FI84970B - Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. - Google Patents

Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. Download PDF

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Publication number
FI84970B
FI84970B FI890021A FI890021A FI84970B FI 84970 B FI84970 B FI 84970B FI 890021 A FI890021 A FI 890021A FI 890021 A FI890021 A FI 890021A FI 84970 B FI84970 B FI 84970B
Authority
FI
Finland
Prior art keywords
dough
baking
enzyme
bread
flour
Prior art date
Application number
FI890021A
Other languages
English (en)
Finnish (fi)
Other versions
FI890021A0 (fi
FI890021A (fi
FI84970C (sv
Inventor
Sampsa Haarasilta
Timo Pullinen
Ina Tammersalo-Karsten
Seppo Vaeisaenen
Original Assignee
Suomen Sokeri Oy
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=FI84970(B) "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
Publication of FI890021A0 publication Critical patent/FI890021A0/fi
Priority to FI890021A priority Critical patent/FI84970C/sv
Application filed by Suomen Sokeri Oy filed Critical Suomen Sokeri Oy
Priority to DE68902859T priority patent/DE68902859T4/de
Priority to AT89106729T priority patent/ATE80521T1/de
Priority to EP89106729A priority patent/EP0338452B2/en
Priority to ES89106729T priority patent/ES2035408T5/es
Priority to DE8989106729A priority patent/DE68902859D1/de
Priority to DK198901883A priority patent/DK176112B1/da
Priority to NO891640A priority patent/NO177212C/no
Priority to JP1103286A priority patent/JP2809424B2/ja
Priority to CA000597357A priority patent/CA1335635C/en
Priority to US07/341,389 priority patent/US4990343A/en
Publication of FI890021A publication Critical patent/FI890021A/fi
Publication of FI84970B publication Critical patent/FI84970B/fi
Publication of FI84970C publication Critical patent/FI84970C/sv
Application granted granted Critical
Priority to GR920402787T priority patent/GR3006423T3/el

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
    • A21D8/042—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)

Claims (10)

1. Förfarande för förbättring av degens egenskaper och brödets kvalitet, kännetecknat därav, 5 att tili degen, degens rämaterial eller rämaterialbland-ning eller degens tillsatsämnen eller tillsatsämnesbland-ning sätts ett enzympreparat, som innehäller enzymer, vilka sönderdelar hemicellulosa och/eller cellulosa, samt glukosoxidas eller sulfhydryloxidas och glukosoxidas. 10
2. Förfarande enligt patentkravet 1, känne tecknat därav, att enzympreparatet tillsätts i en mängd av cirka 0 - 50000 enheter hemicellulas, cirka 0 -50000 enheter cellulas, cirka 5 - 2500 enheter glukosoxidas och cirka 0 - 800 enheter sulfhydryloxidas, beräknat 15 per kg mjöl.
3. Förfarande enligt patentkravet 2, kännetecknat därav, att enzympreparatet tillsätts i en mängd av 10 - 10000 enheter hemicellulas, 10 - 10000 enheter cellulas, 35 - 1000 enheter glukosoxidas och 0 - 20 300 enheter sulfhydryloxidas, beräknat per kg mjöl.
4. Förfarande enligt patentkravet 1, känne tecknat därav, att vid framställning av degen an-vänds en normal direktbakningsprocess, en surbaknings-process, en "Chorleywood Bread Process"-metod eller en 25 "Sponge and Dough"-metod.
5. Förfarande enligt nägot av de föregäende pa-tentkraven, kännetecknat därav, att degens tillsatsämne eller tillsatsämnesblandning innehäller le-citin. 30
6. Förfarande enligt patentkravet 5, känne tecknat därav, att lecitinet används i en mängd av 0,2 - 0,8 %, företrädesvis 0,2 - 0,6 %, beräknat pä mjölet.
7. Enzympreparat användbart vid bakning, k ä n - 35 netecknat därav, att det omfattar enzymer, vilka 42 84970 sönderdelar hemicellulosa och/eller cellulosa, samt glu-kosoxidas eller glukosoxidas och sulfhydryloxidas.
8. Förblandning användbar vid bakning, k ä n -netecknad därav, att den innehäller enzymer, 5 vilka sönderdelar hemicellulosa och/eller cellulosa, samt glukosoxidas eller glukosoxidas och sulfhydryloxidas, blandat med ett bärarmaterial.
9. Förblandning enligt patentkravet 8, k ä n -netecknad därav, att bärarmaterialet utgörs av 10 mjöl, mjölkpulver, socker, fett eller en blandning av dessa eller ett bakningstillsatsämne eller tillsatsämnes-blandning.
10. Förblandning enligt patentkravet 9, k ä n -netecknad därav, att bärarmaterialet utgörs av 15 ett bakningstillsatsämne eller tillsatsämnesblandning, som innehäller lecitin. li
FI890021A 1988-04-22 1989-01-03 Förfarande för förbättring av degens egenskaper och brödets kvalitet FI84970C (sv)

Priority Applications (12)

