HUP0302513A2 - Folyékony élesztőkészítmények - Google Patents

Folyékony élesztőkészítmények

Info

Publication number
HUP0302513A2
HUP0302513A2 HU0302513A HUP0302513A HUP0302513A2 HU P0302513 A2 HUP0302513 A2 HU P0302513A2 HU 0302513 A HU0302513 A HU 0302513A HU P0302513 A HUP0302513 A HU P0302513A HU P0302513 A2 HUP0302513 A2 HU P0302513A2
Authority
HU
Hungary
Prior art keywords
enzymes
subject
preparation
degrading enzymes
degrading
Prior art date
Application number
HU0302513A
Other languages
English (en)
Inventor
Ronald Michael Chell
Jan Dirk René Hille
Jean-Marie Huot-Marchand
Marie Parnell
Original Assignee
Dsm Ip Assets B.V.
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 Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Publication of HUP0302513A2 publication Critical patent/HUP0302513A2/hu
Publication of HUP0302513A3 publication Critical patent/HUP0302513A3/hu

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Virology (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Noodles (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A találmány tárgya készítmény, amely egy vagy több tésztafélék és/vagysütésre alkalmas termékek feldolgozását javító segédanyagot, vizet ésélesztőt tartalmaz, ahol a készítmény élesztő szárazanyag tartalmamaximum 25 vegyes%. A találmány tárgya továbbá olyan, a fentiekbenleírt készítmény, amely feldolgozást javító segédanyagként valamelykémiai adalékanyagot és/vagy enzimeket tartalmaz. A találmány soránalkalmazott kémiai adalékanyagok az oxidálószerek, a redukálószerek,az emulgeálószerek, az epesavsók, továbbá az enzimek, így akeményítőbontó enzimek, az arabinoxilán-bontó enzimek; a hemicellulóz-bontó enzimek, a cellulózbontó enzimek, az oxidáló enzirnek, azsírokat hasító enzimek és/vagy a fehérjéket bontó enzimek. Atalálmány tárgya továbbá a találmány szerinti készítményekfelhasználása tésztaféleségek és/vagy sütésre alkalmas termékekelőállítása során. Ó
HU0302513A 2000-12-20 2001-12-05 Liquid yeast compositions HUP0302513A3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP00204668 2000-12-20
PCT/EP2001/014477 WO2002049441A2 (en) 2000-12-20 2001-12-05 Liquid yeast compositions

Publications (2)

Publication Number Publication Date
HUP0302513A2 true HUP0302513A2 (hu) 2003-11-28
HUP0302513A3 HUP0302513A3 (en) 2007-09-28

Family

ID=8172490

Family Applications (1)

Application Number Title Priority Date Filing Date
HU0302513A HUP0302513A3 (en) 2000-12-20 2001-12-05 Liquid yeast compositions

Country Status (14)

Country Link
US (1) US20040091601A1 (hu)
EP (1) EP1345496A2 (hu)
JP (1) JP2004516021A (hu)
CN (1) CN1481217A (hu)
AR (1) AR031947A1 (hu)
AU (1) AU2002224922A1 (hu)
BR (1) BR0116408A (hu)
CA (1) CA2431966A1 (hu)
HU (1) HUP0302513A3 (hu)
MA (1) MA25929A1 (hu)
PL (1) PL362457A1 (hu)
SK (1) SK7972003A3 (hu)
WO (1) WO2002049441A2 (hu)
ZA (1) ZA200304648B (hu)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60234954D1 (de) * 2001-12-05 2010-02-11 Lesaffre & Cie Flüssige hefe-zusammensetzungen
AR039839A1 (es) 2002-05-21 2005-03-02 Dsm Ip Assets Bv Fosfolipasas y usos de las mismas
EA008007B1 (ru) 2002-08-19 2007-02-27 ДСМ Ай Пи ЭССЕТС Б.В. Новые липазы и их применение
JP5106745B2 (ja) * 2004-03-16 2012-12-26 ユニテックフーズ株式会社 パン用品質改良剤
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
FR2905825B1 (fr) * 2006-09-20 2008-12-26 Lesaffre Et Cie Sa Ameliorant de panification et son utilisation dans la planification de pain plat sans mie
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
WO2010034061A1 (en) * 2008-09-24 2010-04-01 Serrol Ingredients Pty Limited Leavening composition
WO2010102976A1 (en) 2009-03-10 2010-09-16 Dsm Ip Assets B.V. Pregastric esterase and derivatives thereof
WO2012093149A2 (en) 2011-01-06 2012-07-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes and uses thereof
WO2012130950A1 (en) 2011-04-01 2012-10-04 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of talaromyces thermophilus and uses thereof
WO2012129699A1 (en) 2011-04-01 2012-10-04 Adrian Tsang Cell wall deconstruction enzymes of thermomyces lanuginosus and uses thereof
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
EP2620496B1 (en) 2012-01-30 2015-06-03 DSM IP Assets B.V. Alpha-amylase
WO2013182671A1 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of aureobasidium pullulans and uses thereof
WO2013182670A2 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of scytalidium thermophilum and uses thereof
WO2013182669A2 (en) 2012-06-08 2013-12-12 Dsm Ip Assets B.V. Novel cell wall deconstruction enzymes of myriococcum thermophilum and uses thereof
WO2014060380A1 (en) 2012-10-16 2014-04-24 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of thermoascus aurantiacus and uses thereof
WO2014060378A1 (en) 2012-10-16 2014-04-24 Dsm Ip Assets B.V. Cell wall deconstruction enzymes of pseudocercosporella herpotrichoides and|uses thereof
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4218480A (en) * 1978-12-29 1980-08-19 The Griffith Laboratories, Limited Production of particulated stale bread
US4643901A (en) * 1983-06-10 1987-02-17 Universal Foods Corporation Yeast strains, method of production and use in baking
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
EP0529712A1 (en) * 1991-08-23 1993-03-03 Quest International B.V. Enzyme containing baking improver
HUT74922A (en) * 1993-12-22 1997-03-28 Unilever Nv Ready-to-bake doughs
ES2160612T3 (es) * 1993-12-24 2001-11-16 Dsm Nv Composiciones de levadura granular seca.
IL114468A (en) * 1994-08-29 1998-03-10 Adumim Chemicals Ltd Mishor Ad Baking improver/dough conditioner and potassium bromate replacement in baking and cereal production using soybean peroxidase or an extract of soybean hulls
US6123975A (en) * 1997-04-21 2000-09-26 Ohlin; Edward Arthur Improver for microwave-reheatable bakery products
CA2243769A1 (en) * 1997-07-22 1999-01-22 Gist-Brocades B.V. Novel bread improving composition

Also Published As

Publication number Publication date
PL362457A1 (en) 2004-11-02
EP1345496A2 (en) 2003-09-24
HUP0302513A3 (en) 2007-09-28
JP2004516021A (ja) 2004-06-03
AR031947A1 (es) 2003-10-08
CA2431966A1 (en) 2002-06-27
US20040091601A1 (en) 2004-05-13
WO2002049441A3 (en) 2002-08-22
SK7972003A3 (en) 2003-11-04
CN1481217A (zh) 2004-03-10
MA25929A1 (fr) 2003-10-01
WO2002049441A2 (en) 2002-06-27
ZA200304648B (en) 2004-07-16
AU2002224922A1 (en) 2002-07-01
BR0116408A (pt) 2003-11-11

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Legal Events

Date Code Title Description
FD9A Lapse of provisional protection due to non-payment of fees