DK1729586T3 - Brødforbedrer - Google Patents
BrødforbedrerInfo
- Publication number
- DK1729586T3 DK1729586T3 DK05729281.5T DK05729281T DK1729586T3 DK 1729586 T3 DK1729586 T3 DK 1729586T3 DK 05729281 T DK05729281 T DK 05729281T DK 1729586 T3 DK1729586 T3 DK 1729586T3
- Authority
- DK
- Denmark
- Prior art keywords
- bread improves
- bread
- improves
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/264—Vegetable proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04007791A EP1586240A1 (fr) | 2004-03-31 | 2004-03-31 | Ameliorant de panification |
| PCT/EP2005/003377 WO2005104856A1 (fr) | 2004-03-31 | 2005-03-31 | Ameliorant de panification |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK1729586T3 true DK1729586T3 (da) | 2013-05-27 |
Family
ID=34924542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK05729281.5T DK1729586T3 (da) | 2004-03-31 | 2005-03-31 | Brødforbedrer |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US8802182B2 (da) |
| EP (2) | EP1586240A1 (da) |
| AU (1) | AU2005237216B2 (da) |
| BR (1) | BRPI0509321B1 (da) |
| CA (1) | CA2560330C (da) |
| DK (1) | DK1729586T3 (da) |
| ES (1) | ES2411090T3 (da) |
| HK (1) | HK1100513A1 (da) |
| NO (1) | NO331336B1 (da) |
| PL (1) | PL1729586T3 (da) |
| RU (1) | RU2338378C2 (da) |
| SI (1) | SI1729586T1 (da) |
| WO (1) | WO2005104856A1 (da) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2103220B1 (de) * | 2008-03-17 | 2018-09-26 | Stern Enzym GmbH & Co. KG | Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend |
| ES2370886B1 (es) * | 2011-07-28 | 2012-11-02 | Mark Licency Internacional S.L. | Pan con textura y sabor perfeccionados y procedimiento para su fabricación |
| EA019891B1 (ru) * | 2012-05-03 | 2014-07-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Способ приготовления хлеба |
| US9783358B2 (en) | 2015-01-08 | 2017-10-10 | Rajiv Dhand | Segmented yogurt container |
| FR3037773B1 (fr) * | 2015-06-29 | 2019-05-10 | Lesaffre Et Compagnie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
| BE1024105B1 (nl) | 2016-07-11 | 2017-11-16 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
| FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
| BE1025216B1 (nl) * | 2017-10-30 | 2018-12-05 | Innesto Group BVBA | Samenstelling voor broodverbeteraar en zijn gebruik in bloem |
| BR112020024838A2 (pt) * | 2018-06-04 | 2021-03-02 | Puratos Nv/Sa | artigo enzimático sólido destinado ao uso no cozimento |
| CN111321131A (zh) * | 2020-04-15 | 2020-06-23 | 中山市南方新元食品生物工程有限公司 | 一种面包面筋强度改良酶制剂 |
Family Cites Families (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2978385A (en) * | 1957-07-05 | 1961-04-04 | Armour & Co | Stabilized chymotrypsin solution |
| US3019171A (en) * | 1957-11-25 | 1962-01-30 | Ethicon Inc | Activated enzyme compositions |
| US3108878A (en) * | 1961-11-20 | 1963-10-29 | Short Milling Co J | Methods for preparing yeast-leavened baked goods |
| US3578462A (en) * | 1969-12-02 | 1971-05-11 | Caravan Prod Co Inc | Yeast leavened bread dough composition and process of manufacture |
| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| DE2615392A1 (de) * | 1975-07-02 | 1977-03-31 | Diamalt Ag | Mehlkorrekturmittel |
| US4642237A (en) * | 1985-04-24 | 1987-02-10 | Pennwalt Corporation | Stable oxidant alpha-amylase concentrates for use in baking |
| US4855149A (en) * | 1987-07-01 | 1989-08-08 | Microlife Technics, Inc. | Method for producing novel dried compositions containing polysaccharides |
| USRE38507E1 (en) * | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
