DK0419907T3 - Fremgangsmåde til at forsinke ældning af bageriprodukter - Google Patents

Fremgangsmåde til at forsinke ældning af bageriprodukter

Info

Publication number
DK0419907T3
DK0419907T3 DK90117172.8T DK90117172T DK0419907T3 DK 0419907 T3 DK0419907 T3 DK 0419907T3 DK 90117172 T DK90117172 T DK 90117172T DK 0419907 T3 DK0419907 T3 DK 0419907T3
Authority
DK
Denmark
Prior art keywords
delaying
aging
procedure
bakery products
bakery
Prior art date
Application number
DK90117172.8T
Other languages
Danish (da)
English (en)
Inventor
Kevin J Kraus
Ronald E Hebeda
Original Assignee
Enzyme Bio Systems 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=23608931&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0419907(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Application granted granted Critical
Publication of DK0419907T3 publication Critical patent/DK0419907T3/da

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
DK90117172.8T 1989-09-13 1990-09-06 Fremgangsmåde til at forsinke ældning af bageriprodukter DK0419907T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/406,657 US5209938A (en) 1989-09-13 1989-09-13 Method for retarding staling of baked goods

Publications (1)

Publication Number Publication Date
DK0419907T3 true DK0419907T3 (da) 1993-10-04

Family

ID=23608931

Family Applications (1)

Application Number Title Priority Date Filing Date
DK90117172.8T DK0419907T3 (da) 1989-09-13 1990-09-06 Fremgangsmåde til at forsinke ældning af bageriprodukter

Country Status (16)

Country Link
US (1) US5209938A (fi)
EP (1) EP0419907B1 (fi)
JP (1) JPH03155742A (fi)
KR (1) KR910005764A (fi)
AR (1) AR245570A1 (fi)
AT (1) ATE92259T1 (fi)
AU (1) AU633138B2 (fi)
CA (1) CA2025123A1 (fi)
DE (1) DE69002572T2 (fi)
DK (1) DK0419907T3 (fi)
ES (1) ES2058710T3 (fi)
FI (1) FI98116C (fi)
IE (1) IE63138B1 (fi)
NO (1) NO903981L (fi)
NZ (1) NZ235071A (fi)
ZA (1) ZA906938B (fi)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
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
GB9413419D0 (en) * 1994-07-04 1994-08-24 Danisco Amylase enzyme
DE19603054A1 (de) * 1996-01-29 1997-08-14 Bayer Ag Enzymgemische und Verfahren zur Entschlichtung von mit Stärke geschlichteten Textilien
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
US6355282B1 (en) 1997-10-31 2002-03-12 Amano Pharmaceutical Co., Ltd. Dough composition and preparation thereof
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
EP2767586B1 (en) * 2005-05-31 2017-03-22 DSM IP Assets B.V. Novel process for enzymatic acrylamide reduction in food products
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
CN103004933B (zh) * 2013-01-17 2014-01-01 江南大学 一种全麦苏打饼干及其制作方法
EP3398438B1 (en) * 2017-05-05 2021-10-27 Lantmännen Schulstad A/S A bread with extended freshness

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US2665215A (en) * 1949-09-30 1954-01-05 Wallerstein Co Inc Method of making bakery products and composition therefor
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
DE2205984A1 (de) * 1972-02-09 1973-08-16 Roehm Gmbh Verfahren zur herstellung von roggenbrot oder mischbrot mit verlaengerter frischhaltung
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
IL61982A (en) * 1980-02-15 1984-01-31 Cpc International Inc Genetically engineered microorganisms for massive production of amyloytic enzymes and process for preparing same using the corresponding recombinant dnas containing amylase coding genes
GB8414271D0 (en) * 1984-06-05 1984-07-11 Cpc International Inc Recombinant dna
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (fi) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough

Also Published As

Publication number Publication date
JPH03155742A (ja) 1991-07-03
DE69002572T2 (de) 1993-11-25
FI904513A0 (fi) 1990-09-13
NO903981D0 (no) 1990-09-12
AU6241890A (en) 1991-03-21
NO903981L (no) 1991-03-14
FI98116C (fi) 1997-04-25
AR245570A1 (es) 1994-02-28
ZA906938B (en) 1991-06-26
ES2058710T3 (es) 1994-11-01
IE63138B1 (en) 1995-03-22
IE903305A1 (en) 1991-04-10
EP0419907A1 (en) 1991-04-03
KR910005764A (ko) 1991-04-27
FI98116B (fi) 1997-01-15
AU633138B2 (en) 1993-01-21
US5209938A (en) 1993-05-11
EP0419907B1 (en) 1993-08-04
CA2025123A1 (en) 1991-03-14
ATE92259T1 (de) 1993-08-15
NZ235071A (en) 1993-02-25
DE69002572D1 (de) 1993-09-09

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