WO2003099016A3 - Method - Google Patents

Method Download PDF

Info

Publication number
WO2003099016A3
WO2003099016A3 PCT/IB2003/002585 IB0302585W WO03099016A3 WO 2003099016 A3 WO2003099016 A3 WO 2003099016A3 IB 0302585 W IB0302585 W IB 0302585W WO 03099016 A3 WO03099016 A3 WO 03099016A3
Authority
WO
WIPO (PCT)
Prior art keywords
dough
mox
rheological
improving
quality
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/IB2003/002585
Other languages
French (fr)
Other versions
WO2003099016A2 (en
Inventor
Torkil Steenholt Olsen
Inge Lise Povlsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
International N&H Denmark ApS
Original Assignee
Danisco AS
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
Priority to BRPI0311286A priority Critical patent/BRPI0311286B1/en
Priority to AU2003239704A priority patent/AU2003239704A1/en
Priority to CA2485607A priority patent/CA2485607C/en
Priority to ES03732894.5T priority patent/ES2554107T3/en
Priority to DK03732894.5T priority patent/DK1608227T3/en
Priority to EP03732894.5A priority patent/EP1608227B1/en
Priority to MXPA04011656A priority patent/MXPA04011656A/en
Priority to JP2004506552A priority patent/JP2006506960A/en
Application filed by Danisco AS filed Critical Danisco AS
Priority to NZ536326A priority patent/NZ536326A/en
Publication of WO2003099016A2 publication Critical patent/WO2003099016A2/en
Priority to US10/995,076 priority patent/US20050287250A1/en
Anticipated expiration legal-status Critical
Publication of WO2003099016A3 publication Critical patent/WO2003099016A3/en
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.
PCT/IB2003/002585 1995-06-07 2003-05-23 Method Ceased WO2003099016A2 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
MXPA04011656A MXPA04011656A (en) 2002-05-24 2003-05-23 Method.
CA2485607A CA2485607C (en) 2002-05-24 2003-05-23 A method of improving the rheological and/or machineability properties of a flour dough
ES03732894.5T ES2554107T3 (en) 2002-05-24 2003-05-23 A method to improve the rheological properties of a refined flour dough
DK03732894.5T DK1608227T3 (en) 2002-05-24 2003-05-23 PROCEDURE FOR IMPROVING THE REOLOGICAL PROPERTIES OF A MESSAGE
EP03732894.5A EP1608227B1 (en) 2002-05-24 2003-05-23 A method of improving the rheological properties of a flour dough
BRPI0311286A BRPI0311286B1 (en) 2002-05-24 2003-05-23 method for improving the mechanical and / or rheological properties of a dough, flour dough improvement composition, its use and process for its production
AU2003239704A AU2003239704A1 (en) 2002-05-24 2003-05-23 Method
JP2004506552A JP2006506960A (en) 2002-05-24 2003-05-23 Method
NZ536326A NZ536326A (en) 2002-05-24 2003-05-23 A method of producing dough and compositions for use therein
US10/995,076 US20050287250A1 (en) 1995-06-07 2004-11-23 Method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0211975.8A GB0211975D0 (en) 2002-05-24 2002-05-24 Method
GB0211975.8 2002-05-24

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US10/995,076 Continuation US20050287250A1 (en) 1995-06-07 2004-11-23 Method

Publications (2)

Publication Number Publication Date
WO2003099016A2 WO2003099016A2 (en) 2003-12-04
WO2003099016A3 true WO2003099016A3 (en) 2005-10-13

Family

ID=9937343

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2003/002585 Ceased WO2003099016A2 (en) 1995-06-07 2003-05-23 Method

Country Status (12)

Country Link
EP (1) EP1608227B1 (en)
JP (1) JP2006506960A (en)
CN (1) CN1655681A (en)
AU (1) AU2003239704A1 (en)
BR (1) BRPI0311286B1 (en)
CA (1) CA2485607C (en)
DK (1) DK1608227T3 (en)
ES (1) ES2554107T3 (en)
GB (1) GB0211975D0 (en)
MX (1) MXPA04011656A (en)
NZ (1) NZ536326A (en)
WO (1) WO2003099016A2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7371423B2 (en) 1997-04-09 2008-05-13 Danisco, A/S Method for preparing flour doughs and products made from such doughs using lipase
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
US7638293B2 (en) 2003-01-17 2009-12-29 Danisco A/S Method
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1516536A1 (en) * 2003-09-22 2005-03-23 Puratos Naamloze Vennootschap Bakery products comprising carbohydrate oxidase
GB0424159D0 (en) * 2004-10-29 2004-12-01 Danisco Product
MX2009008090A (en) 2007-02-01 2009-08-12 Dsm Ip Assets Bv METHOD FOR PRODUCING CAKE WITH PHOSPHOLIPASE A.
EP2387330B1 (en) 2009-01-16 2017-11-15 DuPont Nutrition Biosciences ApS Enzymatic generaltion of functional lipids from cereal bran extract
JP5528535B2 (en) 2009-03-31 2014-06-25 ダニスコ・アクティーゼルスカブ Darkening of extracts and prevention of malodor formation during solubilization of plant cell wall material
CA2766009A1 (en) 2009-06-25 2010-12-29 Danisco A/S Variant lipolytic enzymes with improved expression, functionality and/or activity
JP5616655B2 (en) * 2010-03-10 2014-10-29 テーブルマーク株式会社 Grain flour processed product and method for producing grain flour processed product
WO2011114251A1 (en) 2010-03-18 2011-09-22 Danisco A/S Foodstuff
JP6002381B2 (en) * 2010-12-07 2016-10-05 三菱化学フーズ株式会社 Process for producing flour products containing glyceroglycolipid lipase
JP2012152128A (en) * 2011-01-25 2012-08-16 Mitsubishi-Kagaku Foods Corp Method for producing flour product
JP5921078B2 (en) * 2011-04-04 2016-05-24 三菱化学フーズ株式会社 Oil and fat composition and flour products
JP5645023B2 (en) * 2011-06-06 2014-12-24 愛媛県 Barley bread manufacturing method and barley bread
JP5940791B2 (en) * 2011-10-14 2016-06-29 日清製粉株式会社 noodles
CN104868466B (en) 2015-04-27 2017-11-28 华为技术有限公司 A kind of filter and electric supply system
US20230055224A1 (en) 2019-03-15 2023-02-23 Danisco Us Inc Improved lipase for defoaming
WO2022046342A1 (en) * 2020-08-25 2022-03-03 Darifair Foods, LLC Lipase-treated food products

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997041736A1 (en) * 1996-05-02 1997-11-13 Novo Nordisk A/S Use of a branching enzyme in baking
WO1999031990A1 (en) * 1997-12-22 1999-07-01 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
EP1108360A1 (en) * 1999-12-03 2001-06-20 Danisco A/S Method of improving dough and bread quality
US20020064577A1 (en) * 1995-06-07 2002-05-30 Danisco A/S. Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020064577A1 (en) * 1995-06-07 2002-05-30 Danisco A/S. Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
WO1997041736A1 (en) * 1996-05-02 1997-11-13 Novo Nordisk A/S Use of a branching enzyme in baking
WO1999031990A1 (en) * 1997-12-22 1999-07-01 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
EP1108360A1 (en) * 1999-12-03 2001-06-20 Danisco A/S Method of improving dough and bread quality

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US7371423B2 (en) 1997-04-09 2008-05-13 Danisco, A/S Method for preparing flour doughs and products made from such doughs using lipase
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
US7638293B2 (en) 2003-01-17 2009-12-29 Danisco A/S Method
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry

Also Published As

Publication number Publication date
BR0311286A (en) 2007-05-08
JP2006506960A (en) 2006-03-02
EP1608227A2 (en) 2005-12-28
BRPI0311286B1 (en) 2015-11-17
CA2485607C (en) 2012-09-11
WO2003099016A2 (en) 2003-12-04
MXPA04011656A (en) 2005-03-07
EP1608227B1 (en) 2015-08-26
DK1608227T3 (en) 2015-12-07
NZ536326A (en) 2008-07-31
GB0211975D0 (en) 2002-07-03
CN1655681A (en) 2005-08-17
AU2003239704A1 (en) 2003-12-12
CA2485607A1 (en) 2003-12-04
ES2554107T3 (en) 2015-12-16

Similar Documents

Publication Publication Date Title
WO2003099016A3 (en) Method
WO2004052522A3 (en) Water-soluble products and methods of making and using the same
AU2007301A (en) Solid mixture consisting of foodstuff ingredients and foodstuff additives, method for the production thereof, and their use
ZA200404953B (en) High protein, low carbohydrate dough and bread products, and method for making same
WO2005058537A3 (en) Medical devices and methods of making the same
WO2004029219A3 (en) Cell-based rna interference and related methods and compositions
WO2006073968A3 (en) Derivatized 3,4-alkylenedioxythiophene monomers, methods of making them, and use thereof
WO2004107879A3 (en) High protein and high fiber food products
AU5997296A (en) A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
AU2001249453A1 (en) Fire resistant foam and foam products, method and dispersions for making same
MXPA03008770A (en) Method of extruding bread dough and products thereof.
EG23446A (en) Imitation cheese compositions for use in the manufacture of cheese loaces slices and the like, and method of producing such compositions.
WO2005034865A3 (en) Water-soluble chitosan having low endotoxin concentration and methods for making and using the same
AU2003259112A8 (en) Enzymatic process for the preparation of foods, feedstuffs and ingredients therefor
AU2003241685A1 (en) Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same
AU2002256901A1 (en) Shreds for reinforcement, fiber-reinforced product using the shreds, and method of manufacturing the shreds and the product
MXPA03010322A (en) Method for producing polyisocyanates.
AU2003241688A1 (en) Rice flour cakes and process for producing the same
AU7245601A (en) Process for producing tyres, tyres thus obtained and elastomeric compositions used therein
AU2003279486A1 (en) Method of improving the hydration of pasta and preparation of pasta products
AU2002361086A1 (en) Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same
AU2002247909A1 (en) Shortening based emulsifying formulation for the preparation of cakes and its method
EP0784931A3 (en) Method for producing a hypoallergenic wheat flour
WO2004078142A3 (en) Compositions and methods for preventing and treating endotoxin-related diseases and conditions
WO2004080560A3 (en) Stabilized foam control compositions, their preparation, and use

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A2

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PH PL PT RO RU SC SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A2

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
WWE Wipo information: entry into national phase

Ref document number: 2003239704

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 536326

Country of ref document: NZ

WWE Wipo information: entry into national phase

Ref document number: 2485607

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 10995076

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: PA/a/2004/011656

Country of ref document: MX

Ref document number: 2004506552

Country of ref document: JP

Ref document number: 20038118882

Country of ref document: CN

WWE Wipo information: entry into national phase

Ref document number: 2003732894

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 2003732894

Country of ref document: EP

ENP Entry into the national phase

Ref document number: PI0311286

Country of ref document: BR