ZA200904218B - Aqueous dough conditioning composition - Google Patents

Aqueous dough conditioning composition Download PDF

Info

Publication number: ZA200904218B
Authority: ZA; South Africa
Prior art keywords: composition; composition according; dough; antioxidant; salt
Prior art date: 2006-12-22

Application number

ZA200904218A

Other languages

English (en)

Inventor

Robert Whitehurst

Matthew Green

Original Assignee

Cereform 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.)

2006-12-22

Filing date

2009-01-01

Publication date

2010-04-28

2009-01-01 Application filed by Cereform Ltd filed Critical Cereform Ltd

2010-04-28 Publication of ZA200904218B publication Critical patent/ZA200904218B/en

Links

239000000203 mixture Substances 0.000 title claims description 109
230000003750 conditioning effect Effects 0.000 title claims description 20
102000004190 Enzymes Human genes 0.000 claims description 38
108090000790 Enzymes Proteins 0.000 claims description 38
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
239000003963 antioxidant agent Substances 0.000 claims description 26
235000006708 antioxidants Nutrition 0.000 claims description 26
150000003839 salts Chemical class 0.000 claims description 25
230000003078 antioxidant effect Effects 0.000 claims description 23
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
239000007800 oxidant agent Substances 0.000 claims description 17
235000010323 ascorbic acid Nutrition 0.000 claims description 14
229960005070 ascorbic acid Drugs 0.000 claims description 14
239000011668 ascorbic acid Substances 0.000 claims description 14
230000001590 oxidative effect Effects 0.000 claims description 13
235000010378 sodium ascorbate Nutrition 0.000 claims description 12
PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 12
229960005055 sodium ascorbate Drugs 0.000 claims description 12
PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical group [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 12
239000000416 hydrocolloid Substances 0.000 claims description 8
238000004519 manufacturing process Methods 0.000 claims description 6
238000000034 method Methods 0.000 claims description 5
HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
239000004296 sodium metabisulphite Substances 0.000 claims description 5
229920001285 xanthan gum Polymers 0.000 claims description 5
239000000230 xanthan gum Substances 0.000 claims description 5
235000010493 xanthan gum Nutrition 0.000 claims description 5
229940082509 xanthan gum Drugs 0.000 claims description 5
150000001875 compounds Chemical class 0.000 claims description 4
238000002156 mixing Methods 0.000 claims description 4
NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
239000005864 Sulphur Substances 0.000 claims description 3
229940088598 enzyme Drugs 0.000 description 34
HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
235000010037 flour treatment agent Nutrition 0.000 description 16
238000009472 formulation Methods 0.000 description 14
239000000047 product Substances 0.000 description 12
239000000243 solution Substances 0.000 description 10
235000008429 bread Nutrition 0.000 description 8
108090001060 Lipase Proteins 0.000 description 5
239000007864 aqueous solution Substances 0.000 description 5
239000004615 ingredient Substances 0.000 description 5
RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
230000000694 effects Effects 0.000 description 4
239000003995 emulsifying agent Substances 0.000 description 4
239000007788 liquid Substances 0.000 description 4
239000000843 powder Substances 0.000 description 4
102000004882 Lipase Human genes 0.000 description 3
239000004367 Lipase Substances 0.000 description 3
239000003513 alkali Substances 0.000 description 3
235000013312 flour Nutrition 0.000 description 3
239000012530 fluid Substances 0.000 description 3
235000013305 food Nutrition 0.000 description 3
235000019421 lipase Nutrition 0.000 description 3
239000000725 suspension Substances 0.000 description 3
XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 2
239000004156 Azodicarbonamide Substances 0.000 description 2
239000004343 Calcium peroxide Substances 0.000 description 2
102100033357 Pancreatic lipase-related protein 2 Human genes 0.000 description 2
102000015439 Phospholipases Human genes 0.000 description 2
108010064785 Phospholipases Proteins 0.000 description 2
239000004153 Potassium bromate Substances 0.000 description 2
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
241000209140 Triticum Species 0.000 description 2
235000021307 Triticum Nutrition 0.000 description 2
QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 2
235000019399 azodicarbonamide Nutrition 0.000 description 2
LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 2
235000019402 calcium peroxide Nutrition 0.000 description 2
238000004925 denaturation Methods 0.000 description 2
230000036425 denaturation Effects 0.000 description 2
238000010410 dusting Methods 0.000 description 2
235000013373 food additive Nutrition 0.000 description 2
239000002778 food additive Substances 0.000 description 2
-1 for example Substances 0.000 description 2
239000001301 oxygen Substances 0.000 description 2
229910052760 oxygen Inorganic materials 0.000 description 2
229920005862 polyol Polymers 0.000 description 2
150000003077 polyols Chemical class 0.000 description 2
235000019396 potassium bromate Nutrition 0.000 description 2
229940094037 potassium bromate Drugs 0.000 description 2
JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 2
239000001230 potassium iodate Substances 0.000 description 2
235000006666 potassium iodate Nutrition 0.000 description 2
229940093930 potassium iodate Drugs 0.000 description 2
238000002360 preparation method Methods 0.000 description 2
238000003756 stirring Methods 0.000 description 2
235000010269 sulphur dioxide Nutrition 0.000 description 2
239000004291 sulphur dioxide Substances 0.000 description 2
108010065511 Amylases Proteins 0.000 description 1
102000013142 Amylases Human genes 0.000 description 1
101710130006 Beta-glucanase Proteins 0.000 description 1
101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
229930091371 Fructose Natural products 0.000 description 1
239000005715 Fructose Substances 0.000 description 1
108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
108010015776 Glucose oxidase Proteins 0.000 description 1
239000004366 Glucose oxidase Substances 0.000 description 1
206010020751 Hypersensitivity Diseases 0.000 description 1
DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
108010029541 Laccase Proteins 0.000 description 1
102000003820 Lipoxygenases Human genes 0.000 description 1
108090000128 Lipoxygenases Proteins 0.000 description 1
229920002774 Maltodextrin Polymers 0.000 description 1
102000014171 Milk Proteins Human genes 0.000 description 1
108010011756 Milk Proteins Proteins 0.000 description 1
BAWFJGJZGIEFAR-NNYOXOHSSA-N NAD zwitterion Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP([O-])(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-N 0.000 description 1
WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
240000004808 Saccharomyces cerevisiae Species 0.000 description 1
108010073771 Soybean Proteins Proteins 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
229930006000 Sucrose Natural products 0.000 description 1
108060008539 Transglutaminase Proteins 0.000 description 1
VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
239000002253 acid Substances 0.000 description 1
239000004480 active ingredient Substances 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
230000002411 adverse Effects 0.000 description 1
235000019418 amylase Nutrition 0.000 description 1
229940025131 amylases Drugs 0.000 description 1
239000007900 aqueous suspension Substances 0.000 description 1
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
239000000969 carrier Substances 0.000 description 1
238000000354 decomposition reaction Methods 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
230000001627 detrimental effect Effects 0.000 description 1
239000012467 final product Substances 0.000 description 1
108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
239000008103 glucose Substances 0.000 description 1
229940116332 glucose oxidase Drugs 0.000 description 1
235000019420 glucose oxidase Nutrition 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
108010002430 hemicellulase Proteins 0.000 description 1
108010018734 hexose oxidase Proteins 0.000 description 1
208000015181 infectious disease Diseases 0.000 description 1
150000002632 lipids Chemical class 0.000 description 1
235000004213 low-fat Nutrition 0.000 description 1
230000000813 microbial effect Effects 0.000 description 1
235000021239 milk protein Nutrition 0.000 description 1
230000003472 neutralizing effect Effects 0.000 description 1
230000003647 oxidation Effects 0.000 description 1
238000007254 oxidation reaction Methods 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
239000001103 potassium chloride Substances 0.000 description 1
230000002028 premature Effects 0.000 description 1
239000011734 sodium Substances 0.000 description 1
229910052708 sodium Inorganic materials 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
229940001941 soy protein Drugs 0.000 description 1
239000007921 spray Substances 0.000 description 1
238000001694 spray drying Methods 0.000 description 1
239000008107 starch Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000005720 sucrose Substances 0.000 description 1
239000002562 thickening agent Substances 0.000 description 1
102000003601 transglutaminase Human genes 0.000 description 1

