PL2117322T3 - Ulepszone ciasto na bazie mąki i sposób wytwarzania takiego ciasta - Google Patents

Ulepszone ciasto na bazie mąki i sposób wytwarzania takiego ciasta

Info

Publication number
PL2117322T3
PL2117322T3 PL08712625T PL08712625T PL2117322T3 PL 2117322 T3 PL2117322 T3 PL 2117322T3 PL 08712625 T PL08712625 T PL 08712625T PL 08712625 T PL08712625 T PL 08712625T PL 2117322 T3 PL2117322 T3 PL 2117322T3
Authority
PL
Poland
Prior art keywords
dough
preparing
flour based
improved flour
improved
Prior art date
Application number
PL08712625T
Other languages
English (en)
Inventor
Udo Scharf
Frank Schuhmann
Original Assignee
Csm Bakery Solutions Europe Holding B.V.
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=38227837&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2117322(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Csm Bakery Solutions Europe Holding B.V. filed Critical Csm Bakery Solutions Europe Holding B.V.
Publication of PL2117322T3 publication Critical patent/PL2117322T3/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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL08712625T 2007-02-27 2008-02-21 Ulepszone ciasto na bazie mąki i sposób wytwarzania takiego ciasta PL2117322T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP07103095 2007-02-27
EP08712625.6A EP2117322B1 (en) 2007-02-27 2008-02-21 Improved flour based dough and method of preparing such dough
PCT/NL2008/050099 WO2008105658A1 (en) 2007-02-27 2008-02-21 Improved flour based dough and method of preparing such dough

Publications (1)

Publication Number Publication Date
PL2117322T3 true PL2117322T3 (pl) 2019-03-29

Family

ID=38227837

Family Applications (1)

Application Number Title Priority Date Filing Date
PL08712625T PL2117322T3 (pl) 2007-02-27 2008-02-21 Ulepszone ciasto na bazie mąki i sposób wytwarzania takiego ciasta

Country Status (7)

Country Link
US (1) US20100104692A1 (pl)
EP (1) EP2117322B1 (pl)
CA (1) CA2679421C (pl)
EA (1) EA200970804A1 (pl)
MX (1) MX2009009137A (pl)
PL (1) PL2117322T3 (pl)
WO (1) WO2008105658A1 (pl)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2878202T3 (en) * 2012-07-25 2017-06-12 Fuji Oil Co Ltd PROCEDURE FOR MANUFACTURING WIENER BREAD Dough
KR20180012254A (ko) 2015-04-10 2018-02-05 코멧 바이오리파이닝 인코포레이티드 셀룰로스 바이오매스의 처리를 위한 방법 및 조성물 및 이에 의해 생성된 생성물
EP3530743A1 (en) 2018-02-21 2019-08-28 Cambridge Glycoscience Ltd Method of production
ES3002766T3 (en) 2018-05-10 2025-03-07 Comet Biorefining Inc Compositions comprising glucose and hemicellulose and their use
EP3836802A1 (en) 2018-08-15 2021-06-23 Cambridge Glycoscience Ltd Novel compositions, their use, and methods for their formation
CN110938664B (zh) * 2018-09-21 2022-06-10 南京农业大学 一种延长面包和馒头货架期的阿拉伯木聚糖生产技术
US12263184B2 (en) 2019-05-10 2025-04-01 Comet Biorefining Inc. Materials and methods for producing arabinoxylan compositions
JP7672391B2 (ja) 2019-08-16 2025-05-07 ケンブリッジ グリコサイエンス エルティーディー バイオマスを処理してオリゴ糖および関連組成物を生成する方法
EP4072318A2 (en) 2019-12-12 2022-10-19 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2368512A (en) * 2000-11-02 2002-05-08 Leuven K U Res & Dev Increasing soluble fibre content in pasta products using enzymes
GB2400012B (en) * 2003-03-31 2007-03-21 Council Scient Ind Res An improved parotta and a method for making it
GB0414655D0 (en) 2004-06-30 2004-08-04 Leuven K U Res & Dev Prebiotic
US20060008567A1 (en) 2004-07-07 2006-01-12 Elmusa Ali A Low carbohydrate flour additive
GB2431560A (en) * 2005-06-21 2007-05-02 Danisco A method of preparing a food product comprising contacting arabinoxylan with an arabinoxylan arabinofuranohydrolase

Also Published As

Publication number Publication date
EP2117322A1 (en) 2009-11-18
WO2008105658A1 (en) 2008-09-04
CA2679421A1 (en) 2008-09-04
EP2117322B1 (en) 2018-10-17
EA200970804A1 (ru) 2010-04-30
MX2009009137A (es) 2010-02-17
US20100104692A1 (en) 2010-04-29
CA2679421C (en) 2016-04-26

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