DK188389A - Fremgangsmaade til forbedring af egenskaberne af dej og kvaliteten af broed samt enzympraeparat og forblanding til anvendelse ved fremgangsmaaden - Google Patents

Fremgangsmaade til forbedring af egenskaberne af dej og kvaliteten af broed samt enzympraeparat og forblanding til anvendelse ved fremgangsmaaden

Info

Publication number
DK188389A
DK188389A DK188389A DK188389A DK188389A DK 188389 A DK188389 A DK 188389A DK 188389 A DK188389 A DK 188389A DK 188389 A DK188389 A DK 188389A DK 188389 A DK188389 A DK 188389A
Authority
DK
Denmark
Prior art keywords
procedure
preparation
bread
improving
double
Prior art date
Application number
DK188389A
Other languages
English (en)
Other versions
DK188389D0 (da
DK176112B1 (da
Inventor
Sampsa Haarasilta
Timo Pullinen
Seppo Vaeisaenen
Ina Tammersalo-Karsten
Original Assignee
Cultor Oy
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=26158338&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK188389(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from FI881905A external-priority patent/FI881905A7/fi
Application filed by Cultor Oy filed Critical Cultor Oy
Publication of DK188389D0 publication Critical patent/DK188389D0/da
Publication of DK188389A publication Critical patent/DK188389A/da
Application granted granted Critical
Publication of DK176112B1 publication Critical patent/DK176112B1/da

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
    • 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)
DK198901883A 1988-04-22 1989-04-19 Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd DK176112B1 (da)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FI881905 1988-04-22
FI881905A FI881905A7 (fi) 1988-04-22 1988-04-22 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
FI890021 1989-01-03
FI890021A FI84970C (fi) 1988-04-22 1989-01-03 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.

Publications (3)

Publication Number Publication Date
DK188389D0 DK188389D0 (da) 1989-04-19
DK188389A true DK188389A (da) 1989-10-23
DK176112B1 DK176112B1 (da) 2006-07-31

Family

ID=26158338

Family Applications (1)

Application Number Title Priority Date Filing Date
DK198901883A DK176112B1 (da) 1988-04-22 1989-04-19 Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd

Country Status (10)

Country Link
US (1) US4990343A (da)
EP (1) EP0338452B2 (da)
JP (1) JP2809424B2 (da)
CA (1) CA1335635C (da)
DE (2) DE68902859T4 (da)
DK (1) DK176112B1 (da)
ES (1) ES2035408T5 (da)
FI (1) FI84970C (da)
GR (1) GR3006423T3 (da)
NO (1) NO177212C (da)

