ATE223652T1 - Verwendung einer desaminierenden oxidase zum backen - Google Patents

Verwendung einer desaminierenden oxidase zum backen

Info

Publication number
ATE223652T1
ATE223652T1 AT96940999T AT96940999T ATE223652T1 AT E223652 T1 ATE223652 T1 AT E223652T1 AT 96940999 T AT96940999 T AT 96940999T AT 96940999 T AT96940999 T AT 96940999T AT E223652 T1 ATE223652 T1 AT E223652T1
Authority
AT
Austria
Prior art keywords
dough
oxidase
baking
amino acid
baked product
Prior art date
Application number
AT96940999T
Other languages
English (en)
Inventor
Peter Wagner
Joan Qi Si
Original Assignee
Novozymes 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
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of ATE223652T1 publication Critical patent/ATE223652T1/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
AT96940999T 1995-12-08 1996-12-02 Verwendung einer desaminierenden oxidase zum backen ATE223652T1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK140295 1995-12-08
DK140595 1995-12-11
PCT/DK1996/000500 WO1997021351A1 (en) 1995-12-08 1996-12-02 Use of a deaminating oxidase in baking

Publications (1)

Publication Number Publication Date
ATE223652T1 true ATE223652T1 (de) 2002-09-15

Family

ID=26065708

Family Applications (1)

Application Number Title Priority Date Filing Date
AT96940999T ATE223652T1 (de) 1995-12-08 1996-12-02 Verwendung einer desaminierenden oxidase zum backen

Country Status (10)

Country Link
US (1) US6039982A (de)
EP (1) EP0865241B1 (de)
JP (1) JP2000509245A (de)
CN (1) CN1082340C (de)
AT (1) ATE223652T1 (de)
AU (1) AU701661B2 (de)
CA (1) CA2236476A1 (de)
DE (1) DE69623644T2 (de)
DK (1) DK0865241T3 (de)
WO (1) WO1997021351A1 (de)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9712015D0 (en) 1997-06-11 1997-08-06 Filar Limited Procedure and apparatus for deboning poultry
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
US6482449B2 (en) 2001-01-26 2002-11-19 Kraft Foods Holdings, Inc. Enzymatic improvement of pasta processing
US20020142069A1 (en) * 2001-01-31 2002-10-03 Elmusa Ali A. Conditioner for bread
DE10117730A1 (de) * 2001-04-09 2002-10-10 Basf Ag Umsetzung von (Di)Aminen in Gegenwart einer Lysinoxidase und eines Reduktionsmittels
CN100411525C (zh) * 2002-07-03 2008-08-20 诺维信公司 用脂加氧酶和脂解酶对生面团的处理
WO2004032648A1 (en) 2002-10-11 2004-04-22 Novozymes A/S Method of preparing a heat-treated product
DE10301724B4 (de) * 2003-01-14 2009-09-24 Igv Institut Für Getreideverarbeitung Gmbh Roggengebäck
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
DE10318359A1 (de) * 2003-04-23 2004-11-11 Ireks Gmbh Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren
DK2595488T3 (da) 2010-07-21 2020-02-24 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase
EP3092907A4 (de) * 2014-01-09 2017-10-25 Ajinomoto Co., Inc. Herstellungsverfahren für verbesserte proteinhaltige nahrungsmittel und formulierung zur verbesserung proteinhaltiger nahrungsmittel
RU2695677C1 (ru) * 2018-02-02 2019-07-25 Частное образовательное учреждение высшего образования "Региональный открытый социальный институт" ЧОУ ВО "РОСИ" Способ производства хлеба, содержащий наноструктурированный L-аргинин
WO2024002785A1 (en) * 2022-06-29 2024-01-04 Dsm Ip Assets B.V. Use of peptidylarginine deiminase to obtain an improved baked good

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU3273084A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products containing non-crystallizable sugar
DE3617473A1 (de) * 1986-05-23 1987-11-26 Roehm Gmbh Enzymatisches backmittel
EP0321811B2 (de) * 1987-12-21 1999-12-22 Dsm N.V. 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.
JPH03224431A (ja) * 1989-12-26 1991-10-03 Ichinobe Seipan Kk パン生地
DK48893D0 (da) * 1993-04-30 1993-04-30 Novo Nordisk As Enzym
EP0796324A1 (de) * 1994-12-07 1997-09-24 Novo Nordisk A/S Polypeptide mit verminderter allergener wirkung

Also Published As

Publication number Publication date
CA2236476A1 (en) 1997-06-19
DK0865241T3 (da) 2002-12-23
AU1030397A (en) 1997-07-03
DE69623644D1 (de) 2002-10-17
CN1082340C (zh) 2002-04-10
JP2000509245A (ja) 2000-07-25
DE69623644T2 (de) 2003-05-28
EP0865241B1 (de) 2002-09-11
AU701661B2 (en) 1999-02-04
CN1203515A (zh) 1998-12-30
US6039982A (en) 2000-03-21
WO1997021351A1 (en) 1997-06-19
EP0865241A1 (de) 1998-09-23

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Legal Events

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