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
Application number
Other languages
English (en)
Inventor
Peter Wagner
Qi Joan Si
Original Assignee
Novo Nordisk As
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 Novo Nordisk As filed Critical Novo Nordisk As
Publication of IN183383B publication Critical patent/IN183383B/en

Links

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)
IN2337MA1996 1995-12-20 1996-12-20 IN183383B (enExample)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK144795 1995-12-20

Publications (1)

Publication Number Publication Date
IN183383B true IN183383B (enExample) 1999-12-11

Family

ID=8104927

Family Applications (1)

Application Number Title Priority Date Filing Date
IN2337MA1996 IN183383B (enExample) 1995-12-20 1996-12-20

Country Status (10)

Country Link
US (1) US6039983A (enExample)
EP (1) EP0869716B1 (enExample)
CN (1) CN1073808C (enExample)
AT (1) ATE200848T1 (enExample)
AU (1) AU705710B2 (enExample)
CA (1) CA2234620A1 (enExample)
DE (1) DE69612673T2 (enExample)
DK (1) DK0869716T3 (enExample)
IN (1) IN183383B (enExample)
WO (1) WO1997022257A1 (enExample)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
CO4750597A1 (es) 1995-06-07 1999-03-31 Danisco Metodo y composicion para mejorar la masa de harina .
CN1266275C (zh) * 1995-06-07 2006-07-26 丹尼斯科公司 重组己糖氧化酶和其产生方法及用途
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
IN183383B (enExample) * 1995-12-20 1999-12-11 Novo Nordisk As
CN100494363C (zh) 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
ATE400181T1 (de) * 1998-05-13 2008-07-15 Novozymes Inc Verfahren zur verwendung von cellobiosedehydrogenase beim backen
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
US6482449B2 (en) 2001-01-26 2002-11-19 Kraft Foods Holdings, Inc. Enzymatic improvement of pasta processing
CA2501741C (en) * 2002-10-11 2012-04-17 Novozymes A/S Method of preparing a heat-treated product
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 (en) * 2003-09-22 2005-03-23 Puratos Naamloze Vennootschap Bakery products comprising carbohydrate oxidase
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
WO2008148845A2 (en) 2007-06-07 2008-12-11 Novozymes A/S Method of preparing a dough-based product
CN102014663A (zh) * 2008-04-24 2011-04-13 帝斯曼知识产权资产管理有限公司 用氧化酶制备面条面团的方法
WO2012010592A1 (en) 2010-07-21 2012-01-26 Novozymes A/S Process for preparing a baked product with anti -staling amylase and peptidase
JP6728682B2 (ja) * 2014-01-09 2020-07-22 味の素株式会社 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤
CA3182928A1 (en) 2020-05-29 2021-12-02 Novozymes A/S Method for controlling slime in a pulp or paper making process
CA3220135A1 (en) 2021-06-16 2022-12-22 Novozymes A/S Method for controlling slime in a pulp or paper making process

Family Cites Families (5)

* Cited by examiner, † Cited by third party
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 (enExample) * 1993-06-11 1993-06-11 Novo Nordisk As
WO1995023515A1 (en) * 1994-03-02 1995-09-08 Novo Nordisk A/S Use of xylanase in baking
IN183383B (enExample) * 1995-12-20 1999-12-11 Novo Nordisk As

Also Published As

Publication number Publication date
EP0869716B1 (en) 2001-05-02
CN1073808C (zh) 2001-10-31
CA2234620A1 (en) 1997-06-26
AU1366097A (en) 1997-07-14
DK0869716T3 (da) 2001-08-13
DE69612673T2 (de) 2001-12-06
WO1997022257A1 (en) 1997-06-26
ATE200848T1 (de) 2001-05-15
AU705710B2 (en) 1999-05-27
US6039983A (en) 2000-03-21
DE69612673D1 (de) 2001-06-07
EP0869716A1 (en) 1998-10-14
CN1205614A (zh) 1999-01-20

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