ZA916869B - Enzyme composition for retarding staling of baked goods - Google Patents

Enzyme composition for retarding staling of baked goods

Info

Publication number
ZA916869B
ZA916869B ZA916869A ZA916869A ZA916869B ZA 916869 B ZA916869 B ZA 916869B ZA 916869 A ZA916869 A ZA 916869A ZA 916869 A ZA916869 A ZA 916869A ZA 916869 B ZA916869 B ZA 916869B
Authority
ZA
South Africa
Prior art keywords
enzyme composition
baked goods
retarding staling
staling
retarding
Prior art date
Application number
ZA916869A
Other languages
English (en)
Inventor
Linda K Bowles
K Bowles Linda
Original Assignee
Enzyme Bio Systems Ltd
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 Enzyme Bio Systems Ltd filed Critical Enzyme Bio Systems Ltd
Publication of ZA916869B publication Critical patent/ZA916869B/xx

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
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicinal Preparation (AREA)
ZA916869A 1990-09-12 1991-08-29 Enzyme composition for retarding staling of baked goods ZA916869B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/581,290 US5059430A (en) 1990-09-12 1990-09-12 Enzyme composition for retarding staling of baked goods

Publications (1)

Publication Number Publication Date
ZA916869B true ZA916869B (en) 1992-07-29

Family

ID=24324609

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA916869A ZA916869B (en) 1990-09-12 1991-08-29 Enzyme composition for retarding staling of baked goods

Country Status (17)

Country Link
US (1) US5059430A (xx)
EP (1) EP0476462B1 (xx)
JP (1) JPH07110193B2 (xx)
KR (1) KR920005857A (xx)
AR (1) AR248069A1 (xx)
AT (1) ATE124210T1 (xx)
AU (1) AU638659B2 (xx)
CA (1) CA2049858A1 (xx)
DE (1) DE69110809T2 (xx)
DK (1) DK0476462T3 (xx)
ES (1) ES2073632T3 (xx)
FI (1) FI914294A (xx)
IE (1) IE66050B1 (xx)
MX (1) MX9101020A (xx)
NO (1) NO913583L (xx)
TW (1) TW219886B (xx)
ZA (1) ZA916869B (xx)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
WO1995023851A1 (en) * 1994-03-04 1995-09-08 Novo Nordisk A/S Staphylothermus amylase
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
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
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
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
US7745599B1 (en) * 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
ES2136409T5 (es) * 1995-06-07 2008-12-16 Danisco A/S Metodo para mejorar las propiedades de una pasta de harina.
JP3917183B2 (ja) * 1995-06-07 2007-05-23 ダニスコ エー／エス 組換えヘキソースオキシダーゼ、該酵素を産生する方法、および該酵素の利用
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
WO2001011975A1 (en) * 1999-08-19 2001-02-22 Horn Merritt C Methods for preparing baked goods with addition of lipid-coated enzyme
EP1415539A1 (en) * 2002-10-30 2004-05-06 Nestec S.A. Flour based food product comprising thermostable alpha-amylase
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
US20090117633A1 (en) * 2007-11-05 2009-05-07 Energy Enzymes Inc. Process of Producing Ethanol Using Starch with Enzymes Generated Through Solid State Culture
US20090263884A1 (en) * 2008-04-22 2009-10-22 Organica Biotech, Inc. Multi-action drain cleaning composition and method
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
NZ594874A (en) 2009-04-24 2013-05-31 Novozymes North America Inc Addition of raw starch degrading enzymes (alpha-amylase and/or glucoamylase) to flat bread dough to slow the staling process
WO2013092335A2 (en) * 2011-12-21 2013-06-27 Nestec S.A. Dough products having an open-cell structure and methods for making same
WO2016020478A1 (en) * 2014-08-07 2016-02-11 Dsm Ip Assets B.V. Thermostable alpha amylase

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA663274A (en) * 1963-05-14 Yamada Koichi Process for the production of acid proof amylase by means of black aspergilli
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
DE2052572B2 (de) * 1970-10-27 1973-11-29 Roehm Gmbh, 6100 Darmstadt Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
SU659617A1 (ru) * 1977-04-20 1979-04-30 Институт Биохимии Растений Ан Грузинской Сср Штамм 147-а -продуцент кислотоустойчивой -амилазы и глюкоамилазы
US4299848A (en) * 1979-06-08 1981-11-10 International Telephone And Telegraph Corporation Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products
DE3475209D1 (en) * 1983-09-11 1988-12-22 Gist Brocades Nv Novel enzyme product and its use in the saccharification of starch
DK438283D0 (da) * 1983-09-26 1983-09-26 Novo Industri As Syrestabilt alpha-amylaseenzymprodukt og fremstilling deraf
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
IN165610B (xx) * 1986-12-22 1989-11-25 Enzyme Bio Systems Ltd
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
DE69110809D1 (de) 1995-08-03
DK0476462T3 (da) 1995-11-13
KR920005857A (ko) 1992-04-27
FI914294A0 (fi) 1991-09-12
EP0476462B1 (en) 1995-06-28
US5059430A (en) 1991-10-22
FI914294A (fi) 1992-03-13
JPH07110193B2 (ja) 1995-11-29
CA2049858A1 (en) 1992-03-13
NO913583D0 (no) 1991-09-11
AU8383191A (en) 1992-03-19
IE913000A1 (en) 1992-02-25
TW219886B (xx) 1994-02-01
MX9101020A (es) 1992-05-04
ES2073632T3 (es) 1995-08-16
AU638659B2 (en) 1993-07-01
NO913583L (no) 1992-03-13
JPH04229128A (ja) 1992-08-18
DE69110809T2 (de) 1995-11-16
AR248069A1 (es) 1995-06-30
ATE124210T1 (de) 1995-07-15
EP0476462A1 (en) 1992-03-25
IE66050B1 (en) 1995-12-13

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