FI84970C - Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. - Google Patents
Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. Download PDFInfo
- Publication number
- FI84970C FI84970C FI890021A FI890021A FI84970C FI 84970 C FI84970 C FI 84970C FI 890021 A FI890021 A FI 890021A FI 890021 A FI890021 A FI 890021A FI 84970 C FI84970 C FI 84970C
- Authority
- FI
- Finland
- Prior art keywords
- dough
- baking
- enzyme
- flour
- bread
- Prior art date
Links
- 102000004190 Enzymes Human genes 0.000 claims description 115
- 108090000790 Enzymes Proteins 0.000 claims description 115
- 229940088598 enzyme Drugs 0.000 claims description 115
- 235000008429 bread Nutrition 0.000 claims description 76
- 235000013312 flour Nutrition 0.000 claims description 76
- 238000000034 method Methods 0.000 claims description 51
- 235000019420 glucose oxidase Nutrition 0.000 claims description 41
- 108010015776 Glucose oxidase Proteins 0.000 claims description 39
- 239000004366 Glucose oxidase Substances 0.000 claims description 39
- 229940116332 glucose oxidase Drugs 0.000 claims description 39
- 239000000787 lecithin Substances 0.000 claims description 37
- 235000010445 lecithin Nutrition 0.000 claims description 37
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 35
- 238000002360 preparation method Methods 0.000 claims description 35
- 229940067606 lecithin Drugs 0.000 claims description 34
- 230000008569 process Effects 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 25
- 239000000654 additive Substances 0.000 claims description 23
- 108010001535 sulfhydryl oxidase Proteins 0.000 claims description 22
- 230000000996 additive effect Effects 0.000 claims description 12
- 108010002430 hemicellulase Proteins 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 229940059442 hemicellulase Drugs 0.000 claims description 7
- 229920002488 Hemicellulose Polymers 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 230000000593 degrading effect Effects 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 37
- 230000000694 effects Effects 0.000 description 34
- 239000000047 product Substances 0.000 description 32
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 31
- 238000007792 addition Methods 0.000 description 25
- 241000209140 Triticum Species 0.000 description 20
- 235000021307 Triticum Nutrition 0.000 description 20
- 238000002474 experimental method Methods 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 16
- 239000003995 emulsifying agent Substances 0.000 description 16
- 108010085318 carboxymethylcellulase Proteins 0.000 description 13
- 238000002156 mixing Methods 0.000 description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 11
- 150000002148 esters Chemical class 0.000 description 11
- 235000010037 flour treatment agent Nutrition 0.000 description 11
- 230000001461 cytolytic effect Effects 0.000 description 10
- 230000002573 hemicellulolytic effect Effects 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 108091005804 Peptidases Proteins 0.000 description 9
- 239000004365 Protease Substances 0.000 description 9
- 235000010323 ascorbic acid Nutrition 0.000 description 8
- 239000011668 ascorbic acid Substances 0.000 description 8
- 229960005070 ascorbic acid Drugs 0.000 description 8
- 229940079919 digestives enzyme preparation Drugs 0.000 description 8
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical group O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 7
- 108010068370 Glutens Proteins 0.000 description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 6
- 108090000854 Oxidoreductases Proteins 0.000 description 6
- 102000004316 Oxidoreductases Human genes 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 6
- 229940024171 alpha-amylase Drugs 0.000 description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 6
- 239000011148 porous material Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 108010084185 Cellulases Proteins 0.000 description 5
- 102000005575 Cellulases Human genes 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- XINQFOMFQFGGCQ-UHFFFAOYSA-L (2-dodecoxy-2-oxoethyl)-[6-[(2-dodecoxy-2-oxoethyl)-dimethylazaniumyl]hexyl]-dimethylazanium;dichloride Chemical compound [Cl-].[Cl-].CCCCCCCCCCCCOC(=O)C[N+](C)(C)CCCCCC[N+](C)(C)CC(=O)OCCCCCCCCCCCC XINQFOMFQFGGCQ-UHFFFAOYSA-L 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 3
