DE68902859T4 - Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot. - Google Patents
Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot.Info
- Publication number
- DE68902859T4 DE68902859T4 DE68902859T DE68902859T DE68902859T4 DE 68902859 T4 DE68902859 T4 DE 68902859T4 DE 68902859 T DE68902859 T DE 68902859T DE 68902859 T DE68902859 T DE 68902859T DE 68902859 T4 DE68902859 T4 DE 68902859T4
- Authority
- DE
- Germany
- Prior art keywords
- dough
- flour
- units
- bread
- baking
- 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
Links
- 235000008429 bread Nutrition 0.000 title claims description 49
- 238000000034 method Methods 0.000 title claims description 41
- 102000004190 Enzymes Human genes 0.000 claims description 121
- 108090000790 Enzymes Proteins 0.000 claims description 121
- 229940088598 enzyme Drugs 0.000 claims description 121
- 235000013312 flour Nutrition 0.000 claims description 74
- 239000000203 mixture Substances 0.000 claims description 54
- 238000002360 preparation method Methods 0.000 claims description 47
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 44
- 239000000787 lecithin Substances 0.000 claims description 43
- 235000010445 lecithin Nutrition 0.000 claims description 43
- 229940067606 lecithin Drugs 0.000 claims description 42
- 235000019420 glucose oxidase Nutrition 0.000 claims description 37
- 108010015776 Glucose oxidase Proteins 0.000 claims description 35
- 239000004366 Glucose oxidase Substances 0.000 claims description 35
- 229940116332 glucose oxidase Drugs 0.000 claims description 35
- 239000000654 additive Substances 0.000 claims description 30
- 108010001535 sulfhydryl oxidase Proteins 0.000 claims description 23
- 108010002430 hemicellulase Proteins 0.000 claims description 17
- 239000004615 ingredient Substances 0.000 claims description 14
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 13
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 229940059442 hemicellulase Drugs 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000014594 pastries Nutrition 0.000 claims 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 34
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 34
- 230000000694 effects Effects 0.000 description 32
- 239000000047 product Substances 0.000 description 26
- 238000012360 testing method Methods 0.000 description 24
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 20
- 239000003995 emulsifying agent Substances 0.000 description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000004898 kneading Methods 0.000 description 13
- 108010068370 Glutens Proteins 0.000 description 12
- 235000021312 gluten Nutrition 0.000 description 12
- 235000012794 white bread Nutrition 0.000 description 12
- 230000001461 cytolytic effect Effects 0.000 description 11
- 230000002573 hemicellulolytic effect Effects 0.000 description 11
- 238000012545 processing Methods 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 10
- 229940079919 digestives enzyme preparation Drugs 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 10
- 108010085318 carboxymethylcellulase Proteins 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 235000010323 ascorbic acid Nutrition 0.000 description 8
- 239000011668 ascorbic acid Substances 0.000 description 8
- 229960005070 ascorbic acid Drugs 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 108090000637 alpha-Amylases Proteins 0.000 description 7
- 102000004139 alpha-Amylases Human genes 0.000 description 7
- 229940024171 alpha-amylase Drugs 0.000 description 7
- 235000010037 flour treatment agent Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 6
- 229920002488 Hemicellulose Polymers 0.000 description 6
- 239000001913 cellulose Substances 0.000 description 6
- 229920002678 cellulose Polymers 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- XINQFOMFQFGGCQ-UHFFFAOYSA-L (2-dodecoxy-2-oxoethyl)-[6-[(2-dodecoxy-2-oxoethyl)-dimethylazaniumyl]hexyl]-dimethylazanium;dichloride Chemical compound [Cl-].[Cl-].CCCCCCCCCCCCOC(=O)C[N+](C)(C)CCCCCC[N+](C)(C)CC(=O)OCCCCCCCCCCCC XINQFOMFQFGGCQ-UHFFFAOYSA-L 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 5
- 108010084185 Cellulases Proteins 0.000 description 5
