocades B.V.	Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
EP0705538B1 (de)	1994-09-07	2000-12-06	Dsm N.V.	Verbesserungen von Brotteig
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
WO1996040935A1 (en)	1995-06-07	1996-12-19	Bioteknologisk Institut	Recombinant hexose oxidase, a method of producing same and use of such enzyme
US7745599B1 (en)	1995-06-07	2010-06-29	Danisco A/S	Hexose oxidase-encoding DNAs and methods of use thereof
US8178090B2 (en)	1995-06-07	2012-05-15	Danisco A/S	Recombinant hexose oxidase
WO1996039851A1 (en)	1995-06-07	1996-12-19	Danisco A/S	A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
EP0865241B1 (de) *	1995-12-08	2002-09-11	Novozymes A/S	Verwendung einer desaminierenden oxidase zum backen
DK0869716T3 (da) *	1995-12-20	2001-08-13	Novozymes As	Anvendelse af en pyranosexidase til bagning
DE19619187C2 (de) *	1996-05-11	2002-05-29	Agrano Ag Allschwil	Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
EP1433852B1 (de)	1997-04-09	2006-06-28	Danisco A/S	Verwendung von Lipase zur Verbesserung von Teigen und Backwaren
US6929936B1 (en)	1997-07-18	2005-08-16	Danisco A/S	Composition comprising an enzyme having galactose oxidase activity and use thereof
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
AU753578B2 (en)	1997-12-22	2002-10-24	Novozymes A/S	Carbohydrate oxidase and use thereof in baking
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
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
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
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
AU2007344910B2 (en)	2007-01-25	2013-03-28	Dupont Nutrition Biosciences Aps	Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
WO2009109602A1 (en) *	2008-03-04	2009-09-11	Danisco A/S	Improving enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols
EP2103220B1 (de)	2008-03-17	2018-09-26	Stern Enzym GmbH & Co. KG	Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
US20230212822A1 (en)	2020-05-29	2023-07-06	Novozymes A/S	Method for controlling slime in a pulp or paper making process
EP4355868A1 (de)	2021-06-16	2024-04-24	Novozymes A/S	Verfahren zur schleimkontrolle in einem zellstoff- oder papierherstellungsverfahren

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US2783150A (en) *	1952-09-25	1957-02-26	Pfizer & Co C	Treatment of flour with glucose oxidase

1988
- 1988-12-10 EP EP88120669A patent/EP0321811B2/de not_active Expired - Lifetime
- 1988-12-10 AT AT88120669T patent/ATE77203T1/de not_active IP Right Cessation
- 1988-12-10 DE DE3872196T patent/DE3872196T3/de not_active Expired - Fee Related
- 1988-12-10 ES ES88120669T patent/ES2032939T5/es not_active Expired - Lifetime
- 1988-12-16 FI FI885816A patent/FI94713C/fi not_active IP Right Cessation
- 1988-12-20 NO NO885652A patent/NO176383C/no unknown
- 1988-12-20 CA CA000586476A patent/CA1329047C/en not_active Expired - Fee Related
- 1988-12-21 DK DK198807121A patent/DK174921B1/da not_active IP Right Cessation
- 1988-12-21 JP JP63323171A patent/JP2735259B2/ja not_active Expired - Fee Related

Also Published As

Publication number	Publication date
EP0321811B1 (de)	1992-06-17
EP0321811A1 (de)	1989-06-28
ATE77203T1 (de)	1992-07-15
DE3872196T2 (de)	1992-12-17
NO885652L (no)	1989-06-22
NO176383B (no)	1994-12-19
JP2735259B2 (ja)	1998-04-02
NO885652D0 (no)	1988-12-20
FI885816L (fi)	1989-06-22
FI885816A0 (fi)	1988-12-16
FI94713B (fi)	1995-07-14
NO176383C (no)	1995-03-29
DE3872196T3 (de)	2000-04-20
CA1329047C (en)	1994-05-03
DK712188D0 (da)	1988-12-21
JPH01265843A (ja)	1989-10-23
EP0321811B2 (de)	1999-12-22
FI94713C (fi)	1995-10-25
ES2032939T3 (es)	1993-03-01
DK712188A (da)	1989-08-18
DE3872196D1 (de)	1992-07-23
ES2032939T5 (es)	2000-06-01

Legal Events

Date	Code	Title	Description
2006-07-31	PBP	Patent lapsed	Country of ref document: DK

Publication	Publication Date	Title
EP0321811B1 (de)	1992-06-17	Methode zur Verbesserung von Mehlteig
Abedi et al.	2020	The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review
Gujral et al.	2004	Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase
Wieser	2012	The use of redox agents in breadmaking
Dai et al.	2021	A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads
DK1608227T3 (en)	2015-12-07	PROCEDURE FOR IMPROVING THE REOLOGICAL PROPERTIES OF A MESSAGE
Hamer	1995	Enzymes in the baking industry
Shafisoltani et al.	2014	Effects of enzymatic treatment using response surface methodology on the quality of bread flour
WO2010124206A1 (en)	2010-10-28	Antistaling process for flat bread
Paucean et al.	2016	Wheat germ bread quality and dough rheology as influenced by added enzymes and ascorbic acid
US5547690A (en)	1996-08-20	Compositions and method for improving flour dough
WO2002060262A2 (en)	2002-08-08	Conditioner for bread
Kornbrust et al.	2012	Applications of enzymes in breadmaking
AU684658B2 (en)	1997-12-18	Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
US5510126A (en)	1996-04-23	Tortilla
JP3669822B2 (ja)	2005-07-13	焼成品用生地改良剤及びそれを用いた焼成品の製造法
Hasan et al.	2021	Studies in Improvident of Dough and Bread Properties by Addition of Hydrogen Peroxide to Wheat Flour
EP0705538B1 (de)	2000-12-06	Verbesserungen von Brotteig
Siswoyo et al.	2016	Influences of sulfhydryl oxidase isolated from Aspergillus niger on physicochemical properties of starch and rheological properties of wheat dough.
Tozatti	2020	The development of alternative strategies for using chemical oxidizing and reducing agents in flours as a means of controlling gluten strength prior to developing dough
Omer	2024	Infra-red analysis and the intermolecular interactions of ingredients during baking: enzymatic hydrolysis of starch, protein secondary structure and product characteristics
WO2013144823A1 (en)	2013-10-03	Gluten enhancer
El-Din et al.	2010	Effect of Hydrocolloid and Surfactant Agents on the Chemical and Rheological Characteristics of Egyptian Balady Bread Dough
TAMBA-BEREHOIU et al.	2004	Testing of some enzymatic mixtures used for the improvement of wheat flours
WO2004084639A1 (en)	2004-10-07	A synergistic mix comprising ascorbic acid and enzymes