KR910002161B1 - 빵의 개선된 제조방법 - Google Patents

빵의 개선된 제조방법 Download PDF

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Publication number
KR910002161B1
KR910002161B1 KR1019840003404A KR840003404A KR910002161B1 KR 910002161 B1 KR910002161 B1 KR 910002161B1 KR 1019840003404 A KR1019840003404 A KR 1019840003404A KR 840003404 A KR840003404 A KR 840003404A KR 910002161 B1 KR910002161 B1 KR 910002161B1
Authority
KR
South Korea
Prior art keywords
dough
bread
glutathione
enzyme
flour
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
KR1019840003404A
Other languages
English (en)
Korean (ko)
Other versions
KR850000191A (ko
Inventor
세이지로 이노우에
시게노리 오따
Original Assignee
교와 하꼬 고교 가부시끼가이샤
가또오 미끼오
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=14495089&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=KR910002161(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by 교와 하꼬 고교 가부시끼가이샤, 가또오 미끼오 filed Critical 교와 하꼬 고교 가부시끼가이샤
Publication of KR850000191A publication Critical patent/KR850000191A/ko
Application granted granted Critical
Publication of KR910002161B1 publication Critical patent/KR910002161B1/ko
Expired legal-status Critical Current

Links

Classifications

    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03B—GENERATION OF OSCILLATIONS, DIRECTLY OR BY FREQUENCY-CHANGING, BY CIRCUITS EMPLOYING ACTIVE ELEMENTS WHICH OPERATE IN A NON-SWITCHING MANNER; GENERATION OF NOISE BY SUCH CIRCUITS
    • H03B19/00—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source
    • H03B19/06—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source by means of discharge device or semiconductor device with more than two electrodes
    • H03B19/14—Generation of oscillations by non-regenerative frequency multiplication or division of a signal from a separate source by means of discharge device or semiconductor device with more than two electrodes by means of a semiconductor device
    • 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)
KR1019840003404A 1983-06-17 1984-06-16 빵의 개선된 제조방법 Expired KR910002161B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP108847/83 1983-06-17
JP83-108847 1983-06-17
JP58108847A JPS602135A (ja) 1983-06-17 1983-06-17 パンの製造法

Publications (2)

Publication Number Publication Date
KR850000191A KR850000191A (ko) 1985-02-26
KR910002161B1 true KR910002161B1 (ko) 1991-04-06

Family

ID=14495089

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840003404A Expired KR910002161B1 (ko) 1983-06-17 1984-06-16 빵의 개선된 제조방법

Country Status (8)

Country Link
US (1) US4645672A (enExample)
EP (1) EP0132289B2 (enExample)
JP (1) JPS602135A (enExample)
KR (1) KR910002161B1 (enExample)
AU (1) AU578250B2 (enExample)
CA (1) CA1228766A (enExample)
DE (1) DE3479387D1 (enExample)
PH (1) PH21314A (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
AUPM922194A0 (en) * 1994-11-03 1994-11-24 Burns Philp Food Holdings Pty Limited Liquid bread improver
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
AU754470B2 (en) * 1998-04-20 2002-11-14 Novozymes A/S Preparation of dough and baked products
JP4743466B2 (ja) * 2001-04-26 2011-08-10 株式会社ノーリツ 空気量調節部材および燃焼装置
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
MX2019014887A (es) * 2017-06-22 2020-02-13 Novozymes As Relajacion de la masa usando gamma glutamil transpeptidasa.
CN108174890B (zh) * 2018-02-11 2021-10-08 北京味多美食品科技有限责任公司 一种低温速冻面团及制作方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1907764A (en) * 1931-02-18 1933-05-09 Albert K Epstein Bread improving process and product
US2052208A (en) * 1932-01-18 1936-08-25 Delta Tech Verkchrs Ag Method of panification and leavening preparations for use in connection therewith
GB646311A (en) * 1948-04-30 1950-11-22 Joseph Rank Ltd Improved method of making bread with untreated and unbleached flour
US3368903A (en) * 1966-02-18 1968-02-13 Vanderbilt Co R T Baked goods dough and method
CH461935A (fr) * 1966-05-03 1968-08-31 Menzi Robert Procédé de fabrication de pâtes alimentaires séchées
US3494770A (en) * 1966-07-19 1970-02-10 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US3578462A (en) * 1969-12-02 1971-05-11 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US4087328A (en) * 1975-10-10 1978-05-02 Research Triangle Institute Purification and immobilization of sulfhydryl oxidase
JPS6041594B2 (ja) * 1981-02-09 1985-09-18 ヤマサ醤油株式会社 グルタチオン・スルフイドリル・オキシダ−ゼおよびその製造法
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地

Also Published As

Publication number Publication date
AU578250B2 (en) 1988-10-20
JPS602135A (ja) 1985-01-08
CA1228766A (en) 1987-11-03
EP0132289A3 (en) 1986-11-20
DE3479387D1 (en) 1989-09-21
AU2943084A (en) 1984-12-20
KR850000191A (ko) 1985-02-26
JPH0365934B2 (enExample) 1991-10-15
EP0132289B2 (en) 1993-05-12
EP0132289A2 (en) 1985-01-30
US4645672A (en) 1987-02-24
PH21314A (en) 1987-09-28
EP0132289B1 (en) 1989-08-16

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