NO120365B - - Google Patents
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- Publication number
- NO120365B NO120365B NO1263/68A NO126368A NO120365B NO 120365 B NO120365 B NO 120365B NO 1263/68 A NO1263/68 A NO 1263/68A NO 126368 A NO126368 A NO 126368A NO 120365 B NO120365 B NO 120365B
- Authority
- NO
- Norway
- Prior art keywords
- dough
- flour
- bread
- pentosanase
- enzyme preparation
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 claims description 34
- 235000013312 flour Nutrition 0.000 claims description 32
- 102000004190 Enzymes Human genes 0.000 claims description 28
- 108090000790 Enzymes Proteins 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 25
- 235000008429 bread Nutrition 0.000 claims description 24
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 23
- 230000000694 effects Effects 0.000 claims description 20
- 239000004615 ingredient Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 description 25
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 239000003995 emulsifying agent Substances 0.000 description 10
- 230000002087 whitening effect Effects 0.000 description 9
- 239000004382 Amylase Substances 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 5
- 108010065511 Amylases Proteins 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 102000016938 Catalase Human genes 0.000 description 3
- 108010053835 Catalase Proteins 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000007844 bleaching agent Substances 0.000 description 3
- 238000010924 continuous production Methods 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 108010059892 Cellulase Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 238000011437 continuous method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000010037 flour treatment agent Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000012794 white bread Nutrition 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 239000004342 Benzoyl peroxide Substances 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000019400 benzoyl peroxide Nutrition 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000012628 flowing agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62787267A | 1967-04-03 | 1967-04-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO120365B true NO120365B (en:Method) | 1970-10-12 |
Family
ID=24516507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO1263/68A NO120365B (en:Method) | 1967-04-03 | 1968-04-02 |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT282504B (en:Method) |
| BE (1) | BE713108A (en:Method) |
| CH (1) | CH526269A (en:Method) |
| DE (1) | DE1767119B2 (en:Method) |
| DK (1) | DK127312B (en:Method) |
| FI (1) | FI45020C (en:Method) |
| FR (1) | FR1603701A (en:Method) |
| GB (1) | GB1216556A (en:Method) |
| NL (1) | NL6804587A (en:Method) |
| NO (1) | NO120365B (en:Method) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8403600A (nl) * | 1983-11-28 | 1985-06-17 | Glaxo Group Ltd | Werkwijze voor de bioafbraak van pentosanen. |
| FI84970C (fi) * | 1988-04-22 | 1992-02-25 | Suomen Sokeri Oy | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
| EP1113721A1 (en) * | 1998-09-17 | 2001-07-11 | Novozymes Biotech, Inc. | Methods for using pectate lyases in baking |
-
1968
- 1968-04-02 CH CH487068A patent/CH526269A/de not_active IP Right Cessation
- 1968-04-02 NL NL6804587A patent/NL6804587A/xx unknown
- 1968-04-02 AT AT320868A patent/AT282504B/de not_active IP Right Cessation
- 1968-04-02 GB GB05861/68A patent/GB1216556A/en not_active Expired
- 1968-04-02 FI FI680909A patent/FI45020C/fi active
- 1968-04-02 NO NO1263/68A patent/NO120365B/no unknown
- 1968-04-02 BE BE713108D patent/BE713108A/xx unknown
- 1968-04-02 FR FR1603701D patent/FR1603701A/fr not_active Expired
- 1968-04-02 DK DK143368AA patent/DK127312B/da unknown
- 1968-04-03 DE DE19681767119 patent/DE1767119B2/de active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| CH526269A (de) | 1972-08-15 |
| NL6804587A (en:Method) | 1968-10-04 |
| FI45020B (en:Method) | 1971-11-30 |
| AT282504B (de) | 1970-06-25 |
| FI45020C (fi) | 1972-03-10 |
| DK127312B (da) | 1973-10-22 |
| GB1216556A (en) | 1970-12-23 |
| BE713108A (en:Method) | 1968-10-02 |
| DE1767119B2 (de) | 1973-07-19 |
| FR1603701A (en:Method) | 1971-05-24 |
| DE1767119A1 (de) | 1972-03-09 |
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