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US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
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USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US7033627B2 (en) * 1990-03-23 2006-04-25 Syngenta Mogen B.V. Production of enzymes in seeds and their use
JP3608620B2 (ja) * 1990-05-29 2005-01-12 ケムジエン・コーポレイシヨン ヘミセルロース含有食品及び動物用飼料のエネルギー効率を改善するためのヘミセルラーゼ補充物
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
NZ239085A (en) * 1990-07-24 1993-08-26 Gist Brocades Nv Cloning and expression of xylanase genes from fungal origin
US5108764A (en) * 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
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
ATE211621T1 (de) * 1993-10-29 2002-01-15 Dsm Nv Backverbesserende zusammensetzungen
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
AU695391B2 (en) * 1994-05-03 1998-08-13 Novozymes A/S Alkaline glucose oxidase
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 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
ATE197371T1 (de) * 1994-06-17 2000-11-11 Dsm Nv Zusammensetzung zur brotverbesserung
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 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
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
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
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
EP0865241B1 (en) * 1995-12-08 2002-09-11 Novozymes A/S Use of a deaminating oxidase in baking
ES2177893T5 (es) * 1996-03-19 2006-11-01 Dsm Ip Assets B.V. Nueva composicion enzimatica.
ZA974084B (en) * 1996-05-10 1998-02-23 Danisco Novel α-glucuronidases, production hereof and their uses.
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
EP0848908B1 (fr) * 1996-11-21 2002-08-07 Societe Des Produits Nestle S.A. Procédé de fabrication de produits de panification pouvant être réchauffés aux micro-ondes
AU737487B2 (en) * 1996-11-21 2001-08-23 Cambridge Biopolymers Limited Production of vegetable gels
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6303326B1 (en) 1997-12-04 2001-10-16 University Of Arkansas Insect salivary enzyme triggers systemic resistance
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
EP0945068B1 (en) * 1998-03-24 2003-05-02 CSM Nederland B.V. Fermentation tolerant predough
DE69939059D1 (de) * 1998-05-13 2008-08-21 Novozymes Inc Verfahren zur verwendung von cellobiosedehydrogenase beim backen
CA2362913A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
US20040091601A1 (en) * 2000-12-20 2004-05-13 Parnell Marie Diane Liquid yeast compositions
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
US6953597B2 (en) * 2002-07-31 2005-10-11 Irving Pulp And Paper, Ltd. Batter coating for potato pieces
US6638554B1 (en) * 2002-08-30 2003-10-28 Roberto Gonzalez Barrera Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US20040199405A1 (en) * 2003-04-02 2004-10-07 Ellen Harper Computerized system and method for modifying healthcare-related orders
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
DE102009034601B4 (de) 2009-07-24 2024-12-19 Stern-Enzym Gmbh & Co. Kg Verwendung von Sulfhydryloxidase zur Erhöhung der Viskosität und/oder Gelstärke von eihaltigen Lebensmitteln
CA2802083C (en) 2010-06-11 2018-10-09 Novozymes A/S Enzymatic flour correction
NL2008057C2 (en) 2011-12-29 2013-07-03 Konink Zeelandia Groep B V Improved methods, products and uses relating to the preparation of dough.
RU2643712C1 (ru) * 2016-11-16 2018-02-05 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства хлебобулочных изделий
CA3145805A1 (en) * 2019-08-19 2021-02-25 Kritika MAHADEVAN Non-animal based protein sources with functional properties

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US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
FI45020C (fi) * 1967-04-03 1972-03-10 Delmar Chem Menetelmä leipien ja niiden kaltaisten tuotteiden valmistamiseksi.
US3512992A (en) * 1968-04-02 1970-05-19 Delmar Chem Baking additive and method for producing baked goods
FI66282C (fi) † 1982-11-02 1984-10-10 Valio Meijerien Foerfarande foer ensilering av groenfoder eller fullsaed
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
US4632905A (en) † 1985-05-29 1986-12-30 Novo Laboratories, Inc. Microbial sulfhydryl oxidase
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
EP0321811B2 (en) * 1987-12-21 1999-12-22 Dsm N.V. Method for improving flour dough
US4894340A (en) † 1987-12-21 1990-01-16 Suomen Sokeri Oy Microbial sulfhydryl oxidase and method

Also Published As

Publication number Publication date
FI84970B (fi) 1991-11-15
DE68902859T4 (de) 2003-08-28
EP0338452A1 (en) 1989-10-25
GR3006423T3 (da) 1993-06-21
DE68902859D1 (de) 1992-10-22
JPH01312956A (ja) 1989-12-18
JP2809424B2 (ja) 1998-10-08
EP0338452B1 (en) 1992-09-16
DK188389D0 (da) 1989-04-19
NO891640D0 (no) 1989-04-20
DE68902859T3 (de) 2002-09-19
EP0338452B2 (en) 2002-01-16
DE68902859T2 (de) 1993-01-21
NO177212B (no) 1995-05-02
US4990343A (en) 1991-02-05
FI84970C (fi) 1992-02-25
ES2035408T5 (es) 2002-11-01
DK176112B1 (da) 2006-07-31
FI890021L (fi) 1989-10-23
NO891640L (no) 1989-10-23
ES2035408T3 (es) 1993-04-16
CA1335635C (en) 1995-05-23
NO177212C (no) 1995-08-09
FI890021A0 (fi) 1989-01-03

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