GB2358784B - Method of improving dough and bread quality - Google Patents

Method of improving dough and bread quality

Info

Publication number
GB2358784B
GB2358784B GB0028701A GB0028701A GB2358784B GB 2358784 B GB2358784 B GB 2358784B GB 0028701 A GB0028701 A GB 0028701A GB 0028701 A GB0028701 A GB 0028701A GB 2358784 B GB2358784 B GB 2358784B
Authority
GB
United Kingdom
Prior art keywords
bread quality
improving dough
dough
improving
bread
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.)
Expired - Lifetime
Application number
GB0028701A
Other versions
GB0028701D0 (en
GB2358784A (en
Inventor
Joern Borch Soee
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.)
DuPont Nutrition Biosciences ApS
Danisco US Inc
Original Assignee
Danisco AS
Danisco US Inc
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 Danisco AS, Danisco US Inc filed Critical Danisco AS
Priority to CA002392116A priority Critical patent/CA2392116A1/en
Priority to CN00816665A priority patent/CN1407856A/en
Priority to PCT/IB2000/001861 priority patent/WO2001039602A1/en
Priority to NZ518687A priority patent/NZ518687A/en
Priority to EP00979861A priority patent/EP1233676A1/en
Priority to JP2001541343A priority patent/JP2003515332A/en
Priority to AU17238/01A priority patent/AU1723801A/en
Priority to MXPA02005452A priority patent/MXPA02005452A/en
Priority to BR0016068-7A priority patent/BR0016068A/en
Priority to EP00310712A priority patent/EP1108360A1/en
Publication of GB0028701D0 publication Critical patent/GB0028701D0/en
Publication of GB2358784A publication Critical patent/GB2358784A/en
Application granted granted Critical
Publication of GB2358784B publication Critical patent/GB2358784B/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
GB0028701A 1999-12-03 2000-11-24 Method of improving dough and bread quality Expired - Lifetime GB2358784B (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
AU17238/01A AU1723801A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
PCT/IB2000/001861 WO2001039602A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
NZ518687A NZ518687A (en) 1999-12-03 2000-12-01 Dough with an enzyme that is capable of hydrolysing a nonpolar lipid either natural or additional
BR0016068-7A BR0016068A (en) 1999-12-03 2000-12-01 Method for improving the quality of dough and bread
JP2001541343A JP2003515332A (en) 1999-12-03 2000-12-01 How to improve the quality of dough and bread
CN00816665A CN1407856A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
CA002392116A CA2392116A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
EP00979861A EP1233676A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
EP00310712A EP1108360A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
MXPA02005452A MXPA02005452A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA199901736 1999-12-03
US18978000P 2000-03-16 2000-03-16

Publications (3)

Publication Number Publication Date
GB0028701D0 GB0028701D0 (en) 2001-01-10
GB2358784A GB2358784A (en) 2001-08-08
GB2358784B true GB2358784B (en) 2004-06-30

Family

ID=26066072

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0028701A Expired - Lifetime GB2358784B (en) 1999-12-03 2000-11-24 Method of improving dough and bread quality

Country Status (1)

Country Link
GB (1) GB2358784B (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US7718204B2 (en) 1998-07-21 2010-05-18 Danisco A/S Foodstuff
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7807398B2 (en) 2003-01-17 2010-10-05 Danisco A/S Method of using lipid acyltransferase
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases
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
US8652809B2 (en) 2007-08-17 2014-02-18 Dupont Nutrition Biosciences Aps Method for producing ultra-heat treatment milk

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2224143C (en) 1995-06-07 2009-10-27 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
CA2224203C (en) 1995-06-07 2003-08-12 Jorn Borch Soe A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
EP1803353A3 (en) * 2001-05-18 2007-07-18 Danisco A/S Method of preparing a dough with an enzyme

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004035A1 (en) * 1992-08-21 1994-03-03 Novo Nordisk A/S Use of lipase in baking
EP0585988A1 (en) * 1992-07-27 1994-03-09 Gist-Brocades N.V. Enzyme product and method for improving bread quality
EP0913468A2 (en) * 1997-07-22 1999-05-06 Gist-Brocades B.V. Bread improving comüposition
WO2000032758A1 (en) * 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
EP1145637A1 (en) * 1998-10-12 2001-10-17 Katayama Chemical, Inc. Baking improver comprising a cereal protein partial decomposition product and an enzyme
EP1193314A1 (en) * 1997-04-09 2002-04-03 Danisco A/S Lipase and use of same for improving doughs and baked products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0585988A1 (en) * 1992-07-27 1994-03-09 Gist-Brocades N.V. Enzyme product and method for improving bread quality
WO1994004035A1 (en) * 1992-08-21 1994-03-03 Novo Nordisk A/S Use of lipase in baking
EP1193314A1 (en) * 1997-04-09 2002-04-03 Danisco A/S Lipase and use of same for improving doughs and baked products
EP0913468A2 (en) * 1997-07-22 1999-05-06 Gist-Brocades B.V. Bread improving comüposition
EP1145637A1 (en) * 1998-10-12 2001-10-17 Katayama Chemical, Inc. Baking improver comprising a cereal protein partial decomposition product and an enzyme
WO2000032758A1 (en) * 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants

Cited By (21)

* 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
US7972638B2 (en) 1998-07-21 2011-07-05 Danisco A/S Foodstuff
US7718204B2 (en) 1998-07-21 2010-05-18 Danisco A/S Foodstuff
US7781001B2 (en) 1998-07-21 2010-08-24 Danisco A/S Foodstuff
US8163315B2 (en) 1998-07-21 2012-04-24 Danisco A/S Foodstuff
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
US8278062B2 (en) 2003-01-14 2012-10-02 Dupont Nutrition Biosciences Aps Method of using lipid acyltransferase
US8003095B2 (en) 2003-01-17 2011-08-23 Danisco A/S Method of using lipid acyltransferase
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US7955813B2 (en) 2003-01-17 2011-06-07 Danisco, A/S Method of using lipid acyltransferase
US7807398B2 (en) 2003-01-17 2010-10-05 Danisco A/S Method of using lipid acyltransferase
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US8440435B2 (en) 2003-12-24 2013-05-14 Dupont Nutrition Biosciences Aps Method for reducing 1,2-diglyceride content of an edible oil
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US8192782B2 (en) 2004-07-16 2012-06-05 Danisco A/S Enzymatic oil-degumming method
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US8652809B2 (en) 2007-08-17 2014-02-18 Dupont Nutrition Biosciences Aps Method for producing ultra-heat treatment milk

Also Published As

Publication number Publication date
GB0028701D0 (en) 2001-01-10
GB2358784A (en) 2001-08-08

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Legal Events

Date Code Title Description
729S Offer to surrender (sect. 29/1977)
729U Offer to surrender accepted by the comptroller (sect. 29/1977)