NO177212C - Fremgangsmåte ved fremstilling av deig og bröd, samt enzympreparat for anvendelse ved fremgangsmåten - Google Patents

Fremgangsmåte ved fremstilling av deig og bröd, samt enzympreparat for anvendelse ved fremgangsmåten

Info

Publication number
NO177212C
NO177212C NO891640A NO891640A NO177212C NO 177212 C NO177212 C NO 177212C NO 891640 A NO891640 A NO 891640A NO 891640 A NO891640 A NO 891640A NO 177212 C NO177212 C NO 177212C
Authority
NO
Norway
Prior art keywords
bread
well
enzyme preparation
making dough
dough
Prior art date
Application number
NO891640A
Other languages
English (en)
Norwegian (no)
Other versions
NO891640D0 (no
NO891640L (no
NO177212B (no
Inventor
Sampsa Haarasilta
Timo Pullinen
Seppo Vaisanen
Ina Tammersalo-Karsten
Original Assignee
Gist Brocades Nv
Cultor Oy
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=26158338&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO177212(C) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from FI881905A external-priority patent/FI881905A7/fi
Application filed by Gist Brocades Nv, Cultor Oy filed Critical Gist Brocades Nv
Publication of NO891640D0 publication Critical patent/NO891640D0/no
Publication of NO891640L publication Critical patent/NO891640L/no
Publication of NO177212B publication Critical patent/NO177212B/no
Publication of NO177212C publication Critical patent/NO177212C/no

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)
  • Noodles (AREA)
NO891640A 1988-04-22 1989-04-20 Fremgangsmåte ved fremstilling av deig og bröd, samt enzympreparat for anvendelse ved fremgangsmåten NO177212C (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI881905A FI881905A7 (fi) 1988-04-22 1988-04-22 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
FI890021A FI84970C (fi) 1988-04-22 1989-01-03 Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.

Publications (4)

Publication Number Publication Date
NO891640D0 NO891640D0 (no) 1989-04-20
NO891640L NO891640L (no) 1989-10-23
NO177212B NO177212B (no) 1995-05-02
NO177212C true NO177212C (no) 1995-08-09

Family

ID=26158338

Family Applications (1)

Application Number Title Priority Date Filing Date
NO891640A NO177212C (no) 1988-04-22 1989-04-20 Fremgangsmåte ved fremstilling av deig og bröd, samt enzympreparat for anvendelse ved fremgangsmåten

Country Status (10)

Country Link
US (1) US4990343A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
EP (1) EP0338452B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP (1) JP2809424B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA (1) CA1335635C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DE (2) DE68902859D1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DK (1) DK176112B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ES (1) ES2035408T5 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
FI (1) FI84970C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
GR (1) GR3006423T3 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NO (1) NO177212C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