- 102000005575 Cellulases Human genes 0.000 description 5
- 230000000593 degrading effect Effects 0.000 description 5
- 238000007493 shaping process Methods 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- -1 sulphhydryl Chemical group 0.000 description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 3
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004153 Potassium bromate Substances 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 239000008351 acetate buffer Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000006073 displacement reaction Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 235000019396 potassium bromate Nutrition 0.000 description 3
- 229940094037 potassium bromate Drugs 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 235000011845 white flour Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001221 xylan Polymers 0.000 description 2
- 150000004823 xylans Chemical class 0.000 description 2
- 108010013043 Acetylesterase Proteins 0.000 description 1
- 102100032487 Beta-mannosidase Human genes 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- 239000001422 FEMA 4092 Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 102100036617 Monoacylglycerol lipase ABHD2 Human genes 0.000 description 1
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000223259 Trichoderma Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 108010061261 alpha-glucuronidase Proteins 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 108010055059 beta-Mannosidase Proteins 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000012837 bread mixes Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 1
- 239000011615 dehydroascorbic acid Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 108010038658 exo-1,4-beta-D-xylosidase Proteins 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 108010066429 galactomannanase Proteins 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 150000002496 iodine Chemical class 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000012433 rusks Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000008096 xylene Substances 0.000 description 1
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)
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 (3)
| Publication Number | Publication Date |
|---|---|
| DE68902859T2 DE68902859T2 (de) | 1993-01-21 |
| DE68902859T3 DE68902859T3 (de) | 2002-09-19 |
| DE68902859T4 true DE68902859T4 (de) | 2003-08-28 |
Family
ID=26158338
Family Applications (2)
| 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. |
| DE8989106729A Expired - Lifetime DE68902859D1 (de) | 1988-04-22 | 1989-04-14 | Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot. |
Family Applications After (1)
| 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. |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US4990343A (enExample) |
| EP (1) | EP0338452B2 (enExample) |
| JP (1) | JP2809424B2 (enExample) |
| CA (1) | CA1335635C (enExample) |
| DE (2) | DE68902859T4 (enExample) |
| DK (1) | DK176112B1 (enExample) |
| ES (1) | ES2035408T5 (enExample) |
| FI (1) | FI84970C (enExample) |
| GR (1) | GR3006423T3 (enExample) |
| NO (1) | NO177212C (enExample) |
Families Citing this family (53)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| EP0531437B1 (en) * | 1990-05-29 | 1997-12-29 | Chemgen Corporation | Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing food and animal feed |
| 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. |
| IE912582A1 (en) * | 1990-07-24 | 1992-01-29 | Gist Brocades Nv | Cloning and expression of xylanase genes from fungal origin |
| 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 |
| EP0650669B1 (en) * | 1993-10-29 | 2002-01-09 | Dsm N.V. | Baking improver compositions |
| 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 |
| AU695391B2 (en) * | 1994-05-03 | 1998-08-13 | Novozymes A/S | 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 |
| DE69519331D1 (de) * | 1994-06-17 | 2000-12-14 | Dsm Nv | Zusammensetzung zur Brotverbesserung |
| AU684658B2 (en) * | 1994-09-07 | 1997-12-18 | Gist-Brocades B.V. | Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same |
