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AR027092A1 - COMPOSITION TO IMPROVE THE QUALITY OF BAKERY PRODUCTS - Google Patents

COMPOSITION TO IMPROVE THE QUALITY OF BAKERY PRODUCTS

Info

Publication number
AR027092A1
AR027092A1 ARP000106899A ARP000106899A AR027092A1 AR 027092 A1 AR027092 A1 AR 027092A1 AR P000106899 A ARP000106899 A AR P000106899A AR P000106899 A ARP000106899 A AR P000106899A AR 027092 A1 AR027092 A1 AR 027092A1
Authority
AR
Argentina
Prior art keywords
quality
composition
improve
bakery products
bakery
Prior art date
Application number
ARP000106899A
Other languages
Spanish (es)
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
Publication of AR027092A1 publication Critical patent/AR027092A1/en

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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ARP000106899A 1999-12-23 2000-12-22 COMPOSITION TO IMPROVE THE QUALITY OF BAKERY PRODUCTS AR027092A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99204593 1999-12-23

Publications (1)

Publication Number Publication Date
AR027092A1 true AR027092A1 (en) 2003-03-12

Family

ID=8241122

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000106899A AR027092A1 (en) 1999-12-23 2000-12-22 COMPOSITION TO IMPROVE THE QUALITY OF BAKERY PRODUCTS

Country Status (3)

Country Link
AR (1) AR027092A1 (en)
AU (1) AU2367401A (en)
WO (1) WO2001047363A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
ATE272107T1 (en) 1997-04-09 2004-08-15 Danisco LIPASE AND USE THEREOF FOR IMPROVEMENT OF DOUGH AND BAKED PRODUCTS
DK1387616T3 (en) 2001-05-18 2007-09-24 Danisco Process for preparing a dough with an enzyme
PT1450613E (en) 2001-12-05 2010-03-18 Lesaffre & Cie Liquid yeast compositions
MXPA05007653A (en) 2003-01-17 2005-09-30 Danisco Method.
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CN101052702B (en) 2004-07-16 2013-01-09 杜邦营养生物科学有限公司 Lipolytic enzyme and application thereof in food industry
MX2009008090A (en) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv METHOD FOR PRODUCING CAKE WITH PHOSPHOLIPASE A.
US9402402B2 (en) 2010-07-21 2016-08-02 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
DK2825051T3 (en) * 2012-03-14 2016-05-30 Novozymes As Method of baking

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3833738A (en) * 1971-01-25 1974-09-03 G Edwards Alfalfa extract process
US4115313A (en) * 1974-10-08 1978-09-19 Irving Lyon Bile acid emulsions
JPS6030488B2 (en) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 Fabric improvers and fabrics containing them
US5260074A (en) * 1992-06-22 1993-11-09 Digestive Care Inc. Compositions of digestive enzymes and salts of bile acids and process for preparation thereof
KR960002287B1 (en) * 1992-10-07 1996-02-14 삼성전자주식회사 Stepping pitch measuring method of alignment/exposure apparatus
JP3089551B2 (en) * 1996-11-18 2000-09-18 江崎グリコ株式会社 Making baked goods
EP0914777B1 (en) * 1997-11-04 2004-08-11 Kyowa Hakko Kogyo Co., Ltd. Novel protein complexes

Also Published As

Publication number Publication date
WO2001047363A1 (en) 2001-07-05
AU2367401A (en) 2001-07-09

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Legal Events

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