DK69193D0 - - Google Patents

Info

Publication number
DK69193D0
DK69193D0 DK93691A DK69193A DK69193D0 DK 69193 D0 DK69193 D0 DK 69193D0 DK 93691 A DK93691 A DK 93691A DK 69193 A DK69193 A DK 69193A DK 69193 D0 DK69193 D0 DK 69193D0
Authority
DK
Denmark
Prior art keywords
dough
composition
laccase
bread
preparation
Prior art date
Application number
DK93691A
Other languages
Danish (da)
English (en)
Original Assignee
Novo Nordisk 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=8096443&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK69193(D0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novo Nordisk As filed Critical Novo Nordisk As
Priority to DK93691A priority Critical patent/DK69193D0/da
Publication of DK69193D0 publication Critical patent/DK69193D0/da
Priority to PCT/DK1994/000232 priority patent/WO1994028728A1/en
Priority to DE69422516T priority patent/DE69422516T3/de
Priority to AT94918312T priority patent/ATE188343T1/de
Priority to PT94918312T priority patent/PT702519E/pt
Priority to DK94918312T priority patent/DK0702519T4/da
Priority to ES94918312T priority patent/ES2142399T5/es
Priority to EP94918312A priority patent/EP0702519B2/en
Priority to US08/545,828 priority patent/US6296883B1/en
Priority to GR20000400637T priority patent/GR3032941T3/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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)
  • Treatment And Processing Of Natural Fur Or Leather (AREA)
  • Noodles (AREA)
DK93691A 1993-06-11 1993-06-11 DK69193D0 (en:Method)

Priority Applications (10)

Application Number Priority Date Filing Date Title
DK93691A DK69193D0 (en:Method) 1993-06-11 1993-06-11
US08/545,828 US6296883B1 (en) 1993-06-11 1994-06-13 Use of laccase in baking
EP94918312A EP0702519B2 (en) 1993-06-11 1994-06-13 Use of laccase in baking
AT94918312T ATE188343T1 (de) 1993-06-11 1994-06-13 Verwendung von laccase beim backen
DE69422516T DE69422516T3 (de) 1993-06-11 1994-06-13 Verwendung von laccase beim backen
PCT/DK1994/000232 WO1994028728A1 (en) 1993-06-11 1994-06-13 Use of laccase in baking
PT94918312T PT702519E (pt) 1993-06-11 1994-06-13 Uso da lacasse na padaria
DK94918312T DK0702519T4 (da) 1993-06-11 1994-06-13 Anvendelse af laccase i bagning
ES94918312T ES2142399T5 (es) 1993-06-11 1994-06-13 Uso de lacasa en panaderia.
GR20000400637T GR3032941T3 (en) 1993-06-11 2000-03-10 Use of laccase in baking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK93691A DK69193D0 (en:Method) 1993-06-11 1993-06-11

Publications (1)

Publication Number Publication Date
DK69193D0 true DK69193D0 (en:Method) 1993-06-11

Family

ID=8096443

Family Applications (1)

Application Number Title Priority Date Filing Date
DK93691A DK69193D0 (en:Method) 1993-06-11 1993-06-11

Country Status (9)

Country Link
US (1) US6296883B1 (en:Method)
EP (1) EP0702519B2 (en:Method)
AT (1) ATE188343T1 (en:Method)
DE (1) DE69422516T3 (en:Method)
DK (1) DK69193D0 (en:Method)
ES (1) ES2142399T5 (en:Method)
GR (1) GR3032941T3 (en:Method)
PT (1) PT702519E (en:Method)
WO (1) WO1994028728A1 (en:Method)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0869716T3 (da) * 1995-12-20 2001-08-13 Novozymes As Anvendelse af en pyranosexidase til bagning
PT796559E (pt) * 1996-03-19 2002-11-29 Dsm Nv Uma nova combinacao de enzimas
WO1999003351A1 (en) * 1997-07-18 1999-01-28 Danisco A/S A composition comprising an enzyme having galactose oxidase activity and use thereof
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
DK2294928T3 (da) * 2002-10-11 2014-11-10 Novozymes As Fremgangsmåde til fremstilling af et varmebehandlet produkt
CA2891101A1 (en) 2003-08-11 2005-03-10 Basf Enzymes Llc Laccases, nucleic acids encoding them and methods for making and using them
US20080206399A1 (en) * 2005-06-16 2008-08-28 Hans Peter Heldt-Hansen Method and Use of a Laccase Enzyme in a Baked Product
US20070031577A1 (en) * 2005-07-20 2007-02-08 Novozymes A/S Method for producing a soy protein product
CN109169765B (zh) * 2018-10-19 2021-12-31 北京义利面包食品有限公司 一种高纤维面包发酵工艺

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH611133A5 (en:Method) * 1975-05-22 1979-05-31 Dso Hranmash
AU3273084A (en) * 1983-09-20 1985-03-28 Nabisco Brands Incorporated Baked products containing non-crystallizable sugar
DE3617473A1 (de) * 1986-05-23 1987-11-26 Roehm Gmbh Enzymatisches backmittel
FI903443A7 (fi) * 1990-07-06 1992-01-07 Valtion Teknillinen Framstaellning av lackas genom rekombinantorganismer.

Also Published As

Publication number Publication date
DE69422516T3 (de) 2004-11-11
EP0702519A1 (en) 1996-03-27
ES2142399T5 (es) 2004-11-01
EP0702519B2 (en) 2004-03-17
PT702519E (pt) 2000-06-30
ATE188343T1 (de) 2000-01-15
DE69422516D1 (de) 2000-02-10
US6296883B1 (en) 2001-10-02
GR3032941T3 (en) 2000-07-31
EP0702519B1 (en) 2000-01-05
ES2142399T3 (es) 2000-04-16
WO1994028728A1 (en) 1994-12-22
DE69422516T2 (de) 2000-07-06

Similar Documents

Publication Publication Date Title
IN183383B (en:Method)
MY100058A (en) A bread or other cereal-based food improver composition
AU5662090A (en) Pizza making and baking machine
AU617934B2 (en) Bread improvers
AU572785B2 (en) Doughs and cookies providing storage-stable texture variability
AU5997296A (en) A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
GB2294870B (en) Bread baking
IN183759B (en:Method)
AU7470291A (en) Pastry crust and pastry crust dough
GB9222572D0 (en) Compositions useful in improving dough and breat,and their use
EP0897667A3 (en) Bread improving composition
DK69193D0 (en:Method)
AU1945395A (en) Use of xylanase in baking
AU1286688A (en) New modified gluten product and bread improver composition
IL111698A0 (en) Baking and pastry product with long conservation
ZA957521B (en) Bread doughs
SG49927A1 (en) Center material for doughs for batters and bakery products using the same
AU3985885A (en) Leavener-containing dough compositions
EP0620975A3 (en) Improved microwaveability of baked products.
AU1781297A (en) Baking margarine and laminated dough comprising the baking margarine
AU8838291A (en) The use of carbazones as novel active ingredients in medicaments
IT1261932B (it) Composizione per biscotti aventi proprieta' antiacide.
AU678430C (en) Yeast formulation for the preparation of baked products
GB9009873D0 (en) Improvements in the manufacture of pastry food products
HK1003970A1 (en) Improvements in or relating to dough

Legal Events

Date Code Title Description
A0 Application filed
ATS Application withdrawn