ATE92259T1 - Verfahren zur verlangsamung des altbackenwerdens von baeckereiprodukten. - Google Patents

Verfahren zur verlangsamung des altbackenwerdens von baeckereiprodukten.

Info

Publication number
ATE92259T1
ATE92259T1 AT90117172T AT90117172T ATE92259T1 AT E92259 T1 ATE92259 T1 AT E92259T1 AT 90117172 T AT90117172 T AT 90117172T AT 90117172 T AT90117172 T AT 90117172T AT E92259 T1 ATE92259 T1 AT E92259T1
Authority
AT
Austria
Prior art keywords
stalling
slow down
bakery products
bakery
products
Prior art date
Application number
AT90117172T
Other languages
English (en)
Inventor
Kevin J Kraus
Ronald E Hebeda
Original Assignee
Enzyme Bio Systems Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23608931&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE92259(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Application granted granted Critical
Publication of ATE92259T1 publication Critical patent/ATE92259T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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)
  • Confectionery (AREA)
AT90117172T 1989-09-13 1990-09-06 Verfahren zur verlangsamung des altbackenwerdens von baeckereiprodukten. ATE92259T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/406,657 US5209938A (en) 1989-09-13 1989-09-13 Method for retarding staling of baked goods
EP90117172A EP0419907B1 (de) 1989-09-13 1990-09-06 Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten

Publications (1)

Publication Number Publication Date
ATE92259T1 true ATE92259T1 (de) 1993-08-15

Family

ID=23608931

Family Applications (1)

Application Number Title Priority Date Filing Date
AT90117172T ATE92259T1 (de) 1989-09-13 1990-09-06 Verfahren zur verlangsamung des altbackenwerdens von baeckereiprodukten.

Country Status (16)

Country Link
US (1) US5209938A (de)
EP (1) EP0419907B1 (de)
JP (1) JPH03155742A (de)
KR (1) KR910005764A (de)
AR (1) AR245570A1 (de)
AT (1) ATE92259T1 (de)
AU (1) AU633138B2 (de)
CA (1) CA2025123A1 (de)
DE (1) DE69002572T2 (de)
DK (1) DK0419907T3 (de)
ES (1) ES2058710T3 (de)
FI (1) FI98116C (de)
IE (1) IE63138B1 (de)
NO (1) NO903981L (de)
NZ (1) NZ235071A (de)
ZA (1) ZA906938B (de)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
EP0669082A1 (de) * 1994-02-23 1995-08-30 Unilever N.V. Lagerstabile Enzymlösungen
JP3456756B2 (ja) 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
GB9413419D0 (en) * 1994-07-04 1994-08-24 Danisco Amylase enzyme
DE19603054A1 (de) * 1996-01-29 1997-08-14 Bayer Ag Enzymgemische und Verfahren zur Entschlichtung von mit Stärke geschlichteten Textilien
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
US6355282B1 (en) 1997-10-31 2002-03-12 Amano Pharmaceutical Co., Ltd. Dough composition and preparation thereof
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
JP5065258B2 (ja) * 2005-05-31 2012-10-31 ディーエスエム アイピー アセッツ ビー．ブイ． 食品中のアクリルアミドを酵素的に低減化する新規な方法
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
CN103004933B (zh) * 2013-01-17 2014-01-01 江南大学 一种全麦苏打饼干及其制作方法
LT3398438T (lt) * 2017-05-05 2022-01-25 Lantmännen Schulstad A/S Duona su pratęstu šviežumu

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US2665215A (en) * 1949-09-30 1954-01-05 Wallerstein Co Inc Method of making bakery products and composition therefor
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
DE2205984A1 (de) * 1972-02-09 1973-08-16 Roehm Gmbh Verfahren zur herstellung von roggenbrot oder mischbrot mit verlaengerter frischhaltung
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
IL61982A (en) * 1980-02-15 1984-01-31 Cpc International Inc Genetically engineered microorganisms for massive production of amyloytic enzymes and process for preparing same using the corresponding recombinant dnas containing amylase coding genes
GB8414271D0 (en) * 1984-06-05 1984-07-11 Cpc International Inc Recombinant dna
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (de) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
ZA891181B (en) * 1988-03-11 1989-11-29 Enzyme Bio Systems Ltd Method for retarding staling of baking products

Also Published As

Publication number Publication date
NO903981L (no) 1991-03-14
AU6241890A (en) 1991-03-21
ZA906938B (en) 1991-06-26
ES2058710T3 (es) 1994-11-01
JPH03155742A (ja) 1991-07-03
DE69002572D1 (de) 1993-09-09
IE63138B1 (en) 1995-03-22
CA2025123A1 (en) 1991-03-14
KR910005764A (ko) 1991-04-27
NO903981D0 (no) 1990-09-12
AU633138B2 (en) 1993-01-21
DE69002572T2 (de) 1993-11-25
EP0419907A1 (de) 1991-04-03
EP0419907B1 (de) 1993-08-04
US5209938A (en) 1993-05-11
FI98116C (fi) 1997-04-25
IE903305A1 (en) 1991-04-10
DK0419907T3 (da) 1993-10-04
AR245570A1 (es) 1994-02-28
NZ235071A (en) 1993-02-25
FI904513A0 (fi) 1990-09-13
FI98116B (fi) 1997-01-15

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Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee