FI890021A0 - Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. - Google Patents

Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.

Info

Publication number
FI890021A0
FI890021A0 FI890021A FI890021A FI890021A0 FI 890021 A0 FI890021 A0 FI 890021A0 FI 890021 A FI890021 A FI 890021A FI 890021 A FI890021 A FI 890021A FI 890021 A0 FI890021 A0 FI 890021A0
Authority
FI
Finland
Prior art keywords
kvalitet
broedets
degens
egenskaper
och
Prior art date
Application number
FI890021A
Other languages
English (en)
Other versions
FI84970B (fi
FI890021A (fi
FI84970C (fi
Inventor
Sampsa Haarasilta
Timo Pullinen
Seppo Vaeisaenen
Ina Tammersalo-Karsten
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=FI890021(A0) "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/fi
Application filed by Suomen Sokeri Oy filed Critical Suomen Sokeri Oy
Priority to DE68902859T priority patent/DE68902859T4/de
Priority to EP89106729A priority patent/EP0338452B2/en
Priority to ES89106729T priority patent/ES2035408T5/es
Priority to AT89106729T priority patent/ATE80521T1/de
Priority to DE8989106729A priority patent/DE68902859D1/de
Priority to DK198901883A priority patent/DK176112B1/da
Priority to NO891640A priority patent/NO177212C/no
Priority to CA000597357A priority patent/CA1335635C/en
Priority to JP1103286A priority patent/JP2809424B2/ja
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/fi
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)
FI890021A 1988-04-22 1989-01-03 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. FI84970C (fi)

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.
DE68902859T DE68902859T4 (de) 1988-04-22 1989-04-14 Methode zur Verbesserung der Eigenschaften von Teig und der Qualität 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.
AT89106729T ATE80521T1 (de) 1988-04-22 1989-04-14 Methode zur verbesserung der eigenschaften von teig und der qualitaet von brot.
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
CA000597357A CA1335635C (en) 1988-04-22 1989-04-21 Method of improving the properties of dough and the quality of bread
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
GR920402787T GR3006423T3 (fi) 1988-04-22 1992-12-02

Applications Claiming Priority (4)

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

Publications (4)

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

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.
IE20040144A1 (en) * 1990-07-24 2004-05-19 Dsm 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
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
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
CA2189542A1 (en) * 1994-05-03 1995-11-09 Karen M. Oxenbýll Alkaline glucose oxidase
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
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
DE69604491T3 (de) 1995-06-07 2008-09-25 Danisco A/S Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
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
PH11996053280B1 (en) 1995-06-07 2007-10-11 Danisco Recombinant hexose oxidase, a method of producing same and use of such enzyme
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
DK0865241T3 (da) * 1995-12-08 2002-12-23 Novozymes As Anvendelse af en deaminerende oxidase til bagning
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
EP0848908B1 (fr) * 1996-11-21 2002-08-07 Societe Des Produits Nestle S.A. Procédé de fabrication de produits de panification pouvant être réchauffés aux micro-ondes
HUP0200915A3 (en) * 1996-11-21 2002-10-28 Du Pont Production of vegetable gels
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
EP1041890B1 (en) 1997-12-22 2005-04-20 Novozymes A/S Carbohydrate oxidase and use thereof in baking
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
EP1077609B1 (en) * 1998-05-13 2008-07-09 Novozymes, Inc. Methods for using cellobiose dehydrogenase in baking
US6485761B1 (en) * 1999-02-24 2002-11-26 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
EP1345496A2 (en) * 2000-12-20 2003-09-24 Dsm N.V. 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
DK2579727T3 (en) 2010-06-11 2018-11-26 Novozymes As Enzymatic milk 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)

* Cited by examiner, † Cited by third party
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
BE713108A (fi) * 1967-04-03 1968-10-02
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
EP0321811B2 (en) * 1987-12-21 1999-12-22 Dsm N.V. Method for improving flour dough
US4894340A (en) † 1987-12-21 1990-01-16 Suomen Sokeri Oy Microbial sulfhydryl oxidase and method

Also Published As

Publication number Publication date
DE68902859T4 (de) 2003-08-28
US4990343A (en) 1991-02-05
GR3006423T3 (fi) 1993-06-21
EP0338452B2 (en) 2002-01-16
JP2809424B2 (ja) 1998-10-08
DK176112B1 (da) 2006-07-31
EP0338452B1 (en) 1992-09-16
NO891640L (no) 1989-10-23
CA1335635C (en) 1995-05-23
DE68902859T2 (de) 1993-01-21
DK188389D0 (da) 1989-04-19
NO891640D0 (no) 1989-04-20
FI84970B (fi) 1991-11-15
FI890021A (fi) 1989-10-23
EP0338452A1 (en) 1989-10-25
ES2035408T5 (es) 2002-11-01
ES2035408T3 (es) 1993-04-16
NO177212B (no) 1995-05-02
NO177212C (no) 1995-08-09
DE68902859T3 (de) 2002-09-19
DK188389A (da) 1989-10-23
JPH01312956A (ja) 1989-12-18
FI84970C (fi) 1992-02-25
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.