NO176383C - Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig - Google Patents

Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig

Info

Publication number: NO176383C
Authority: NO; Norway
Prior art keywords: rheological properties; dough; improving; flour; improved
Prior art date: 1987-12-21

Application number

NO885652A

Other languages

English (en)

Norwegian (no)

Other versions

NO885652D0 (no

NO176383B (no

NO885652L (no

Inventor

Sampsa Haarasilta

Seppo Vaisanen

Don Scott

Original Assignee

Gist Brocades Bv

Suomen Sokeri 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.)

1987-12-21

Filing date

1988-12-20

Publication date

1995-03-29

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=NO176383(C) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1988-12-20 Application filed by Gist Brocades Bv, Suomen Sokeri Oy filed Critical Gist Brocades Bv

1988-12-20 Publication of NO885652D0 publication Critical patent/NO885652D0/no

1989-06-22 Publication of NO885652L publication Critical patent/NO885652L/no

1994-12-19 Publication of NO176383B publication Critical patent/NO176383B/no

1995-03-29 Publication of NO176383C publication Critical patent/NO176383C/no

Links

238000000034 method Methods 0.000 title abstract 2
235000013312 flour Nutrition 0.000 abstract 2
108090000790 Enzymes Proteins 0.000 abstract 1
102000004190 Enzymes Human genes 0.000 abstract 1
108010015776 Glucose oxidase Proteins 0.000 abstract 1
239000004366 Glucose oxidase Substances 0.000 abstract 1
240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
229940088598 enzyme Drugs 0.000 abstract 1
229940116332 glucose oxidase Drugs 0.000 abstract 1
235000019420 glucose oxidase Nutrition 0.000 abstract 1
239000004615 ingredient Substances 0.000 abstract 1
108010001535 sulfhydryl oxidase Proteins 0.000 abstract 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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)

NO885652A 1987-12-21 1988-12-20 Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig NO176383C (no)

Applications Claiming Priority (1)

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

Publications (4)

Publication Number	Publication Date
NO885652D0 NO885652D0 (no)	1988-12-20
NO885652L NO885652L (no)	1989-06-22
NO176383B NO176383B (no)	1994-12-19
NO176383C true NO176383C (no)	1995-03-29

Family

ID=22470780

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO885652A NO176383C (no)	1987-12-21	1988-12-20	Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig

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
NZ309735A (en)	1995-06-07	1998-08-26	Danisco	Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
US7745599B1 (en)	1995-06-07	2010-06-29	Danisco A/S	Hexose oxidase-encoding DNAs and methods of use thereof
NZ310420A (en)	1995-06-07	2000-01-28	Bioteknologisk Inst	Recombinant hexose oxidase, a method of producing the same and use of such enzyme
US8178090B2 (en)	1995-06-07	2012-05-15	Danisco A/S	Recombinant hexose oxidase
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
CN1082340C (zh) *	1995-12-08	2002-04-10	诺沃奇梅兹有限公司	脱氨氧化酶在焙烤方面的应用
ATE200848T1 (de) *	1995-12-20	2001-05-15	Novozymes As	Verwendung von pyranose-oxidase beim backen
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
ES2168236T3 (es)	1997-04-09	2005-04-16	Danisco A/S	Utilizacion de lipasa para mejorar las pastas de pan y los productos de panaderia.
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
CN100392077C (zh)	1997-12-22	2008-06-04	诺维信公司	糖氧化酶及其在焙烤中的用途
US6165761A (en) *	1997-12-22	2000-12-26	Novo Nordisk A/S	Carbohydrate oxidase and use thereof in baking
ATE231186T1 (de)	1998-07-21	2003-02-15	Danisco	Lebensmittel
BR0209154A (pt)	2001-05-18	2004-07-20	Danisco	Processo de preparação de uma massa com uma enzima
US7955814B2 (en)	2003-01-17	2011-06-07	Danisco A/S	Method
US20050196766A1 (en)	2003-12-24	2005-09-08	Soe Jorn B.	Proteins
DE602004030000D1 (de)	2003-01-17	2010-12-23	Danisco	Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
WO2008090395A1 (en)	2007-01-25	2008-07-31	Danisco A/S	Production of a lipid acyltransferase from transformed bacillus licheniformis cells
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
CN101052702B (zh)	2004-07-16	2013-01-09	杜邦营养生物科学有限公司	脂肪分解酶及其在食品工业中的应用
EP2259686A1 (de) *	2008-03-04	2010-12-15	Danisco A/S	Verbesserung der enzymatischen behandlung eines proteinartigen substrats durch enzymatische entfernung von freien thiolen
EP2103220B1 (de)	2008-03-17	2018-09-26	Stern Enzym GmbH & Co. KG	Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
EP4158097A1 (de)	2020-05-29	2023-04-05	Novozymes A/S	Verfahren zur schleimkontrolle in einem zellstoff- oder papierherstellungsverfahren
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 DE DE3872196T patent/DE3872196T3/de not_active Expired - Fee Related
- 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 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 JP JP63323171A patent/JP2735259B2/ja not_active Expired - Fee Related
- 1988-12-21 DK DK198807121A patent/DK174921B1/da not_active IP Right Cessation

