DK0912100T3 - Peptido-Glutaminase til bagning - Google Patents

Peptido-Glutaminase til bagning

Info

Publication number
DK0912100T3
DK0912100T3 DK97927022T DK97927022T DK0912100T3 DK 0912100 T3 DK0912100 T3 DK 0912100T3 DK 97927022 T DK97927022 T DK 97927022T DK 97927022 T DK97927022 T DK 97927022T DK 0912100 T3 DK0912100 T3 DK 0912100T3
Authority
DK
Denmark
Prior art keywords
peptido
glutaminase
baking
dough
composition
Prior art date
Application number
DK97927022T
Other languages
Danish (da)
English (en)
Inventor
Peter Wagner
Per Munk Nielsen
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
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of DK0912100T3 publication Critical patent/DK0912100T3/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

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)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Confectionery (AREA)
DK97927022T 1996-07-01 1997-06-27 Peptido-Glutaminase til bagning DK0912100T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK72496 1996-07-01
PCT/DK1997/000278 WO1998000029A1 (en) 1996-07-01 1997-06-27 Use of a deamidase in baking

Publications (1)

Publication Number Publication Date
DK0912100T3 true DK0912100T3 (da) 2001-12-17

Family

ID=8096814

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97927022T DK0912100T3 (da) 1996-07-01 1997-06-27 Peptido-Glutaminase til bagning

Country Status (9)

Country Link
EP (1) EP0912100B1 (de)
JP (1) JP2000513231A (de)
AT (1) ATE207698T1 (de)
AU (1) AU3166997A (de)
CA (1) CA2256767A1 (de)
DE (1) DE69707881T2 (de)
DK (1) DK0912100T3 (de)
IN (1) IN183759B (de)
WO (1) WO1998000029A1 (de)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU699331C (en) 1995-06-07 2005-08-25 Dupont Nutrition Biosciences Aps A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
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
WO1999053769A1 (en) 1998-04-20 1999-10-28 Novo Nordisk A/S Preparation of dough and baked products
CA2444960C (en) 2001-05-18 2011-08-09 Danisco A/S Method of improving dough and bread quality
EP2294928B1 (de) 2002-10-11 2014-08-06 Novozymes A/S Verfahren zur Herstellung von wärmebehandelten Produkten
US7704535B2 (en) 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
AU2005263954B2 (en) 2004-07-16 2011-04-07 Dupont Nutrition Biosciences Aps Enzymatic oil-degumming method
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CN102597232B (zh) * 2008-09-09 2014-08-13 天野酶株式会社 变异型酶的设计法、制备方法和变异型酶
MY181577A (en) 2013-02-05 2020-12-29 Oatly Ab Liquid oat base
WO2021219793A1 (en) 2020-04-30 2021-11-04 Dupont Nutrition Biosciences Aps Ingredient system for bakery products
CN114521593A (zh) * 2020-11-05 2022-05-24 天野酶制品株式会社 提高分散稳定性和/或溶解性的加工植物性奶的制造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
DE68929424T2 (de) * 1988-06-29 2003-04-30 Pillsbury Co Auf Stärke basierte Erzeugnisse für Mikrowellenkochen oder -erhitzen
US5082672A (en) * 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use
US5250305A (en) * 1989-06-21 1993-10-05 The United States Of America As Represented By The Secretary Of Agriculture Process for enzymatic ultrafiltration of deamidated protein

Also Published As

Publication number Publication date
DE69707881D1 (de) 2001-12-06
DE69707881T2 (de) 2002-07-18
EP0912100A1 (de) 1999-05-06
ATE207698T1 (de) 2001-11-15
WO1998000029A1 (en) 1998-01-08
AU3166997A (en) 1998-01-21
EP0912100B1 (de) 2001-10-31
IN183759B (de) 2000-04-01
JP2000513231A (ja) 2000-10-10
CA2256767A1 (en) 1998-01-08

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