IL120481A - Enzyme composition for making dough - Google Patents
Enzyme composition for making doughInfo
- Publication number
- IL120481A IL120481A IL12048197A IL12048197A IL120481A IL 120481 A IL120481 A IL 120481A IL 12048197 A IL12048197 A IL 12048197A IL 12048197 A IL12048197 A IL 12048197A IL 120481 A IL120481 A IL 120481A
- Authority
- IL
- Israel
- Prior art keywords
- dough
- enzyme
- protease
- oxidizing agent
- flour
- Prior art date
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 53
- 108091005804 Peptidases Proteins 0.000 claims abstract description 33
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 23
- 239000007800 oxidant agent Substances 0.000 claims abstract description 17
- 230000003647 oxidation Effects 0.000 claims abstract description 10
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims description 27
- 239000004366 Glucose oxidase Substances 0.000 claims description 25
- 108010015776 Glucose oxidase Proteins 0.000 claims description 25
- 229940116332 glucose oxidase Drugs 0.000 claims description 25
- 235000019420 glucose oxidase Nutrition 0.000 claims description 25
- 235000019419 proteases Nutrition 0.000 claims description 22
- 108090000526 Papain Proteins 0.000 claims description 17
- 229940055729 papain Drugs 0.000 claims description 17
- 235000019834 papain Nutrition 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 8
- 108010001535 sulfhydryl oxidase Proteins 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 108010004032 Bromelains Proteins 0.000 claims description 3
- 108090000854 Oxidoreductases Proteins 0.000 claims description 3
- 102000004316 Oxidoreductases Human genes 0.000 claims description 3
- 235000019835 bromelain Nutrition 0.000 claims description 3
- 240000006432 Carica papaya Species 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 2
- 241000228212 Aspergillus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 description 15
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 12
- 239000008103 glucose Substances 0.000 description 12
- 108010068370 Glutens Proteins 0.000 description 11
- 102000035195 Peptidases Human genes 0.000 description 10
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 10
- 235000015895 biscuits Nutrition 0.000 description 10
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 10
- 235000021312 gluten Nutrition 0.000 description 10
- 230000007423 decrease Effects 0.000 description 5
- 229960003180 glutathione Drugs 0.000 description 5
- 108010024636 Glutathione Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 108010001336 Horseradish Peroxidase Proteins 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- JRBJSXQPQWSCCF-UHFFFAOYSA-N 3,3'-Dimethoxybenzidine Chemical compound C1=C(N)C(OC)=CC(C=2C=C(OC)C(N)=CC=2)=C1 JRBJSXQPQWSCCF-UHFFFAOYSA-N 0.000 description 1
- UXTIAFYTYOEQHV-UHFFFAOYSA-N 4-(4-amino-3-methoxyphenyl)-2-methoxyaniline;hydron;dichloride Chemical compound [Cl-].[Cl-].C1=C([NH3+])C(OC)=CC(C=2C=C(OC)C([NH3+])=CC=2)=C1 UXTIAFYTYOEQHV-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 239000005905 Hydrolysed protein Substances 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 108700020962 Peroxidase Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000203770 Thermoactinomyces vulgaris Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000779 depleting effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 125000005498 phthalate group Chemical group 0.000 description 1
- BSPJQLDWNQBHGY-UHFFFAOYSA-N pod-ii Chemical compound O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2(O)C3CC=C4CC5OC(C(C1O)O)OC(CO)C1OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OCC(O)C(O)C1O BSPJQLDWNQBHGY-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 229960004319 trichloroacetic acid Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96200760 | 1996-03-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL120481A0 IL120481A0 (en) | 1997-07-13 |
| IL120481A true IL120481A (en) | 2001-09-13 |
Family
ID=8223799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL12048197A IL120481A (en) | 1996-03-19 | 1997-03-18 | Enzyme composition for making dough |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US5942262A (de) |
| JP (1) | JP4429392B2 (de) |
| AR (1) | AR006259A1 (de) |
