DK176112B1 - Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd - Google Patents

Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd Download PDF

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Publication number
DK176112B1
DK176112B1 DK198901883A DK188389A DK176112B1 DK 176112 B1 DK176112 B1 DK 176112B1 DK 198901883 A DK198901883 A DK 198901883A DK 188389 A DK188389 A DK 188389A DK 176112 B1 DK176112 B1 DK 176112B1
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DK
Denmark
Prior art keywords
dough
bread
flour
baking
enzyme
Prior art date
Application number
DK198901883A
Other languages
Danish (da)
English (en)
Other versions
DK188389A (da
DK188389D0 (da
Inventor
Sampsa Haarasilta
Timo Pullinen
Ina Tammersalo-Karsten
Seppo Vaeisaenen
Original Assignee
Dsm Ip Assets Bv
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=26158338&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK176112(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from FI881905A external-priority patent/FI881905A/fi
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of DK188389D0 publication Critical patent/DK188389D0/da
Publication of DK188389A publication Critical patent/DK188389A/da
Application granted granted Critical
Publication of DK176112B1 publication Critical patent/DK176112B1/da

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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)
  • Noodles (AREA)
DK198901883A 1988-04-22 1989-04-19 Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd DK176112B1 (da)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FI881905A FI881905A (fi) 1988-04-22 1988-04-22 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
FI881905 1988-04-22
FI890021 1989-01-03
FI890021A FI84970C (fi) 1988-04-22 1989-01-03 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.

Publications (3)

Publication Number Publication Date
DK188389D0 DK188389D0 (da) 1989-04-19
DK188389A DK188389A (da) 1989-10-23
DK176112B1 true DK176112B1 (da) 2006-07-31

Family

ID=26158338

Family Applications (1)

Application Number Title Priority Date Filing Date
DK198901883A DK176112B1 (da) 1988-04-22 1989-04-19 Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd

Country Status (10)

Country Link
US (1) US4990343A (fi)
EP (1) EP0338452B2 (fi)
JP (1) JP2809424B2 (fi)
CA (1) CA1335635C (fi)
DE (2) DE68902859T4 (fi)
DK (1) DK176112B1 (fi)
ES (1) ES2035408T5 (fi)
FI (1) FI84970C (fi)
GR (1) GR3006423T3 (fi)
NO (1) NO177212C (fi)

