IN183383B - - Google Patents
Info
- Publication number
- IN183383B IN183383B IN2337MA1996A IN183383B IN 183383 B IN183383 B IN 183383B IN 2337MA1996 A IN2337MA1996 A IN 2337MA1996A IN 183383 B IN183383 B IN 183383B
- Authority
- IN
- India
- Prior art keywords
- dough
- bread
- preparation
- well
- composition
- Prior art date
Links
- 108010001816 pyranose oxidase Proteins 0.000 abstract 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Noodles (AREA)
- Enzymes And Modification Thereof (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK144795 | 1995-12-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IN183383B true IN183383B (de) | 1999-12-11 |
Family
ID=8104927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IN2337MA1996 IN183383B (de) | 1995-12-20 | 1996-12-20 |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US6039983A (de) |
| EP (1) | EP0869716B1 (de) |
| CN (1) | CN1073808C (de) |
| AT (1) | ATE200848T1 (de) |
| AU (1) | AU705710B2 (de) |
| CA (1) | CA2234620A1 (de) |
| DE (1) | DE69612673T2 (de) |
| DK (1) | DK0869716T3 (de) |
| IN (1) | IN183383B (de) |
| WO (1) | WO1997022257A1 (de) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| 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 |
| 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 |
| AR002301A1 (es) | 1995-06-07 | 1998-03-11 | Dupont Nutrition Biosci Aps | Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar |
| US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
| DE69612673T2 (de) * | 1995-12-20 | 2001-12-06 | Novozymes A/S, Bagsvaerd | Verwendung von pyranose-oxidase beim backen |
| US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
| EP1041890B1 (de) * | 1997-12-22 | 2005-04-20 | Novozymes A/S | Kohlenhydratoxidase sowie verwendung derselben beim backen |
| US7060474B1 (en) | 1997-12-22 | 2006-06-13 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
| WO1999057986A1 (en) * | 1998-05-13 | 1999-11-18 | Novo Nordisk Biotech, Inc. | Methods for using dehydrogenases in baking |
| EP1331850B1 (de) * | 2000-09-28 | 2007-01-03 | DSM IP Assets B.V. | Flüssige brotverbesserungsmittel |
| US6482449B2 (en) * | 2001-01-26 | 2002-11-19 | Kraft Foods Holdings, Inc. | Enzymatic improvement of pasta processing |
| ES2293012T3 (es) * | 2002-10-11 | 2008-03-16 | Novozymes A/S | Metodo para preparar un producto tratado con calor. |
| US20040146601A1 (en) * | 2003-01-28 | 2004-07-29 | Oszlanyi Antal G. | Dough conditioner |
| AR044384A1 (es) * | 2003-05-19 | 2005-09-07 | Puratos Nv | Metodo para dar otra forma al pan |
| EP1516536A1 (de) * | 2003-09-22 | 2005-03-23 | Puratos Naamloze Vennootschap | Kohlenhydratoxidase enthaltende Backwaren |
| CN100411532C (zh) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | 一种食品添加剂 |
| EP2527430B1 (de) | 2007-06-07 | 2014-12-31 | Novozymes A/S | Verfahren zur Herstellung eines Produkts auf Teigbasis |
| WO2009130306A1 (en) * | 2008-04-24 | 2009-10-29 | Dsm Ip Assets B.V. | A method for preparing noodles dough with oxidase |
| US10390538B2 (en) | 2010-07-21 | 2019-08-27 | Novozymes A/S | Process for preparing a baked product with anti-staling amylase and peptidase |
| BR112016015850A2 (pt) * | 2014-01-09 | 2020-09-24 | Ajinomoto Co., Inc. | Método para produzir um alimento modificado contendo proteína¸ e, preparação para modificar um alimento contendo proteína |
| US20230212822A1 (en) | 2020-05-29 | 2023-07-06 | 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4617190A (en) * | 1984-08-27 | 1986-10-14 | Laclede Professional Products, Inc. | Enzymatic powder milk |
| DE3872196T3 (de) * | 1987-12-21 | 2000-04-20 | Dsm N.V. | Methode zur Verbesserung von Mehlteig. |
| DK69193D0 (de) * | 1993-06-11 | 1993-06-11 | Novo Nordisk As | |
| AU1945395A (en) * | 1994-03-02 | 1995-09-18 | Novo Nordisk A/S | Use of xylanase in baking |
| DE69612673T2 (de) * | 1995-12-20 | 2001-12-06 | Novozymes A/S, Bagsvaerd | Verwendung von pyranose-oxidase beim backen |
-
1996
- 1996-12-20 DE DE69612673T patent/DE69612673T2/de not_active Expired - Lifetime
- 1996-12-20 EP EP96943883A patent/EP0869716B1/de not_active Expired - Lifetime
- 1996-12-20 DK DK96943883T patent/DK0869716T3/da active
- 1996-12-20 AU AU13660/97A patent/AU705710B2/en not_active Ceased
- 1996-12-20 CA CA002234620A patent/CA2234620A1/en not_active Abandoned
- 1996-12-20 IN IN2337MA1996 patent/IN183383B/en unknown
- 1996-12-20 WO PCT/DK1996/000550 patent/WO1997022257A1/en not_active Ceased
- 1996-12-20 AT AT96943883T patent/ATE200848T1/de not_active IP Right Cessation
- 1996-12-20 CN CN96199200.XA patent/CN1073808C/zh not_active Expired - Fee Related
-
1998
- 1998-04-28 US US09/067,556 patent/US6039983A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1073808C (zh) | 2001-10-31 |
| EP0869716B1 (de) | 2001-05-02 |
| AU705710B2 (en) | 1999-05-27 |
| WO1997022257A1 (en) | 1997-06-26 |
| AU1366097A (en) | 1997-07-14 |
| EP0869716A1 (de) | 1998-10-14 |
| DE69612673T2 (de) | 2001-12-06 |
| DE69612673D1 (de) | 2001-06-07 |
| CA2234620A1 (en) | 1997-06-26 |
| CN1205614A (zh) | 1999-01-20 |
| DK0869716T3 (da) | 2001-08-13 |
| US6039983A (en) | 2000-03-21 |
| ATE200848T1 (de) | 2001-05-15 |
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