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US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
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US7033627B2 (en) * 1990-03-23 2006-04-25 Syngenta Mogen B.V. Production of enzymes in seeds and their use
DE69128531T2 (de) * 1990-05-29 1998-08-20 Chemgen Corp Hemicellulasezusatz geeignet zum erhöhen des energiewirkungsgrads von hemicellulose enthaltenden nahrungsmitteln und tierfutter
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
IE912582A1 (en) * 1990-07-24 1992-01-29 Gist Brocades Nv Cloning and expression of xylanase genes from fungal origin
US5108764A (en) * 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
US5232719A (en) * 1991-06-13 1993-08-03 Genencor International, Inc. Type II endoglycosidases in baking for improving the quality of dough and baked goods
ATE211621T1 (de) * 1993-10-29 2002-01-15 Dsm Nv Backverbesserende zusammensetzungen
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
US5741688A (en) * 1994-05-03 1998-04-21 Novo Nordisk A/S Alkaline glucose oxidase obtained from cladosporium oxysporum
US5834280A (en) * 1994-05-03 1998-11-10 Novo Nordisk A/S Glucose oxidases obtained from a cladosporium
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法
DE69519331D1 (de) * 1994-06-17 2000-12-14 Dsm Nv Zusammensetzung zur Brotverbesserung
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
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
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
ES2182986T5 (es) 1995-06-07 2009-03-01 Danisco A/S Hexosa oxidasa recombinante, procedimiento para su produccion y utilizacion de dicha enzima.
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
JP2000509245A (ja) * 1995-12-08 2000-07-25 ノボ ノルディスク アクティーゼルスカブ ベーキングにおける脱アミノ化オキシダーゼの使用
ES2177893T5 (es) * 1996-03-19 2006-11-01 Dsm Ip Assets B.V. Nueva composicion enzimatica.
AR007087A1 (es) * 1996-05-10 1999-10-13 Danisco Una codificacion de fragmento de adn aislado para una enzima que posee actividad de alfa-glucuronidasa, fragmento de adn correspondiente, vectorrecombinante que tiene insertada dicha codificacion de fragmento de adn, celula huesped transformada con dicho vector recombinante, metodo para producir alfa-
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
DK0848908T3 (da) * 1996-11-21 2002-10-14 Nestle Sa Brøddejprodukter
EA199900475A1 (ru) * 1996-11-21 1999-12-29 Е.И. Дюпон Де Немур Энд Компани Получение растительных гелей
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6303326B1 (en) 1997-12-04 2001-10-16 University Of Arkansas Insect salivary enzyme triggers systemic resistance
CN100494363C (zh) 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
EP0945068B1 (en) * 1998-03-24 2003-05-02 CSM Nederland B.V. Fermentation tolerant predough
ATE400181T1 (de) * 1998-05-13 2008-07-15 Novozymes Inc Verfahren zur verwendung von cellobiosedehydrogenase beim backen
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
US20040091601A1 (en) * 2000-12-20 2004-05-13 Parnell Marie Diane Liquid yeast compositions
US7014878B2 (en) 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
US6953597B2 (en) * 2002-07-31 2005-10-11 Irving Pulp And Paper, Ltd. Batter coating for potato pieces
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
US6638554B1 (en) 2002-08-30 2003-10-28 Roberto Gonzalez Barrera Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
US20040191362A1 (en) * 2003-03-26 2004-09-30 Dasappa Indrani Synergistic improver mix
US20040199405A1 (en) * 2003-04-02 2004-10-07 Ellen Harper Computerized system and method for modifying healthcare-related orders
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
DE102009034601B4 (de) 2009-07-24 2024-12-19 Stern-Enzym Gmbh & Co. Kg Verwendung von Sulfhydryloxidase zur Erhöhung der Viskosität und/oder Gelstärke von eihaltigen Lebensmitteln
TR201816124T4 (tr) 2010-06-11 2018-11-21 Novozymes As Enzimatik un ıslahı.
NL2008057C2 (en) 2011-12-29 2013-07-03 Konink Zeelandia Groep B V Improved methods, products and uses relating to the preparation of dough.
RU2643712C1 (ru) * 2016-11-16 2018-02-05 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства хлебобулочных изделий
FI13394Y1 (fi) * 2019-08-19 2023-06-06 Clara Foods Co Munaton ruokatuote ja leivottu ruokatuote

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US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
CH526269A (de) * 1967-04-03 1972-08-15 Delmar Chem Verfahren zur Herstellung von Hefebackwaren und Mittel zu dessen Durchführung
US3512992A (en) * 1968-04-02 1970-05-19 Delmar Chem Baking additive and method for producing baked goods
FI66282C (fi) † 1982-11-02 1984-10-10 Valio Meijerien Foerfarande foer ensilering av groenfoder eller fullsaed
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
US4632905A (en) † 1985-05-29 1986-12-30 Novo Laboratories, Inc. Microbial sulfhydryl oxidase
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
US4894340A (en) † 1987-12-21 1990-01-16 Suomen Sokeri Oy Microbial sulfhydryl oxidase and method
ES2032939T5 (es) * 1987-12-21 2000-06-01 Dsm Nv Un metodo para mejorar una masa de harina.

Also Published As

Publication number Publication date
EP0338452A1 (en) 1989-10-25
DE68902859T3 (de) 2002-09-19
DK176112B1 (da) 2006-07-31
DE68902859T2 (de) 1993-01-21
FI84970C (fi) 1992-02-25
FI890021A0 (fi) 1989-01-03
EP0338452B2 (en) 2002-01-16
US4990343A (en) 1991-02-05
DK188389A (da) 1989-10-23
NO891640D0 (no) 1989-04-20
JPH01312956A (ja) 1989-12-18
ES2035408T5 (es) 2002-11-01
ES2035408T3 (es) 1993-04-16
FI890021L (fi) 1989-10-23
EP0338452B1 (en) 1992-09-16
FI84970B (fi) 1991-11-15
GR3006423T3 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1993-06-21
DK188389D0 (da) 1989-04-19
NO891640L (no) 1989-10-23
NO177212B (no) 1995-05-02
CA1335635C (en) 1995-05-23
DE68902859T4 (de) 2003-08-28
JP2809424B2 (ja) 1998-10-08
DE68902859D1 (de) 1992-10-22

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