Application Number Priority Date Filing Date Title
FI890021A FI84970C (sv) 1988-04-22 1989-01-03 Förfarande för förbättring av degens egenskaper och brödets kvalitet
DE68902859T DE68902859T4 (de) 1988-04-22 1989-04-14 Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot.
AT89106729T ATE80521T1 (de) 1988-04-22 1989-04-14 Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot.
EP89106729A EP0338452B2 (en) 1988-04-22 1989-04-14 A method of improving the properties of dough and the quality of bread
ES89106729T ES2035408T5 (es) 1988-04-22 1989-04-14 Metodo para mejorar las propiedades de la masa y la calidad del pan.
DE8989106729A DE68902859D1 (de) 1988-04-22 1989-04-14 Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot.
DK198901883A DK176112B1 (da) 1988-04-22 1989-04-19 Fremgangsmåde til forbedring af egenskaberne af dej og kvaliteten af bröd
NO891640A NO177212C (no) 1988-04-22 1989-04-20 Fremgangsmåte ved fremstilling av deig og bröd, samt enzympreparat for anvendelse ved fremgangsmåten
JP1103286A JP2809424B2 (ja) 1988-04-22 1989-04-21 ベーキング製品の品質改良方法
US07/341,389 US4990343A (en) 1988-04-22 1989-04-21 Enzyme product and method of improving the properties of dough and the quality of bread
CA000597357A CA1335635C (en) 1988-04-22 1989-04-21 Method of improving the properties of dough and the quality of bread
GR920402787T GR3006423T3 (sv) 1988-04-22 1992-12-02

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
FI890021A FI84970C (sv) 1988-04-22 1989-01-03 Förfarande för förbättring av degens egenskaper och brödets kvalitet
FI890021 1989-01-03

Publications (4)

Publication Number Publication Date
FI890021A0 FI890021A0 (fi) 1989-01-03
FI890021A FI890021A (fi) 1989-10-23
FI84970B true FI84970B (fi) 1991-11-15
FI84970C FI84970C (sv) 1992-02-25

Family

ID=26158338

Family Applications (1)

Application Number Title Priority Date Filing Date
FI890021A FI84970C (sv) 1988-04-22 1989-01-03 Förfarande för förbättring av degens egenskaper och brödets kvalitet

Country Status (10)

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

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ATE161395T1 (de) * 1990-05-29 1998-01-15 Chemgen Corp Hemicellulasezusatz geeignet zum erhöhen des energiewirkungsgrads von hemicellulose enthaltenden nahrungsmitteln und tierfutter
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NZ239085A (en) * 1990-07-24 1993-08-26 Gist Brocades Nv Cloning and expression of xylanase genes from fungal origin
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
DE69429611D1 (de) * 1993-10-29 2002-02-14 Dsm Nv Backverbesserende Zusammensetzungen
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
US5741688A (en) * 1994-05-03 1998-04-21 Novo Nordisk A/S Alkaline glucose oxidase obtained from cladosporium oxysporum
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
ATE197371T1 (de) * 1994-06-17 2000-11-11 Dsm Nv Zusammensetzung zur brotverbesserung
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
CA2224203C (en) † 1995-06-07 2003-08-12 Jorn Borch Soe A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
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
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
DE69623473T3 (de) 1995-06-07 2009-04-23 Danisco A/S Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
JP2000509245A (ja) * 1995-12-08 2000-07-25 ノボ ノルディスク アクティーゼルスカブ ベーキングにおける脱アミノ化オキシダーゼの使用
PT796559E (pt) * 1996-03-19 2002-11-29 Dsm Nv Uma nova combinacao de enzimas
AR007087A1 (es) * 1996-05-10 1999-10-13 Danisco Una codificacion de fragmento de adn aislado para una enzima que posee actividad de alfa-glucuronidasa, fragmento de adn correspondiente, vectorrecombinante que tiene insertada dicha codificacion de fragmento de adn, celula huesped transformada con dicho vector recombinante, metodo para producir alfa-
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
AU737487B2 (en) * 1996-11-21 2001-08-23 Cambridge Biopolymers Limited Production of vegetable gels
DE69622873T2 (de) * 1996-11-21 2003-01-02 Nestle Sa Verfahren zur Herstellung von Mikrowellen aufwärmbaren Brotprodukte
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
CN100494363C (zh) 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
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ATE400181T1 (de) * 1998-05-13 2008-07-15 Novozymes Inc Verfahren zur verwendung von cellobiosedehydrogenase beim backen
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US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
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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
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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
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Also Published As

Publication number Publication date
DE68902859T4 (de) 2003-08-28
FI890021A0 (fi) 1989-01-03
DK188389D0 (da) 1989-04-19
JP2809424B2 (ja) 1998-10-08
EP0338452A1 (en) 1989-10-25
DE68902859T3 (de) 2002-09-19
EP0338452B2 (en) 2002-01-16
CA1335635C (en) 1995-05-23
DK176112B1 (da) 2006-07-31
NO177212B (no) 1995-05-02
US4990343A (en) 1991-02-05
ES2035408T5 (es) 2002-11-01
NO891640D0 (no) 1989-04-20
ES2035408T3 (es) 1993-04-16
DK188389A (da) 1989-10-23
DE68902859D1 (de) 1992-10-22
JPH01312956A (ja) 1989-12-18
EP0338452B1 (en) 1992-09-16
DE68902859T2 (de) 1993-01-21
NO891640L (no) 1989-10-23
FI890021A (fi) 1989-10-23
FI84970C (sv) 1992-02-25
GR3006423T3 (sv) 1993-06-21
NO177212C (no) 1995-08-09

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Owner name: DSM N.V.

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Owner name: DSM IP ASSETS B.V.