DK1073339T4 - Fremstilling af dej og bagte produkter - Google Patents

Fremstilling af dej og bagte produkter

Info

Publication number
DK1073339T4
DK1073339T4 DK99911638T DK99911638T DK1073339T4 DK 1073339 T4 DK1073339 T4 DK 1073339T4 DK 99911638 T DK99911638 T DK 99911638T DK 99911638 T DK99911638 T DK 99911638T DK 1073339 T4 DK1073339 T4 DK 1073339T4
Authority
DK
Denmark
Prior art keywords
baking
dough
manufacture
phospholipase
baked products
Prior art date
Application number
DK99911638T
Other languages
English (en)
Other versions
DK1073339T3 (da
Inventor
Tina Spendler
Claus Crone Fuglsang
Lone Nilsson
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=DK1073339(T4) "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 DK1073339T3 publication Critical patent/DK1073339T3/da
Publication of DK1073339T4 publication Critical patent/DK1073339T4/da

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)
DK99911638T 1998-04-20 1999-03-30 Fremstilling af dej og bagte produkter DK1073339T4 (da)

Applications Claiming Priority (2)

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

Publications (2)

Publication Number Publication Date
DK1073339T3 DK1073339T3 (da) 2003-01-27
DK1073339T4 true DK1073339T4 (da) 2008-08-18

Family

ID=8094738

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99911638T DK1073339T4 (da) 1998-04-20 1999-03-30 Fremstilling af dej og bagte produkter

Country Status (8)

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

Cited By (1)

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Publication number Priority date Publication date Assignee Title
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases

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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
DK0833563T4 (da) 1995-06-07 2008-06-16 Danisco En metode for at forberede egenskaberne for meldej
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
WO2000005396A1 (en) 1998-07-21 2000-02-03 Danisco A/S Foodstuff
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
AU785464B2 (en) 1998-11-27 2007-07-26 Novozymes A/S Lipolytic enzyme variants
US6485761B1 (en) * 1999-02-24 2002-11-26 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
AU7235901A (en) 2000-07-06 2002-01-21 Novozymes As Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
AU2001272359B2 (en) * 2000-07-06 2006-06-15 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
CN1235499C (zh) * 2001-02-21 2006-01-11 诺维信公司 含淀粉的食品的生产
EP1387616B1 (en) 2001-05-18 2007-05-16 Danisco A/S Method of preparing a dough with an enzyme
US20050255544A1 (en) 2002-01-16 2005-11-17 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 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
PL1620551T3 (pl) * 2003-04-28 2014-03-31 Novozymes As Fosfolipaza i sposób jej wytwarzania
DK1625216T3 (da) 2003-05-09 2013-03-18 Novozymes As Lipolytiske enzymvarianter
AU2004252572B2 (en) 2003-06-25 2011-09-08 Novozymes A/S Polypeptides having alpha-amylase activity and polypeptides encoding same
EP1541027B1 (en) * 2003-12-11 2008-11-26 Bakery Technology Centre B.V. A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
EP1541028A1 (en) * 2003-12-12 2005-06-15 Unilever Plc Kit for preparing a pita bread savoury snack
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
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CA2571694C (en) 2004-07-16 2014-09-02 Danisco A/S Enzymatic oil-degumming method
US20060019013A1 (en) 2004-07-21 2006-01-26 Crosby Thomas G Method for making a rolled snack food product having a light crispy texture
EP1926753B1 (en) 2004-12-22 2010-11-24 Novozymes A/S Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate-binding module as second amino acid sequence
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
AU2007344910B2 (en) 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
GB0723182D0 (en) 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
DK2254996T3 (da) 2008-02-29 2013-10-07 Dsm Ip Assets Bv Lipaser med høj specificitet for kortkædede fedtsyrer og anvendelser deraf
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
AU2010257550A1 (en) * 2009-06-10 2012-01-12 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
MX2012001060A (es) 2009-07-24 2012-03-14 Novozymes As Carbohidrato-oxidasas.
WO2012010593A1 (en) 2010-07-21 2012-01-26 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
CA2787683C (en) 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
CA2905303C (en) 2013-04-05 2021-05-18 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
WO2018150021A1 (en) * 2017-02-20 2018-08-23 Novozymes A/S Lipolytic enzyme for use in baking
DK3398438T3 (da) * 2017-05-05 2022-01-24 Lantmaennen Schulstad As Brød med forlænget friskhed
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

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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
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US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
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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
DE69332217T3 (de) † 1992-06-16 2009-01-15 Sankyo Lifetech Co.Ltd. Phospholipase A1, Verfahren zu seiner Herstellung und Anwendung
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
WO1998000029A1 (en) 1996-07-01 1998-01-08 Novo Nordisk A/S Use of a deamidase in baking
ES2183113T5 (es) † 1996-12-09 2010-03-31 Novozymes A/S Reduccion de componentes con contenido en fosfolipidos en aceites comestibles conteniendo una cantidad elevada de fosforo no hidratable con el uso de una fosfolipasa, de una fosfolipasa de un hongo filamentoso que presenta actividad de fosfolipasa a y/o b.
DE19701348A1 (de) † 1997-01-16 1998-07-23 Roehm Gmbh Protein mit Phospholipaseaktivität

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases

Also Published As

Publication number Publication date
ES2188143T5 (es) 2008-11-01
EP1073339B2 (en) 2008-04-16
ES2188143T3 (es) 2003-06-16
AU754470B2 (en) 2002-11-14
CA2326412A1 (en) 1999-10-28
DE69904161D1 (de) 2003-01-09
EP1073339A1 (en) 2001-02-07
WO1999053769A1 (en) 1999-10-28
DE69904161T3 (de) 2008-11-06
AU3025399A (en) 1999-11-08
ATE228307T1 (de) 2002-12-15
EP1073339B1 (en) 2002-11-27
DK1073339T3 (da) 2003-01-27
CA2326412C (en) 2008-07-15
DE69904161T2 (de) 2003-07-17

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