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
NO176383C NO885652A NO885652A NO176383C NO 176383 C NO176383 C NO 176383C NO 885652 A NO885652 A NO 885652A NO 885652 A NO885652 A NO 885652A NO 176383 C NO176383 C NO 176383C
Authority
NO
Norway
Prior art keywords
rheological properties
dough
improving
flour
improved
Prior art date
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.)
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=NO176383(C) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gist Brocades Bv, Suomen Sokeri Oy filed Critical Gist Brocades Bv
Publication of NO885652D0 publication Critical patent/NO885652D0/no
Publication of NO885652L publication Critical patent/NO885652L/no
Publication of NO176383B publication Critical patent/NO176383B/no
Publication of NO176383C publication Critical patent/NO176383C/no

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)
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
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 (fr) 2007-01-25 2008-07-31 Danisco A/S Production d'une lipide acyltransférase à partir de cellules transformées de bacillus licheniformis
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 (fr) * 2008-03-04 2010-12-15 Danisco A/S Amélioration du traitement enzymatique d'un substrat protéique par élimination enzymatique de groupes thiols
EP2103220B1 (fr) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Procédé de fabrication de pâte laminée comprenant de l'oxydase sulfhydryle
EP4158097A1 (fr) 2020-05-29 2023-04-05 Novozymes A/S Procédé de contrôle de boue dans un procédé de fabrication de pâte à papier ou de papier
EP4355868A1 (fr) 2021-06-16 2024-04-24 Novozymes A/S Procédé de gestion de boue dans un procédé de fabrication de pâte à papier ou de papier

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
DK174921B1 (da) 2004-02-23
DE3872196T3 (de) 2000-04-20
DE3872196T2 (de) 1992-12-17
EP0321811B1 (fr) 1992-06-17
FI94713C (fi) 1995-10-25
FI94713B (fi) 1995-07-14
ES2032939T5 (es) 2000-06-01
JP2735259B2 (ja) 1998-04-02
CA1329047C (fr) 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 (fr) 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 (fr) 1989-06-28

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