DE69904161D1 - Herstellung von teig sowie backprodukten - Google Patents

Herstellung von teig sowie backprodukten

Info

Publication number
DE69904161D1
DE69904161D1 DE69904161T DE69904161T DE69904161D1 DE 69904161 D1 DE69904161 D1 DE 69904161D1 DE 69904161 T DE69904161 T DE 69904161T DE 69904161 T DE69904161 T DE 69904161T DE 69904161 D1 DE69904161 D1 DE 69904161D1
Authority
DE
Germany
Prior art keywords
baking
dough
production
phospholipase
softness
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
DE69904161T
Other languages
English (en)
Other versions
DE69904161T2 (de
DE69904161T3 (de
Inventor
Tina Spendler
Lone Nilsson
Crone Fuglsang
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
Novozymes 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8094738&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69904161(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes AS filed Critical Novozymes AS
Application granted granted Critical
Publication of DE69904161D1 publication Critical patent/DE69904161D1/de
Publication of DE69904161T2 publication Critical patent/DE69904161T2/de
Publication of DE69904161T3 publication Critical patent/DE69904161T3/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Landscapes

  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
DE69904161T 1998-04-20 1999-03-30 Herstellung von teig sowie backprodukten Expired - Lifetime DE69904161T3 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK54398 1998-04-20
DK54398 1998-04-20
PCT/DK1999/000185 WO1999053769A1 (en) 1998-04-20 1999-03-30 Preparation of dough and baked products

Publications (3)

Publication Number Publication Date
DE69904161D1 true DE69904161D1 (de) 2003-01-09
DE69904161T2 DE69904161T2 (de) 2003-07-17
DE69904161T3 DE69904161T3 (de) 2008-11-06

Family

ID=8094738

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69904161T Expired - Lifetime DE69904161T3 (de) 1998-04-20 1999-03-30 Herstellung von teig sowie backprodukten

Country Status (8)

Country Link
EP (1) EP1073339B2 (de)
AT (1) ATE228307T1 (de)
AU (1) AU754470B2 (de)
CA (1) CA2326412C (de)
DE (1) DE69904161T3 (de)
DK (1) DK1073339T4 (de)
ES (1) ES2188143T5 (de)
WO (1) WO1999053769A1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US8278062B2 (en) 2003-01-14 2012-10-02 Dupont Nutrition Biosciences Aps Method of using lipid acyltransferase

