DK1190624T3 - Anvendelse af transglutaminaser til fremstilling af bagte varer med rug, havre, majs eller kartoffel - Google Patents

Anvendelse af transglutaminaser til fremstilling af bagte varer med rug, havre, majs eller kartoffel

Info

Publication number
DK1190624T3
DK1190624T3 DK01121767T DK01121767T DK1190624T3 DK 1190624 T3 DK1190624 T3 DK 1190624T3 DK 01121767 T DK01121767 T DK 01121767T DK 01121767 T DK01121767 T DK 01121767T DK 1190624 T3 DK1190624 T3 DK 1190624T3
Authority
DK
Denmark
Prior art keywords
transglutaminases
oats
rye
potato
corn
Prior art date
Application number
DK01121767T
Other languages
English (en)
Inventor
Frank Schuhmann
Original Assignee
Ab Enzymes Gmbh
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 Ab Enzymes Gmbh filed Critical Ab Enzymes Gmbh
Application granted granted Critical
Publication of DK1190624T3 publication Critical patent/DK1190624T3/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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
DK01121767T 2000-09-20 2001-09-19 Anvendelse af transglutaminaser til fremstilling af bagte varer med rug, havre, majs eller kartoffel DK1190624T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE10046605A DE10046605A1 (de) 2000-09-20 2000-09-20 Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren

Publications (1)

Publication Number Publication Date
DK1190624T3 true DK1190624T3 (da) 2006-10-16

Family

ID=7656976

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01121767T DK1190624T3 (da) 2000-09-20 2001-09-19 Anvendelse af transglutaminaser til fremstilling af bagte varer med rug, havre, majs eller kartoffel

Country Status (9)

Country Link
US (1) US6517874B2 (da)
EP (1) EP1190624B1 (da)
AT (1) ATE331439T1 (da)
CA (1) CA2357466C (da)
DE (2) DE10046605A1 (da)
DK (1) DK1190624T3 (da)
HK (1) HK1046823A1 (da)
PL (1) PL201097B1 (da)
RU (1) RU2297148C2 (da)

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ITMO20090084A1 (it) * 2009-04-03 2010-10-04 Benedetti Serena Composizione per preparare un alimento funzionale
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
KR101259622B1 (ko) * 2010-12-28 2013-04-29 주식회사 강동오케익 밀을 사용한 파베이킹된 냉동 반죽 제조 방법
RU2630495C2 (ru) 2011-07-12 2017-09-11 Импоссибл Фудз Инк. Способы и композиции для предметов потребления
PL223886B1 (pl) * 2011-07-20 2016-10-31 Pmt Trading Spółka Z Ograniczoną Odpowiedzialnością Sposób produkcji pieczywa na zakwasie
CN102415424B (zh) * 2011-12-16 2013-11-20 江南大学 高膳食纤维糯麦发酵面包的生产方法
ITSR20130002A1 (it) 2013-10-08 2015-04-08 Danilo Ciciulla Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.
IT201800010305A1 (it) 2018-11-13 2020-05-13 Danilo Ciciulla Procedimento per la preparazione di alimenti a base di farina di grano destinati a soggetti celiaci o affetti da gluten sensitivity
MX2023001515A (es) 2020-08-07 2023-04-27 Caravan Ingredients Inc Harina de trigo y masa con proteina de guisante.

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Also Published As

Publication number Publication date
DE10046605A1 (de) 2002-03-28
CA2357466A1 (en) 2002-03-20
RU2297148C2 (ru) 2007-04-20
HK1046823A1 (zh) 2003-01-30
PL201097B1 (pl) 2009-03-31
US20020061344A1 (en) 2002-05-23
CA2357466C (en) 2005-11-15
EP1190624A2 (de) 2002-03-27
PL349757A1 (en) 2002-03-25
US6517874B2 (en) 2003-02-11
DE50110316D1 (de) 2006-08-10
ATE331439T1 (de) 2006-07-15
EP1190624A3 (de) 2003-05-07
EP1190624B1 (de) 2006-06-28

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