- 239000001422 FEMA 4092 Substances 0.000 description 3
- 239000004153 Potassium bromate Substances 0.000 description 3
- 239000008351 acetate buffer Substances 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000013256 coordination polymer Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000002538 fungal effect Effects 0.000 description 3
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 3
- 235000019396 potassium bromate Nutrition 0.000 description 3
- 229940094037 potassium bromate Drugs 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 229920001221 xylan Polymers 0.000 description 2
- 150000004823 xylans Chemical class 0.000 description 2
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241001327708 Coriaria sarmentosa Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241000223259 Trichoderma Species 0.000 description 1
- CCAZWUJBLXKBAY-ULZPOIKGSA-N Tutin Chemical compound C([C@]12[C@@H]3O[C@@H]3[C@@]3(O)[C@H]4C(=O)O[C@@H]([C@H]([C@]32C)O)[C@H]4C(=C)C)O1 CCAZWUJBLXKBAY-ULZPOIKGSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 1
- 239000011615 dehydroascorbic acid Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-N iodic acid Chemical class OI(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 125000000446 sulfanediyl group Chemical group *S* 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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)
- Noodles (AREA)
Priority Applications (12)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI890021A FI84970C (fi) | 1988-04-22 | 1989-01-03 | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
| AT89106729T ATE80521T1 (de) | 1988-04-22 | 1989-04-14 | Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot. |
| ES89106729T ES2035408T5 (es) | 1988-04-22 | 1989-04-14 | Metodo para mejorar las propiedades de la masa y la calidad del pan. |
| DE68902859T DE68902859T4 (de) | 1988-04-22 | 1989-04-14 | Methode zur Verbesserung der Eigenschaften von Teig und der Qualität von Brot. |
| DE8989106729A DE68902859D1 (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 |
| 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 |
| 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 |
| JP1103286A JP2809424B2 (ja) | 1988-04-22 | 1989-04-21 | ベーキング製品の品質改良方法 |
| CA000597357A CA1335635C (en) | 1988-04-22 | 1989-04-21 | Method of improving the properties of dough and the quality of bread |
| GR920402787T GR3006423T3 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1988-04-22 | 1992-12-02 |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI881905A FI881905A7 (fi) | 1988-04-22 | 1988-04-22 | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
| FI890021A FI84970C (fi) | 1988-04-22 | 1989-01-03 | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
| FI890021 | 1989-01-03 | ||
| FI881905 | 1989-01-03 |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| FI890021A0 FI890021A0 (fi) | 1989-01-03 |
| FI890021L FI890021L (fi) | 1989-10-23 |
| FI84970B FI84970B (fi) | 1991-11-15 |
| FI84970C true FI84970C (fi) | 1992-02-25 |
Family
ID=26158338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI890021A FI84970C (fi) | 1988-04-22 | 1989-01-03 | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
Country Status (10)
Families Citing this family (53)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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. |
| IE912582A1 (en) * | 1990-07-24 | 1992-01-29 | 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 |
| ATE211621T1 (de) * | 1993-10-29 | 2002-01-15 | Dsm Nv | Backverbesserende zusammensetzungen |
| EP0669082A1 (en) * | 1994-02-23 | 1995-08-30 | Unilever N.V. | Storage-stable enzyme solutions |
| US5741688A (en) * | 1994-05-03 | 1998-04-21 | Novo Nordisk A/S | Alkaline glucose oxidase obtained from cladosporium oxysporum |
| 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 |
| DE69519331D1 (de) * | 1994-06-17 | 2000-12-14 | Dsm Nv | Zusammensetzung zur Brotverbesserung |
| 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 |
| CO4750597A1 (es) | 1995-06-07 | 1999-03-31 | Danisco | Metodo y composicion para mejorar la masa de harina . |
