WO2000027215A8 - Methods for using a glucose isomerase in baking - Google Patents

Methods for using a glucose isomerase in baking

Info

Publication number
WO2000027215A8
WO2000027215A8 PCT/DK1999/000583 DK9900583W WO0027215A8 WO 2000027215 A8 WO2000027215 A8 WO 2000027215A8 DK 9900583 W DK9900583 W DK 9900583W WO 0027215 A8 WO0027215 A8 WO 0027215A8
Authority
WO
WIPO (PCT)
Prior art keywords
dough
methods
glucose isomerase
present
baking
Prior art date
Application number
PCT/DK1999/000583
Other languages
French (fr)
Other versions
WO2000027215A1 (en
Inventor
Martinez Ramiro Gutierrez
Tina Spendler
Callejo Maria Jesus Gonzales
Rodriquez Guillermo Badiola
Gil Manuel Juan Gonzales
Ramirez Dionisio Casero
Original Assignee
Novo Nordisk As
Martinez Ramiro Gutierrez
Tina Spendler
Callejo Maria Jesus Gonzales
Rodriquez Guillermo Badiola
Gil Manuel Juan Gonzales
Ramirez Dionisio Casero
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, Martinez Ramiro Gutierrez, Tina Spendler, Callejo Maria Jesus Gonzales, Rodriquez Guillermo Badiola, Gil Manuel Juan Gonzales, Ramirez Dionisio Casero filed Critical Novo Nordisk As
Priority to AU63266/99A priority Critical patent/AU6326699A/en
Publication of WO2000027215A1 publication Critical patent/WO2000027215A1/en
Publication of WO2000027215A8 publication Critical patent/WO2000027215A8/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y503/00—Intramolecular oxidoreductases (5.3)
    • C12Y503/01—Intramolecular oxidoreductases (5.3) interconverting aldoses and ketoses (5.3.1)
    • C12Y503/01005—Xylose isomerase (5.3.1.5)
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more glucose isomerase(s) which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of one or more glucose isomerase(s) for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.
PCT/DK1999/000583 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking WO2000027215A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU63266/99A AU6326699A (en) 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DKPA199801428 1998-11-05
DKPA199801428 1998-11-05
US10951998P 1998-11-23 1998-11-23
US60/109,519 1998-11-23

Publications (2)

Publication Number Publication Date
WO2000027215A1 WO2000027215A1 (en) 2000-05-18
WO2000027215A8 true WO2000027215A8 (en) 2000-07-20

Family

ID=26065738

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1999/000583 WO2000027215A1 (en) 1998-11-05 1999-10-27 Methods for using a glucose isomerase in baking

Country Status (2)

Country Link
AU (1) AU6326699A (en)
WO (1) WO2000027215A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2612868A1 (en) * 2005-06-16 2006-12-28 Novozymes North America, Inc. Method and use of a laccase enzyme in a baked product
AU2006314188B2 (en) 2005-11-16 2014-01-16 Pro Natura Gesellschaft Fur Gesunde Ernahrung Mbh Agent for use in the case of fructose intolerance
EP1951293B1 (en) * 2005-11-23 2015-09-09 Pro Natura Gesellschaft für Gesunde Ernährung mbH Agent for use in the case of disorders of blood sugar metabolism, including diabetes
DE102007008664B4 (en) 2007-02-20 2021-07-29 Vitacare Gmbh & Co. Kg Means for use in fructose intolerance
CN103535418A (en) * 2013-10-24 2014-01-29 青海高健生物科技有限公司 Highland barley whole flour biscuits having weight reducing function and containing silverweed cinquefoil root extracts
CN103689045A (en) * 2013-12-03 2014-04-02 李宝军 Shiitake chrysanthemum crisp
WO2017205337A1 (en) 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
CN106085995B (en) * 2016-06-15 2019-07-12 华南理工大学 A kind of protein disulfide isomerase of gene site-directed transformation and its application

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE871364A (en) * 1977-10-18 1979-02-15 Lyckeby Staerkelsefoeraedling PROCESS FOR THE PREPARATION OF A WHOLE GRAIN HYDROLYSIS PRODUCT AND PRODUCT THUS OBTAINED
EP0154135B2 (en) * 1984-01-27 1994-11-02 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Process for the preparation of a bread dough
SE8505783D0 (en) * 1985-12-06 1985-12-06 Rolf Bergkvist PROCEDURE FOR MANUFACTURING FOOD PRODUCTS AND ITS USE

Also Published As

Publication number Publication date
WO2000027215A1 (en) 2000-05-18
AU6326699A (en) 2000-05-29

Similar Documents

Publication Publication Date Title
DK1077609T3 (en) Method for using cellobiose dehydrogenase in baking
CA2012723A1 (en) Bread improvers
AU681277B2 (en) Bread improving composition
ES2035408T3 (en) METHOD TO IMPROVE THE PROPERTIES OF THE MASS AND THE QUALITY OF THE BREAD.
WO2002026044A3 (en) Liquid bread improving compositions
NO885652D0 (en) PROCEDURE FOR PREPARING Dough FOR BAKING.
CA2326412A1 (en) Preparation of dough and baked products
CA2261052A1 (en) Flexible partially cooked dough composition
IN183383B (en)
ATE489851T1 (en) LIQUID DOUGH LOOSENER COMPOSITION
AU3500800A (en) Betaine and bakery products
WO2000027215A8 (en) Methods for using a glucose isomerase in baking
DE69623644T2 (en) USE OF A DISAMINATING OXIDASE FOR BAKING
WO1998034487A3 (en) Polydextrose as anti-staling agent
WO2004105494A3 (en) Liquid dough conditioner
EP1287743A3 (en) Glazed baking products
CA2212192A1 (en) Process for the preparation of softened seeds for food use and packaging of softened ready-for-use seeds
AU4292000A (en) Method of seasoning food
WO1998038870A3 (en) Method for making reduced fat dough and compositions resulting therefrom
AU2002351445A1 (en) Method for preparing cake batter
MXPA05012499A (en) Bakery products comprising carbohydrate oxidase and/or pyranose oxidase.
CA2475782A1 (en) Flexible partially cooked dough composition
MD20010122A (en) Composition and process for bread preparation
UA35898A (en) Pizza making process
GB2417880A (en) A high fibre biscuit composition and a process for preparing the same

Legal Events

Date Code Title Description
ENP Entry into the national phase in:

Ref country code: AU

Ref document number: 1999 63266

Kind code of ref document: A

Format of ref document f/p: F

AK Designated states

Kind code of ref document: A1

Designated state(s): AE AL AM AT AU AZ BA BB BG BR BY CA CH CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
AK Designated states

Kind code of ref document: C1

Designated state(s): AE AL AM AT AU AZ BA BB BG BR BY CA CH CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: C1

Designated state(s): GH GM KE LS MW SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

WR Later publication of a revised version of an international search report
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase