DE68902859D1 - Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot. - Google Patents

Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot.

Info

Publication number
DE68902859D1
DE68902859D1 DE8989106729A DE68902859A DE68902859D1 DE 68902859 D1 DE68902859 D1 DE 68902859D1 DE 8989106729 A DE8989106729 A DE 8989106729A DE 68902859 A DE68902859 A DE 68902859A DE 68902859 D1 DE68902859 D1 DE 68902859D1
Authority
DE
Germany
Prior art keywords
bread
dough
improving
properties
quality
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 - Lifetime
Application number
DE8989106729A
Other languages
German (de)
English (en)
Other versions
DE68902859T3 (de
DE68902859T2 (de
DE68902859T4 (de
Inventor
Sampsa Haarasilta
Timo Pullinen
Seppo Vaeisaenen
Ina Tammersalo-Karsten
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.)
DSM IP Assets BV
Original Assignee
Cultor Oyj
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=26158338&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE68902859(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from FI881905A external-priority patent/FI881905A7/fi
Application filed by Cultor Oyj filed Critical Cultor Oyj
Application granted granted Critical
Publication of DE68902859D1 publication Critical patent/DE68902859D1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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)
  • Noodles (AREA)
DE8989106729A 1988-04-22 1989-04-14 Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot. Expired - Lifetime DE68902859D1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI881905A FI881905A7 (fi) 1988-04-22 1988-04-22 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
FI890021A FI84970C (fi) 1988-04-22 1989-01-03 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.

Publications (1)

Publication Number Publication Date
DE68902859D1 true DE68902859D1 (de) 1992-10-22

Family

ID=26158338

Family Applications (2)

Application Number Title Priority Date Filing Date
DE8989106729A Expired - Lifetime DE68902859D1 (de) 1988-04-22 1989-04-14 Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot.
DE68902859T Expired - Lifetime DE68902859T4 (de) 1988-04-22 1989-04-14 Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot.

Family Applications After (1)

Application Number Title Priority Date Filing Date
DE68902859T Expired - Lifetime DE68902859T4 (de) 1988-04-22 1989-04-14 Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot.

Country Status (10)

Country Link
US (1) US4990343A (enExample)
EP (1) EP0338452B2 (enExample)
JP (1) JP2809424B2 (enExample)
CA (1) CA1335635C (enExample)
DE (2) DE68902859D1 (enExample)
DK (1) DK176112B1 (enExample)
ES (1) ES2035408T5 (enExample)
FI (1) FI84970C (enExample)
GR (1) GR3006423T3 (enExample)
NO (1) NO177212C (enExample)

