DE69604491T2 - Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel - Google Patents

Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel

Info

Publication number
DE69604491T2
DE69604491T2 DE69604491T DE69604491T DE69604491T2 DE 69604491 T2 DE69604491 T2 DE 69604491T2 DE 69604491 T DE69604491 T DE 69604491T DE 69604491 T DE69604491 T DE 69604491T DE 69604491 T2 DE69604491 T2 DE 69604491T2
Authority
DE
Germany
Prior art keywords
improving
dough
flour
properties
composition
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
DE69604491T
Other languages
English (en)
Other versions
DE69604491D1 (de
DE69604491T3 (de
Inventor
Joern Borch Soe
Charlotte Poulsen
Strup Pernille H
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DuPont Nutrition Biosciences ApS
Original Assignee
Danisco 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23921835&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69604491(T2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco AS filed Critical Danisco AS
Publication of DE69604491D1 publication Critical patent/DE69604491D1/de
Publication of DE69604491T2 publication Critical patent/DE69604491T2/de
Application granted granted Critical
Publication of DE69604491T3 publication Critical patent/DE69604491T3/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)
DE69604491T 1995-06-07 1996-06-04 Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel Expired - Lifetime DE69604491T3 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US48387095A 1995-06-07 1995-06-07
US483870 1995-06-07
PCT/DK1996/000239 WO1996039851A1 (en) 1995-06-07 1996-06-04 A method of improving the properties of a flour dough, a flour dough improving composition and improved food products

Publications (3)

Publication Number Publication Date
DE69604491D1 DE69604491D1 (de) 1999-11-04
DE69604491T2 true DE69604491T2 (de) 2000-01-13
DE69604491T3 DE69604491T3 (de) 2008-09-25

Family

ID=23921835

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69604491T Expired - Lifetime DE69604491T3 (de) 1995-06-07 1996-06-04 Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel

Country Status (19)

Country Link
US (4) US6358543B1 (de)
EP (1) EP0833563B2 (de)
JP (1) JP3039685B2 (de)
CN (1) CN1080536C (de)
AR (1) AR002214A1 (de)
AT (1) ATE185048T1 (de)
AU (1) AU699331C (de)
BR (1) BR9608493A (de)
CA (1) CA2224203C (de)
CO (1) CO4750597A1 (de)
DE (1) DE69604491T3 (de)
DK (1) DK0833563T4 (de)
ES (1) ES2136409T5 (de)
MY (1) MY129458A (de)
NZ (1) NZ309735A (de)
PL (2) PL184045B1 (de)
TW (1) TW327126B (de)
WO (1) WO1996039851A1 (de)
ZA (1) ZA964617B (de)

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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
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
GB0211975D0 (en) * 2002-05-24 2002-07-03 Danisco Method
WO1998044804A1 (en) 1997-04-09 1998-10-15 Danisco A/S Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase
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
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
DK0999752T3 (da) * 1997-07-18 2003-08-25 Danisco Sammensætning indeholdende et enzym med galactoseoxidaseaktivitet samt anvendelse heraf
CN100494363C (zh) 1997-12-22 2009-06-03 诺维信公司 糖氧化酶及其在焙烤中的用途
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
EP1098988B9 (de) * 1998-07-21 2007-10-24 Danisco A/S Lebensmittel
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US8163317B2 (en) * 2000-11-17 2012-04-24 Danisco A/S Method
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MXPA05007653A (es) * 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
ATE355755T1 (de) * 2003-04-16 2007-03-15 Danisco Verfahren zum verbessern der hydration von teigwaren und zur bereitung der teigenwarenprodukte
AR044384A1 (es) * 2003-05-19 2005-09-07 Puratos Nv Metodo para dar otra forma al pan
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
EP1516536A1 (de) * 2003-09-22 2005-03-23 Puratos Naamloze Vennootschap Kohlenhydratoxidase enthaltende Backwaren
US20050074534A1 (en) * 2003-10-01 2005-04-07 Goedeken Douglas L. Dough compositions and related methods
CN102077854A (zh) * 2003-10-16 2011-06-01 泰克康姆集团公司 具有降低的血糖应答的可消化性降低的碳水化合物食物
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
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
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GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
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US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
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US20060078650A1 (en) * 2004-10-08 2006-04-13 Bechtold Roy A Dough compositions and related methods
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US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
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CN102631005A (zh) * 2012-05-04 2012-08-15 江南大学 一种添加亲水性胶体抑制米面制品回生的方法
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CN104868466B (zh) 2015-04-27 2017-11-28 华为技术有限公司 一种滤波装置和电源供电***
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US6358543B1 (en) 2002-03-19
US20120201928A1 (en) 2012-08-09
PL323744A1 (en) 1998-04-14
BR9608493A (pt) 1999-07-06
AR002214A1 (es) 1998-01-07
EP0833563B2 (de) 2008-05-14
US6726942B2 (en) 2004-04-27
PL184045B1 (pl) 2002-08-30
DK0833563T4 (da) 2008-06-16
WO1996039851A1 (en) 1996-12-19
US7931924B2 (en) 2011-04-26
ES2136409T3 (es) 1999-11-16
AU5997296A (en) 1996-12-30
CA2224203A1 (en) 1996-12-19
EP0833563A1 (de) 1998-04-08
US8460723B2 (en) 2013-06-11
ATE185048T1 (de) 1999-10-15
CN1080536C (zh) 2002-03-13
ES2136409T5 (es) 2008-12-16
US20040101610A1 (en) 2004-05-27
NZ309735A (en) 1998-08-26
AU699331B2 (en) 1998-12-03
DE69604491D1 (de) 1999-11-04
ZA964617B (en) 1996-12-12
EP0833563B1 (de) 1999-09-29
PL191234B1 (pl) 2006-04-28
MY129458A (en) 2007-04-30
JPH11506338A (ja) 1999-06-08
CA2224203C (en) 2003-08-12
AU699331C (en) 2005-08-25
DK0833563T3 (da) 2000-01-03
JP3039685B2 (ja) 2000-05-08
US20020064577A1 (en) 2002-05-30
CN1190871A (zh) 1998-08-19
DE69604491T3 (de) 2008-09-25
CO4750597A1 (es) 1999-03-31

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