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
- 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
- A21D2/145—Acids, anhydrides or salts thereof
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- 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
- A21D2/183—Natural gums
- 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
- A21D2/185—Biosynthetic gums
- 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
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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)
Anti-Oxidant Or Stabilizer Compositions (AREA)
Agricultural Chemicals And Associated Chemicals (AREA)
Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Medicines Containing Plant Substances (AREA)
Cosmetics (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Noodles (AREA)

ZA200904218A 2006-12-22 2009-01-01 Aqueous dough conditioning composition ZA200904218B (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
GBGB0625743.0A GB0625743D0 (en)	2006-12-22	2006-12-22	Aqueous dough conditioning composition

Publications (1)

Publication Number	Publication Date
ZA200904218B true ZA200904218B (en)	2010-04-28

Family

ID=37758924

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
ZA200904218A ZA200904218B (en)	2006-12-22	2009-01-01	Aqueous dough conditioning composition

Country Status (15)

Country	Link
US (1)	US8734887B2 (pt)
EP (1)	EP2101588B1 (pt)
CN (1)	CN101588723A (pt)
AT (1)	ATE475316T1 (pt)
AU (1)	AU2007337835B2 (pt)
BR (1)	BRPI0719492A2 (pt)
CA (1)	CA2672557C (pt)
DE (1)	DE602007008144D1 (pt)
DK (1)	DK2101588T3 (pt)
ES (1)	ES2347298T3 (pt)
GB (1)	GB0625743D0 (pt)
MX (1)	MX2009006805A (pt)
PL (1)	PL2101588T3 (pt)
WO (1)	WO2008078107A1 (pt)
ZA (1)	ZA200904218B (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL2009065C2 (en) *	2012-06-26	2013-12-30	Sonneveld Group B V	Liquid bread improver, method for providing thereof and method for providing bakery foods.
NL2036181B1 (en) *	2023-11-03	2025-05-14	Sonneveld Group B V	Water based liquid bread improver and method for providing thereof

