ES2032939T5 - Un metodo para mejorar una masa de harina. - Google Patents

Un metodo para mejorar una masa de harina.

Info

Publication number
ES2032939T5
ES2032939T5 ES88120669T ES88120669T ES2032939T5 ES 2032939 T5 ES2032939 T5 ES 2032939T5 ES 88120669 T ES88120669 T ES 88120669T ES 88120669 T ES88120669 T ES 88120669T ES 2032939 T5 ES2032939 T5 ES 2032939T5
Authority
ES
Spain
Prior art keywords
flour
rheological properties
mass
improve
dough
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
ES88120669T
Other languages
English (en)
Other versions
ES2032939T3 (es
Inventor
Sampsa Haarasilta
Seppo Vaisanen
Don Scott
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.)
Koninklijke DSM NV
Original Assignee
DSM 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=22470780&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2032939(T5) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by DSM NV filed Critical DSM NV
Application granted granted Critical
Publication of ES2032939T3 publication Critical patent/ES2032939T3/es
Publication of ES2032939T5 publication Critical patent/ES2032939T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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)
  • Noodles (AREA)

Abstract

ESTA INVENCION ES RELATIVA A UN METODO PARA MEJORAR LAS PROPIEDADES REOLOGICAS DE PASTA DE HARINA LA CUAL COMPRENDE COMBINAR HARINA, LEVADURA AGUA Y CANTIDAD SUFICIENTE DE UNA PREPARACION DE ENCIMAS COMPRENDIENDO SULFIDRICO OXIDADO Y GLUCOSA OXIDADA Y MEZCLAR DICHOS INGREDIENTES PARA FORMAR UNA PASTA DE PANADERO CONVENIENTE. LA REACCION TIENE COMO RESULTADO UNA PASTA MAS RESISTENTE CON PROPIEDADES REOLOGICAS MEJORADAS ASI COMO UN PRODUCTO PANIFICABLE FINAL CON TEXTURA MEJORADA.
ES88120669T 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina. Expired - Lifetime ES2032939T5 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US13600387A 1987-12-21 1987-12-21

Publications (2)

Publication Number Publication Date
ES2032939T3 ES2032939T3 (es) 1993-03-01
ES2032939T5 true ES2032939T5 (es) 2000-06-01

Family

ID=22470780

Family Applications (1)

Application Number Title Priority Date Filing Date
ES88120669T Expired - Lifetime ES2032939T5 (es) 1987-12-21 1988-12-10 Un metodo para mejorar una masa de harina.

Country Status (9)

Country Link
EP (1) EP0321811B2 (es)
JP (1) JP2735259B2 (es)
AT (1) ATE77203T1 (es)
CA (1) CA1329047C (es)
DE (1) DE3872196T3 (es)
DK (1) DK174921B1 (es)
ES (1) ES2032939T5 (es)
FI (1) FI94713C (es)
NO (1) NO176383C (es)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
US5232719A (en) * 1991-06-13 1993-08-03 Genencor International, Inc. Type II endoglycosidases in baking for improving the quality of dough and baked goods
EP0565172A1 (en) * 1992-04-10 1993-10-13 Quest International B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having sulfhydryl oxidase activity
EP0705538B1 (en) 1994-09-07 2000-12-06 Dsm N.V. Improvement of bread doughs
AU684658B2 (en) * 1994-09-07 1997-12-18 Gist-Brocades B.V. Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
ES2136409T5 (es) 1995-06-07 2008-12-16 Danisco A/S Metodo para mejorar las propiedades de una pasta de harina.
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
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
JP3917183B2 (ja) 1995-06-07 2007-05-23 ダニスコ エー／エス 組換えヘキソースオキシダーゼ、該酵素を産生する方法、および該酵素の利用
DE69623644T2 (de) * 1995-12-08 2003-05-28 Novozymes As Verwendung einer desaminierenden oxidase zum backen
EP0869716B1 (en) * 1995-12-20 2001-05-02 Novozymes A/S Use of a pyranose oxidase in baking
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
DE69825263T3 (de) 1997-04-09 2009-03-12 Danisco A/S Lipase und verwendung davon zur verbesserung von teigen und backwaren
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
US6165761A (en) * 1997-12-22 2000-12-26 Novo Nordisk A/S Carbohydrate oxidase and use thereof in baking
US7060474B1 (en) 1997-12-22 2006-06-13 Novozymes A/S Carbohydrate oxidase and use thereof in baking
DK1041890T3 (da) 1997-12-22 2005-07-18 Novozymes As Carbohydrat-oxydase og anvendelse deraf til bagning
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
JP4309137B2 (ja) 2001-05-18 2009-08-05 ダニスコ エイ／エス 酵素を使用した練り粉の調製方法
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
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
BRPI0513438A2 (pt) 2004-07-16 2011-01-04 Danisco método enzimático para degomagem de óleo
PL2405007T3 (pl) 2007-01-25 2014-04-30 Dupont Nutrition Biosci Aps Wytwarzanie acylotransferazy lipidowej z przekształconych komórek gospodarza Bacillus licheniformis
WO2009109602A1 (en) * 2008-03-04 2009-09-11 Danisco A/S Improving enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols
EP2103220B1 (de) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
CA3182928A1 (en) 2020-05-29 2021-12-02 Novozymes A/S Method for controlling slime in a pulp or paper making process
CA3220135A1 (en) 2021-06-16 2022-12-22 Novozymes A/S Method for controlling slime in a pulp or paper making process