Also Published As

Publication number	Publication date
DK174921B1 (da)	2004-02-23
DE3872196T3 (de)	2000-04-20
DE3872196T2 (de)	1992-12-17
EP0321811B1 (de)	1992-06-17
FI94713C (fi)	1995-10-25
FI94713B (fi)	1995-07-14
ES2032939T5 (es)	2000-06-01
JP2735259B2 (ja)	1998-04-02
CA1329047C (en)	1994-05-03
FI885816A0 (fi)	1988-12-16
NO885652D0 (no)	1988-12-20
DE3872196D1 (de)	1992-07-23
NO176383B (no)	1994-12-19
ATE77203T1 (de)	1992-07-15
EP0321811B2 (de)	1999-12-22
DK712188D0 (da)	1988-12-21
NO885652L (no)	1989-06-22
ES2032939T3 (es)	1993-03-01
FI885816L (fi)	1989-06-22
JPH01265843A (ja)	1989-10-23
DK712188A (da)	1989-08-18
EP0321811A1 (de)	1989-06-28

Similar Documents

Publication	Publication Date	Title
NO176383C (no)	1995-03-29	Fremgangsmåte for å forbedre de reologiske egenskaper for en meldeig
AU617934B2 (en)	1991-12-05	Bread improvers
ES2035408T3 (es)	1993-04-16	Metodo para mejorar las propiedades de la masa y la calidad del pan.
KR840006600A (ko)	1984-12-01	빵 또는 기타 곡물-기본 식품의 개선된 제조방법
DE69623644D1 (de)	2002-10-17	Verwendung einer desaminierenden oxidase zum backen
WO2000027215A8 (en)	2000-07-20	Methods for using a glucose isomerase in baking
SE7614443L (sv)	1977-06-28	Forfarande vid bakning av brod
ATE197873T1 (de)	2000-12-15	Verbesserungen von brotteig
RU99116207A (ru)	2001-05-20	Способ производства хлеба "боярский"
RU2000120825A (ru)	2002-07-10	Способ производства зернового хлеба
ATE192282T1 (de)	2000-05-15	Verwendung von ascorbinsäure und nahrungsmittelsäure mit chelatbildungseigenschaften beider herstellung von hefe-backwaren und zusammensetzung dafür.
EP0245727A3 (en)	1988-09-21	Baking agent for yeast dough
EP0172793A3 (de)	1989-03-08	Verfahren und Anlage zur Herstellung von Schiffszwiebacken und trockenen Keksen
DK0469654T3 (da)	1994-01-03	Forbedrede dejprodukter
RU95120301A (ru)	1997-10-20	Способ приготовления хлебобулочных изделий
MD2207B1 (en)	2003-07-31	Composition and process for preparation of bread
MD2208B2 (en)	2003-07-31	Composition and process for preparation of bread
RU96104906A (ru)	1998-01-20	Способ производства хлебобулочных изделий
RU95120222A (ru)	1997-10-20	Способ производства хлебобулочных изделий
FR2454272A2 (fr)	1980-11-14	Procede de preparation d'une tarte en pate levee recouverte d'une sauce liee
UA32957A (uk)	2001-02-15	Спосіб виробництва хліба "донбаський"
UA5429A1 (uk)	1994-12-28	Спосіб виробництва дієтичного хліба
ES8706307A2 (es)	1987-07-01	Procedimiento de fabricacion de galletas con alimento com- pleto concentrado
CA2412533A1 (en)	2002-01-17	Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
RU98118213A (ru)	2000-11-20	Способ приготовления изделий из теста с начинкой типа хачапури "имерети"