| EP0705538B1 (en) | 1994-09-07 | 2000-12-06 | Dsm N.V. | Improvement of bread doughs |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| AR002301A1 (es) | 1995-06-07 | 1998-03-11 | Dupont Nutrition Biosci Aps | Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar |
| US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| DE69604491T3 (de) | 1995-06-07 | 2008-09-25 | Danisco A/S | Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel |
| 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 |
| CA2236476A1 (en) * | 1995-12-08 | 1997-06-19 | Novo Nordisk A/S | Use of a deaminating oxidase in baking |
| PT796559E (pt) * | 1996-03-19 | 2002-11-29 | Dsm Nv | Uma nova combinacao de enzimas |
| AU2764497A (en) * | 1996-05-10 | 1997-12-05 | 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 |
| PT848908E (pt) * | 1996-11-21 | 2002-12-31 | Nestle Sa | Produtos de panificacao |
| ES2175372T3 (es) * | 1996-11-21 | 2002-11-16 | Cambridge Biopolymers Ltd | Produccion de geles vegetales. |
| 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 |
| US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
| US7060474B1 (en) | 1997-12-22 | 2006-06-13 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
| EP1041890B1 (en) | 1997-12-22 | 2005-04-20 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
| EP0945068B1 (en) * | 1998-03-24 | 2003-05-02 | CSM Nederland B.V. | Fermentation tolerant predough |
| WO1999057986A1 (en) * | 1998-05-13 | 1999-11-18 | Novo Nordisk Biotech, Inc. | Methods for using dehydrogenases in baking |
| AU3503800A (en) * | 1999-02-24 | 2001-05-30 | Novozymes Biotech, Inc. | Methods for using lactonohydrolases in baking |
| HUP0302513A3 (en) * | 2000-12-20 | 2007-09-28 | Dsm Ip Assets Bv | 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 |
| 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 |
| 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 |
| 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 |
| TR201816124T4 (tr) | 2010-06-11 | 2018-11-21 | Novozymes As | Enzimatik un ıslahı. |
| 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 |
| HRP20250291T1 (hr) * | 2019-08-19 | 2025-06-20 | Clara Foods Co. | Neživotinjski izvori proteina s funkcionalnim svojstvima |
Family Cites Families (9)
| 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 |
| FR1603701A (enExample) * | 1967-04-03 | 1971-05-24 | ||
| 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. |
-
1989
- 1989-01-03 FI FI890021A patent/FI84970C/fi active IP Right Grant
- 1989-04-14 DE DE68902859T patent/DE68902859T4/de not_active Expired - Lifetime
- 1989-04-14 ES ES89106729T patent/ES2035408T5/es not_active Expired - Lifetime
- 1989-04-14 EP EP89106729A patent/EP0338452B2/en not_active Expired - Lifetime
- 1989-04-14 DE DE8989106729A patent/DE68902859D1/de not_active Expired - Lifetime
- 1989-04-19 DK DK198901883A patent/DK176112B1/da not_active IP Right Cessation
- 1989-04-20 NO NO891640A patent/NO177212C/no unknown
- 1989-04-21 US US07/341,389 patent/US4990343A/en not_active Expired - Lifetime
- 1989-04-21 CA CA000597357A patent/CA1335635C/en not_active Expired - Lifetime
- 1989-04-21 JP JP1103286A patent/JP2809424B2/ja not_active Expired - Lifetime
-
1992
- 1992-12-02 GR GR920402787T patent/GR3006423T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK188389D0 (da) | 1989-04-19 |
| GR3006423T3 (enExample) | 1993-06-21 |
| DE68902859T2 (de) | 1993-01-21 |
| FI84970B (fi) | 1991-11-15 |
| ES2035408T5 (es) | 2002-11-01 |
| CA1335635C (en) | 1995-05-23 |
| FI84970C (fi) | 1992-02-25 |
| NO177212B (no) | 1995-05-02 |
| NO177212C (no) | 1995-08-09 |
| DE68902859D1 (de) | 1992-10-22 |
| JPH01312956A (ja) | 1989-12-18 |
| EP0338452B2 (en) | 2002-01-16 |
| NO891640D0 (no) | 1989-04-20 |
| FI890021L (fi) | 1989-10-23 |
| DE68902859T3 (de) | 2002-09-19 |
| EP0338452A1 (en) | 1989-10-25 |
| DK188389A (da) | 1989-10-23 |
| FI890021A0 (fi) | 1989-01-03 |
| EP0338452B1 (en) | 1992-09-16 |
| ES2035408T3 (es) | 1993-04-16 |
| NO891640L (no) | 1989-10-23 |
| US4990343A (en) | 1991-02-05 |
| JP2809424B2 (ja) | 1998-10-08 |
| DK176112B1 (da) | 2006-07-31 |
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