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=***_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, 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
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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CA2224143C (en) 1995-06-07 2009-10-27 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
GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
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
CA2224203C (en) 1995-06-07 2003-08-12 Jorn Borch Soe A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
ATE331793T1 (de) * 1997-04-09 2006-07-15 Danisco Verwendung von lipase zur verbesserung von teigen und backwaren
JPH11113479A (ja) * 1997-07-22 1999-04-27 Gist Brocades Nv 新規なパン用食品添加組成物
EP0913468A3 (de) * 1997-07-22 2001-06-13 Dsm N.V. Zusammensetzung zur Brotverbesserung
EP0913092B1 (de) * 1997-10-31 2005-05-11 Amano Enzyme Inc. Teigzusammensetzung und derer Herstellung
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco 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
EP2281878A1 (de) 2000-06-26 2011-02-09 Novozymes A/S Lipolytisches Enzym
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
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
WO2003060112A1 (en) 2002-01-16 2003-07-24 Novozymes A/S Lipolytic enzyme variants and method for their production
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
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
ATE506440T1 (de) 2003-01-17 2011-05-15 Danisco Verfahren zur herstellung eines hydroxysäureesters
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
DE60324947D1 (de) * 2003-12-11 2009-01-08 Bakery Technology Ct B V Verfahren zur Herstellung von Brot mit verbesserter Haltbarkeit, Brotteig und Backmittelzusammensetzung für die Herstellung des besagten Brotes
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
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
DK1776455T3 (da) 2004-07-16 2015-06-22 Dupont Nutrition Biosci Aps Lipolytisk enzym, anvendelser deraf i fødevareindustrien
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
BRPI0720801A2 (pt) 2007-01-25 2014-09-16 Dupont Nutrition Biosci Aps Produção de um lipídio aciltranfersase a partir de células transformadas de bacillus licheniformis.
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
WO2009100102A2 (en) * 2008-02-04 2009-08-13 Danisco Us Inc., Genencor Division Ts23 alpha-amylase variants with altered properties
CN102316753B (zh) 2009-01-16 2016-06-29 杜邦营养生物科学有限公司 由谷物或谷物副流酶促生成功能性脂质
EP2432876A1 (de) * 2009-05-19 2012-03-28 Danisco A/S Verwendung von inhibitoren der zdhhc2-aktivität zur modulation der adipogenese
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
AU2010264116B2 (en) 2009-06-25 2013-12-19 Dupont Nutrition Biosciences Aps Protein
EP2473603A1 (de) * 2009-09-03 2012-07-11 DSM IP Assets B.V. Backenzymzusammensetzung als ssl-ersatz
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
US11744254B2 (en) 2017-12-19 2023-09-05 Dupont Nutrition Biosciences Aps Enzymatic modification of phospholipids in food
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
TW202133729A (zh) * 2020-01-31 2021-09-16 日商Ｊ制油股份有限公司 烘焙食品用麵團之製造方法
WO2023092018A1 (en) 2021-11-17 2023-05-25 Dupont Nutrition Biosciences Aps Improved enzymatic modification of galactolipids in food
WO2024015974A1 (en) 2022-07-15 2024-01-18 Dupont Nutrition Biosciences 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
US6251444B1 (en) 2001-06-26
ES2087646T3 (es) 1996-07-16
GR3019731T3 (en) 1996-07-31
DE69301796T2 (de) 1996-08-01
JPH06169681A (ja) 1994-06-21
EP0585988A1 (de) 1994-03-09
DK0585988T3 (da) 1996-06-24
EP0585988B1 (de) 1996-03-13
AU4216693A (en) 1994-02-03
JP3319823B2 (ja) 2002-09-03
DE69301796D1 (de) 1996-04-18
CA2101308C (en) 2005-10-11
AU660368B2 (en) 1995-06-22
CA2101308A1 (en) 1994-01-28

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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