ATE476876T1 - Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen - Google Patents
Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backenInfo
- Publication number
- ATE476876T1 ATE476876T1 AT07730214T AT07730214T ATE476876T1 AT E476876 T1 ATE476876 T1 AT E476876T1 AT 07730214 T AT07730214 T AT 07730214T AT 07730214 T AT07730214 T AT 07730214T AT E476876 T1 ATE476876 T1 AT E476876T1
- Authority
- AT
- Austria
- Prior art keywords
- baked
- bakery product
- betaine
- enzyme
- properties
- Prior art date
Links
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 title abstract 6
- 239000004615 ingredient Substances 0.000 title abstract 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 6
- 102000004190 Enzymes Human genes 0.000 abstract 5
- 108090000790 Enzymes Proteins 0.000 abstract 5
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 abstract 5
- 229960003237 betaine Drugs 0.000 abstract 5
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000012820 baking ingredients and mixes Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/245—Amino acids, nucleic acids
-
- 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)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US11/455,077 US20070292563A1 (en) | 2006-06-16 | 2006-06-16 | Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
| PCT/EP2007/055998 WO2007144433A1 (en) | 2006-06-16 | 2007-06-18 | Improved bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE476876T1 true ATE476876T1 (de) | 2010-08-15 |
Family
ID=38514074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT07730214T ATE476876T1 (de) | 2006-06-16 | 2007-06-18 | Verbesserte backwaren, verfahren für die verbesserung von backwaren und backzutat sowie verfahren zur verwendung von betain beim backen |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20070292563A1 (de) |
| EP (1) | EP2046130B1 (de) |
| JP (1) | JP2009539393A (de) |
| AT (1) | ATE476876T1 (de) |
| DE (1) | DE602007008431D1 (de) |
| WO (1) | WO2007144433A1 (de) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2787683C (en) * | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
| CN105309577A (zh) * | 2015-11-26 | 2016-02-10 | 福州市酵天下生物科技有限责任公司 | 一种水果酵素蛋糕及其制作方法 |
| EP3384777B1 (de) | 2017-04-07 | 2021-02-17 | Barilla France S.A.S. | Gebackenes bagel-produkt mit verlängerter haltbarkeit und verfahren zu dessen herstellung |
| JP7105558B2 (ja) * | 2017-12-05 | 2022-07-25 | 日東富士製粉株式会社 | パンケーキ生地及びパンケーキ用ミックス粉 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5930056B2 (ja) * | 1981-04-16 | 1984-07-25 | 日本甜菜製糖株式会社 | 小麦粉ペ−スト又はバツタ−の調製方法 |
| JPS5930057B2 (ja) * | 1981-07-09 | 1984-07-25 | 日本甜菜製糖株式会社 | パン類の製造法 |
| JPH01132533A (ja) * | 1987-11-18 | 1989-05-25 | Toa Yakuhin Kogyo Kk | 動物用薬剤 |
| US5023094A (en) * | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
| DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| JPH03292849A (ja) * | 1990-04-09 | 1991-12-24 | Kanegafuchi Chem Ind Co Ltd | パン類 |
| CA2326412C (en) * | 1998-04-20 | 2008-07-15 | Novo Nordisk A/S | Preparation of dough and baked products |
| ATE313263T1 (de) * | 1999-02-24 | 2006-01-15 | Usa Inc Danisco | Betain und backprodukte |
| GB2358135A (en) * | 1999-12-09 | 2001-07-18 | Finnfeeds Int Ltd | Animal feed additives comprising betaine and a protease |
| KR100483080B1 (ko) * | 2001-09-21 | 2005-04-14 | 한인규 | 염산·베타인(betaine·HCl), 판크레아틴, 제2인산 칼슘, 크롬 피콜리네이트, 락토바실러스속·비피도박테리아속·스트렙토코커스속·프럭토 올리고당, 비타민, 미네랄을 유효성분으로 구성된 것을 특징으로 하는 증체개선용 영양강화 사료첨가제 |
| JP4360600B2 (ja) * | 2003-03-07 | 2009-11-11 | ミヨシ油脂株式会社 | 製パン用油脂組成物 |
-
2006
- 2006-06-16 US US11/455,077 patent/US20070292563A1/en not_active Abandoned
-
2007
- 2007-06-18 AT AT07730214T patent/ATE476876T1/de not_active IP Right Cessation
- 2007-06-18 DE DE602007008431T patent/DE602007008431D1/de active Active
- 2007-06-18 EP EP07730214A patent/EP2046130B1/de not_active Not-in-force
- 2007-06-18 WO PCT/EP2007/055998 patent/WO2007144433A1/en active Application Filing
- 2007-06-18 JP JP2009514818A patent/JP2009539393A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007144433A1 (en) | 2007-12-21 |
| EP2046130B1 (de) | 2010-08-11 |
| US20070292563A1 (en) | 2007-12-20 |
| DE602007008431D1 (de) | 2010-09-23 |
| EP2046130A1 (de) | 2009-04-15 |
| JP2009539393A (ja) | 2009-11-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |