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, 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)
  • 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 (fr)

Applications Claiming Priority (1)

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

Publications (1)

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

Family

ID=8096814

Family Applications (1)

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

Country Status (9)

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

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CO4750597A1 (es) 1995-06-07 1999-03-31 Danisco Metodo y composicion para mejorar la masa de harina .
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
ATE228307T1 (de) 1998-04-20 2002-12-15 Novozymes As Herstellung von teig sowie backprodukten
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
DK1886582T3 (en) * 2002-10-11 2015-04-20 Novozymes As Process for preparing a heat treated product
US7704535B2 (en) 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
EP1791933B1 (fr) 2004-07-16 2011-06-29 Danisco A/S Procede de demucilagination enzymatique
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 (fr) * 2008-05-16 2009-11-25 Puratos N.V. Procédé et composition pour améliorer la texture de produits de boulangerie
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
WO2010029685A1 (fr) * 2008-09-09 2010-03-18 天野エンザイム株式会社 Procédé de conception d’une enzyme mutante, procédé de préparation de l’enzyme mutante, et enzyme mutante
RU2616802C2 (ru) 2013-02-05 2017-04-18 Оатли Аб Жидкая овсяная основа
US20230172214A1 (en) 2020-04-30 2023-06-08 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
EP0617896B1 (fr) * 1988-06-29 2002-09-11 The Pillsbury Company Produits à base d'amidon déstinés à un cuisson ou à un chauffage par micro-ondes
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
ATE207698T1 (de) 2001-11-15
CA2256767A1 (fr) 1998-01-08
EP0912100A1 (fr) 1999-05-06
DK0912100T3 (da) 2001-12-17
WO1998000029A1 (fr) 1998-01-08
AU3166997A (en) 1998-01-21
DE69707881D1 (de) 2001-12-06
DE69707881T2 (de) 2002-07-18
EP0912100B1 (fr) 2001-10-31

Similar Documents

Publication Publication Date Title
IN183383B (fr)
AU617934B2 (en) Bread improvers
IN183759B (fr)
MY100058A (en) A bread or other cereal-based food improver composition
CA2291152A1 (fr) Premelanges alimentaires complets de longue conservation
ZA975212B (en) Compositions of modified carbon products and amphiphilic ions and methods of using the same.
AU5997296A (en) A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
EP0670368A3 (fr) Amylase formant la maltotexose et le maltoheptose, sa préparation et son utilisation
EP0079074A3 (fr) Composition tonifiante pour cheveux
AU2001295071A1 (en) Improved emulsifier systems for use in making dehydrated starch ingredients
EP0897667A3 (fr) Composition d'amélioration du pain
AU1945395A (en) Use of xylanase in baking
DK69193D0 (fr)
WO1998053850A3 (fr) Compositions et moyens de traitement de brulures et autres lesions cutanees
ATE197873T1 (de) Verbesserungen von brotteig
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
AU1781297A (en) Baking margarine and laminated dough comprising the baking margarine
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
PL318228A1 (en) Margarine for use in making bakery dought of specific eheological, properties