| AT (1) | ATE218809T1 (de) |
| AU (1) | AU709179B2 (de) |
| BR (1) | BR9701343B1 (de) |
| CA (1) | CA2200370C (de) |
| DE (1) | DE69713192T3 (de) |
| ES (1) | ES2177893T5 (de) |
| IL (1) | IL120481A (de) |
| PT (1) | PT796559E (de) |
| ZA (1) | ZA972396B (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040241283A1 (en) * | 2003-05-28 | 2004-12-02 | Domingues David J. | Method of preventing discoloration of dough, dough compositions, and dough products |
| FR2866203B1 (fr) * | 2004-02-13 | 2006-12-08 | Roquette Freres | Procede de fabrication d'un produit de cuisson a base de gluten |
| EP2103220B1 (de) | 2008-03-17 | 2018-09-26 | Stern Enzym GmbH & Co. KG | Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK51286C (da) * | 1934-10-26 | 1936-02-17 | Dansk Gaerings Industri As | Fremgangsmaade til Nedsættelse eller Udelukkelse af Virkningen af proteolytiske Enzymer. |
| US3157513A (en) * | 1961-11-15 | 1964-11-17 | Kellog Co | Enzymatic treatment of cereal grains |
| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| GB1572081A (en) * | 1976-01-12 | 1980-07-23 | Novo Industri As | Process for corn gluten by proteolytic treatment |
| IE48036B1 (en) * | 1977-10-18 | 1984-09-05 | Nordstjernan Ab | Process for the preparation of a hydrolysed product from whole corn,and such a product |
| DE3003679A1 (de) * | 1980-02-01 | 1981-08-06 | Röhm GmbH, 6100 Darmstadt | Verfahren zum abbau von proteinen mit proteinasen |
| FI84970C (fi) * | 1988-04-22 | 1992-02-25 | Suomen Sokeri Oy | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
| DE3905194A1 (de) * | 1989-02-21 | 1990-08-23 | Roehm Gmbh | Verfahren zur herstellung von protein-hydrolysaten mit niedrigem gehalt an bitterstoffen |
| GB8906837D0 (en) * | 1989-03-23 | 1989-05-10 | Unilever Plc | Bread improvers |
| JP2902763B2 (ja) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | 練り込み用油中水型乳化油脂組成物 |
| DE69329785D1 (de) * | 1992-09-17 | 2001-02-01 | Dsm Nv | Hefederivate und Verfahren zum Verbessern der Brotqualität |
| EP0588426B1 (de) * | 1992-09-17 | 2000-12-27 | Dsm N.V. | Hefederivate und Verfahren zum Verbessern der Brotqualität |
| WO1994028727A1 (en) * | 1993-06-10 | 1994-12-22 | General Mills, Inc. | Apparatus and method for forming filled cereal pillows |
| DK69093D0 (de) * | 1993-06-11 | 1993-06-11 | Novo Nordisk As | |
| DK69193D0 (de) * | 1993-06-11 | 1993-06-11 | Novo Nordisk As | |
| WO1995001727A1 (en) * | 1993-07-06 | 1995-01-19 | Quest International B.V. | Enzyme containing particles |
| JP2964215B2 (ja) * | 1995-03-31 | 1999-10-18 | 江崎グリコ株式会社 | ビスケット類の製造法 |
-
1997
- 1997-03-10 DE DE69713192T patent/DE69713192T3/de not_active Expired - Lifetime
- 1997-03-10 ES ES97200681T patent/ES2177893T5/es not_active Expired - Lifetime
- 1997-03-10 PT PT97200681T patent/PT796559E/pt unknown
- 1997-03-10 AT AT97200681T patent/ATE218809T1/de active
- 1997-03-17 AR ARP970101056A patent/AR006259A1/es active IP Right Grant
- 1997-03-18 IL IL12048197A patent/IL120481A/en not_active IP Right Cessation
- 1997-03-18 AU AU16337/97A patent/AU709179B2/en not_active Ceased
- 1997-03-19 CA CA002200370A patent/CA2200370C/en not_active Expired - Fee Related
- 1997-03-19 ZA ZA9702396A patent/ZA972396B/xx unknown
- 1997-03-19 BR BRPI9701343-9A patent/BR9701343B1/pt not_active IP Right Cessation
- 1997-03-19 JP JP06589697A patent/JP4429392B2/ja not_active Expired - Fee Related
- 1997-03-19 US US08/820,100 patent/US5942262A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| AR006259A1 (es) | 1999-08-11 |
| IL120481A0 (en) | 1997-07-13 |
| ZA972396B (en) | 1997-09-25 |
| CA2200370C (en) | 2008-11-18 |
| ES2177893T5 (es) | 2006-11-01 |
| ES2177893T3 (es) | 2002-12-16 |
| JP4429392B2 (ja) | 2010-03-10 |
| PT796559E (pt) | 2002-11-29 |
| BR9701343B1 (pt) | 2009-05-05 |
| JPH104958A (ja) | 1998-01-13 |
| AU1633797A (en) | 1997-09-25 |
| DE69713192T3 (de) | 2006-08-10 |
| MX9701998A (es) | 1997-09-30 |
| CA2200370A1 (en) | 1997-09-19 |
| ATE218809T1 (de) | 2002-06-15 |
| DE69713192T2 (de) | 2002-11-28 |
| AU709179B2 (en) | 1999-08-26 |
| BR9701343A (pt) | 1998-08-18 |
| US5942262A (en) | 1999-08-24 |
| DE69713192D1 (de) | 2002-07-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| MM9K | Patent not in force due to non-payment of renewal fees |