GB2358784B - Method of improving dough and bread quality - Google Patents

Method of improving dough and bread quality

Info

Publication number
GB2358784B
GB2358784B GB0028701A GB0028701A GB2358784B GB 2358784 B GB2358784 B GB 2358784B GB 0028701 A GB0028701 A GB 0028701A GB 0028701 A GB0028701 A GB 0028701A GB 2358784 B GB2358784 B GB 2358784B
Authority
GB
United Kingdom
Prior art keywords
method
bread quality
improving dough
dough
improving
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.)
Withdrawn - After Issue
Application number
GB0028701A
Other versions
GB2358784A (en
GB0028701D0 (en
Inventor
Joern Borch Soee
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.)
DuPont Nutrition Biosciences APS
Danisco US Inc
Original Assignee
DuPont Nutrition Biosciences APS
Danisco US 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
Priority to DKPA199901736 priority Critical
Priority to US18978000P priority
Application filed by DuPont Nutrition Biosciences APS, Danisco US Inc filed Critical DuPont Nutrition Biosciences APS
Priority claimed from AU17238/01A external-priority patent/AU1723801A/en
Publication of GB0028701D0 publication Critical patent/GB0028701D0/en
Publication of GB2358784A publication Critical patent/GB2358784A/en
Publication of GB2358784B publication Critical patent/GB2358784B/en
Application granted granted Critical
Application status is Withdrawn - After Issue legal-status Critical
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30Organic phosphorus compounds
    • A21D2/32Phosphatides
GB0028701A 1999-12-03 2000-11-24 Method of improving dough and bread quality Withdrawn - After Issue GB2358784B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DKPA199901736 1999-12-03
US18978000P true 2000-03-16 2000-03-16

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
AU17238/01A AU1723801A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
BR0016068-7A BR0016068A (en) 1999-12-03 2000-12-01 Method to improve the quality of dough and bread
NZ518687A NZ518687A (en) 1999-12-03 2000-12-01 Dough with an enzyme that is capable of hydrolysing a nonpolar lipid either natural or additional
CA002392116A CA2392116A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
CN00816665A CN1407856A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
JP2001541343A JP2003515332A (en) 1999-12-03 2000-12-01 How to improve the quality of the dough and bread
EP00979861A EP1233676A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
PCT/IB2000/001861 WO2001039602A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
EP00310712A EP1108360A1 (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality
MXPA02005452A MXPA02005452A (en) 1999-12-03 2000-12-01 Method of improving dough and bread quality.

Publications (3)

Publication Number Publication Date
GB0028701D0 GB0028701D0 (en) 2001-01-10
GB2358784A GB2358784A (en) 2001-08-08
GB2358784B true GB2358784B (en) 2004-06-30

Family

ID=26066072

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0028701A Withdrawn - After Issue GB2358784B (en) 1999-12-03 2000-11-24 Method of improving dough and bread quality

Country Status (1)

Country Link
GB (1) GB2358784B (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7718204B2 (en) 1998-07-21 2010-05-18 Danisco A/S Foodstuff
US7807398B2 (en) 2003-01-17 2010-10-05 Danisco A/S Method of using lipid acyltransferase
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US8652809B2 (en) 2007-08-17 2014-02-18 Dupont Nutrition Biosciences Aps Method for producing ultra-heat treatment milk

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT185048T (en) 1995-06-07 1999-10-15 Danisco Method for improving the properties of flour dough and composition for teigverbesserung and improved nutrition
US6251626B1 (en) 1995-06-07 2001-06-26 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
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
GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
EP1803353A3 (en) * 2001-05-18 2007-07-18 Danisco A/S Method of preparing a dough with an enzyme

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004035A1 (en) * 1992-08-21 1994-03-03 Novo Nordisk A/S Use of lipase in baking
EP0585988A1 (en) * 1992-07-27 1994-03-09 Gist-Brocades N.V. Enzyme product and method for improving bread quality
EP0913468A2 (en) * 1997-07-22 1999-05-06 Gist-Brocades B.V. Bread improving comüposition
WO2000032758A1 (en) * 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
EP1145637A1 (en) * 1998-10-12 2001-10-17 Katayama Chemical, Inc. Baking improver comprising a cereal protein partial decomposition product and an enzyme
EP1193314A1 (en) * 1997-04-09 2002-04-03 Danisco A/S Lipase and use of same for improving doughs and baked products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0585988A1 (en) * 1992-07-27 1994-03-09 Gist-Brocades N.V. Enzyme product and method for improving bread quality
WO1994004035A1 (en) * 1992-08-21 1994-03-03 Novo Nordisk A/S Use of lipase in baking
EP1193314A1 (en) * 1997-04-09 2002-04-03 Danisco A/S Lipase and use of same for improving doughs and baked products
EP0913468A2 (en) * 1997-07-22 1999-05-06 Gist-Brocades B.V. Bread improving comüposition
EP1145637A1 (en) * 1998-10-12 2001-10-17 Katayama Chemical, Inc. Baking improver comprising a cereal protein partial decomposition product and an enzyme
WO2000032758A1 (en) * 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US8163315B2 (en) 1998-07-21 2012-04-24 Danisco A/S Foodstuff
US7718204B2 (en) 1998-07-21 2010-05-18 Danisco A/S Foodstuff
US7781001B2 (en) 1998-07-21 2010-08-24 Danisco A/S Foodstuff
US7972638B2 (en) 1998-07-21 2011-07-05 Danisco A/S Foodstuff
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
US8278062B2 (en) 2003-01-14 2012-10-02 Dupont Nutrition Biosciences Aps Method of using lipid acyltransferase
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US7955813B2 (en) 2003-01-17 2011-06-07 Danisco, A/S Method of using lipid acyltransferase
US8003095B2 (en) 2003-01-17 2011-08-23 Danisco A/S Method of using lipid acyltransferase
US7807398B2 (en) 2003-01-17 2010-10-05 Danisco A/S Method of using lipid acyltransferase
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US8030044B2 (en) 2003-12-24 2011-10-04 Danisco A/S Lipid acyltransferases
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US8440435B2 (en) 2003-12-24 2013-05-14 Dupont Nutrition Biosciences Aps Method for reducing 1,2-diglyceride content of an edible oil
US8012732B2 (en) 2004-03-12 2011-09-06 Danisco A/S Fungal lypolytic and amylase enzyme composition and methods using the same
US7666618B2 (en) 2004-07-16 2010-02-23 Danisco A/S Lipolytic enzyme: uses thereof in the food industry
US8192782B2 (en) 2004-07-16 2012-06-05 Danisco A/S Enzymatic oil-degumming method
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry
US7960150B2 (en) 2007-01-25 2011-06-14 Danisco A/S Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
US8652809B2 (en) 2007-08-17 2014-02-18 Dupont Nutrition Biosciences Aps Method for producing ultra-heat treatment milk

Also Published As

Publication number Publication date
GB2358784A (en) 2001-08-08
GB0028701D0 (en) 2001-01-10

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Legal Events

Date Code Title Description
729S Offer to surrender (sect. 29/1977)
729U Offer to surrender accepted by the comptroller (sect. 29/1977)