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US5547690A (en) * 1987-12-21 1996-08-20 Gist-Brocades, N.V. Compositions and method for improving flour dough
US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US7033627B2 (en) * 1990-03-23 2006-04-25 Syngenta Mogen B.V. Production of enzymes in seeds and their use
DE69128531T2 (de) * 1990-05-29 1998-08-20 Chemgen Corp Hemicellulasezusatz geeignet zum erhöhen des energiewirkungsgrads von hemicellulose enthaltenden nahrungsmitteln und tierfutter
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
PT98419B (pt) * 1990-07-24 1999-01-29 Gist Brocades Nv Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases
US5108764A (en) * 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
US5232719A (en) * 1991-06-13 1993-08-03 Genencor International, Inc. Type II endoglycosidases in baking for improving the quality of dough and baked goods
EP0650669B1 (en) * 1993-10-29 2002-01-09 Dsm N.V. Baking improver compositions
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
EP0758377A1 (en) * 1994-05-03 1997-02-19 Novo Nordisk A/S Alkaline glucose oxidase
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
EP0687414B1 (en) * 1994-06-17 2000-11-08 Dsm N.V. Bread improving composition
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
ZA964616B (en) 1995-06-07 1996-12-12 Bioteknologisk Inst Recombinant hexose oxidase a method of producing same and use of such enzyme
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
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
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
AU701661B2 (en) * 1995-12-08 1999-02-04 Novozymes A/S Use of a deaminating oxidase in baking
ATE218809T1 (de) * 1996-03-19 2002-06-15 Dsm Nv Kombination von enzymen
US6558728B1 (en) * 1996-05-10 2003-05-06 Danisco A/S α-glucuronidases of aspergillus, production thereof and their uses
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
TR199901117T2 (xx) * 1996-11-21 1999-07-21 E.I. Du Pont De Nemours And Company Bitkisel jellerin �retimi.
DK0848908T3 (da) * 1996-11-21 2002-10-14 Nestle Sa Brøddejprodukter
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6303326B1 (en) 1997-12-04 2001-10-16 University Of Arkansas Insect salivary enzyme triggers systemic resistance
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
ES2241189T3 (es) 1997-12-22 2005-10-16 Novozymes A/S Carbohidrato oxidasa y su uso para la coccion.
EP0945068B1 (en) * 1998-03-24 2003-05-02 CSM Nederland B.V. Fermentation tolerant predough
DK1077609T3 (da) * 1998-05-13 2008-10-20 Novozymes Inc Metode til anvendelse af cellobiose dehydrogenase i bagning
AU3503800A (en) * 1999-02-24 2001-05-30 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
US20040091601A1 (en) * 2000-12-20 2004-05-13 Parnell Marie Diane Liquid yeast compositions
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
US6953597B2 (en) * 2002-07-31 2005-10-11 Irving Pulp And Paper, Ltd. Batter coating for potato pieces
US6638554B1 (en) * 2002-08-30 2003-10-28 Roberto Gonzalez Barrera Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US20040199405A1 (en) * 2003-04-02 2004-10-07 Ellen Harper Computerized system and method for modifying healthcare-related orders
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
DE102009034601A1 (de) 2009-07-24 2011-01-27 Stern-Enzym Gmbh & Co. Kg Erhöhung der Viskosität eihaltiger Lebensmittel
US9451778B2 (en) 2010-06-11 2016-09-27 Novozymes A/S Enzymatic flour correction
NL2008057C2 (en) 2011-12-29 2013-07-03 Konink Zeelandia Groep B V Improved methods, products and uses relating to the preparation of dough.
RU2643712C1 (ru) * 2016-11-16 2018-02-05 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства хлебобулочных изделий

Family Cites Families (9)

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Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
GB1216556A (en) * 1967-04-03 1970-12-23 Delmar Chem Baking additive and method for producing baked goods
US3512992A (en) * 1968-04-02 1970-05-19 Delmar Chem Baking additive and method for producing baked goods
FI66282C (fi) † 1982-11-02 1984-10-10 Valio Meijerien Foerfarande foer ensilering av groenfoder eller fullsaed
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
US4632905A (en) † 1985-05-29 1986-12-30 Novo Laboratories, Inc. Microbial sulfhydryl oxidase
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
DE3872196T3 (de) * 1987-12-21 2000-04-20 Dsm Nv Methode zur Verbesserung von Mehlteig.
US4894340A (en) † 1987-12-21 1990-01-16 Suomen Sokeri Oy Microbial sulfhydryl oxidase and method

Also Published As

Publication number Publication date
JP2809424B2 (ja) 1998-10-08
NO177212C (no) 1995-08-09
ES2035408T5 (es) 2002-11-01
EP0338452B1 (en) 1992-09-16
US4990343A (en) 1991-02-05
NO891640D0 (no) 1989-04-20
NO177212B (no) 1995-05-02
NO891640L (no) 1989-10-23
GR3006423T3 (fi) 1993-06-21
EP0338452B2 (en) 2002-01-16
DK188389A (da) 1989-10-23
DE68902859D1 (de) 1992-10-22
EP0338452A1 (en) 1989-10-25
FI890021A (fi) 1989-10-23
FI84970B (fi) 1991-11-15
FI84970C (fi) 1992-02-25
FI890021A0 (fi) 1989-01-03
DE68902859T4 (de) 2003-08-28
ES2035408T3 (es) 1993-04-16
DE68902859T2 (de) 1993-01-21
CA1335635C (en) 1995-05-23
JPH01312956A (ja) 1989-12-18
DE68902859T3 (de) 2002-09-19
DK188389D0 (da) 1989-04-19

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