ATE198253T1 - Hefederivate und verfahren zum verbessern der brotqualität - Google Patents

Hefederivate und verfahren zum verbessern der brotqualität

Info

Publication number
ATE198253T1
ATE198253T1 AT93202630T AT93202630T ATE198253T1 AT E198253 T1 ATE198253 T1 AT E198253T1 AT 93202630 T AT93202630 T AT 93202630T AT 93202630 T AT93202630 T AT 93202630T AT E198253 T1 ATE198253 T1 AT E198253T1
Authority
AT
Austria
Prior art keywords
methods
bread quality
yeast derivatives
improving bread
improving
Prior art date
Application number
AT93202630T
Other languages
English (en)
Inventor
Jacob Jan Fok
Jan Dirk Rene Hille
Der Veen Berend Van
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 ATE198253T1 publication Critical patent/ATE198253T1/de

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/06—Lysis of microorganisms
    • C12N1/066—Lysis of microorganisms by physical methods
AT93202630T 1992-09-17 1993-09-09 Hefederivate und verfahren zum verbessern der brotqualität ATE198253T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP92202852 1992-09-17

Publications (1)

Publication Number Publication Date
ATE198253T1 true ATE198253T1 (de) 2001-01-15

Family

ID=8210918

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93202630T ATE198253T1 (de) 1992-09-17 1993-09-09 Hefederivate und verfahren zum verbessern der brotqualität

Country Status (4)

Country Link
US (1) US5451413A (de)
AT (1) ATE198253T1 (de)
CA (1) CA2106437A1 (de)
DE (1) DE69329785D1 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR002301A1 (es) * 1995-06-07 1998-03-11 Dupont Nutrition Biosci Aps Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar
CN1080536C (zh) 1995-06-07 2002-03-13 丹尼司可公司 改进面团性质的方法和面团改进组合物以及改进的食品
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
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
ES2177893T5 (es) * 1996-03-19 2006-11-01 Dsm Ip Assets B.V. Nueva composicion enzimatica.
US6876932B1 (en) 1998-02-27 2005-04-05 Novozymes A/S Maltogenic alpha-amylase variants
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
DK3019619T3 (da) 2013-07-11 2021-10-11 Modernatx Inc Sammensætninger, der omfatter syntetiske polynukleotider, som koder for crispr-beslægtede proteiner, og syntetiske sgrna'er, og anvendelsesfremgangsmåder

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2368384A (en) * 1943-02-01 1945-01-30 Campbell Taggart Res Corp Yeast product and method of preserving glutathione contained therein
US2875064A (en) * 1954-07-12 1959-02-24 Bred Ade Corp Baking compositions and methods
GB1321714A (en) * 1970-04-14 1973-06-27 Koninklijke Gist Spiritus Yeasts
NL7908427A (nl) * 1979-11-19 1981-06-16 Gist Brocades Nv Werkwijze voor het bereiden van actieve droge micro-organismen.
US5290959A (en) * 1985-09-10 1994-03-01 Vitamins, Inc. Mass separation of materials
EP0262669A3 (de) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fettzubereitungen für Bäckerei oder Konditorei
GB9025290D0 (en) * 1990-11-21 1991-01-02 Unilever Plc Fat-free pastry mixture

Also Published As

Publication number Publication date
DE69329785D1 (de) 2001-02-01
US5451413A (en) 1995-09-19
CA2106437A1 (en) 1994-03-18

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Legal Events

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RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties