PL1773129T3 - Zastosowanie aminopeptydazy w surowym cieście jako polepszacza piekarniczego - Google Patents

Zastosowanie aminopeptydazy w surowym cieście jako polepszacza piekarniczego

Info

Publication number
PL1773129T3
PL1773129T3 PL05769177T PL05769177T PL1773129T3 PL 1773129 T3 PL1773129 T3 PL 1773129T3 PL 05769177 T PL05769177 T PL 05769177T PL 05769177 T PL05769177 T PL 05769177T PL 1773129 T3 PL1773129 T3 PL 1773129T3
Authority
PL
Poland
Prior art keywords
dough
aminopeptidase
bread improver
dna sequence
derived
Prior art date
Application number
PL05769177T
Other languages
English (en)
Inventor
Udo Scharf
Peter Stolz
Simon Christopher Huscroft
Kerstin Schmidt-Hahn
Original Assignee
Csm Nederland Bv
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=34928395&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL1773129(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Csm Nederland Bv filed Critical Csm Nederland Bv
Publication of PL1773129T3 publication Critical patent/PL1773129T3/pl

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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
PL05769177T 2004-07-23 2005-07-22 Zastosowanie aminopeptydazy w surowym cieście jako polepszacza piekarniczego PL1773129T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04077129 2004-07-23
EP05769177A EP1773129B1 (en) 2004-07-23 2005-07-22 Use of aminopeptidase in dough as a bread improver
PCT/NL2005/000534 WO2006009447A1 (en) 2004-07-23 2005-07-22 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase

Publications (1)

Publication Number Publication Date
PL1773129T3 true PL1773129T3 (pl) 2008-05-30

Family

ID=34928395

Family Applications (1)

Application Number Title Priority Date Filing Date
PL05769177T PL1773129T3 (pl) 2004-07-23 2005-07-22 Zastosowanie aminopeptydazy w surowym cieście jako polepszacza piekarniczego

Country Status (11)

Country Link
EP (1) EP1773129B1 (pl)
CN (1) CN101018485A (pl)
AT (1) ATE383075T1 (pl)
CA (1) CA2574789A1 (pl)
DE (1) DE602005004293T2 (pl)
DK (1) DK1773129T3 (pl)
ES (1) ES2300039T3 (pl)
MX (1) MX2007000847A (pl)
PL (1) PL1773129T3 (pl)
PT (1) PT1773129E (pl)
WO (1) WO2006009447A1 (pl)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2047752A1 (en) * 2007-10-10 2009-04-15 Bakery Technology Centre B.V. Method for preparing a baked product
CN117882853A (zh) * 2022-10-09 2024-04-16 安琪酵母股份有限公司 一种适于冷冻拉面面团的拉面剂及其制备方法和应用

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996028542A1 (en) * 1995-03-16 1996-09-19 Novo Nordisk A/S An enzyme with aminopeptidase activity
WO1996038549A1 (en) * 1995-05-31 1996-12-05 Gist-Brocades B.V. Production of aminopeptidases from aspergillus niger
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
US6579546B1 (en) * 2001-01-03 2003-06-17 Brechet & Richter Company Method of making microwavable yeast-leavended bakery product containing dough additive

Also Published As

Publication number Publication date
EP1773129B1 (en) 2008-01-09
ES2300039T3 (es) 2008-06-01
MX2007000847A (es) 2007-04-17
DE602005004293D1 (de) 2008-02-21
PT1773129E (pt) 2008-05-28
ATE383075T1 (de) 2008-01-15
DE602005004293T2 (de) 2008-05-15
WO2006009447A1 (en) 2006-01-26
EP1773129A1 (en) 2007-04-18
DK1773129T3 (da) 2008-04-14
CA2574789A1 (en) 2006-01-26
CN101018485A (zh) 2007-08-15

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