IN183759B - - Google Patents

Info

Publication number
IN183759B
IN183759B IN1442MA1997A IN183759B IN 183759 B IN183759 B IN 183759B IN 1442MA1997 A IN1442MA1997 A IN 1442MA1997A IN 183759 B IN183759 B IN 183759B
Authority
IN
India
Prior art keywords
dough
composition
deamidase
peptidoglutaminase
bread
Prior art date
Application number
Other languages
English (en)
Inventor
Peter Wagner
Per Munk Nielsen
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 IN183759B publication Critical patent/IN183759B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods 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)
  • Enzymes And Modification Thereof (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Confectionery (AREA)
IN1442MA1997 1996-07-01 1997-06-30 IN183759B (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK72496 1996-07-01

Publications (1)

Publication Number Publication Date
IN183759B true IN183759B (da) 2000-04-01

Family

ID=8096814

Family Applications (1)

Application Number Title Priority Date Filing Date
IN1442MA1997 IN183759B (da) 1996-07-01 1997-06-30

Country Status (9)

Country Link
EP (1) EP0912100B1 (da)
JP (1) JP2000513231A (da)
AT (1) ATE207698T1 (da)
AU (1) AU3166997A (da)
CA (1) CA2256767A1 (da)
DE (1) DE69707881T2 (da)
DK (1) DK0912100T3 (da)
IN (1) IN183759B (da)
WO (1) WO1998000029A1 (da)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
AR002214A1 (es) 1995-06-07 1998-01-07 Danisco Un metodo para mejorar las propiedades reologicas de una masa de harina y la calidad del producto terminado hecho a partir de tal masa, composicion paramejorar dicha masa, metodo para preparar un producto de panificacion con dicha composicion y metodo para preparar un producto alimenticio basado en dicha masa
WO1999053769A1 (en) 1998-04-20 1999-10-28 Novo Nordisk A/S Preparation of dough and baked products
MXPA03010511A (es) 2001-05-18 2004-03-02 Danisco Metodo para preparar una masa con una enzima.
DE60316168T2 (de) 2002-10-11 2008-05-29 Novozymes A/S Verfahren zur herstellung von wärmebehandelten produkten
US7704535B2 (en) 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
PL1791933T3 (pl) 2004-07-16 2011-12-30 Dupont Nutrition Biosci Aps Sposób enzymatycznego odgumowania oleju
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
DK2351837T3 (da) * 2008-09-09 2019-05-13 Amano Enzyme Inc Fremgangsmåde til at designe mutant enzym, fremgangsmåde til at fremstille mutant enzym og mutant enzym
DK2953482T3 (da) 2013-02-05 2019-04-23 Oatly Ab Flydende havrebase
CA3176821A1 (en) 2020-04-30 2021-11-04 Dupont Nutrition Biosciences Aps Ingredient system for bakery products
CN114521593A (zh) * 2020-11-05 2022-05-24 天野酶制品株式会社 提高分散稳定性和/或溶解性的加工植物性奶的制造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
CA1318171C (en) * 1988-06-29 1993-05-25 Victor T. Huang Starched-based products for microwave cooking or heating
US5250305A (en) * 1989-06-21 1993-10-05 The United States Of America As Represented By The Secretary Of Agriculture Process for enzymatic ultrafiltration of deamidated protein
US5082672A (en) * 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use

Also Published As

Publication number Publication date
DK0912100T3 (da) 2001-12-17
DE69707881D1 (de) 2001-12-06
DE69707881T2 (de) 2002-07-18
EP0912100B1 (en) 2001-10-31
EP0912100A1 (en) 1999-05-06
CA2256767A1 (en) 1998-01-08
WO1998000029A1 (en) 1998-01-08
AU3166997A (en) 1998-01-21
ATE207698T1 (de) 2001-11-15
JP2000513231A (ja) 2000-10-10

Similar Documents

Publication Publication Date Title
IN183383B (da)
CA2012723A1 (en) Bread improvers
IN183759B (da)
MY100058A (en) A bread or other cereal-based food improver composition
CA2291152A1 (en) Shelf-stable complete food pre-mixes
AU5997296A (en) A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
IL112205A0 (en) Curcumin, analogues of curcumin and novel uses thereof
EP0670368A3 (en) Maltohexaose and malthoptaose-forming amylase, and its preparation and uses
AU3480297A (en) Modified mcm-56, its preparation and use
EP0079074A3 (en) Hair tonic composition
GB9222572D0 (en) Compositions useful in improving dough and breat,and their use
AU2001295071A1 (en) Improved emulsifier systems for use in making dehydrated starch ingredients
EP0897667A3 (en) Bread improving composition
AU1945395A (en) Use of xylanase in baking
DK69193D0 (da)
WO1998053850A3 (en) Compositions and means for the treatment of burns and other cutaneous traumas
ATE197873T1 (de) Verbesserungen von brotteig
PL321310A1 (en) Yeast composition and its use, dought and bakery product based on such yeast composition and method of obtaining an yeast fermentaton medium
AU7723900A (en) Determination of effect of ingredients and levels thereof on characteristics of dough and batter-based products
IL108273A0 (en) Dry yeast composition, method for its preparation and its use
AU3262697A (en) Combinations comprising vx478, zidovudine and/or 1592u89 for use in the treatment of hiv
AU3041899A (en) Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising
MY123862A (en) Cookie dough
ES2188319A1 (es) Postre gelatinoso.
BG102861U (en) Bread ingredient