AU2002223022A1 - Liquid bread improving compositions - Google Patents
Liquid bread improving compositionsInfo
- Publication number
- AU2002223022A1 AU2002223022A1 AU2002223022A AU2302202A AU2002223022A1 AU 2002223022 A1 AU2002223022 A1 AU 2002223022A1 AU 2002223022 A AU2002223022 A AU 2002223022A AU 2302202 A AU2302202 A AU 2302202A AU 2002223022 A1 AU2002223022 A1 AU 2002223022A1
- Authority
- AU
- Australia
- Prior art keywords
- improving compositions
- bread improving
- liquid bread
- liquid
- compositions
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
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
- 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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00203395.9 | 2000-09-28 | ||
EP00203395 | 2000-09-28 | ||
PCT/EP2001/010456 WO2002026044A2 (en) | 2000-09-28 | 2001-09-10 | Liquid bread improving compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
AU2002223022A1 true AU2002223022A1 (en) | 2002-04-08 |
Family
ID=8172090
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2002223022A Abandoned AU2002223022A1 (en) | 2000-09-28 | 2001-09-10 | Liquid bread improving compositions |
Country Status (11)
Country | Link |
---|---|
US (1) | US20030190399A1 (en) |
EP (1) | EP1331850B1 (en) |
AR (1) | AR030821A1 (en) |
AT (1) | ATE349896T1 (en) |
AU (1) | AU2002223022A1 (en) |
CA (1) | CA2421833A1 (en) |
DE (1) | DE60125805T2 (en) |
DK (1) | DK1331850T3 (en) |
ES (1) | ES2278800T3 (en) |
PT (1) | PT1331850E (en) |
WO (1) | WO2002026044A2 (en) |
Families Citing this family (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1506291B1 (en) | 2002-05-21 | 2010-08-04 | DSM IP Assets B.V. | Novel phospholipases and uses thereof |
CA2495198C (en) | 2002-08-19 | 2014-03-11 | Dsm Ip Assets B.V. | Novel lipases and uses thereof |
WO2004084639A1 (en) * | 2003-03-25 | 2004-10-07 | Council Of Scientific And Industrial Research | A synergistic mix comprising ascorbic acid and enzymes |
DE10318359A1 (en) * | 2003-04-23 | 2004-11-11 | Ireks Gmbh | Liquid baking agent and process for the production of baked goods |
GB0312606D0 (en) * | 2003-06-02 | 2003-07-09 | Cereform Ltd | Aqueous stabilization of liquid dough conditioning compositions |
EP1586240A1 (en) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Bread improver |
EP1614354A1 (en) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Processes of manufacture of baked products |
WO2006009447A1 (en) * | 2004-07-23 | 2006-01-26 | Csm Nederland B.V. | Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
FR2905825B1 (en) * | 2006-09-20 | 2008-12-26 | Lesaffre Et Cie Sa | BREADING IMPROVER AND ITS USE IN PLANTING FLAT BREAD WITHOUT THIN |
GB0625743D0 (en) | 2006-12-22 | 2007-02-07 | Cereform Ltd | Aqueous dough conditioning composition |
US10306898B2 (en) | 2007-04-26 | 2019-06-04 | Caravan Ingredients Inc. | Yeast-leavened dough and dry mix for preparing such a dough |
US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
US8703463B2 (en) | 2009-03-10 | 2014-04-22 | Dsm Ip Assets B.V. | Pregastric esterase and derivatives thereof |
TW201221063A (en) * | 2010-12-13 | 2012-06-01 | Tai-Song Guo | Enzyme-assisting yeast, enzyme dough, brewed dough and method of brewing bread, baozi, mantou, bagel and unique enzyme thereof |
WO2012093149A2 (en) | 2011-01-06 | 2012-07-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes and uses thereof |
WO2012130964A1 (en) | 2011-04-01 | 2012-10-04 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of thermomyces lanuginosus and uses thereof |
WO2012130950A1 (en) | 2011-04-01 | 2012-10-04 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of talaromyces thermophilus and uses thereof |
ES2370886B1 (en) * | 2011-07-28 | 2012-11-02 | Mark Licency Internacional S.L. | PAN WITH PERFECTED TEXTURE AND TASTE AND PROCEDURE FOR MANUFACTURING |
FI126442B (en) * | 2011-11-01 | 2016-12-15 | Valio Oy | Enzyme preparation in liquid form and process for its preparation |
EP2620496B1 (en) | 2012-01-30 | 2015-06-03 | DSM IP Assets B.V. | Alpha-amylase |
WO2013182671A1 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of aureobasidium pullulans and uses thereof |
WO2013182669A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of myriococcum thermophilum and uses thereof |
WO2013182670A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of scytalidium thermophilum and uses thereof |
WO2014060380A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of thermoascus aurantiacus and uses thereof |
WO2014060378A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of pseudocercosporella herpotrichoides and|uses thereof |
FR3022257B1 (en) * | 2014-06-16 | 2018-03-30 | Roquette Freres | PROCESS FOR PRODUCING A STABLE AQUEOUS SOLUTION OF BETA-AMYLASE, AQUEOUS SOLUTION OBTAINED AND USES THEREOF |
RU2616276C1 (en) * | 2016-03-28 | 2017-04-13 | Аркадий Пантелеймонович Синицын | PENICILLIUM CANESCENS FUNGUS STRAIN - PRODUCER OF INTEGRATED ENZYME PREPARATION INCLUDING PENICILLOPEPSIN, ENDO-XYNALASE AND β-GLUCANASE, PRODUCTION METHOD FOR ENZYME PREPARATION AND ITS APPLICATION |
CN110373401A (en) * | 2019-07-22 | 2019-10-25 | 武汉新华扬生物股份有限公司 | A kind of fried dough twist compounded enzyme preparate and its preparation method and application |
CN115251113A (en) * | 2022-07-29 | 2022-11-01 | 福建达利食品科技有限公司 | Storable wooden fish flower bread and making method thereof |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL7014739A (en) * | 1970-10-08 | 1972-04-11 | ||
US4243543A (en) * | 1979-05-11 | 1981-01-06 | Economics Laboratory, Inc. | Stabilized liquid enzyme-containing detergent compositions |
US5385827A (en) * | 1989-09-20 | 1995-01-31 | Clark; John R. | Method of geochemical prospecting |
DK474589D0 (en) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | PROCEDURE FOR THE PREPARATION OF BAKERY PRODUCTS |
DK104592D0 (en) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | COURSE OF ACTION |
EP0865241B1 (en) * | 1995-12-08 | 2002-09-11 | Novozymes A/S | Use of a deaminating oxidase in baking |
EP0869716B1 (en) * | 1995-12-20 | 2001-05-02 | Novozymes A/S | Use of a pyranose oxidase in baking |
JP2000125823A (en) * | 1998-10-16 | 2000-05-09 | Fiburo Seiyaku Kk | Production of drink containing red grape extract powder, grape seed extract powder, and galactooligosaccharide and red grape extract powder and grape seed extract powder used for the method |
GB2360438B (en) * | 2000-03-22 | 2004-04-07 | Kerry Ingredients | Liquid dough conditioner |
-
2001
- 2001-09-10 CA CA002421833A patent/CA2421833A1/en not_active Abandoned
- 2001-09-10 DK DK01985665T patent/DK1331850T3/en active
- 2001-09-10 PT PT01985665T patent/PT1331850E/en unknown
- 2001-09-10 WO PCT/EP2001/010456 patent/WO2002026044A2/en active IP Right Grant
- 2001-09-10 DE DE60125805T patent/DE60125805T2/en not_active Revoked
- 2001-09-10 ES ES01985665T patent/ES2278800T3/en not_active Expired - Lifetime
- 2001-09-10 US US10/381,958 patent/US20030190399A1/en not_active Abandoned
- 2001-09-10 AT AT01985665T patent/ATE349896T1/en not_active IP Right Cessation
- 2001-09-10 AU AU2002223022A patent/AU2002223022A1/en not_active Abandoned
- 2001-09-10 EP EP01985665A patent/EP1331850B1/en not_active Revoked
- 2001-09-28 AR ARP010104610A patent/AR030821A1/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
ES2278800T3 (en) | 2007-08-16 |
PT1331850E (en) | 2007-03-30 |
CA2421833A1 (en) | 2002-04-04 |
US20030190399A1 (en) | 2003-10-09 |
DE60125805T2 (en) | 2007-10-11 |
WO2002026044A2 (en) | 2002-04-04 |
EP1331850B1 (en) | 2007-01-03 |
AR030821A1 (en) | 2003-09-03 |
WO2002026044A3 (en) | 2002-10-31 |
EP1331850A2 (en) | 2003-08-06 |
DK1331850T3 (en) | 2007-05-21 |
DE60125805D1 (en) | 2007-02-15 |
ATE349896T1 (en) | 2007-01-15 |
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