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US5547690A (en) * 1987-12-21 1996-08-20 Gist-Brocades, N.V. Compositions and method for improving flour dough
US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US7033627B2 (en) * 1990-03-23 2006-04-25 Syngenta Mogen B.V. Production of enzymes in seeds and their use
DK0531437T3 (da) * 1990-05-29 1998-08-31 Chemgen Corp Hemicellulasetilskud med henblik på at forbedre energiudnyttelsen af hemicelluloseholdige levnedsmidler og dyrefoder
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
NZ239083A (en) * 1990-07-24 1993-08-26 Gist Brocades Nv Endo-xylanase-containing silage composition
US5108764A (en) * 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
US5232719A (en) * 1991-06-13 1993-08-03 Genencor International, Inc. Type II endoglycosidases in baking for improving the quality of dough and baked goods
DE69429611D1 (de) * 1993-10-29 2002-02-14 Dsm Nv Backverbesserende Zusammensetzungen
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
CA2189542A1 (en) * 1994-05-03 1995-11-09 Karen M. Oxenbýll Alkaline glucose oxidase
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
EP0687414B1 (en) * 1994-06-17 2000-11-08 Dsm N.V. Bread improving composition
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
CN1266275C (zh) 1995-06-07 2006-07-26 丹尼斯科公司 重组己糖氧化酶和其产生方法及用途
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
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
CO4750597A1 (es) 1995-06-07 1999-03-31 Danisco Metodo y composicion para mejorar la masa de harina .
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
DK0865241T3 (da) * 1995-12-08 2002-12-23 Novozymes As Anvendelse af en deaminerende oxidase til bagning
ES2177893T5 (es) * 1996-03-19 2006-11-01 Dsm Ip Assets B.V. Nueva composicion enzimatica.
EP0904386A2 (en) * 1996-05-10 1999-03-31 Danisco A/S alpha-GLUCURONIDASES OF ASPERGILLUS, PRODUCTION THEREOF AND THEIR USES
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
EP0848908B1 (fr) * 1996-11-21 2002-08-07 Societe Des Produits Nestle S.A. Procédé de fabrication de produits de panification pouvant être réchauffés aux micro-ondes
HUP0200915A3 (en) * 1996-11-21 2002-10-28 Du Pont Production of vegetable gels
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6303326B1 (en) 1997-12-04 2001-10-16 University Of Arkansas Insect salivary enzyme triggers systemic resistance
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
CN100494363C (zh) 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
EP0945068B1 (en) * 1998-03-24 2003-05-02 CSM Nederland B.V. Fermentation tolerant predough
ATE400181T1 (de) * 1998-05-13 2008-07-15 Novozymes Inc Verfahren zur verwendung von cellobiosedehydrogenase beim backen
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
EP1345496A2 (en) * 2000-12-20 2003-09-24 Dsm N.V. Liquid yeast compositions
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
US6953597B2 (en) * 2002-07-31 2005-10-11 Irving Pulp And Paper, Ltd. Batter coating for potato pieces
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
US6638554B1 (en) 2002-08-30 2003-10-28 Roberto Gonzalez Barrera Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US20040199405A1 (en) * 2003-04-02 2004-10-07 Ellen Harper Computerized system and method for modifying healthcare-related orders
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
DE102009034601B4 (de) 2009-07-24 2024-12-19 Stern-Enzym Gmbh & Co. Kg Verwendung von Sulfhydryloxidase zur Erhöhung der Viskosität und/oder Gelstärke von eihaltigen Lebensmitteln
CA2802083C (en) 2010-06-11 2018-10-09 Novozymes A/S Enzymatic flour correction
NL2008057C2 (en) 2011-12-29 2013-07-03 Konink Zeelandia Groep B V Improved methods, products and uses relating to the preparation of dough.
RU2643712C1 (ru) * 2016-11-16 2018-02-05 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства хлебобулочных изделий
BR112022003241A2 (pt) * 2019-08-19 2022-06-28 Clara Foods Co Fontes de proteína não animal com propriedades fucionais

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
FI45020C (fi) * 1967-04-03 1972-03-10 Delmar Chem Menetelmä leipien ja niiden kaltaisten tuotteiden valmistamiseksi.
US3512992A (en) * 1968-04-02 1970-05-19 Delmar Chem Baking additive and method for producing baked goods
FI66282C (fi) † 1982-11-02 1984-10-10 Valio Meijerien Foerfarande foer ensilering av groenfoder eller fullsaed
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
US4632905A (en) † 1985-05-29 1986-12-30 Novo Laboratories, Inc. Microbial sulfhydryl oxidase
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
US4894340A (en) † 1987-12-21 1990-01-16 Suomen Sokeri Oy Microbial sulfhydryl oxidase and method
DE3872196T3 (de) * 1987-12-21 2000-04-20 Dsm N.V. Methode zur Verbesserung von Mehlteig.

Also Published As

Publication number Publication date
DE68902859T3 (de) 2002-09-19
JP2809424B2 (ja) 1998-10-08
NO177212B (no) 1995-05-02
ES2035408T3 (es) 1993-04-16
NO177212C (no) 1995-08-09
CA1335635C (en) 1995-05-23
ES2035408T5 (es) 2002-11-01
FI890021L (fi) 1989-10-23
US4990343A (en) 1991-02-05
JPH01312956A (ja) 1989-12-18
DK188389D0 (da) 1989-04-19
NO891640L (no) 1989-10-23
FI890021A0 (fi) 1989-01-03
EP0338452A1 (en) 1989-10-25
DE68902859T2 (de) 1993-01-21
EP0338452B1 (en) 1992-09-16
GR3006423T3 (enExample) 1993-06-21
DK188389A (da) 1989-10-23
DE68902859T4 (de) 2003-08-28
NO891640D0 (no) 1989-04-20
FI84970B (fi) 1991-11-15
DK176112B1 (da) 2006-07-31
FI84970C (fi) 1992-02-25
EP0338452B2 (en) 2002-01-16

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Legal Events

Date Code Title Description
8363 Opposition against the patent
8327 Change in the person/name/address of the patent owner

Owner name: GIST-BROCADES N.V., DELFT, NL

8327 Change in the person/name/address of the patent owner

Owner name: DSM N.V., HEERLEN, NL

8366 Restricted maintained after opposition proceedings
8327 Change in the person/name/address of the patent owner

Owner name: DSM IP ASSETS B.V., HEERLEN, NL