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase

Also Published As

Publication number Publication date
FI94713C (fi) 1995-10-25
NO885652D0 (no) 1988-12-20
DE3872196D1 (de) 1992-07-23
DK174921B1 (da) 2004-02-23
DK712188D0 (da) 1988-12-21
DE3872196T2 (de) 1992-12-17
JP2735259B2 (ja) 1998-04-02
NO176383C (no) 1995-03-29
DE3872196T3 (de) 2000-04-20
EP0321811A1 (en) 1989-06-28
EP0321811B1 (en) 1992-06-17
NO885652L (no) 1989-06-22
EP0321811B2 (en) 1999-12-22
FI94713B (fi) 1995-07-14
NO176383B (no) 1994-12-19
JPH01265843A (ja) 1989-10-23
ATE77203T1 (de) 1992-07-15
DK712188A (da) 1989-08-18
CA1329047C (en) 1994-05-03
ES2032939T3 (es) 1993-03-01
FI885816A (fi) 1989-06-22
FI885816A0 (fi) 1988-12-16

Similar Documents

Publication Publication Date Title
ES2032939T5 (es) Un metodo para mejorar una masa de harina.
ES2035408T3 (es) Metodo para mejorar las propiedades de la masa y la calidad del pan.
CA2012723A1 (en) Bread improvers
KR840006600A (ko) 빵 또는 기타 곡물-기본 식품의 개선된 제조방법
CO4750597A1 (es) Metodo y composicion para mejorar la masa de harina .
ES508369A0 (es) "un procedimiento para preparar una pasta de confiteria de miga continua o similar".
JP2019118263A (ja) 焼菓子用品質改良剤
ATE197873T1 (de) Verbesserungen von brotteig
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
DK0469654T3 (da) Forbedrede dejprodukter
RU2000120825A (ru) Способ производства зернового хлеба
EP0614609B1 (en) A method for the production of bread derivatives, particularly bread snacks and the like
MD2207B1 (en) Composition and process for preparation of bread
MD1533G2 (ro) Compoziţie şi procedeu pentru prepararea unor produse de panificaţie
RU95120222A (ru) Способ производства хлебобулочных изделий
RU96104906A (ru) Способ производства хлебобулочных изделий
UA32957A (uk) Спосіб виробництва хліба "донбаський"
RU98118213A (ru) Способ приготовления изделий из теста с начинкой типа хачапури "имерети"
FR2454272A2 (fr) Procede de preparation d'une tarte en pate levee recouverte d'une sauce liee
ES2110369A1 (es) Procedimiento para la preparacion de un producto de pasteleria.
UA7263A (uk) Спосіб виробництва борошняних кондитерських виробів типа "крекер"
RU94014752A (ru) Способ производства пшеничного хлеба
CA2412533A1 (en) Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
ES8706307A2 (es) Procedimiento de fabricacion de galletas con alimento com- pleto concentrado
HUT38036A (en) Method for producing preserved baking industrial produces