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US3064010A (en) *	1960-09-12	1962-11-13	Int Minerals & Chem Corp	Production of sodium isoascorbate monohydrate
US3701668A (en) *	1970-06-09	1972-10-31	Lewis D Morse	Composition for improving bread making and texture
US3708668A (en) *	1971-06-01	1973-01-02	J Tilley	Vehicle optical guidance system
AUPM922194A0 (en)	1994-11-03	1994-11-24	Burns Philp Food Holdings Pty Limited	Liquid bread improver
PT1331850E (pt)	2000-09-28	2007-03-30	Dsm Ip Assets Bv	Composições líquidas de melhoramento de pão
FI20012151A0 (fi)	2001-11-05	2001-11-05	Danisco	Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä
DE10318359A1 (de) *	2003-04-23	2004-11-11	Ireks Gmbh	Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren
GB0312606D0 (en) *	2003-06-02	2003-07-09	Cereform Ltd	Aqueous stabilization of liquid dough conditioning compositions
EP1547467A1 (en) *	2003-12-22	2005-06-29	Puratos N.V.	Liquid leaven composition

2006
- 2006-12-22 GB GBGB0625743.0A patent/GB0625743D0/en not_active Ceased
2007
- 2007-12-21 EP EP07848690A patent/EP2101588B1/en active Active
- 2007-12-21 DK DK07848690.9T patent/DK2101588T3/da active
- 2007-12-21 AU AU2007337835A patent/AU2007337835B2/en not_active Ceased
- 2007-12-21 ES ES07848690T patent/ES2347298T3/es active Active
- 2007-12-21 MX MX2009006805A patent/MX2009006805A/es active IP Right Grant
- 2007-12-21 DE DE602007008144T patent/DE602007008144D1/de active Active
- 2007-12-21 AT AT07848690T patent/ATE475316T1/de active
- 2007-12-21 WO PCT/GB2007/005005 patent/WO2008078107A1/en not_active Ceased
- 2007-12-21 CN CNA2007800477729A patent/CN101588723A/zh active Pending
- 2007-12-21 PL PL07848690T patent/PL2101588T3/pl unknown
- 2007-12-21 US US12/520,298 patent/US8734887B2/en active Active
- 2007-12-21 BR BRPI0719492-7A2A patent/BRPI0719492A2/pt not_active Application Discontinuation
- 2007-12-21 CA CA2672557A patent/CA2672557C/en active Active
2009
- 2009-01-01 ZA ZA200904218A patent/ZA200904218B/en unknown

Also Published As

Publication number	Publication date
CA2672557C (en)	2013-08-06
AU2007337835A1 (en)	2008-07-03
US8734887B2 (en)	2014-05-27
PL2101588T3 (pl)	2011-01-31
US20100028491A1 (en)	2010-02-04
DK2101588T3 (da)	2010-10-25
EP2101588A1 (en)	2009-09-23
DE602007008144D1 (de)	2010-09-09
BRPI0719492A2 (pt)	2014-02-18
WO2008078107A1 (en)	2008-07-03
ES2347298T3 (es)	2010-10-27
MX2009006805A (es)	2009-07-03
EP2101588B1 (en)	2010-07-28
ATE475316T1 (de)	2010-08-15
CN101588723A (zh)	2009-11-25
GB0625743D0 (en)	2007-02-07
CA2672557A1 (en)	2008-07-03
AU2007337835B2 (en)	2013-05-09

Publication	Publication Date	Title
JPH0457302B2 (pt)	1992-09-11
CA2421833A1 (en)	2002-04-04	Liquid bread improving compositions
EP0468731A1 (en)	1992-01-29	Bread improver and method of producing bread
JP7722413B2 (ja)	2025-08-13	酵素を用いた澱粉含有食品の製造方法
EP0966199A2 (en)	1999-12-29	Enzyme-based bread improvers
JPH10509310A (ja)	1998-09-14	液体パン改良剤
CA2527981C (en)	2010-10-12	Aqueous stabilization of liquid dough conditioning composition
AU2007337835B2 (en)	2013-05-09	Aqueous dough conditioning composition
Vinay et al.	2025	Food additives and processing aids used in bread-making: an overview
US20020142069A1 (en)	2002-10-03	Conditioner for bread
De Leyn	2014	Other functional additives
JPH08266214A (ja)	1996-10-15	パン生地の製造方法
US20080233240A1 (en)	2008-09-25	Bread Improver Comprising Emulsifier and Stabiliser
US20050196488A1 (en)	2005-09-08	Dough conditioner
De Leyn	2006	Functional additives
JP2000300158A (ja)	2000-10-31	製パン改良剤
JP2019097561A (ja)	2019-06-24	酵素を用いた澱粉含有食品の製造方法
EP0669082A1 (en)	1995-08-30	Storage-stable enzyme solutions
MXPA05013051A (en)	2006-10-17	Liquid dough conditioner
TR201515719A2 (tr)	2016-06-21	Ekmek mayasi karişimi ve üreti̇m yöntemi̇