GB1216556A - Baking additive and method for producing baked goods - Google Patents

Baking additive and method for producing baked goods

Info

Publication number
GB1216556A
GB1216556A GB05861/68A GB1586168A GB1216556A GB 1216556 A GB1216556 A GB 1216556A GB 05861/68 A GB05861/68 A GB 05861/68A GB 1586168 A GB1586168 A GB 1586168A GB 1216556 A GB1216556 A GB 1216556A
Authority
GB
United Kingdom
Prior art keywords
cellulase
april
enzyme preparation
dough
baked goods
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB05861/68A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Delmar Chemicals Inc
Original Assignee
Delmar Chemicals Inc
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
Application filed by Delmar Chemicals Inc filed Critical Delmar Chemicals Inc
Publication of GB1216556A publication Critical patent/GB1216556A/en
Expired legal-status Critical Current

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)

Abstract

1,216,556. Bakery products. DELMAR CHEMICALS Ltd. 2 April, 1968 [3 April 1967], No. 15861/68. Heading A2B. In the production of bread and other bakery products, comprising intimately combining wheat flour with the other ingredients and water, there is also added a minor amount of a fine dry enzyme preparation having pentosanase activity, working the resulting mixture to form a developed dough, and baking or frying the dough so formed. The enzyme preparation may be supplied in admixture with an edible carrier or with the flour, and may for example have been derived from b. subtilis or Aspergillus Niger. Preferred preparations are those sold under the trade names of Rhozyme HP-150, Cellulase 4000, and Cellulase-AP3. The products exhibit improved anti-staling, whitening, and softening properties.
GB05861/68A 1967-04-03 1968-04-02 Baking additive and method for producing baked goods Expired GB1216556A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US62787267A 1967-04-03 1967-04-03

Publications (1)

Publication Number Publication Date
GB1216556A true GB1216556A (en) 1970-12-23

Family

ID=24516507

Family Applications (1)

Application Number Title Priority Date Filing Date
GB05861/68A Expired GB1216556A (en) 1967-04-03 1968-04-02 Baking additive and method for producing baked goods

Country Status (10)

Country Link
AT (1) AT282504B (en)
BE (1) BE713108A (en)
CH (1) CH526269A (en)
DE (1) DE1767119B2 (en)
DK (1) DK127312B (en)
FI (1) FI45020C (en)
FR (1) FR1603701A (en)
GB (1) GB1216556A (en)
NL (1) NL6804587A (en)
NO (1) NO120365B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2555602A1 (en) * 1983-11-28 1985-05-31 Glaxo Group Ltd ENZYME AND COMPOSITION OF ENZYMES DEGRADING PENTOSANES, METHODS OF OBTAINING AND APPLYING SAME
EP0338452A1 (en) * 1988-04-22 1989-10-25 Gist-Brocades N.V. A method of improving the properties of dough and the quality of bread
WO2000015038A1 (en) * 1998-09-17 2000-03-23 Novozymes Biotech, Inc. Methods for using pectate lyases in baking

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2555602A1 (en) * 1983-11-28 1985-05-31 Glaxo Group Ltd ENZYME AND COMPOSITION OF ENZYMES DEGRADING PENTOSANES, METHODS OF OBTAINING AND APPLYING SAME
EP0338452A1 (en) * 1988-04-22 1989-10-25 Gist-Brocades N.V. A method of improving the properties of dough and the quality of bread
US4990343A (en) * 1988-04-22 1991-02-05 Cultor Ltd. Enzyme product and method of improving the properties of dough and the quality of bread
WO2000015038A1 (en) * 1998-09-17 2000-03-23 Novozymes Biotech, Inc. Methods for using pectate lyases in baking

Also Published As

Publication number Publication date
NL6804587A (en) 1968-10-04
AT282504B (en) 1970-06-25
BE713108A (en) 1968-10-02
CH526269A (en) 1972-08-15
DK127312B (en) 1973-10-22
FR1603701A (en) 1971-05-24
DE1767119A1 (en) 1972-03-09
DE1767119B2 (en) 1973-07-19
NO120365B (en) 1970-10-12
FI45020B (en) 1971-11-30
FI45020C (en) 1972-03-10

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