ATE197873T1 - Verbesserungen von brotteig - Google Patents

Verbesserungen von brotteig

Info

Publication number
ATE197873T1
ATE197873T1 AT95202436T AT95202436T ATE197873T1 AT E197873 T1 ATE197873 T1 AT E197873T1 AT 95202436 T AT95202436 T AT 95202436T AT 95202436 T AT95202436 T AT 95202436T AT E197873 T1 ATE197873 T1 AT E197873T1
Authority
AT
Austria
Prior art keywords
bread dough
composition
oxidase
hemicellulase
absence
Prior art date
Application number
AT95202436T
Other languages
English (en)
Inventor
Jerome Souppe
Original Assignee
Dsm Nv
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 Dsm Nv filed Critical Dsm Nv
Application granted granted Critical
Publication of ATE197873T1 publication Critical patent/ATE197873T1/de

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT95202436T 1994-09-07 1995-09-07 Verbesserungen von brotteig ATE197873T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94202573 1994-09-07

Publications (1)

Publication Number Publication Date
ATE197873T1 true ATE197873T1 (de) 2000-12-15

Family

ID=8217175

Family Applications (1)

Application Number Title Priority Date Filing Date
AT95202436T ATE197873T1 (de) 1994-09-07 1995-09-07 Verbesserungen von brotteig

Country Status (6)

Country Link
JP (1) JPH08266214A (de)
AT (1) ATE197873T1 (de)
AU (1) AU684658B2 (de)
CA (1) CA2157718A1 (de)
DE (1) DE69519553D1 (de)
ZA (1) ZA957521B (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
DE69623473T3 (de) 1995-06-07 2009-04-23 Danisco A/S Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
EP0796559B2 (de) † 1996-03-19 2006-03-01 DSM IP Assets B.V. Kombination von Enzymen
CA2502244A1 (en) * 2002-10-18 2004-05-06 Maple Leaf Bakery Inc. Dough composition and method of baking yeast-fermented frozen bread products

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE77203T1 (de) * 1987-12-21 1992-07-15 Cultor Oy Methode zur verbesserung von mehlteig.
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
JPH0398529A (ja) * 1989-09-08 1991-04-24 Sankyo Foods Kk 製パン方法

Also Published As

Publication number Publication date
CA2157718A1 (en) 1996-03-08
ZA957521B (en) 1996-03-28
JPH08266214A (ja) 1996-10-15
AU684658B2 (en) 1997-12-18
DE69519553D1 (de) 2001-01-11
AU3045995A (en) 1996-03-21

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