ATE198253T1 - Hefederivate und verfahren zum verbessern der brotqualität - Google Patents
Hefederivate und verfahren zum verbessern der brotqualitätInfo
- Publication number
- ATE198253T1 ATE198253T1 AT93202630T AT93202630T ATE198253T1 AT E198253 T1 ATE198253 T1 AT E198253T1 AT 93202630 T AT93202630 T AT 93202630T AT 93202630 T AT93202630 T AT 93202630T AT E198253 T1 ATE198253 T1 AT E198253T1
- Authority
- AT
- Austria
- Prior art keywords
- methods
- bread quality
- yeast derivatives
- improving bread
- improving
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 235000008429 bread Nutrition 0.000 title 1
- 239000004382 Amylase Substances 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 102000004316 Oxidoreductases Human genes 0.000 abstract 1
- 108090000854 Oxidoreductases Proteins 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 239000003638 chemical reducing agent Substances 0.000 abstract 1
- 229940079919 digestives enzyme preparation Drugs 0.000 abstract 1
- 229940059442 hemicellulase Drugs 0.000 abstract 1
- 108010002430 hemicellulase Proteins 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/267—Microbial proteins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/06—Lysis of microorganisms
- C12N1/066—Lysis of microorganisms by physical methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP92202852 | 1992-09-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE198253T1 true ATE198253T1 (de) | 2001-01-15 |
Family
ID=8210918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT93202630T ATE198253T1 (de) | 1992-09-17 | 1993-09-09 | Hefederivate und verfahren zum verbessern der brotqualität |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US5451413A (de) |
| AT (1) | ATE198253T1 (de) |
| CA (1) | CA2106437A1 (de) |
| DE (1) | DE69329785D1 (de) |
Families Citing this family (13)
| 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 |
| US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| ZA964616B (en) * | 1995-06-07 | 1996-12-12 | Bioteknologisk Inst | Recombinant hexose oxidase a method of producing same and use of such enzyme |
| MY129458A (en) | 1995-06-07 | 2007-04-30 | Danisco | A 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 |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| ES2177893T5 (es) * | 1996-03-19 | 2006-11-01 | Dsm Ip Assets B.V. | Nueva composicion enzimatica. |
| US6876932B1 (en) * | 1998-02-27 | 2005-04-05 | Novozymes A/S | Maltogenic alpha-amylase variants |
| US20040191362A1 (en) * | 2003-03-26 | 2004-09-30 | Dasappa Indrani | Synergistic improver mix |
| US20040241283A1 (en) * | 2003-05-28 | 2004-12-02 | Domingues David J. | Method of preventing discoloration of dough, dough compositions, and dough products |
| US20050276896A1 (en) * | 2004-06-14 | 2005-12-15 | Sadek Nagwa Z | Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure |
| HUE056760T2 (hu) | 2013-07-11 | 2022-03-28 | Modernatx Inc | A CRISPR-hez kapcsolódó fehérjéket és a szintetikus SGRNS-ket kódoló szintetikus polinukleotidokat tartalmazó készítmények és felhasználási módjaik |
| US11968998B2 (en) | 2017-04-13 | 2024-04-30 | Mgpi Processing, Inc. | L-cysteine-treated proteins with altered functionalities and preparations thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2368384A (en) * | 1943-02-01 | 1945-01-30 | Campbell Taggart Res Corp | Yeast product and method of preserving glutathione contained therein |
| US2875064A (en) * | 1954-07-12 | 1959-02-24 | Bred Ade Corp | Baking compositions and methods |
| GB1321714A (en) * | 1970-04-14 | 1973-06-27 | Koninklijke Gist Spiritus | Yeasts |
| NL7908427A (nl) * | 1979-11-19 | 1981-06-16 | Gist Brocades Nv | Werkwijze voor het bereiden van actieve droge micro-organismen. |
| US5290959A (en) * | 1985-09-10 | 1994-03-01 | Vitamins, Inc. | Mass separation of materials |
| US4904485A (en) * | 1986-10-02 | 1990-02-27 | Kanegafuchi Kagaku Kogyo Kabushiki Kaisha | Fat compositions suitable for use in bakeries or confectioneries |
| GB9025290D0 (en) * | 1990-11-21 | 1991-01-02 | Unilever Plc | Fat-free pastry mixture |
-
1993
- 1993-09-09 AT AT93202630T patent/ATE198253T1/de not_active IP Right Cessation
- 1993-09-09 DE DE69329785T patent/DE69329785D1/de not_active Expired - Fee Related
- 1993-09-16 US US08/122,326 patent/US5451413A/en not_active Expired - Fee Related
- 1993-09-17 CA CA002106437A patent/CA2106437A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| CA2106437A1 (en) | 1994-03-18 |
| DE69329785D1 (de) | 2001-02-01 |
| US5451413A (en) | 1995-09-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |