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 (fr)
JP (1)	JP2735259B2 (fr)
AT (1)	ATE77203T1 (fr)
CA (1)	CA1329047C (fr)
DE (1)	DE3872196T3 (fr)
DK (1)	DK174921B1 (fr)
ES (1)	ES2032939T5 (fr)
FI (1)	FI94713C (fr)
NO (1)	NO176383C (fr)

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 (fr) *	1992-04-10	1993-10-13	Quest International B.V.	Clonage et expression d'un ADN codant pour une forme de maturation d'un polypeptide avec activité sulfhydryl oxidase
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 (fr)	1994-09-07	2000-12-06	Dsm N.V.	Amélioration de pâte à pain
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
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
AR002301A1 (es)	1995-06-07	1998-03-11	Dupont Nutrition Biosci Aps	Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar
DE69604491T3 (de)	1995-06-07	2008-09-25	Danisco A/S	Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
CA2236476A1 (fr) *	1995-12-08	1997-06-19	Novo Nordisk A/S	Utilisation d'une oxydase desaminante dans la boulangerie
DE69612673T2 (de) *	1995-12-20	2001-12-06	Novozymes A/S, Bagsvaerd	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
ES2350891T3 (es)	1997-04-09	2011-01-28	Danisco A/S	Lipasa y utilización de la misma para mejorar las masas y los productos horneados.
US6929936B1 (en)	1997-07-18	2005-08-16	Danisco A/S	Composition comprising an enzyme having galactose oxidase activity and use thereof
US6165761A (en) *	1997-12-22	2000-12-26	Novo Nordisk A/S	Carbohydrate oxidase and use thereof in baking
EP1041890B1 (fr)	1997-12-22	2005-04-20	Novozymes A/S	Oxydase d'hydrate de carbone et utilisation de cette derniere dans la cuisson
US7060474B1 (en)	1997-12-22	2006-06-13	Novozymes A/S	Carbohydrate oxidase and use thereof in baking
WO2000005396A1 (fr)	1998-07-21	2000-02-03	Danisco A/S	Produit alimentaire
EP1387616B1 (fr)	2001-05-18	2007-05-16	Danisco A/S	Procede permettant d'ameliorer la qualite de la pate et du pain
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
US7955814B2 (en)	2003-01-17	2011-06-07	Danisco A/S	Method
US7906307B2 (en)	2003-12-24	2011-03-15	Danisco A/S	Variant lipid acyltransferases and methods of making
US7718408B2 (en)	2003-12-24	2010-05-18	Danisco A/S	Method
GB0716126D0 (en)	2007-08-17	2007-09-26	Danisco	Process
GB0405637D0 (en)	2004-03-12	2004-04-21	Danisco	Protein
EP1776455B1 (fr)	2004-07-16	2015-03-18	DuPont Nutrition Biosciences ApS	Enzymes lipotiques, utilisations de ceux-ci dans l'industrie alimentaire
CN101652474B (zh)	2007-01-25	2012-06-27	丹尼斯科有限公司	由地衣芽孢杆菌转化细胞制备脂酰基转移酶
JP5706695B2 (ja) *	2008-03-04	2015-04-22	ダニスコ・アクティーゼルスカブＤａｎｉｓｃｏＡ／Ｓ	遊離チオールの酵素的除去によるタンパク質性基質の酵素処理の改善
EP2103220B1 (fr)	2008-03-17	2018-09-26	Stern Enzym GmbH & Co. KG	Procédé de fabrication de pâte laminée comprenant de l'oxydase sulfhydryle
US20230212822A1 (en)	2020-05-29	2023-07-06	Novozymes A/S	Method for controlling slime in a pulp or paper making process
US20240279875A1 (en)	2021-06-16	2024-08-22	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

1988
- 1988-12-10 DE DE3872196T patent/DE3872196T3/de not_active Expired - Fee Related
- 1988-12-10 AT AT88120669T patent/ATE77203T1/de not_active IP Right Cessation
- 1988-12-10 EP EP88120669A patent/EP0321811B2/fr not_active Expired - Lifetime
- 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 CA CA000586476A patent/CA1329047C/fr not_active Expired - Fee Related
- 1988-12-20 NO NO885652A patent/NO176383C/no unknown
- 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
FI94713C (fi)	1995-10-25
JPH01265843A (ja)	1989-10-23
EP0321811B1 (fr)	1992-06-17
FI94713B (fi)	1995-07-14
NO885652D0 (no)	1988-12-20
DK712188A (da)	1989-08-18
FI885816L (fi)	1989-06-22
ATE77203T1 (de)	1992-07-15
DE3872196T3 (de)	2000-04-20
EP0321811A1 (fr)	1989-06-28
DK174921B1 (da)	2004-02-23
JP2735259B2 (ja)	1998-04-02
ES2032939T3 (es)	1993-03-01
DE3872196T2 (de)	1992-12-17
NO176383B (no)	1994-12-19
FI885816A0 (fi)	1988-12-16
EP0321811B2 (fr)	1999-12-22
DK712188D0 (da)	1988-12-21
DE3872196D1 (de)	1992-07-23
NO885652L (no)	1989-06-22
CA1329047C (fr)	1994-05-03
ES2032939T5 (es)	2000-06-01

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 (fr)	2000-07-20	Procedes d'utilisation d'une glucose isomerase pour la cuisson de la pate
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"
JP2000300158A (ja)	2000-10-31	製パン改良剤
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 (fr)	1989-03-08	Procédé et installation pour la production de biscuits de mer et de biscuits secs
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
MD1533G2 (ro)	2001-05-31	Compoziţie şi procedeu pentru prepararea unor produse de panificaţie
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