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
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
- 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)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Enzymes And Modification Thereof (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 (hu) | 1999-12-11 |
Family
ID=8104927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IN2337MA1996 IN183383B (hu) | 1995-12-20 | 1996-12-20 |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US6039983A (hu) |
| EP (1) | EP0869716B1 (hu) |
| CN (1) | CN1073808C (hu) |
| AT (1) | ATE200848T1 (hu) |
| AU (1) | AU705710B2 (hu) |
| CA (1) | CA2234620A1 (hu) |
| DE (1) | DE69612673T2 (hu) |
| DK (1) | DK0869716T3 (hu) |
| IN (1) | IN183383B (hu) |
| WO (1) | WO1997022257A1 (hu) |
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 |
| US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
| BRPI9609230B1 (pt) * | 1995-06-07 | 2016-03-08 | Bioteknologisk Inst | molécula de dna recombinante, célula hospedeira microbiana, preparação compreendendo um polipeptídio apresentando atividade da hexose oxidase, polipeptídio de espécie algácea marinha tendo atividade da hexose oxidase e método de fabricar um produto cosmético |
| AU699331C (en) | 1995-06-07 | 2005-08-25 | Dupont Nutrition Biosciences Aps | A method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 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 |
| DE69612673T2 (de) * | 1995-12-20 | 2001-12-06 | Novozymes As | Verwendung von pyranose-oxidase beim backen |
| US7060474B1 (en) | 1997-12-22 | 2006-06-13 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
| JP4417550B2 (ja) * | 1997-12-22 | 2010-02-17 | ノボザイムス アクティーゼルスカブ | 糖質酸化酵素およびベーキングにおけるその使用 |
| US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
| US6306445B1 (en) * | 1998-05-13 | 2001-10-23 | Novozymes Biotech Inc. | Methods for using dehydrogenases in baking |
| PT1331850E (pt) * | 2000-09-28 | 2007-03-30 | Dsm Ip Assets Bv | Composições líquidas de melhoramento de pão |
| US6482449B2 (en) * | 2001-01-26 | 2002-11-19 | Kraft Foods Holdings, Inc. | Enzymatic improvement of pasta processing |
| DK1553848T3 (da) * | 2002-10-11 | 2008-01-21 | Novozymes As | Fremgangsmåde til fremstilling af et varmebehandlet produkt |
| 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 |
| EP2164958B1 (en) | 2007-06-07 | 2014-08-13 | Novozymes A/S | Method of preparing a dough-based product |
| WO2009130306A1 (en) * | 2008-04-24 | 2009-10-29 | Dsm Ip Assets B.V. | A method for preparing noodles dough with oxidase |
| WO2012010592A1 (en) | 2010-07-21 | 2012-01-26 | Novozymes A/S | Process for preparing a baked product with anti -staling amylase and peptidase |
| EP3092907A4 (en) * | 2014-01-09 | 2017-10-25 | Ajinomoto Co., Inc. | Manufacturing method for improved protein-containing food and formulation for improving protein-containing food |
| CA3182928A1 (en) | 2020-05-29 | 2021-12-02 | Novozymes A/S | Method for controlling slime in a pulp or paper making process |
| WO2022263553A1 (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)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4617190A (en) * | 1984-08-27 | 1986-10-14 | Laclede Professional Products, Inc. | Enzymatic powder milk |
| EP0321811B2 (en) * | 1987-12-21 | 1999-12-22 | Dsm N.V. | Method for improving flour dough |
| DK69193D0 (hu) * | 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 As | Verwendung von pyranose-oxidase beim backen |
-
1996
- 1996-12-20 DE DE69612673T patent/DE69612673T2/de not_active Expired - Lifetime
- 1996-12-20 AU AU13660/97A patent/AU705710B2/en not_active Ceased
- 1996-12-20 IN IN2337MA1996 patent/IN183383B/en unknown
- 1996-12-20 CN CN96199200.XA patent/CN1073808C/zh not_active Expired - Fee Related
- 1996-12-20 WO PCT/DK1996/000550 patent/WO1997022257A1/en active IP Right Grant
- 1996-12-20 CA CA002234620A patent/CA2234620A1/en not_active Abandoned
- 1996-12-20 DK DK96943883T patent/DK0869716T3/da active
- 1996-12-20 EP EP96943883A patent/EP0869716B1/en not_active Expired - Lifetime
- 1996-12-20 AT AT96943883T patent/ATE200848T1/de not_active IP Right Cessation
-
1998
- 1998-04-28 US US09/067,556 patent/US6039983A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| AU1366097A (en) | 1997-07-14 |
| ATE200848T1 (de) | 2001-05-15 |
| DE69612673T2 (de) | 2001-12-06 |
| CN1073808C (zh) | 2001-10-31 |
| DK0869716T3 (da) | 2001-08-13 |
| US6039983A (en) | 2000-03-21 |
| CA2234620A1 (en) | 1997-06-26 |
| EP0869716A1 (en) | 1998-10-14 |
| CN1205614A (zh) | 1999-01-20 |
| EP0869716B1 (en) | 2001-05-02 |
| WO1997022257A1 (en) | 1997-06-26 |
| AU705710B2 (en) | 1999-05-27 |
| DE69612673D1 (de) | 2001-06-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IN183383B (hu) | ||
| AU5997296A (en) | A method of improving the properties of a flour dough, a flour dough improving composition and improved food products | |
| AU617934B2 (en) | Bread improvers | |
| CA2101308A1 (en) | Enzyme product and method for improving bread quality | |
| AU7470291A (en) | Pastry crust and pastry crust dough | |
| EP0913092A3 (en) | Dough composition and preparation thereof | |
| DE69110809T2 (de) | Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten. | |
| IN183759B (hu) | ||
| DE69623644D1 (de) | Verwendung einer desaminierenden oxidase zum backen | |
| AU1945395A (en) | Use of xylanase in baking | |
| DK69193D0 (hu) | ||
| AU8334798A (en) | A composition comprising an enzyme having galactose oxidase activity and use thereof | |
| ATE197873T1 (de) | Verbesserungen von brotteig | |
| AU7723900A (en) | Determination of effect of ingredients and levels thereof on characteristics of dough and batter-based products | |
| AU7198687A (en) | New bread improvers and modified gluten product | |
| EP0620975A3 (en) | Improved microwaveability of baked products. | |
| AU1947088A (en) | Composition and method for preparing pizza dough | |
| AU3041899A (en) | Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising | |
| AU2001240706A1 (en) | Product for fermenting bakery and pastry doughs and the use thereof | |
| AU4760293A (en) | A process of making bread using a dough containing a yeast of the genus Saccharomyces. | |
| AU678430C (en) | Yeast formulation for the preparation of baked products | |
| PL318228A1 (en) | Margarine for use in making bakery dought of specific eheological, properties | |
| ES2143409A1 (es) | Composicion de un producto alimenticio de pasteleria. | |
| AU5492090A (en) | Manufacture of bakery products | |
| AUPM900794A0 (en) | Combined pie and pizza maker |