Nothing Special   »   [go: up one dir, main page]

ATE197371T1 - Zusammensetzung zur brotverbesserung - Google Patents

Zusammensetzung zur brotverbesserung

Info

Publication number
ATE197371T1
ATE197371T1 AT95201378T AT95201378T ATE197371T1 AT E197371 T1 ATE197371 T1 AT E197371T1 AT 95201378 T AT95201378 T AT 95201378T AT 95201378 T AT95201378 T AT 95201378T AT E197371 T1 ATE197371 T1 AT E197371T1
Authority
AT
Austria
Prior art keywords
composition
bread improvement
bread
dough
preparation
Prior art date
Application number
AT95201378T
Other languages
English (en)
Inventor
Eijk Johannes Henricus Van
Johanna H G M Mutsaers
Original Assignee
Dsm Nv
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 Dsm Nv filed Critical Dsm Nv
Application granted granted Critical
Publication of ATE197371T1 publication Critical patent/ATE197371T1/de

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)
AT95201378T 1994-06-17 1995-05-24 Zusammensetzung zur brotverbesserung ATE197371T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94201742 1994-06-17

Publications (1)

Publication Number Publication Date
ATE197371T1 true ATE197371T1 (de) 2000-11-11

Family

ID=8216965

Family Applications (1)

Application Number Title Priority Date Filing Date
AT95201378T ATE197371T1 (de) 1994-06-17 1995-05-24 Zusammensetzung zur brotverbesserung

Country Status (8)

Country Link
US (1) US5916607A (de)
EP (1) EP0687414B1 (de)
JP (1) JPH0851916A (de)
AT (1) ATE197371T1 (de)
AU (1) AU681277B2 (de)
CA (1) CA2151978A1 (de)
DE (1) DE69519331D1 (de)
ZA (1) ZA954987B (de)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6440716B1 (en) 1995-02-03 2002-08-27 Novozymes A/S α-amylase mutants
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
ES2136409T5 (es) 1995-06-07 2008-12-16 Danisco A/S Metodo para mejorar las propiedades de una pasta 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
WO1996040935A1 (en) 1995-06-07 1996-12-19 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
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
JP2000509285A (ja) * 1996-05-02 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デキストリングリコシルトランスフェラーゼの使用
EP0915659A1 (de) * 1996-05-02 1999-05-19 Novo Nordisk A/S Verwendung von verzweigungsenzym beim backen
WO1998013479A1 (en) * 1996-09-26 1998-04-02 Novo Nordisk A/S An enzyme with cyclomaltodextrin glucanotransferase (cgtase) activity
AU761751B2 (en) * 1998-02-27 2003-06-12 Novozymes A/S Amylolytic enzyme variants
DE69904941T3 (de) 1998-07-21 2008-01-31 Danisco A/S Lebensmittel
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20040180129A1 (en) * 2003-03-11 2004-09-16 Plank David W. Method of reducing acrylamide levels in food products and food intermediates and products and intermediates produced thereby
ES2215482B1 (es) * 2003-03-28 2005-12-16 Consejo Sup. De Invest. Cientificas Composicion mejoradora de masas para panaderia y pasteleria.
EP1477072A1 (de) * 2003-05-16 2004-11-17 Cerestar Holding B.V. Fettarmer Nahrungsmittel mit verbessertem Gesmack
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
BRPI0513438A2 (pt) 2004-07-16 2011-01-04 Danisco método enzimático para degomagem de óleo
AU2007344910B2 (en) 2007-01-25 2013-03-28 Dupont Nutrition Biosciences Aps Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
WO2011114251A1 (en) 2010-03-18 2011-09-22 Danisco A/S Foodstuff
US20130129881A1 (en) * 2011-11-21 2013-05-23 Wacker Chemical Corporation Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same
JP6555484B2 (ja) * 2014-03-31 2019-08-07 ナガセケムテックス株式会社 パンその他穀物粉膨化食品の凝集性改善剤
EP4458167A1 (de) 2021-12-27 2024-11-06 Amano Enzyme Inc. Geschmacksverstärkendes mittel für pflanzliches rohmaterial und anwendung davon

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
SU1750571A1 (ru) * 1990-05-21 1992-07-30 Кемеровский технологический институт пищевой промышленности Способ приготовлени теста

Also Published As

Publication number Publication date
DE69519331D1 (de) 2000-12-14
CA2151978A1 (en) 1995-12-18
AU2174495A (en) 1996-01-04
EP0687414A1 (de) 1995-12-20
US5916607A (en) 1999-06-29
ZA954987B (en) 1996-02-08
AU681277B2 (en) 1997-08-21
EP0687414B1 (de) 2000-11-08
JPH0851916A (ja) 1996-02-27

Similar Documents

Publication Publication Date Title
ATE197371T1 (de) Zusammensetzung zur brotverbesserung
DE69939059D1 (de) Verfahren zur verwendung von cellobiosedehydrogenase beim backen
AU617934B2 (en) Bread improvers
WO2002026044A3 (en) Liquid bread improving compositions
WO1996034530A3 (fr) Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
DK1073339T3 (da) Fremstilling af dej og bagte produkter
ATE200848T1 (de) Verwendung von pyranose-oxidase beim backen
ATE128005T1 (de) Verfahren zur herstellung von diätetische fasern enthaltende backwaren.
AU3500800A (en) Betaine and bakery products
DE69623644D1 (de) Verwendung einer desaminierenden oxidase zum backen
ATE3744T1 (de) Auf einen traeger gelegte sucroglyceride, verfahren zu ihrer herstellung und ihre verwendung.
CA2119735A1 (en) High Non-Fat Milk Content Bread Products
BG103024A (en) Method for making profile waffles, intermediate product and waffle produced by the method, and matrix for its preparation
WO2000027215A8 (en) Methods for using a glucose isomerase in baking
GR3032941T3 (en) Use of laccase in baking
AU6405898A (en) Kneading trough for the industrial production of dough for baking bread, viennese bakery products, pastry or the like
GB2379152B (en) Glazed baking products
TR199600135A2 (tr) Firinda pisirilen ürünlerin kalitesini gelistirmek icin cavdar unu iceren bilesimler.
ATE77918T1 (de) Verfahren zur herstellung eines zum fertigbacken beim verbraucher bestimmten brotlaibs.
FR2717566B3 (fr) Four de cuisson à bois, notamment pour la cuisson de produits de boulangerie, pizzas, tartes ou analogues.
FR2691046B1 (fr) Procede de precuisson de produits de boulangerie ou biscuiterie tels que pain et produits precuits ainsi obtenus.
MXPA05012499A (es) Productos de panaderia que comprenden carbohidrato oxidasa y/o piranosa oxidasa.
AU2001240706A1 (en) Product for fermenting bakery and pastry doughs and the use thereof
HUT64185A (en) Process for the production of bakery products, primarily of bread
ZA913143B (en) A dough or batter composition,a process for making a fat-reduced bakery product and a fat-reduced bakery product

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties