NO891640L - Fremgangsmaate ved fremstilling av deig og broed. - Google Patents
Fremgangsmaate ved fremstilling av deig og broed.Info
- Publication number
- NO891640L NO891640L NO89891640A NO891640A NO891640L NO 891640 L NO891640 L NO 891640L NO 89891640 A NO89891640 A NO 89891640A NO 891640 A NO891640 A NO 891640A NO 891640 L NO891640 L NO 891640L
- Authority
- NO
- Norway
- Prior art keywords
- bread
- procedure
- preparing double
- preparing
- double
- Prior art date
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)
- Noodles (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI881905A FI881905A (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 true NO891640L (no) | 1989-10-23 |
NO177212B NO177212B (no) | 1995-05-02 |
NO177212C 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 (no) |
EP (1) | EP0338452B2 (no) |
JP (1) | JP2809424B2 (no) |
CA (1) | CA1335635C (no) |
DE (2) | DE68902859T4 (no) |
DK (1) | DK176112B1 (no) |
ES (1) | ES2035408T5 (no) |
FI (1) | FI84970C (no) |
GR (1) | GR3006423T3 (no) |
NO (1) | NO177212C (no) |
Families Citing this family (53)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5547690A (en) * | 1987-12-21 | 1996-08-20 | Gist-Brocades, N.V. | Compositions and method for improving flour dough |
US5176927A (en) * | 1988-10-11 | 1993-01-05 | Cultor Ltd. | Method of improving the production process of dry cereal products by enzyme addition |
GB8906837D0 (en) * | 1989-03-23 | 1989-05-10 | Unilever Plc | Bread improvers |
USRE38507E1 (en) | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
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. |
PT98419B (pt) * | 1990-07-24 | 1999-01-29 | Gist Brocades Nv | Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases |
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 |
CA2189542A1 (en) * | 1994-05-03 | 1995-11-09 | Karen M. Oxenbýll | Alkaline glucose oxidase |
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 |
AU684658B2 (en) * | 1994-09-07 | 1997-12-18 | Gist-Brocades B.V. | Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same |
EP0705538B1 (en) | 1994-09-07 | 2000-12-06 | Dsm N.V. | Improvement of bread doughs |
DE69604491T3 (de) † | 1995-06-07 | 2008-09-25 | Danisco A/S | Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel |
US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
ZA964616B (en) | 1995-06-07 | 1996-12-12 | Bioteknologisk Inst | Recombinant hexose oxidase a method of producing same and use of such enzyme |
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 |
DK0865241T3 (da) * | 1995-12-08 | 2002-12-23 | Novozymes As | Anvendelse af en deaminerende oxidase til bagning |
DE69713192T3 (de) * | 1996-03-19 | 2006-08-10 | Dsm Ip Assets B.V. | Kombination von Enzymen |
US6558728B1 (en) * | 1996-05-10 | 2003-05-06 | Danisco A/S | α-glucuronidases of aspergillus, production thereof and their uses |
US6068864A (en) * | 1996-07-12 | 2000-05-30 | Kraft Foods, Inc. | Method of imparting resistance to moisture and texture degradation to a baked product |
ES2175372T3 (es) * | 1996-11-21 | 2002-11-16 | Cambridge Biopolymers Ltd | Produccion de geles vegetales. |
EP0848908B1 (fr) * | 1996-11-21 | 2002-08-07 | Societe Des Produits Nestle S.A. | Procédé de fabrication de produits de panification pouvant être réchauffés aux micro-ondes |
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 |
US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
WO1999031990A1 (en) | 1997-12-22 | 1999-07-01 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
US7060474B1 (en) | 1997-12-22 | 2006-06-13 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
EP0945068B1 (en) * | 1998-03-24 | 2003-05-02 | CSM Nederland B.V. | Fermentation tolerant predough |
US6306445B1 (en) * | 1998-05-13 | 2001-10-23 | Novozymes Biotech Inc. | Methods for using dehydrogenases in baking |
US6485761B1 (en) * | 1999-02-24 | 2002-11-26 | Novozymes Biotech, Inc. | Methods for using lactonohydrolases in baking |
CA2431966A1 (en) * | 2000-12-20 | 2002-06-27 | Dsm Ip Assets B.V. | 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 |
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 |
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 |
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 |
DE102009034601A1 (de) | 2009-07-24 | 2011-01-27 | Stern-Enzym Gmbh & Co. Kg | Erhöhung der Viskosität eihaltiger Lebensmittel |
WO2011154529A1 (en) | 2010-06-11 | 2011-12-15 | Novozymes A/S | Enzymatic flour correction |
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 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2783150A (en) * | 1952-09-25 | 1957-02-26 | Pfizer & Co C | Treatment of flour with glucose oxidase |
NO120365B (no) * | 1967-04-03 | 1970-10-12 | Delmar Chem | |
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 |
DE3872196T3 (de) * | 1987-12-21 | 2000-04-20 | Dsm N.V. | Methode zur Verbesserung von Mehlteig. |
US4894340A (en) † | 1987-12-21 | 1990-01-16 | Suomen Sokeri Oy | Microbial sulfhydryl oxidase and method |
-
1989
- 1989-01-03 FI FI890021A patent/FI84970C/fi active IP Right Grant
- 1989-04-14 ES ES89106729T patent/ES2035408T5/es not_active Expired - Lifetime
- 1989-04-14 DE DE68902859T patent/DE68902859T4/de not_active Expired - Lifetime
- 1989-04-14 DE DE8989106729A patent/DE68902859D1/de not_active Expired - Lifetime
- 1989-04-14 EP EP89106729A patent/EP0338452B2/en not_active Expired - Lifetime
- 1989-04-19 DK DK198901883A patent/DK176112B1/da not_active IP Right Cessation
- 1989-04-20 NO NO891640A patent/NO177212C/no unknown
- 1989-04-21 US US07/341,389 patent/US4990343A/en not_active Expired - Lifetime
- 1989-04-21 JP JP1103286A patent/JP2809424B2/ja not_active Expired - Lifetime
- 1989-04-21 CA CA000597357A patent/CA1335635C/en not_active Expired - Lifetime
-
1992
- 1992-12-02 GR GR920402787T patent/GR3006423T3/el unknown
Also Published As
Publication number | Publication date |
---|---|
DK188389D0 (da) | 1989-04-19 |
DK176112B1 (da) | 2006-07-31 |
DK188389A (da) | 1989-10-23 |
JP2809424B2 (ja) | 1998-10-08 |
CA1335635C (en) | 1995-05-23 |
EP0338452A1 (en) | 1989-10-25 |
NO891640D0 (no) | 1989-04-20 |
DE68902859T3 (de) | 2002-09-19 |
ES2035408T3 (es) | 1993-04-16 |
EP0338452B1 (en) | 1992-09-16 |
GR3006423T3 (no) | 1993-06-21 |
FI890021A0 (fi) | 1989-01-03 |
EP0338452B2 (en) | 2002-01-16 |
FI84970C (fi) | 1992-02-25 |
NO177212C (no) | 1995-08-09 |
NO177212B (no) | 1995-05-02 |
JPH01312956A (ja) | 1989-12-18 |
US4990343A (en) | 1991-02-05 |
DE68902859D1 (de) | 1992-10-22 |
FI890021A (fi) | 1989-10-23 |
DE68902859T2 (de) | 1993-01-21 |
FI84970B (fi) | 1991-11-15 |
DE68902859T4 (de) | 2003-08-28 |
ES2035408T5 (es) | 2002-11-01 |
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