AU3041899A - Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising - Google Patents

Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising

Info

Publication number
AU3041899A
AU3041899A AU30418/99A AU3041899A AU3041899A AU 3041899 A AU3041899 A AU 3041899A AU 30418/99 A AU30418/99 A AU 30418/99A AU 3041899 A AU3041899 A AU 3041899A AU 3041899 A AU3041899 A AU 3041899A
Authority
AU
Australia
Prior art keywords
oxydase
glucose
lipase
rising
withcontrolled
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
Application number
AU30418/99A
Inventor
Jean-Luc Alain Guy Baret
Philippe Jean-Marie Castello
Christian Andre Ange Hubert
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MOULINS SOUFFLET
Original Assignee
MOULINS SOUFFLET
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=9525002&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AU3041899(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by MOULINS SOUFFLET filed Critical MOULINS SOUFFLET
Publication of AU3041899A publication Critical patent/AU3041899A/en
Abandoned legal-status Critical Current

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)

Abstract

The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at least an enzyme selected in the class consisting of lipase in a proportion of 600 to 200, LU, a glucose-oxydase in a proportion of 400 to 1500 nKat and a mixture of both, an amount of ascorbic acid ranging from 0.10 to 33g if the composition does not contain glucose-oxydase and from 0.08 to 0.25g if the composition contains glucose-oxydase, and 10 to 20 mg of hemicellulase. The invention is applicable in baking bread.
AU30418/99A 1998-04-08 1999-04-07 Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising Abandoned AU3041899A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9804382A FR2777161B1 (en) 1998-04-08 1998-04-08 USE OF LIPASE AS ANTI-LOCKING AGENT IN THE MANUFACTURE OF CONTROLLED RAW BREAD AND IMPROVING LIPASE COMPOSITION
FR9804382 1998-04-08
PCT/FR1999/000801 WO1999052372A1 (en) 1998-04-08 1999-04-07 Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread with controlled rising

Publications (1)

Publication Number Publication Date
AU3041899A true AU3041899A (en) 1999-11-01

Family

ID=9525002

Family Applications (1)

Application Number Title Priority Date Filing Date
AU30418/99A Abandoned AU3041899A (en) 1998-04-08 1999-04-07 Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising

Country Status (7)

Country Link
EP (1) EP1067841B1 (en)
AT (1) ATE231343T1 (en)
AU (1) AU3041899A (en)
DE (1) DE69905023D1 (en)
ES (1) ES2191424T3 (en)
FR (1) FR2777161B1 (en)
WO (1) WO1999052372A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2838297B1 (en) † 2002-04-12 2005-06-17 Lesaffre & Cie NEW PROCESS FOR BREADING FRENCH LEAVES OF FRENCH TYPE BREAD
FR2997267B1 (en) 2012-10-29 2014-11-28 Roquette Freres METHOD FOR MANUFACTURING LOW SOLUBILITY PROTEIN COMPOSITIONS, COMPOSITIONS OBTAINED AND USE THEREOF IN PANIFICATION PRODUCTS

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2690813B1 (en) * 1992-06-29 1995-07-28 Lesaffre & Cie BREAD-MAKING AGENT AND METHOD OF IMPLEMENTING SAME.
DK104592D0 (en) * 1992-08-21 1992-08-21 Novo Nordisk As COURSE OF ACTION
FR2726434A1 (en) * 1994-11-04 1996-05-10 Gist Brocades France Sa Anti-blistering agent for use in bread-making
JPH08266213A (en) * 1995-03-31 1996-10-15 Kyowa Hakko Kogyo Co Ltd Production of bread dough

Also Published As

Publication number Publication date
FR2777161A1 (en) 1999-10-15
EP1067841B1 (en) 2003-01-22
ATE231343T1 (en) 2003-02-15
WO1999052372A1 (en) 1999-10-21
FR2777161B1 (en) 2000-06-02
EP1067841A1 (en) 2001-01-17
ES2191424T3 (en) 2003-09-01
DE69905023D1 (en) 2003-02-27

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase