NO913583L - Enzympreparat for aa retardere gradvis opphoer av soppveksti bakevarer. - Google Patents

Enzympreparat for aa retardere gradvis opphoer av soppveksti bakevarer.

Info

Publication number
NO913583L
NO913583L NO91913583A NO913583A NO913583L NO 913583 L NO913583 L NO 913583L NO 91913583 A NO91913583 A NO 91913583A NO 913583 A NO913583 A NO 913583A NO 913583 L NO913583 L NO 913583L
Authority
NO
Norway
Prior art keywords
approx
enzyme
alpha
acid
growth
Prior art date
Application number
NO91913583A
Other languages
English (en)
Other versions
NO913583D0 (no
Inventor
Linda K Bowles
Original Assignee
Enzyme Bio Systems Ltd
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
Application filed by Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Publication of NO913583D0 publication Critical patent/NO913583D0/no
Publication of NO913583L publication Critical patent/NO913583L/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
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicinal Preparation (AREA)

Abstract

Enzympreparat omfattende et syrestabilt mikrobielt alfa- amylaseenzym og et bakterielt alfa-amylaseenzym retarderer gradvis opphør av soppvekst i bakevarer ved lavt doseringsnivå uten skadelig å påvirke bakevarenes organoleptiske egenskaper og uten signifikant klebrighet. Preparatet kan tilsettes til deigen eller gjærdeigen i en fremgangsmåte for fremstilling av i bakeriprodukter. Det syrestabile mikrobielle alfa-amylaseenzym j har en optimal aktivitet ved en pH på ca. 3,0 til ca. 5,0 ved en l temperatur på ca. 60 til ca. 75°C, og det bakterielle alfa- I amylasenzym har optimal aktivitet ved en pH på ca. 5,0 til ca. i 7,0 ved en temperatur på ca. 100 til ca. 110°C. Forholdet av i syrestabilt enzym til bakterielt enzym, uttrykt som enheter pr. ¿ gram mel, er fra ca. 0,05:0,005 til ca. 1,0:0,1.
NO91913583A 1990-09-12 1991-09-11 Enzympreparat for aa retardere gradvis opphoer av soppveksti bakevarer. NO913583L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/581,290 US5059430A (en) 1990-09-12 1990-09-12 Enzyme composition for retarding staling of baked goods

Publications (2)

Publication Number Publication Date
NO913583D0 NO913583D0 (no) 1991-09-11
NO913583L true NO913583L (no) 1992-03-13

Family

ID=24324609

Family Applications (1)

Application Number Title Priority Date Filing Date
NO91913583A NO913583L (no) 1990-09-12 1991-09-11 Enzympreparat for aa retardere gradvis opphoer av soppveksti bakevarer.

Country Status (17)

Country Link
US (1) US5059430A (no)
EP (1) EP0476462B1 (no)
JP (1) JPH07110193B2 (no)
KR (1) KR920005857A (no)
AR (1) AR248069A1 (no)
AT (1) ATE124210T1 (no)
AU (1) AU638659B2 (no)
CA (1) CA2049858A1 (no)
DE (1) DE69110809T2 (no)
DK (1) DK0476462T3 (no)
ES (1) ES2073632T3 (no)
FI (1) FI914294L (no)
IE (1) IE66050B1 (no)
MX (1) MX9101020A (no)
NO (1) NO913583L (no)
TW (1) TW219886B (no)
ZA (1) ZA916869B (no)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
EP0746606A1 (en) * 1994-03-04 1996-12-11 Novo Nordisk A/S $i(STAPHYLOTHERMUS) AMYLASE
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
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US7745599B1 (en) * 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
WO1996040935A1 (en) * 1995-06-07 1996-12-19 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
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
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
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
AU6783500A (en) * 1999-08-19 2001-03-13 Merritt C. Horn Methods for preparing baked goods with addition of lipid-coated enzyme
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
BRPI0820498A2 (pt) * 2007-11-05 2015-07-14 Energy Enzymes Inc Processo de produzir etanol usando amido com enzimas geradas através de cultura no estado líquido.
US20090263884A1 (en) * 2008-04-22 2009-10-22 Organica Biotech, Inc. Multi-action drain cleaning composition and method
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
DK2429302T3 (en) 2009-04-24 2018-10-08 Novozymes As Anti-aging method for flat bread
CA2857928A1 (en) * 2011-12-21 2013-06-27 Nestec S.A. Dough products having an open-cell structure and methods for making same
JP6548679B2 (ja) 2014-07-08 2019-07-24 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
WO2016020478A1 (en) * 2014-08-07 2016-02-11 Dsm Ip Assets B.V. Thermostable alpha amylase

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA663274A (en) * 1963-05-14 Yamada Koichi Process for the production of acid proof amylase by means of black aspergilli
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
SU659617A1 (ru) * 1977-04-20 1979-04-30 Институт Биохимии Растений Ан Грузинской Сср Штамм 147-а -продуцент кислотоустойчивой -амилазы и глюкоамилазы
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
DE3475209D1 (en) * 1983-09-11 1988-12-22 Gist Brocades Nv Novel enzyme product and its use in the saccharification of starch
DK438283D0 (da) * 1983-09-26 1983-09-26 Novo Industri As Syrestabilt alpha-amylaseenzymprodukt og fremstilling deraf
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (no) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
JPH04229128A (ja) 1992-08-18
DE69110809T2 (de) 1995-11-16
FI914294A0 (fi) 1991-09-12
ZA916869B (en) 1992-07-29
EP0476462A1 (en) 1992-03-25
JPH07110193B2 (ja) 1995-11-29
AU8383191A (en) 1992-03-19
ES2073632T3 (es) 1995-08-16
DK0476462T3 (da) 1995-11-13
CA2049858A1 (en) 1992-03-13
KR920005857A (ko) 1992-04-27
MX9101020A (es) 1992-05-04
AR248069A1 (es) 1995-06-30
US5059430A (en) 1991-10-22
IE913000A1 (en) 1992-02-25
AU638659B2 (en) 1993-07-01
TW219886B (no) 1994-02-01
IE66050B1 (en) 1995-12-13
FI914294A7 (fi) 1992-03-13
FI914294L (fi) 1992-03-13
NO913583D0 (no) 1991-09-11
DE69110809D1 (de) 1995-08-03
EP0476462B1 (en) 1995-06-28
ATE124210T1 (de) 1995-07-15

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