| US5554403A (en) * | 1993-10-29 | 1996-09-10 | Dai-Ichi Kogyo Seiyaku Co., Ltd. | Frozen dough conditioners |
| EP0669082A1 (en) | 1994-02-23 | 1995-08-30 | Unilever N.V. | Storage-stable enzyme solutions |
| AUPM922194A0 (en) | 1994-11-03 | 1994-11-24 | Burns Philp Food Holdings Pty Limited | Liquid bread improver |
| US5514404A (en) * | 1994-11-29 | 1996-05-07 | Nabisco, Inc. | Tenderized baked good production with reduced fat, low fat, or no added fat |
| US6475759B1 (en) * | 1997-10-14 | 2002-11-05 | Cargill, Inc. | Low PH lactic acid fermentation |
| EP0943242A1 (en) * | 1998-02-26 | 1999-09-22 | Puratos N.V. | Granulated bread improver for the preparation of bakery products |
| EP1008309B1 (en) * | 1998-12-10 | 2003-03-12 | Zeelandia Jung GmbH & Co. KG | Granular baking improver product |
| RU2158513C1 (ru) * | 1999-08-12 | 2000-11-10 | Государственный научно-исследовательский институт хлебопекарной промышленности | Пищевая добавка для производства хлебобулочных изделий |
| AU2001283817A1 (en) * | 2000-09-08 | 2002-03-22 | Novozymes A/S | A dough composition comprising a lipid-encapsulated enzyme |
| ATE349896T1 (de) * | 2000-09-28 | 2007-01-15 | Dsm Ip Assets Bv | Flüssige brotverbesserungsmittel |
| US6579546B1 (en) * | 2001-01-03 | 2003-06-17 | Brechet & Richter Company | Method of making microwavable yeast-leavended bakery product containing dough additive |
| 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 |
| WO2004084639A1 (en) * | 2003-03-25 | 2004-10-07 | Council Of Scientific And Industrial Research | A synergistic mix comprising ascorbic acid and enzymes |
| GB0312606D0 (en) * | 2003-06-02 | 2003-07-09 | Cereform Ltd | Aqueous stabilization of liquid dough conditioning compositions |
-
2004
- 2004-03-31 EP EP04007791A patent/EP1586240A1/fr not_active Withdrawn
-
2005
- 2005-03-31 SI SI200531725T patent/SI1729586T1/sl unknown
- 2005-03-31 RU RU2006138240/13A patent/RU2338378C2/ru active
- 2005-03-31 CA CA002560330A patent/CA2560330C/fr active Active
- 2005-03-31 WO PCT/EP2005/003377 patent/WO2005104856A1/fr active Application Filing
- 2005-03-31 PL PL05729281T patent/PL1729586T3/pl unknown
- 2005-03-31 AU AU2005237216A patent/AU2005237216B2/en active Active
- 2005-03-31 US US11/547,192 patent/US8802182B2/en active Active
- 2005-03-31 EP EP05729281A patent/EP1729586B1/fr active Active
- 2005-03-31 DK DK05729281.5T patent/DK1729586T3/da active
- 2005-03-31 ES ES05729281T patent/ES2411090T3/es active Active
- 2005-03-31 BR BRPI0509321-0A patent/BRPI0509321B1/pt active IP Right Grant
-
2006
- 2006-09-25 NO NO20064320A patent/NO331336B1/no unknown
-
2007
- 2007-06-13 HK HK07106398.8A patent/HK1100513A1/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| US8802182B2 (en) | 2014-08-12 |
| ES2411090T3 (es) | 2013-07-04 |
| EP1729586B1 (fr) | 2013-03-27 |
| CA2560330A1 (fr) | 2005-11-10 |
| CA2560330C (fr) | 2009-08-18 |
| EP1729586A1 (fr) | 2006-12-13 |
| AU2005237216A1 (en) | 2005-11-10 |
| RU2006138240A (ru) | 2008-05-10 |
| PL1729586T3 (pl) | 2013-08-30 |
| NO20064320L (no) | 2006-12-21 |
| HK1100513A1 (en) | 2007-09-21 |
| WO2005104856A1 (fr) | 2005-11-10 |
| BRPI0509321B1 (pt) | 2014-07-15 |
| NO331336B1 (no) | 2011-11-28 |
| US20080248159A1 (en) | 2008-10-09 |
| EP1586240A1 (fr) | 2005-10-19 |
| AU2005237216B2 (en) | 2010-12-23 |
| RU2338378C2 (ru) | 2008-11-20 |
| BRPI0509321A (pt) | 2007-09-04 |
| SI1729586T1 (sl) | 2013-07-31 |
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