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ATE135163T1 - Enzymprodukt und verfahren zur verbesserung der qualität von brot - Google Patents

Enzymprodukt und verfahren zur verbesserung der qualität von brot

Info

Publication number
ATE135163T1
ATE135163T1 AT93202197T AT93202197T ATE135163T1 AT E135163 T1 ATE135163 T1 AT E135163T1 AT 93202197 T AT93202197 T AT 93202197T AT 93202197 T AT93202197 T AT 93202197T AT E135163 T1 ATE135163 T1 AT E135163T1
Authority
AT
Austria
Prior art keywords
bread
improving
quality
enzyme product
shortening
Prior art date
Application number
AT93202197T
Other languages
English (en)
Inventor
Jan Henricus Van Eijk
Cees Docter
Original Assignee
Gist Brocades 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8210809&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE135163(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gist Brocades Nv filed Critical Gist Brocades Nv
Application granted granted Critical
Publication of ATE135163T1 publication Critical patent/ATE135163T1/de

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Edible Oils And Fats (AREA)
AT93202197T 1992-07-27 1993-07-23 Enzymprodukt und verfahren zur verbesserung der qualität von brot ATE135163T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP92202315 1992-07-27

Publications (1)

Publication Number Publication Date
ATE135163T1 true ATE135163T1 (de) 1996-03-15

Family

ID=8210809

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93202197T ATE135163T1 (de) 1992-07-27 1993-07-23 Enzymprodukt und verfahren zur verbesserung der qualität von brot

Country Status (10)

Country Link
US (1) US6251444B1 (de)
EP (1) EP0585988B1 (de)
JP (1) JP3319823B2 (de)
AT (1) ATE135163T1 (de)
AU (1) AU660368B2 (de)
CA (1) CA2101308C (de)
DE (1) DE69301796T2 (de)
DK (1) DK0585988T3 (de)
ES (1) ES2087646T3 (de)
GR (1) GR3019731T3 (de)

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GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
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
ATE223489T1 (de) 1995-06-07 2002-09-15 Danisco Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
AU699331C (en) 1995-06-07 2005-08-25 Dupont Nutrition Biosciences Aps A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
ATE272107T1 (de) * 1997-04-09 2004-08-15 Danisco Lipase und verwendung davon zur verbesserung von teigen und backwaren
US6083538A (en) * 1997-07-22 2000-07-04 Dsm N.V. Bread improving composition
EP0913468A3 (de) * 1997-07-22 2001-06-13 Dsm N.V. Zusammensetzung zur Brotverbesserung
DE69830119T2 (de) 1997-10-31 2006-02-23 Amano Enzyme Inc., Nagoya Teigzusammensetzung und derer Herstellung
EP1098988B9 (de) 1998-07-21 2007-10-24 Danisco A/S Lebensmittel
US7312062B2 (en) * 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
JP3898364B2 (ja) * 1998-12-15 2007-03-28 日清製粉株式会社 穀粉組成物
GB2358784B (en) * 1999-12-03 2004-06-30 Danisco Method of improving dough and bread quality
WO2002000852A2 (en) 2000-06-26 2002-01-03 Novozymes A/S Lipolytic enzyme
AU7235901A (en) 2000-07-06 2002-01-21 Novozymes As Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
WO2002088342A1 (en) * 2001-04-30 2002-11-07 Biocon India Limited An enzyme preparation for improved baking quality and a process for preparing the same
DK1387616T3 (da) 2001-05-18 2007-09-24 Danisco Fremgangsmåde til fremstilling af en dej med et enzym
DK2295556T3 (en) 2002-01-16 2015-01-26 Novozymes As Lipolytic Enzyme Variants and Method of Preparation thereof.
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
AU2004205539B2 (en) 2003-01-17 2008-08-14 Dupont Nutrition Biosciences Aps Method
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
GB0312606D0 (en) * 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
JP5106745B2 (ja) * 2004-03-16 2012-12-26 ユニテックフーズ株式会社 パン用品質改良剤
CN101052702B (zh) 2004-07-16 2013-01-09 杜邦营养生物科学有限公司 脂肪分解酶及其在食品工业中的应用
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
CA2673954C (en) 2007-01-25 2015-09-15 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
PL2055194T3 (pl) * 2007-10-29 2011-06-30 Lipid Nutrition Bv Kompozycja ciasta
EP2090172A1 (de) * 2007-10-29 2009-08-19 Lipid Nutrition B.V. Teigzusammensetzung
MX2010008359A (es) * 2008-02-04 2010-08-30 Danisco Us Inc Variantes de alfa-amilasa ts23 con propiedades alteradas.
KR20110110807A (ko) 2009-01-16 2011-10-07 대니스코 에이/에스 곡물 또는 곡물 바이스트림로부터의 기능성 지질의 효소적 생성
CA2761767A1 (en) * 2009-05-19 2010-11-25 Danisco A/S Use of amylase and lipolytic enzyme in bread
WO2010140708A1 (ja) 2009-06-05 2010-12-09 味の素株式会社 畜肉加工製品改質用の酵素製剤及び畜肉加工製品の製造方法
CA2766009A1 (en) 2009-06-25 2010-12-29 Danisco A/S Variant lipolytic enzymes with improved expression, functionality and/or activity
WO2011026877A1 (en) 2009-09-03 2011-03-10 Dsm Ip Assets B.V. Baking enzyme composition as ssl replacer
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
EP3022299B1 (de) 2013-07-19 2020-03-18 Danisco US Inc. Zusammensetzungen und verfahren mit einer variante eines lipolytischen enzyms
JP7117142B2 (ja) * 2017-05-02 2022-08-12 ミヨシ油脂株式会社 製パン用生地改良剤とそれを用いた製パン生地およびパンの製造方法
BR112020012431A2 (pt) 2017-12-19 2020-11-24 Dupont Nutrition Biosciences Aps modificação enzimática melhorada de fosfolipídios em alimento
CN110037074A (zh) * 2018-03-30 2019-07-23 江西农业大学 一种含复配酶制剂的吐司面包保鲜改良剂
JPWO2021153391A1 (de) * 2020-01-31 2021-08-05
PE20230351A1 (es) * 2020-02-14 2023-03-02 Lantmannen Unibake Holding As Un proceso para la elaboracion de un producto horneado sin adicion de azucar
WO2023092018A1 (en) 2021-11-17 2023-05-25 Dupont Nutrition Biosciences Aps Improved enzymatic modification of galactolipids in food
AU2023306398A1 (en) 2022-07-15 2025-01-23 International N&H Denmark Aps Improved enzymatic modification of phospholipids in food

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DE1692206B1 (de) * 1966-08-29 1972-04-27 Takeda Chemical Industries Ltd Verfahren zur Herstellung von kandierten Fruechten
US4032318A (en) * 1973-08-24 1977-06-28 Judd Ringer Corporation Composting mixture
DE2416979C3 (de) * 1974-04-08 1978-10-12 Deutsche Gold- Und Silber-Scheideanstalt Vormals Roessler, 6000 Frankfurt Verfahren zur Gewinnung des in den Wurzeln und Rhizomen von Helleborus-Arten enthaltenen Hauptsapogenins
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
US4337077A (en) * 1980-09-09 1982-06-29 Rutherford Joseph P Agricultural inoculant composition
US4983408A (en) * 1988-12-07 1991-01-08 Colton Ralph L Method for producing coffee extracts
EP0468731A1 (de) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Zusammensetzung für Brotverbesserung und Verfahren zur Herstellung von Brot
GB9025290D0 (en) * 1990-11-21 1991-01-02 Unilever Plc Fat-free pastry mixture
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

Also Published As

Publication number Publication date
DE69301796D1 (de) 1996-04-18
GR3019731T3 (en) 1996-07-31
ES2087646T3 (es) 1996-07-16
AU4216693A (en) 1994-02-03
EP0585988B1 (de) 1996-03-13
AU660368B2 (en) 1995-06-22
EP0585988A1 (de) 1994-03-09
JP3319823B2 (ja) 2002-09-03
JPH06169681A (ja) 1994-06-21
CA2101308A1 (en) 1994-01-28
DK0585988T3 (da) 1996-06-24
US6251444B1 (en) 2001-06-26
CA2101308C (en) 2005-10-11
DE69301796T2 (de) 1996-08-01

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Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
EEIH Change in the person of patent owner
RZN Patent revoked