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

    • 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)
  • 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 (en:Method)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
IN183759B true IN183759B (en:Method) 2000-04-01

Family

ID=8096814

Family Applications (1)

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

Country Status (9)

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

Families Citing this family (16)

* 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
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
CA2326412C (en) 1998-04-20 2008-07-15 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.
DK2294928T3 (da) 2002-10-11 2014-11-10 Novozymes As Fremgangsmåde til fremstilling af et varmebehandlet produkt
US7704535B2 (en) 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
EP1776455B1 (en) 2004-07-16 2015-03-18 DuPont Nutrition Biosciences ApS Lipolytic enzyme, uses thereof in the food industry
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
US8735131B2 (en) * 2008-09-09 2014-05-27 Amano Enzyme Inc. Method for designing mutant protein deamidase
SG11201504862QA (en) 2013-02-05 2015-08-28 Oatly Ab Liquid oat base
RS65420B1 (sr) 2020-04-30 2024-05-31 Int N&H Denmark Aps Sistem sastojaka za pekarske proizvode
EP4180528A4 (en) * 2020-07-13 2024-08-28 Amano Enzyme Inc. PROCESS FOR MANUFACTURING PLANT PROTEIN FOOD
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
EP4245149A4 (en) * 2020-11-11 2024-10-16 Amano Enzyme Inc. PROCESS FOR PRODUCING A LIQUID COMPOSITION CONTAINING A PROCESSED PROTEIN DERIVED FROM A PLANT

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
DE68929424T2 (de) * 1988-06-29 2003-04-30 The Pillsbury Co., Minneapolis Auf Stärke basierte Erzeugnisse für Mikrowellenkochen oder -erhitzen
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
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

Also Published As

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

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