CA1228766A - Bread improver composition - Google Patents

Bread improver composition

Info

Publication number
CA1228766A
CA1228766A CA000456662A CA456662A CA1228766A CA 1228766 A CA1228766 A CA 1228766A CA 000456662 A CA000456662 A CA 000456662A CA 456662 A CA456662 A CA 456662A CA 1228766 A CA1228766 A CA 1228766A
Authority
CA
Canada
Prior art keywords
dough
bread
enzyme
glutathione
flour
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.)
Expired
Application number
CA000456662A
Other languages
English (en)
French (fr)
Inventor
Seijiro Inoue
Shigenori Ota
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.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co 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=14495089&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CA1228766(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Application granted granted Critical
Publication of CA1228766A publication Critical patent/CA1228766A/en
Expired legal-status Critical Current

Links

Classifications

    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03B—GENERATION OF OSCILLATIONS, DIRECTLY OR BY FREQUENCY-CHANGING, BY CIRCUITS EMPLOYING ACTIVE ELEMENTS WHICH OPERATE IN A NON-SWITCHING MANNER; GENERATION OF NOISE BY SUCH CIRCUITS
    • H03B19/00—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source
    • H03B19/06—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source by means of discharge device or semiconductor device with more than two electrodes
    • H03B19/14—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source by means of discharge device or semiconductor device with more than two electrodes by means of a semiconductor device
    • 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)
CA000456662A 1983-06-17 1984-06-15 Bread improver composition Expired CA1228766A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP108847/83 1983-06-17
JP58108847A JPS602135A (ja) 1983-06-17 1983-06-17 パンの製造法

Publications (1)

Publication Number Publication Date
CA1228766A true CA1228766A (en) 1987-11-03

Family

ID=14495089

Family Applications (1)

Application Number Title Priority Date Filing Date
CA000456662A Expired CA1228766A (en) 1983-06-17 1984-06-15 Bread improver composition

Country Status (8)

Country Link
US (1) US4645672A (enExample)
EP (1) EP0132289B2 (enExample)
JP (1) JPS602135A (enExample)
KR (1) KR910002161B1 (enExample)
AU (1) AU578250B2 (enExample)
CA (1) CA1228766A (enExample)
DE (1) DE3479387D1 (enExample)
PH (1) PH21314A (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
AUPM922194A0 (en) * 1994-11-03 1994-11-24 Burns Philp Food Holdings Pty Limited Liquid bread improver
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
AU754470B2 (en) * 1998-04-20 2002-11-14 Novozymes A/S Preparation of dough and baked products
JP4743466B2 (ja) * 2001-04-26 2011-08-10 株式会社ノーリツ 空気量調節部材および燃焼装置
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
MX2019014887A (es) * 2017-06-22 2020-02-13 Novozymes As Relajacion de la masa usando gamma glutamil transpeptidasa.
CN108174890B (zh) * 2018-02-11 2021-10-08 北京味多美食品科技有限责任公司 一种低温速冻面团及制作方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1907764A (en) * 1931-02-18 1933-05-09 Albert K Epstein Bread improving process and product
US2052208A (en) * 1932-01-18 1936-08-25 Delta Tech Verkchrs Ag Method of panification and leavening preparations for use in connection therewith
GB646311A (en) * 1948-04-30 1950-11-22 Joseph Rank Ltd Improved method of making bread with untreated and unbleached flour
US3368903A (en) * 1966-02-18 1968-02-13 Vanderbilt Co R T Baked goods dough and method
CH461935A (fr) * 1966-05-03 1968-08-31 Menzi Robert Procédé de fabrication de pâtes alimentaires séchées
US3494770A (en) * 1966-07-19 1970-02-10 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US3578462A (en) * 1969-12-02 1971-05-11 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US4087328A (en) * 1975-10-10 1978-05-02 Research Triangle Institute Purification and immobilization of sulfhydryl oxidase
JPS6041594B2 (ja) * 1981-02-09 1985-09-18 ヤマサ醤油株式会社 グルタチオン・スルフイドリル・オキシダ−ゼおよびその製造法
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地

Also Published As

Publication number Publication date
AU578250B2 (en) 1988-10-20
JPS602135A (ja) 1985-01-08
EP0132289A3 (en) 1986-11-20
KR910002161B1 (ko) 1991-04-06
DE3479387D1 (en) 1989-09-21
AU2943084A (en) 1984-12-20
KR850000191A (ko) 1985-02-26
JPH0365934B2 (enExample) 1991-10-15
EP0132289B2 (en) 1993-05-12
EP0132289A2 (en) 1985-01-30
US4645672A (en) 1987-02-24
PH21314A (en) 1987-09-28
EP0132289B1 (en) 1989-08-16

Similar Documents

Publication Publication Date Title
US4500548A (en) Fermentation aid for conventional baked goods
JPS6251944A (ja) 酵母膨化パン製品及びその製造方法
US20070104833A1 (en) Bread improving agent and breads containing the same
AU1644899A (en) Method for producing breads and enzyme preparation for producing bread
CA1228766A (en) Bread improver composition
US3650764A (en) Enzymatic baking compositions and methods for using same
US5192564A (en) Composite dough product and a process for producing same
JPS605246B2 (ja) ベーカリープロセスおよび製品
EP0523238A1 (en) Dough improver
US3897568A (en) Process and compositions for manufacture of yeast-raised products without fermentation
US4642237A (en) Stable oxidant alpha-amylase concentrates for use in baking
US3102033A (en) Flavoring composition and method of preparing the same
US4248896A (en) Process for baking bread
US4076845A (en) Process for using a powdered gluten composition in baking
US3060031A (en) Chemically leavened bread process
JPH04311338A (ja) 無脂肪ペーストリー混合物
US3567461A (en) Dietetic low protein bread mix and bread produced therefrom
EP0134658A2 (en) Vital Gluten
US4382096A (en) Process for the preparation of high quality wheat bread capable of long term storage
CA1163854A (en) Bread dough product and method of making same
US3594180A (en) Process for making bread
US2052208A (en) Method of panification and leavening preparations for use in connection therewith
JP2000253805A (ja) トウモロコシ蛋白由来ペプチドおよびパン生地
US1731400A (en) Diastatic composition and process of making the same
US1502888A (en) Process of making leavened bread

Legal Events

Date Code Title Description
MKEX Expiry