AU4451897A - Use of a carbohydrate binding domain in baking - Google Patents

Use of a carbohydrate binding domain in baking

Info

Publication number
AU4451897A
AU4451897A AU44518/97A AU4451897A AU4451897A AU 4451897 A AU4451897 A AU 4451897A AU 44518/97 A AU44518/97 A AU 44518/97A AU 4451897 A AU4451897 A AU 4451897A AU 4451897 A AU4451897 A AU 4451897A
Authority
AU
Australia
Prior art keywords
baking
binding domain
carbohydrate binding
carbohydrate
domain
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
AU44518/97A
Inventor
Claus Crone Fuglsang
Ole Bill Jorgensen
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.)
Novo Nordisk AS
Original Assignee
Novo Nordisk 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 Novo Nordisk AS filed Critical Novo Nordisk AS
Publication of AU4451897A publication Critical patent/AU4451897A/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
    • 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
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU44518/97A 1996-10-11 1997-10-06 Use of a carbohydrate binding domain in baking Abandoned AU4451897A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK1127/96 1996-10-11
DK112796 1996-10-11
PCT/DK1997/000427 WO1998016112A1 (en) 1996-10-11 1997-10-06 Use of a carbohydrate binding domain in baking

Publications (1)

Publication Number Publication Date
AU4451897A true AU4451897A (en) 1998-05-11

Family

ID=8101319

Family Applications (1)

Application Number Title Priority Date Filing Date
AU44518/97A Abandoned AU4451897A (en) 1996-10-11 1997-10-06 Use of a carbohydrate binding domain in baking

Country Status (2)

Country Link
AU (1) AU4451897A (en)
WO (1) WO1998016112A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69604491T3 (en) 1995-06-07 2008-09-25 Danisco A/S METHOD FOR IMPROVING THE PROPERTIES OF FLOUR, AND COMPOSITION FOR PIGEON IMPROVEMENT AND IMPROVED FOODS
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
EP1682655B1 (en) 2003-10-30 2009-09-02 Novozymes A/S Carbohydrate-binding modules
WO2006008508A1 (en) 2004-07-16 2006-01-26 Danisco A/S Enzymatic oil-degumming method
FR2905825B1 (en) * 2006-09-20 2008-12-26 Lesaffre Et Cie Sa BREADING IMPROVER AND ITS USE IN PLANTING FLAT BREAD WITHOUT THIN
AU2015250997A1 (en) * 2014-04-22 2016-10-06 Novozymes A/S Methods and compositions for preparing a baked product

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3512992A (en) * 1968-04-02 1970-05-19 Delmar Chem Baking additive and method for producing baked goods
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
DK115890D0 (en) * 1990-05-09 1990-05-09 Novo Nordisk As ENZYME
EP0529712A1 (en) * 1991-08-23 1993-03-03 Quest International B.V. Enzyme containing baking improver
WO1995023515A1 (en) * 1994-03-02 1995-09-08 Novo Nordisk A/S Use of xylanase in baking

Also Published As

Publication number Publication date
WO1998016112A1 (en) 1998-04-23

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