ATE207698T1 - Verwendung von peptidoglutaminase im backvorgang - Google Patents

Verwendung von peptidoglutaminase im backvorgang

Info

Publication number
ATE207698T1
ATE207698T1 AT97927022T AT97927022T ATE207698T1 AT E207698 T1 ATE207698 T1 AT E207698T1 AT 97927022 T AT97927022 T AT 97927022T AT 97927022 T AT97927022 T AT 97927022T AT E207698 T1 ATE207698 T1 AT E207698T1
Authority
AT
Austria
Prior art keywords
peptidoglutaminase
baking process
dough
composition
deamidase
Prior art date
Application number
AT97927022T
Other languages
English (en)
Inventor
Peter Wagner
Per Munk Nielsen
Original Assignee
Novozymes As
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 Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of ATE207698T1 publication Critical patent/ATE207698T1/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)
  • Enzymes And Modification Thereof (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Confectionery (AREA)
AT97927022T 1996-07-01 1997-06-27 Verwendung von peptidoglutaminase im backvorgang ATE207698T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK72496 1996-07-01
PCT/DK1997/000278 WO1998000029A1 (en) 1996-07-01 1997-06-27 Use of a deamidase in baking

Publications (1)

Publication Number Publication Date
ATE207698T1 true ATE207698T1 (de) 2001-11-15

Family

ID=8096814

Family Applications (1)

Application Number Title Priority Date Filing Date
AT97927022T ATE207698T1 (de) 1996-07-01 1997-06-27 Verwendung von peptidoglutaminase im backvorgang

Country Status (9)

Country Link
EP (1) EP0912100B1 (de)
JP (1) JP2000513231A (de)
AT (1) ATE207698T1 (de)
AU (1) AU3166997A (de)
CA (1) CA2256767A1 (de)
DE (1) DE69707881T2 (de)
DK (1) DK0912100T3 (de)
IN (1) IN183759B (de)
WO (1) WO1998000029A1 (de)

Families Citing this family (14)

* 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
BR9608493A (pt) 1995-06-07 1999-07-06 Danisco Processo de aperfeiçoamento das propriedades de uma massa alimenticia farinácea uma composição de aperfeiçoamento de massa alimentícia farinácea e produtos alimentícios aperfeiçoados
WO1999053769A1 (en) 1998-04-20 1999-10-28 Novo Nordisk A/S Preparation of dough and baked products
MXPA03010511A (es) 2001-05-18 2004-03-02 Danisco Metodo para preparar una masa con una enzima.
EP1553848B1 (de) 2002-10-11 2007-09-05 Novozymes A/S Verfahren zur herstellung von wärmebehandelten produkten
US7704535B2 (en) 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
CN102277231A (zh) 2004-07-16 2011-12-14 丹尼斯科公司 用酶使油脱胶的方法
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
EP2351837B1 (de) * 2008-09-09 2019-04-03 Amano Enzyme Inc. Verfahren zur konstruktion einer enzymmutante, verfahren zur herstellung einer enzymmutante und enzymmutante
AU2014215729B2 (en) 2013-02-05 2015-11-26 Oatly Ab Liquid oat base
US20230172214A1 (en) 2020-04-30 2023-06-08 Dupont Nutrition Biosciences Aps Ingredient system for bakery products
CN114521593A (zh) * 2020-11-05 2022-05-24 天野酶制品株式会社 提高分散稳定性和/或溶解性的加工植物性奶的制造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
AU4484889A (en) * 1988-06-29 1990-01-23 Pillsbury Company, The Starch-based products for microwave cooking or heating
US5250305A (en) * 1989-06-21 1993-10-05 The United States Of America As Represented By The Secretary Of Agriculture Process for enzymatic ultrafiltration of deamidated protein
US5082672A (en) * 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use

Also Published As

Publication number Publication date
IN183759B (de) 2000-04-01
DE69707881T2 (de) 2002-07-18
DE69707881D1 (de) 2001-12-06
EP0912100A1 (de) 1999-05-06
DK0912100T3 (da) 2001-12-17
AU3166997A (en) 1998-01-21
JP2000513231A (ja) 2000-10-10
CA2256767A1 (en) 1998-01-08
EP0912100B1 (de) 2001-10-31
WO1998000029A1 (en) 1998-01-08

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Legal Events

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RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties