ES2032939T5 - Un metodo para mejorar una masa de harina. - Google Patents

Un metodo para mejorar una masa de harina.

Info

Publication number
ES2032939T5
ES2032939T5 ES88120669T ES88120669T ES2032939T5 ES 2032939 T5 ES2032939 T5 ES 2032939T5 ES 88120669 T ES88120669 T ES 88120669T ES 88120669 T ES88120669 T ES 88120669T ES 2032939 T5 ES2032939 T5 ES 2032939T5
Authority
ES
Spain
Prior art keywords
flour
rheological properties
mass
improve
paste
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES88120669T
Other languages
English (en)
Other versions
ES2032939T3 (es
Inventor
Sampsa Haarasilta
Seppo Vaisanen
Don Scott
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke DSM NV
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.)
Filing date
Publication date
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=ES2032939(T5) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by DSM NV filed Critical DSM NV
Publication of ES2032939T3 publication Critical patent/ES2032939T3/es
Application granted granted Critical
Publication of ES2032939T5 publication Critical patent/ES2032939T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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)

Abstract

ESTA INVENCION ES RELATIVA A UN METODO PARA MEJORAR LAS PROPIEDADES REOLOGICAS DE PASTA DE HARINA LA CUAL COMPRENDE COMBINAR HARINA, LEVADURA AGUA Y CANTIDAD SUFICIENTE DE UNA PREPARACION DE ENCIMAS COMPRENDIENDO SULFIDRICO OXIDADO Y GLUCOSA OXIDADA Y MEZCLAR DICHOS INGREDIENTES PARA FORMAR UNA PASTA DE PANADERO CONVENIENTE. LA REACCION TIENE COMO RESULTADO UNA PASTA MAS RESISTENTE CON PROPIEDADES REOLOGICAS MEJORADAS ASI COMO UN PRODUCTO PANIFICABLE FINAL CON TEXTURA MEJORADA.
ES88120669T 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina. Expired - Lifetime ES2032939T5 (es)

Applications Claiming Priority (1)

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

Publications (2)

Publication Number Publication Date
ES2032939T3 ES2032939T3 (es) 1993-03-01
ES2032939T5 true ES2032939T5 (es) 2000-06-01

Family

ID=22470780

Family Applications (1)

Application Number Title Priority Date Filing Date
ES88120669T Expired - Lifetime ES2032939T5 (es) 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina.

Country Status (9)

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

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 (en) * 1992-04-10 1993-10-13 Quest International B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having sulfhydryl oxidase activity
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
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 (en) * 1995-12-08 2002-09-11 Novozymes A/S Use of a deaminating oxidase in baking
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 (en) 1997-04-09 2006-06-28 Danisco A/S Use of 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
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 (en) 2021-06-16 2024-04-24 Novozymes A/S Method for controlling slime in a pulp or paper making process

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

Also Published As

Publication number Publication date
EP0321811B1 (en) 1992-06-17
EP0321811A1 (en) 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
DK174921B1 (da) 2004-02-23
CA1329047C (en) 1994-05-03
DK712188D0 (da) 1988-12-21
JPH01265843A (ja) 1989-10-23
EP0321811B2 (en) 1999-12-22
FI94713C (fi) 1995-10-25
ES2032939T3 (es) 1993-03-01
DK712188A (da) 1989-08-18
DE3872196D1 (de) 1992-07-23

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