DK0865241T3 - Anvendelse af en deaminerende oxidase til bagning - Google Patents
Anvendelse af en deaminerende oxidase til bagningInfo
- Publication number
- DK0865241T3 DK0865241T3 DK96940999T DK96940999T DK0865241T3 DK 0865241 T3 DK0865241 T3 DK 0865241T3 DK 96940999 T DK96940999 T DK 96940999T DK 96940999 T DK96940999 T DK 96940999T DK 0865241 T3 DK0865241 T3 DK 0865241T3
- Authority
- DK
- Denmark
- Prior art keywords
- dough
- oxidase
- baking
- amino acid
- baked product
- Prior art date
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK140295 | 1995-12-08 | ||
DK140595 | 1995-12-11 | ||
PCT/DK1996/000500 WO1997021351A1 (en) | 1995-12-08 | 1996-12-02 | Use of a deaminating oxidase in baking |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0865241T3 true DK0865241T3 (da) | 2002-12-23 |
Family
ID=26065708
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK96940999T DK0865241T3 (da) | 1995-12-08 | 1996-12-02 | Anvendelse af en deaminerende oxidase til bagning |
Country Status (10)
Country | Link |
---|---|
US (1) | US6039982A (de) |
EP (1) | EP0865241B1 (de) |
JP (1) | JP2000509245A (de) |
CN (1) | CN1082340C (de) |
AT (1) | ATE223652T1 (de) |
AU (1) | AU701661B2 (de) |
CA (1) | CA2236476A1 (de) |
DE (1) | DE69623644T2 (de) |
DK (1) | DK0865241T3 (de) |
WO (1) | WO1997021351A1 (de) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9712015D0 (en) | 1997-06-11 | 1997-08-06 | Filar Limited | Procedure and apparatus for deboning poultry |
DE60125805T2 (de) * | 2000-09-28 | 2007-10-11 | Dsm Ip Assets B.V. | Flüssige brotverbesserungsmittel |
US6482449B2 (en) | 2001-01-26 | 2002-11-19 | Kraft Foods Holdings, Inc. | Enzymatic improvement of pasta processing |
US20020142069A1 (en) * | 2001-01-31 | 2002-10-03 | Elmusa Ali A. | Conditioner for bread |
DE10117730A1 (de) * | 2001-04-09 | 2002-10-10 | Basf Ag | Umsetzung von (Di)Aminen in Gegenwart einer Lysinoxidase und eines Reduktionsmittels |
CN100411525C (zh) * | 2002-07-03 | 2008-08-20 | 诺维信公司 | 用脂加氧酶和脂解酶对生面团的处理 |
WO2004032648A1 (en) | 2002-10-11 | 2004-04-22 | Novozymes A/S | Method of preparing a heat-treated product |
DE10301724B4 (de) * | 2003-01-14 | 2009-09-24 | Igv Institut Für Getreideverarbeitung Gmbh | Roggengebäck |
US20040146601A1 (en) * | 2003-01-28 | 2004-07-29 | Oszlanyi Antal G. | Dough conditioner |
DE10318359A1 (de) * | 2003-04-23 | 2004-11-11 | Ireks Gmbh | Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren |
DK2595488T3 (da) | 2010-07-21 | 2020-02-24 | Novozymes As | Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase |
EP3092907A4 (de) * | 2014-01-09 | 2017-10-25 | Ajinomoto Co., Inc. | Herstellungsverfahren für verbesserte proteinhaltige nahrungsmittel und formulierung zur verbesserung proteinhaltiger nahrungsmittel |
RU2695677C1 (ru) * | 2018-02-02 | 2019-07-25 | Частное образовательное учреждение высшего образования "Региональный открытый социальный институт" ЧОУ ВО "РОСИ" | Способ производства хлеба, содержащий наноструктурированный L-аргинин |
WO2024002785A1 (en) * | 2022-06-29 | 2024-01-04 | Dsm Ip Assets B.V. | Use of peptidylarginine deiminase to obtain an improved baked good |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU3273084A (en) * | 1983-09-20 | 1985-03-28 | Nabisco Brands Incorporated | Baked products containing non-crystallizable sugar |
DE3617473A1 (de) * | 1986-05-23 | 1987-11-26 | Roehm Gmbh | Enzymatisches backmittel |
EP0321811B2 (de) * | 1987-12-21 | 1999-12-22 | Dsm N.V. | Methode zur Verbesserung von Mehlteig |