| 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 |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| ES2182986T5 (es) | 1995-06-07 | 2009-03-01 | Danisco A/S | Hexosa oxidasa recombinante, procedimiento para su produccion y utilizacion de dicha enzima. |
| US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| 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 |
| ES2177893T5 (es) * | 1996-03-19 | 2006-11-01 | Dsm Ip Assets B.V. | Nueva composicion enzimatica. |
| 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 |
| DK0848908T3 (da) * | 1996-11-21 | 2002-10-14 | Nestle Sa | Brøddejprodukter |
| EA199900475A1 (ru) * | 1996-11-21 | 1999-12-29 | Е.И. Дюпон Де Немур Энд Компани | Получение растительных гелей |
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| 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 |
| 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 |
| EP0945068B1 (en) * | 1998-03-24 | 2003-05-02 | CSM Nederland B.V. | Fermentation tolerant predough |
| ATE400181T1 (de) * | 1998-05-13 | 2008-07-15 | Novozymes Inc | Verfahren zur verwendung von cellobiosedehydrogenase beim backen |
| WO2001035750A1 (en) * | 1999-02-24 | 2001-05-25 | 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 |
| 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 |
| 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 |
| 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 |
| DE102009034601B4 (de) | 2009-07-24 | 2024-12-19 | Stern-Enzym Gmbh & Co. Kg | Verwendung von Sulfhydryloxidase zur Erhöhung der Viskosität und/oder Gelstärke von eihaltigen Lebensmitteln |
| TR201816124T4 (tr) | 2010-06-11 | 2018-11-21 | Novozymes As | Enzimatik un ıslahı. |
| 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 |
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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 |
| CH526269A (de) * | 1967-04-03 | 1972-08-15 | Delmar Chem | Verfahren zur Herstellung von Hefebackwaren und Mittel zu dessen Durchführung |
| 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 |
| US4894340A (en) † | 1987-12-21 | 1990-01-16 | Suomen Sokeri Oy | Microbial sulfhydryl oxidase and method |
| ES2032939T5 (es) * | 1987-12-21 | 2000-06-01 | Dsm Nv | Un metodo para mejorar una masa de harina. |
-
1989
- 1989-01-03 FI FI890021A patent/FI84970C/fi active IP Right Grant
- 1989-04-14 DE DE8989106729A patent/DE68902859D1/de not_active Expired - Lifetime
- 1989-04-14 EP EP89106729A patent/EP0338452B2/en not_active Expired - Lifetime
- 1989-04-14 DE DE68902859T patent/DE68902859T4/de not_active Expired - Lifetime
- 1989-04-14 ES ES89106729T patent/ES2035408T5/es not_active Expired - Lifetime
- 1989-04-19 DK DK198901883A patent/DK176112B1/da not_active IP Right Cessation
- 1989-04-20 NO NO891640A patent/NO177212C/no unknown
- 1989-04-21 JP JP1103286A patent/JP2809424B2/ja not_active Expired - Lifetime
- 1989-04-21 US US07/341,389 patent/US4990343A/en not_active Expired - Lifetime
- 1989-04-21 CA CA000597357A patent/CA1335635C/en not_active Expired - Lifetime
-
1992
- 1992-12-02 GR GR920402787T patent/GR3006423T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0338452A1 (en) | 1989-10-25 |
| DE68902859T3 (de) | 2002-09-19 |
| DK176112B1 (da) | 2006-07-31 |
| DE68902859T2 (de) | 1993-01-21 |
| FI890021A0 (fi) | 1989-01-03 |
| EP0338452B2 (en) | 2002-01-16 |
| US4990343A (en) | 1991-02-05 |
| DK188389A (da) | 1989-10-23 |
| NO891640D0 (no) | 1989-04-20 |
| JPH01312956A (ja) | 1989-12-18 |
| ES2035408T5 (es) | 2002-11-01 |
| ES2035408T3 (es) | 1993-04-16 |
| FI890021L (fi) | 1989-10-23 |
| EP0338452B1 (en) | 1992-09-16 |
| FI84970B (fi) | 1991-11-15 |
| GR3006423T3 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1993-06-21 |
| DK188389D0 (da) | 1989-04-19 |
| NO891640L (no) | 1989-10-23 |
| NO177212C (no) | 1995-08-09 |
| NO177212B (no) | 1995-05-02 |
| CA1335635C (en) | 1995-05-23 |
| DE68902859T4 (de) | 2003-08-28 |
| JP2809424B2 (ja) | 1998-10-08 |
| DE68902859D1 (de) | 1992-10-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PC | Transfer of assignment of patent |
Owner name: DSM N.V. |
|
| PC | Transfer of assignment of patent |
Owner name: DSM N.V. |
|
| FG | Patent granted |
Owner name: DSM IP ASSETS B.V. |