DE69830119D1 - Teigzusammensetzung und derer Herstellung - Google Patents

Teigzusammensetzung und derer Herstellung

Info

Publication number
DE69830119D1
DE69830119D1 DE69830119T DE69830119T DE69830119D1 DE 69830119 D1 DE69830119 D1 DE 69830119D1 DE 69830119 T DE69830119 T DE 69830119T DE 69830119 T DE69830119 T DE 69830119T DE 69830119 D1 DE69830119 D1 DE 69830119D1
Authority
DE
Germany
Prior art keywords
preparation
dough composition
dough
composition
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
DE69830119T
Other languages
English (en)
Other versions
DE69830119T2 (de
Inventor
Shigeharu Mori
Kimihiko Sato
Noriaki Tanaka
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.)
Amano Enzyme Inc
Original Assignee
Amano Enzyme Inc
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 Amano Enzyme Inc filed Critical Amano Enzyme Inc
Publication of DE69830119D1 publication Critical patent/DE69830119D1/de
Application granted granted Critical
Publication of DE69830119T2 publication Critical patent/DE69830119T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
DE69830119T 1997-10-31 1998-10-30 Teigzusammensetzung und derer Herstellung Expired - Lifetime DE69830119T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP31595397 1997-10-31
JP31595397 1997-10-31

Publications (2)

Publication Number Publication Date
DE69830119D1 true DE69830119D1 (de) 2005-06-16
DE69830119T2 DE69830119T2 (de) 2006-02-23

Family

ID=18071594

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69830119T Expired - Lifetime DE69830119T2 (de) 1997-10-31 1998-10-30 Teigzusammensetzung und derer Herstellung

Country Status (3)

Country Link
US (1) US6355282B1 (de)
EP (1) EP0913092B1 (de)
DE (1) DE69830119T2 (de)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
WO2002088342A1 (en) * 2001-04-30 2002-11-07 Biocon India Limited An enzyme preparation for improved baking quality and a process for preparing the same
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
AU2003251710A1 (en) * 2002-08-19 2004-03-11 Dsm Ip Assets B.V. Cellulases and hemicellulases and uses thereof
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
DK1791933T3 (da) 2004-07-16 2011-09-05 Danisco Fremgangsmåde til enzymatisk afkogning af olie
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
BRPI0720801A2 (pt) 2007-01-25 2014-09-16 Dupont Nutrition Biosci Aps Produção de um lipídio aciltranfersase a partir de células transformadas de bacillus licheniformis.
WO2011154529A1 (en) * 2010-06-11 2011-12-15 Novozymes A/S Enzymatic flour correction
JPWO2012117879A1 (ja) * 2011-02-28 2014-07-07 天野エンザイム株式会社 蒸しパンの品質改良剤及びその用途
DK3200592T3 (da) * 2014-10-02 2020-12-21 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af en dej ved tilsætning af penicillium glucoseoxidase
WO2024046594A1 (en) * 2022-09-01 2024-03-07 Novozymes A/S Baking with thermostable amg glucosidase variants (ec 3.2.1.3) and low or no added emulsifier

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5209938A (en) 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
JP3011456B2 (ja) 1990-11-30 2000-02-21 鐘淵化学工業株式会社 品質改良剤
EP0585988B1 (de) 1992-07-27 1996-03-13 Gist-Brocades N.V. Enzymprodukt und Verfahren zur Verbesserung der Qualität von Brot
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

Also Published As

Publication number Publication date
EP0913092B1 (de) 2005-05-11
EP0913092A2 (de) 1999-05-06
EP0913092A3 (de) 1999-09-08
US6355282B1 (en) 2002-03-12
DE69830119T2 (de) 2006-02-23

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition