DK0659344T3 - Tørgærsblanding - Google Patents
TørgærsblandingInfo
- Publication number
- DK0659344T3 DK0659344T3 DK94203629T DK94203629T DK0659344T3 DK 0659344 T3 DK0659344 T3 DK 0659344T3 DK 94203629 T DK94203629 T DK 94203629T DK 94203629 T DK94203629 T DK 94203629T DK 0659344 T3 DK0659344 T3 DK 0659344T3
- Authority
- DK
- Denmark
- Prior art keywords
- dry
- yeast
- dry yeast
- present
- yeast mixture
- Prior art date
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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP93203697 | 1993-12-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0659344T3 true DK0659344T3 (da) | 2001-10-29 |
Family
ID=8214247
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK94203629T DK0659344T3 (da) | 1993-12-24 | 1994-12-14 | Tørgærsblanding |
Country Status (14)
Country | Link |
---|---|
US (1) | US5716654A (da) |
EP (2) | EP1090553A3 (da) |
JP (1) | JP3727080B2 (da) |
AT (1) | ATE202674T1 (da) |
CA (1) | CA2138817C (da) |
DE (1) | DE69427632T2 (da) |
DK (1) | DK0659344T3 (da) |
ES (1) | ES2160612T3 (da) |
GR (1) | GR3036787T3 (da) |
IL (1) | IL112132A (da) |
NZ (1) | NZ270266A (da) |
PT (1) | PT659344E (da) |
SA (1) | SA94150379A (da) |
ZA (1) | ZA9410270B (da) |
Families Citing this family (50)
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 |
US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
PL184045B1 (pl) * | 1995-06-07 | 2002-08-30 | Danisco | Sposób polepszania reologicznych właściwości ciasta z mąki oraz jakości wytworzonego z ciasta wyrobu gotowego |
GB0112226D0 (en) * | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
US20030143659A1 (en) * | 1996-03-28 | 2003-07-31 | Hendrik Louis Bijl | Process for the preparation of a granular microbial biomass and isolation of a compound thereform |
EP0966199A2 (en) * | 1997-01-22 | 1999-12-29 | Kerry Ingredients (UK) Limited | Enzyme-based bread improvers |
HU223344B1 (hu) * | 1997-08-13 | 2004-06-28 | Máté Hidvégi | Immunstimuláns és metasztázist gátló fermentált, szárított anyag, ezt tartalmazó gyógyszerkészítmények, eljárás az előállítására és alkalmazásai |
EP0943242A1 (en) * | 1998-02-26 | 1999-09-22 | Puratos N.V. | Granulated bread improver for the preparation of bakery products |
AU752215B2 (en) * | 1998-07-21 | 2002-09-12 | Dupont Nutrition Biosciences Aps | Foodstuff |
JP2000103743A (ja) * | 1998-09-29 | 2000-04-11 | Jiyunji Yodoi | チオレドキシン活性を有するファミリーに属するポリペプチド類を含有する食品、化粧品及び医薬 |
JP3380767B2 (ja) * | 1999-04-22 | 2003-02-24 | 有限会社ソーイ | 製パン用品質改良剤 |
ES2160092B2 (es) * | 2000-03-17 | 2003-05-16 | Espinos Jose Miro | Un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion. |
ES2172477B1 (es) * | 2000-03-17 | 2005-04-01 | Jose Miro Espinos | Perfeccionamientos en la patente de invencion 200000647 por un producto para la fermentacion de masas de panaderia y bolleria y su utilizacion. |
WO2002049441A2 (en) * | 2000-12-20 | 2002-06-27 | Dsm Ip Assets B.V. | Liquid yeast compositions |
ATE362315T1 (de) | 2001-05-18 | 2007-06-15 | Danisco | Verfahren zur herstellung von teig mit einem enzym |
JP3683834B2 (ja) * | 2001-07-12 | 2005-08-17 | 太陽化学株式会社 | 製菓、製パン用品質改良剤及び製造法 |
ES2338103T5 (es) | 2001-12-05 | 2016-01-21 | Lesaffre Et Compagnie | Composiciones líquidas de levadura |
IL164349A0 (en) * | 2002-04-25 | 2005-12-18 | Dsm Ip Assets Bv | Dry yeast composition |
EA008607B1 (ru) | 2002-05-21 | 2007-06-29 | ДСМ Ай Пи ЭССЕТС Б.В. | Полинуклеотид, кодирующий фосфолипазу aspergillus niger, фосфолипаза aspergillus niger и способы получения и применения полинуклеотида и фосфолипазы |
US7550280B2 (en) | 2002-08-19 | 2009-06-23 | Dsm Ip Assets B.V. | Lipases and uses thereof |
MXPA05007654A (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 |
EP1613738B1 (fr) * | 2003-04-10 | 2012-04-11 | Lesaffre et Compagnie | Conditionnement de levure |
US20060246181A1 (en) * | 2003-07-29 | 2006-11-02 | Panadoro Group Ag | Pre-dough concetrate for baked products totally- or partly- risen with yeast |
US7718408B2 (en) * | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
GB0716126D0 (en) * | 2007-08-17 | 2007-09-26 | Danisco | Process |
GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
AU2005244769B2 (en) * | 2004-05-12 | 2009-03-12 | General Mills Marketing, Inc. | Method of producing frozen dough, and related products |
AR049533A1 (es) * | 2004-06-29 | 2006-08-09 | Puratos Nv | Producto empaquetado para la industria de la planificacion de una composicion en polvo |
EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
EP2267108A1 (en) | 2004-07-16 | 2010-12-29 | Danisco A/S | Enzymatic oil-degumming method |
WO2007132831A1 (ja) * | 2006-05-16 | 2007-11-22 | Mitsubishi Gas Chemical Company, Inc. | 保存安定性に優れたs-アデノシル-l-メチオニン含有乾燥酵母の製造方法、その製造物及び経口摂取用組成物 |
DK2405007T5 (da) * | 2007-01-25 | 2014-06-23 | Dupont Nutrition Biosci Aps | Fremstilling af en lipid acyltransferase ud af transformerede Bacillus licheniformis-celler |
EP2028265A1 (en) * | 2007-08-21 | 2009-02-25 | Beldem | Compositions for the release and protection of instant active dry yeasts |
EP2237681B1 (en) * | 2007-12-17 | 2018-04-11 | The Quaker Oats Company | Air currents for coating a food core |
CA2754387C (en) | 2009-03-10 | 2018-11-13 | Dsm Ip Assets B.V. | Pregastric esterase and derivatives thereof |
WO2012093149A2 (en) | 2011-01-06 | 2012-07-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes and uses thereof |
WO2012130950A1 (en) | 2011-04-01 | 2012-10-04 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of talaromyces thermophilus and uses thereof |
WO2012130964A1 (en) | 2011-04-01 | 2012-10-04 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of thermomyces lanuginosus and uses thereof |
NL2008057C2 (en) * | 2011-12-29 | 2013-07-03 | Konink Zeelandia Groep B V | Improved methods, products and uses relating to the preparation of dough. |
EP2620496B1 (en) | 2012-01-30 | 2015-06-03 | DSM IP Assets B.V. | Alpha-amylase |
WO2013182669A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of myriococcum thermophilum and uses thereof |
WO2013182670A2 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Novel cell wall deconstruction enzymes of scytalidium thermophilum and uses thereof |
WO2013182671A1 (en) | 2012-06-08 | 2013-12-12 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of aureobasidium pullulans and uses thereof |
WO2014060378A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of pseudocercosporella herpotrichoides and|uses thereof |
WO2014060380A1 (en) | 2012-10-16 | 2014-04-24 | Dsm Ip Assets B.V. | Cell wall deconstruction enzymes of thermoascus aurantiacus and uses thereof |
EP2801257A1 (en) * | 2013-05-10 | 2014-11-12 | Casteggio Lieviti S.r.l. | Leavening preparation comprising a stabilized enzymatic mixture |
WO2021069656A1 (en) * | 2019-10-11 | 2021-04-15 | Novozymes A/S | Solid baking additive |
IT202100013697A1 (it) * | 2021-05-26 | 2022-11-26 | Prosol S P A | Lievito vivo rivestito e procedimento per la sua produzione |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2978331A (en) * | 1958-06-27 | 1961-04-04 | Short Milling Co J | Bread improver compositions and methods for preparing the same |
US3440059A (en) * | 1966-05-31 | 1969-04-22 | Standard Brands Inc | Active dry yeast |
FR1509676A (fr) * | 1967-01-30 | 1968-01-12 | Procédé de fabrication de levure alimentaire activée | |
US3843800A (en) * | 1968-11-08 | 1974-10-22 | Arend Langejan | Preparation of active dried baker's yeast |
JPS4840748B1 (da) * | 1970-12-29 | 1973-12-03 | ||
GB1451793A (en) * | 1973-06-22 | 1976-10-06 | Distillers Co Yeast Ltd | Active dried yeast |
US4719114A (en) * | 1985-01-04 | 1988-01-12 | Durkee Industrial Foods, Corp. | Encapsulated yeast |
FR2617459B1 (fr) * | 1987-06-30 | 1990-03-02 | Pelletier Rene | Procede de conditionnement d'additifs et de levure de panification |
FR2690813B1 (fr) * | 1992-06-29 | 1995-07-28 | Lesaffre & Cie | Agent d'amelioration de panification et procede le mettant en óoeuvre. |
EP0616030A1 (en) * | 1993-01-27 | 1994-09-21 | Gist-Brocades N.V. | Instant dry yeast |
DE69402752T2 (de) * | 1993-03-31 | 1997-07-31 | Gist Brocades Nv | Hefeformulierung zur Herstellung von Backwaren |
-
1994
- 1994-12-14 EP EP01200011A patent/EP1090553A3/en not_active Ceased
- 1994-12-14 EP EP94203629A patent/EP0659344B1/en not_active Expired - Lifetime
- 1994-12-14 DE DE69427632T patent/DE69427632T2/de not_active Expired - Lifetime
- 1994-12-14 AT AT94203629T patent/ATE202674T1/de active
- 1994-12-14 ES ES94203629T patent/ES2160612T3/es not_active Expired - Lifetime
- 1994-12-14 DK DK94203629T patent/DK0659344T3/da active
- 1994-12-14 PT PT94203629T patent/PT659344E/pt unknown
- 1994-12-19 SA SA94150379A patent/SA94150379A/ar unknown
- 1994-12-22 ZA ZA9410270A patent/ZA9410270B/xx unknown
- 1994-12-22 NZ NZ270266A patent/NZ270266A/en not_active IP Right Cessation
- 1994-12-22 CA CA2138817A patent/CA2138817C/en not_active Expired - Fee Related
- 1994-12-23 US US08/363,624 patent/US5716654A/en not_active Expired - Lifetime
- 1994-12-23 IL IL11213294A patent/IL112132A/en not_active IP Right Cessation
- 1994-12-26 JP JP32200794A patent/JP3727080B2/ja not_active Expired - Fee Related
-
2001
- 2001-10-03 GR GR20010401648T patent/GR3036787T3/el unknown
Also Published As
Publication number | Publication date |
---|---|
JPH07203953A (ja) | 1995-08-08 |
EP1090553A3 (en) | 2001-04-18 |
ATE202674T1 (de) | 2001-07-15 |
GR3036787T3 (en) | 2002-01-31 |
EP0659344A1 (en) | 1995-06-28 |
CA2138817A1 (en) | 1995-06-25 |
EP1090553A2 (en) | 2001-04-11 |
DE69427632D1 (de) | 2001-08-09 |
EP0659344B1 (en) | 2001-07-04 |
ES2160612T3 (es) | 2001-11-16 |
US5716654A (en) | 1998-02-10 |
PT659344E (pt) | 2001-12-28 |
AU676406B2 (en) | 1997-03-06 |
SA94150379A (ar) | 2005-12-03 |
IL112132A (en) | 2004-05-12 |
IL112132A0 (en) | 1995-03-15 |
SA94150379B1 (ar) | 2005-05-16 |
JP3727080B2 (ja) | 2005-12-14 |
DE69427632T2 (de) | 2002-05-16 |
CA2138817C (en) | 2010-03-16 |
NZ270266A (en) | 1997-04-24 |
AU8173194A (en) | 1995-06-29 |
ZA9410270B (en) | 1995-08-29 |
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