FI84970C (fi) * | 1988-04-22 | 1992-02-25 | Suomen Sokeri Oy | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
JPH03224431A (ja) * | 1989-12-26 | 1991-10-03 | Ichinobe Seipan Kk | パン生地 |
DK48893D0 (da) * | 1993-04-30 | 1993-04-30 | Novo Nordisk As | Enzym |
EP0796324A1 (de) * | 1994-12-07 | 1997-09-24 | Novo Nordisk A/S | Polypeptide mit verminderter allergener wirkung |
-
1996
- 1996-12-02 DK DK96940999T patent/DK0865241T3/da active
- 1996-12-02 DE DE69623644T patent/DE69623644T2/de not_active Expired - Lifetime
- 1996-12-02 WO PCT/DK1996/000500 patent/WO1997021351A1/en active IP Right Grant
- 1996-12-02 CA CA002236476A patent/CA2236476A1/en not_active Abandoned
- 1996-12-02 EP EP96940999A patent/EP0865241B1/de not_active Expired - Lifetime
- 1996-12-02 JP JP9521623A patent/JP2000509245A/ja active Pending
- 1996-12-02 CN CN96198849A patent/CN1082340C/zh not_active Expired - Fee Related
- 1996-12-02 AU AU10303/97A patent/AU701661B2/en not_active Ceased
- 1996-12-02 AT AT96940999T patent/ATE223652T1/de not_active IP Right Cessation
-
1998
- 1998-04-23 US US09/065,398 patent/US6039982A/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
CA2236476A1 (en) | 1997-06-19 |
AU1030397A (en) | 1997-07-03 |
DE69623644D1 (de) | 2002-10-17 |
CN1082340C (zh) | 2002-04-10 |
ATE223652T1 (de) | 2002-09-15 |
JP2000509245A (ja) | 2000-07-25 |
DE69623644T2 (de) | 2003-05-28 |
EP0865241B1 (de) | 2002-09-11 |
AU701661B2 (en) | 1999-02-04 |
CN1203515A (zh) | 1998-12-30 |
US6039982A (en) | 2000-03-21 |
WO1997021351A1 (en) | 1997-06-19 |
EP0865241A1 (de) | 1998-09-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DK0865241T3 (da) | Anvendelse af en deaminerende oxidase til bagning | |
DE69939059D1 (de) | Verfahren zur verwendung von cellobiosedehydrogenase beim backen | |
DE69330066T2 (de) | Verwendung von lipase beim backen | |
ES2035408T3 (es) | Metodo para mejorar las propiedades de la masa y la calidad del pan. | |
FI885816A0 (fi) | Menetelmä taikinan parantamiseksi | |
DE69000722D1 (de) | Brotverbesserungsmittel. | |
DE69612673D1 (de) | Verwendung von pyranose-oxidase beim backen | |
ATE489851T1 (de) | Flüssige teiglockerungsmittelzusammensetzung | |
DE60119351D1 (de) | Verbesserte emulgatorsysteme zur verwendung bei der herstellung von dehydratisierten stärkezutaten | |
ATE207698T1 (de) | Verwendung von peptidoglutaminase im backvorgang | |
BR0211158A (pt) | Processo de preparação de um lactossoro modificado, lactossoro modificado suscetìvel de ser obtido com a ajuda do processo, utilização do lactossoro e produto de panificação industrial | |
WO2000027215A8 (en) | Methods for using a glucose isomerase in baking | |
ATE188343T1 (de) | Verwendung von laccase beim backen | |
ATE197873T1 (de) | Verbesserungen von brotteig | |
WO1998038870A3 (en) | Method for making reduced fat dough and compositions resulting therefrom | |
ATE192282T1 (de) | Verwendung von ascorbinsäure und nahrungsmittelsäure mit chelatbildungseigenschaften beider herstellung von hefe-backwaren und zusammensetzung dafür. | |
SE9703841L (sv) | Förfarande för att låta sammanblanda mjöl, vatten och övriga ingredienser samt en bakningsanläggning för utnyttjande av nämnda blandning | |
UA28735A (uk) | Піногасник для процесу культивування хлібопекарських дріжджів | |
AU2002351445A1 (en) | Method for preparing cake batter | |
UA38333A (uk) | Порошкоподібний поліпшувач "ново-екстра плюс" | |
UA32129A (uk) | Спосіб виробництва пшеничного хліба |