FI94713B - Förfarande för förbättring av deg - Google Patents

Förfarande för förbättring av deg Download PDF

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Publication number
FI94713B
FI94713B FI885816A FI885816A FI94713B FI 94713 B FI94713 B FI 94713B FI 885816 A FI885816 A FI 885816A FI 885816 A FI885816 A FI 885816A FI 94713 B FI94713 B FI 94713B
Authority
FI
Finland
Prior art keywords
dough
flour
glucose oxidase
enzyme preparation
shx
Prior art date
Application number
FI885816A
Other languages
English (en)
Finnish (fi)
Other versions
FI885816A0 (sv
FI94713C (sv
FI885816A (sv
Inventor
Sampsa Haarasilta
Seppo Vaeisaenen
Don Scott
Original Assignee
Gist Brocades Nv
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=22470780&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=FI94713(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gist Brocades Nv filed Critical Gist Brocades Nv
Publication of FI885816A0 publication Critical patent/FI885816A0/sv
Publication of FI885816A publication Critical patent/FI885816A/sv
Publication of FI94713B publication Critical patent/FI94713B/sv
Application granted granted Critical
Publication of FI94713C publication Critical patent/FI94713C/sv

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 (8)

1. Förfarande för förbättrande av reologiska egen-skaper hos mjöldeg, kännetecknat därav, att 5 en effektiv mängd av ett mikrobiellt enzympreparat omfat-tande sulfhydryloxidas och glukosoxidas i ett förhällande av sulfhydryloxidas tili glukosoxidas av cirka 0,003 - 10 kombineras med mjöl, jäst och vatten, och nämnda ingre-dienser blandas tili en deg lämplig för bakning. 10
2. Förfarande enligt patentkravet 1, känne tecknat därav, att enzympreparatet härstammar frän Aspergillus niger -celler.
3. Förfarande enligt patentkravet 1, kännetecknat därav, att enzympreparatet tillsätts i en 15 mängd av cirka 35 - 800 enheter sulfhydryloxidas per kg mjöl.
4. Förfarande enligt patentkravet 1, kännetecknat därav, att enzympreparatet tillsätts i en mängd av cirka 80 enheter sulfhydryloxidas per kg mjöl. 20
5. Förfarande enligt patentkravet 1, känne tecknat därav, att mjölet utgörs av vetemjöl.
6. Förfarande enligt patentkravet 1, kännetecknat därav, att sulfhydryloxidas och glukosoxidas i nämnda preparat är närvarande i ett förhällande av 25 cirka 0,35 beräknat som förhällande av närvarande sulfhydryloxidas- och glukosoxidasenheter.
7. Förfarande enligt patentkravet 1, kännetecknat därav, att tili mjölet sätts ospecifika degförbättrare. 30
8. Förfarande enligt patentkravet 7, känne tecknat därav, att nämnda förbättrare är askorbin-syra. • · « «
FI885816A 1987-12-21 1988-12-16 Förfarande för förbättring av deg FI94713C (sv)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13600387A 1987-12-21 1987-12-21
US13600387 1987-12-21

Publications (4)

Publication Number Publication Date
FI885816A0 FI885816A0 (sv) 1988-12-16
FI885816A FI885816A (sv) 1989-06-22
FI94713B true FI94713B (sv) 1995-07-14
FI94713C FI94713C (sv) 1995-10-25

Family

ID=22470780

Family Applications (1)

Application Number Title Priority Date Filing Date
FI885816A FI94713C (sv) 1987-12-21 1988-12-16 Förfarande för förbättring av deg

Country Status (9)

Country Link
EP (1) EP0321811B2 (sv)
JP (1) JP2735259B2 (sv)
AT (1) ATE77203T1 (sv)
CA (1) CA1329047C (sv)
DE (1) DE3872196T3 (sv)
DK (1) DK174921B1 (sv)
ES (1) ES2032939T5 (sv)
FI (1) FI94713C (sv)
NO (1) NO176383C (sv)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (sv) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Förfarande för förbättring av degens egenskaper och brödets kvalitet
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
EP0565172A1 (en) * 1992-04-10 1993-10-13 Quest International B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having sulfhydryl oxidase activity
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
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
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
ATE223489T1 (de) 1995-06-07 2002-09-15 Danisco Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
WO1997021351A1 (en) * 1995-12-08 1997-06-19 Novo Nordisk A/S Use of a deaminating oxidase in baking
CA2234620A1 (en) * 1995-12-20 1997-06-26 Novo Nordisk A/S Use of a pyranose oxidase in baking
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
EP0973399B1 (en) 1997-04-09 2002-07-17 Danisco A/S Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk 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
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
ES2188190T5 (es) 1998-07-21 2007-11-16 Danisco A/S Producto alimentario.
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
WO2006008508A1 (en) 2004-07-16 2006-01-26 Danisco A/S Enzymatic oil-degumming method
BRPI0720801A2 (pt) 2007-01-25 2014-09-16 Dupont Nutrition Biosci Aps Produção de um lipídio aciltranfersase a partir de células transformadas de bacillus licheniformis.
CN102006783B (zh) * 2008-03-04 2015-01-21 杜邦营养生物科学有限公司 通过酶去除游离硫醇来改善蛋白质底物的酶处理
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
CA3182928A1 (en) 2020-05-29 2021-12-02 Novozymes A/S Method for controlling slime in a pulp or paper making process
US20240279875A1 (en) 2021-06-16 2024-08-22 Novozymes A/S Method for controlling slime in a pulp or paper making process

Family Cites Families (1)

* 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

Also Published As

Publication number Publication date
DK712188D0 (da) 1988-12-21
NO885652D0 (no) 1988-12-20
FI885816A0 (sv) 1988-12-16
DE3872196T3 (de) 2000-04-20
EP0321811B1 (en) 1992-06-17
DE3872196T2 (de) 1992-12-17
NO176383C (no) 1995-03-29
JPH01265843A (ja) 1989-10-23
JP2735259B2 (ja) 1998-04-02
NO176383B (no) 1994-12-19
ATE77203T1 (de) 1992-07-15
ES2032939T5 (es) 2000-06-01
EP0321811A1 (en) 1989-06-28
CA1329047C (en) 1994-05-03
DK174921B1 (da) 2004-02-23
DE3872196D1 (de) 1992-07-23
FI94713C (sv) 1995-10-25
NO885652L (no) 1989-06-22
ES2032939T3 (es) 1993-03-01
FI885816A (sv) 1989-06-22
DK712188A (da) 1989-08-18
EP0321811B2 (en) 1999-12-22

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Legal Events

Date Code Title Description
GB Transfer or assigment of application

Owner name: DSM N.V.

BB Publication of examined application
PC Transfer of assignment of patent

Owner name: DSM N.V.

FG Patent granted

Owner name: DSM IP ASSETS B.V.

MA Patent expired