Families Citing this family (48)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2136409T5 (es) 1995-06-07 2008-12-16 Danisco A/S Metodo para mejorar las propiedades de una pasta de harina.
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
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
CA2353379C (en) 1998-11-27 2011-01-04 Novozymes A/S Lipolytic enzyme variants
CA2362913A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
EP1301080B1 (de) 2000-07-06 2011-09-14 Novozymes A/S Verfahren zur herstellung von teig oder backwaren aus teig mit lipolytischen enzymen
CA2412533C (en) * 2000-07-06 2011-10-18 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
AU2002233168B2 (en) * 2001-02-21 2007-02-15 Novozymes A/S Production of starchy food products
JP4309137B2 (ja) 2001-05-18 2009-08-05 ダニスコ エイ／エス 酵素を使用した練り粉の調製方法
AU2003203139B2 (en) 2002-01-16 2007-11-08 Novozymes A/S Lipolytic enzyme variants and method for their production
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
ATE494368T1 (de) 2002-10-01 2011-01-15 Novozymes As Polypeptide der gh-61-familie
EP1415539A1 (de) * 2002-10-30 2004-05-06 Nestec S.A. Nahrungsmittel auf Mehlbasis enthaltend thermostabile alpha-Amylase
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
NZ542924A (en) 2003-04-28 2008-01-31 Novozymes As Method of producing a phospholipase which comprises processing an expressed fungal peptide so as to cleave off a peptide from the C- terminal end and/or a peptide from the N-terminal end to obtain a core peptide
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
EP2290057A3 (de) 2003-05-09 2011-08-03 Novozymes A/S Varianten lipolytischer Enzyme
CA2538349C (en) 2003-06-25 2014-08-12 Novozymes A/S Polypeptides having alpha-amylase activity and polynucleotides encoding same
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
EP1541028A1 (de) * 2003-12-12 2005-06-15 Unilever Plc Kit zur Herstellung eines wohlschmeckenden Snackprodukts auf Basis von Pitabrot
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
BRPI0513438A2 (pt) 2004-07-16 2011-01-04 Danisco método enzimático para degomagem de óleo
US20060019013A1 (en) 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
AR051863A1 (es) 2004-12-22 2007-02-14 Novozymes As Enzimas hibridas
US20070292563A1 (en) * 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
ES2429492T3 (es) 2008-02-29 2013-11-15 Dsm Ip Assets B.V. Lipasas con alta especificidad hacia ácidos grasos de cadena corta y usos de las mismas
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
NZ594874A (en) * 2009-04-24 2013-05-31 Novozymes North America Inc Addition of raw starch degrading enzymes (alpha-amylase and/or glucoamylase) to flat bread dough to slow the staling process
CA2764692A1 (en) * 2009-06-10 2010-12-16 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases
EP2456865A1 (de) 2009-07-24 2012-05-30 Novozymes A/S Kohlenhydratoxidasen
US9402402B2 (en) 2010-07-21 2016-08-02 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
EP2486799A1 (de) 2011-02-14 2012-08-15 DSM IP Assets B.V. Verfahren zur Kuchenherstellung mit lipolytischem Enzym und Alpha-Amylase
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
DK2981170T3 (da) 2013-04-05 2020-02-17 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase
JP2020508698A (ja) * 2017-02-20 2020-03-26 ノボザイムス アクティーゼルスカブ 焼成に使用するための脂肪分解酵素
EP3398438B1 (de) * 2017-05-05 2021-10-27 Lantmännen Schulstad A/S Brot mit verlängerter haltbarkeit
WO2019121874A1 (en) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprising lecithin and triglycerides
CN113317343A (zh) * 2021-06-15 2021-08-31 沈阳润库生物科技有限公司 一种运用于面包保鲜领域的生物酶制备方法
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
CN115918700A (zh) * 2022-11-28 2023-04-07 福建灵雀谷生物科技有限公司 一种用于面包保湿保软的复配改良剂及其应用

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
DK135983D0 (da) † 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
NZ227998A (en) † 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
DK425989D0 (da) 1989-08-30 1989-08-30 Novo Nordisk As Hydrolyse af phospholipider
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
ATE222599T1 (de) † 1992-06-16 2002-09-15 Sankyo Co Phospholipase a1, verfahren zu seiner herstellung und anwendung
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
DE69707881T2 (de) 1996-07-01 2002-07-18 Novozymes As Verwendung von Peptidoglutaminase im Backvorgang
CN1148442C (zh) † 1996-12-09 2004-05-05 诺维信公司 利用来自具有磷脂酶a和/或b活性的丝状真菌的磷脂酶降低含有大量非水合磷的食用油中的含磷成分
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8278062B2 (en) 2003-01-14 2012-10-02 Dupont Nutrition Biosciences Aps Method of using lipid acyltransferase
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells

Also Published As

Publication number Publication date
WO1999053769A1 (en) 1999-10-28
CA2326412A1 (en) 1999-10-28
ATE228307T1 (de) 2002-12-15
EP1073339B1 (de) 2002-11-27
ES2188143T5 (es) 2008-11-01
DE69904161T2 (de) 2003-07-17
ES2188143T3 (es) 2003-06-16
CA2326412C (en) 2008-07-15
DE69904161T3 (de) 2008-11-06
AU754470B2 (en) 2002-11-14
EP1073339B2 (de) 2008-04-16
DK1073339T4 (da) 2008-08-18
DK1073339T3 (da) 2003-01-27
AU3025399A (en) 1999-11-08
EP1073339A1 (de) 2001-02-07

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Legal Events

Date Code Title Description
8363 Opposition against the patent
8366 Restricted maintained after opposition proceedings