AU6326699A - Methods for using a glucose isomerase in baking - Google Patents

Methods for using a glucose isomerase in baking

Info

Publication number
AU6326699A
AU6326699A AU63266/99A AU6326699A AU6326699A AU 6326699 A AU6326699 A AU 6326699A AU 63266/99 A AU63266/99 A AU 63266/99A AU 6326699 A AU6326699 A AU 6326699A AU 6326699 A AU6326699 A AU 6326699A
Authority
AU
Australia
Prior art keywords
baking
methods
glucose isomerase
isomerase
glucose
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
AU63266/99A
Inventor
Guillermo Badiola Rodriquez
Dionisio Casero Ramirez
Maria Jesus Gonzales Callejo
Manuel Juan Gonzales Gil
Ramiro Gutierrez Martinez
Tina Spendler
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.)
Novozymes 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 AU6326699A publication Critical patent/AU6326699A/en
Abandoned legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y503/00—Intramolecular oxidoreductases (5.3)
    • C12Y503/01—Intramolecular oxidoreductases (5.3) interconverting aldoses and ketoses (5.3.1)
    • C12Y503/01005—Xylose isomerase (5.3.1.5)
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU63266/99A 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking Abandoned AU6326699A (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DKPA9801428 1998-11-05
DKPA199801428 1998-11-05
US10951998P 1998-11-23 1998-11-23
US60/109519 1998-11-23
PCT/DK1999/000583 WO2000027215A1 (en) 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking

Publications (1)

Publication Number Publication Date
AU6326699A true AU6326699A (en) 2000-05-29

Family

ID=26065738

Family Applications (1)

Application Number Title Priority Date Filing Date
AU63266/99A Abandoned AU6326699A (en) 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking

Country Status (2)

Country Link
AU (1) AU6326699A (en)
WO (1) WO2000027215A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2612868A1 (en) * 2005-06-16 2006-12-28 Novozymes North America, Inc. Method and use of a laccase enzyme in a baked product
AU2006314188B2 (en) 2005-11-16 2014-01-16 Pro Natura Gesellschaft Fur Gesunde Ernahrung Mbh Agent for use in the case of fructose intolerance
WO2007059956A1 (en) * 2005-11-23 2007-05-31 Pro Natura Gesellschaft für gesunde Ernährung mbH Agent for use in the case of disorders of blood sugar metabolism, including diabetes
DE102007008664B4 (en) 2007-02-20 2021-07-29 Vitacare Gmbh & Co. Kg Means for use in fructose intolerance
CN103535418A (en) * 2013-10-24 2014-01-29 青海高健生物科技有限公司 Highland barley whole flour biscuits having weight reducing function and containing silverweed cinquefoil root extracts
CN103689045A (en) * 2013-12-03 2014-04-02 李宝军 Shiitake chrysanthemum crisp
WO2017205337A1 (en) 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
CN106085995B (en) * 2016-06-15 2019-07-12 华南理工大学 A kind of protein disulfide isomerase of gene site-directed transformation and its application

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE871364A (en) * 1977-10-18 1979-02-15 Lyckeby Staerkelsefoeraedling PROCESS FOR THE PREPARATION OF A WHOLE GRAIN HYDROLYSIS PRODUCT AND PRODUCT THUS OBTAINED
EP0154135B2 (en) * 1984-01-27 1994-11-02 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Process for the preparation of a bread dough
SE8505783D0 (en) * 1985-12-06 1985-12-06 Rolf Bergkvist PROCEDURE FOR MANUFACTURING FOOD PRODUCTS AND ITS USE

Also Published As

Publication number Publication date
WO2000027215A8 (en) 2000-07-20
WO2000027215A1 (en) 2000-05-18

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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
TH Corrigenda

Free format text: IN VOL 14, NO 33, PAGE(S) 5940-5942 UNDER THE HEADING APPLICATIONS LAPSED, REFUSED OR WITHDRAWN PLEASE DELETE ALL REFERENCE TO APPLICATION NO. 63266/99, 64820/99, 10605/00, 10731/00, 11429/00, 11901/00, 12527/00 AND 15010/00

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