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WO1988003365A1 - Nouveaux agents d'amelioration pour aliments a base de farine et autres aliments cuits au four et montes a la levure - Google Patents

Nouveaux agents d'amelioration pour aliments a base de farine et autres aliments cuits au four et montes a la levure Download PDF

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Publication number
WO1988003365A1
WO1988003365A1 PCT/AU1987/000371 AU8700371W WO8803365A1 WO 1988003365 A1 WO1988003365 A1 WO 1988003365A1 AU 8700371 W AU8700371 W AU 8700371W WO 8803365 A1 WO8803365 A1 WO 8803365A1
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WO
WIPO (PCT)
Prior art keywords
passing
electron
natural
compounds
baked goods
Prior art date
Application number
PCT/AU1987/000371
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English (en)
Inventor
John David Tomlinson
Jennifer Anne Robertson
William Kenneth Thomson
Original Assignee
George Weston Foods Limited
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 George Weston Foods Limited filed Critical George Weston Foods Limited
Publication of WO1988003365A1 publication Critical patent/WO1988003365A1/fr

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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
    • 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
    • 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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • 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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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

Definitions

  • the present invention relates to the use o highly purified natural improving agents in the productio of bread and other yeast raised baked goods. It als relates to the recovery of extracts containing highl purified improving agents for use in bread and other yeas raised baked goods, which are derived from the residues o "waste" products of fermentation and food productio industries and to the use of these highly concentrated foo quality improving agents in the production of bread an other yeast raised baked goods. BACKGROUND ART
  • the making of bread uses mechanical operations such as kneading the dough, dividing the dough into pieces, and moulding into a predetermined form before proofing and baking.
  • the physical properties of the dough such as elasticity, extensibility, non-stickiness and ability to be. moulded are dependent on a combination of factors including the quality of the flour, the quality of the gluten, and/or the presence of other food additives.
  • the quality of the final baked product as judged by parameters such as crumb softness, volume, texture, taste, mouthfeel etc., is equally dependent upon the above physical properties and is affected by both the chemical and is biological parameters.
  • the period of bulk fermentation is important. It is a resting period, during which time the yeast ferments, interacts with the gluten in the dough, and the dough itself changes from a rough, dense mass with poor gas retention and lacking extensibility, into a smooth extensible dough with good gas retaining properties. Such properties are essential to the production of a loaf with good volume, soft yet resilient with fine crumb cell structure; Any method of bread making which omits bulk dough fermentation can only succeed in
  • fermented flour and whey additives have become available, e.g., Empruv, Fermitech etc, which claim to cause an improvement in the quality of doughs to which they are added including sensory and olfactory parameters. 5
  • These manifestations are obvious to those persons with ordinary skill in the art. Coupled with our observations that the greater the contact time (from 2 to 24 hours) between the yeast and dough, sponge, brew or ferment system, the better leavening, texture, flavour and 0 resistance to staling in the bread or other yeast raised baked goods, led us to postulate that a metabolite or group • of metabolites formed during the fermentation acted upon the gluten and then on the physical properties of the dough in a beneficial manner.
  • These improving agents are highly purified substances, including nicotinamide adenosine dinucleotide, flavin ononucleotide, flavin adenosine dinucleotide, the cytochromes, and the ubiguinones, derived from biological systems; the improving agents also include components and 5 derivatives of these substances, e.g., nicotinamide, riboflavin etc.
  • chemical improving agents such as potassium bromate, sodium metabisulfite, sodium stearoyl lactylate or the diacetyl tartaric esters of monoglycerides or distilled monoglycerides
  • .UBST1TUTE ⁇ ⁇ l ⁇ _ fermentation residues e.g., from breweries, wineries, starch plants and dairies of highly concentrated natura novel improving agents for yeast raised baked goods.
  • the present invention provides food quality novel natural improving agents for yeast raised baked goods, including any one of, or any combination of, natural electron transfer biological oxido-reductants including oxidative chain phosphorylation components or derivatives thereof, including for example:- NAD nicotinamide adenosine dinucleotide NADP nicotinamide adenosine dinucleotide phosphate
  • FMN flavin mononucleotide FAD flavin adenosine dinucleotide Ubiguinones - i.e., the coenzymes 0 Cytochromes and other components of the electron transport chain.
  • the present invention relates to the use of such oxido-reductants or electron passing compounds, either singularly or in any combination as food quality improving agents, especially in the production of yeast raised baked goods as a full or partial replacement of, or in addition to, chemical improving agents.
  • SUBSTITUTE SH ET These compounds may be used either in a highly purified state or as components of concentrates and extracts contained in or derived from spent residues from the fermentations of yeasts (especially of the Saccharomyces genus) as for example from beer, wine and other alcoholic beverages, and also from the spent residues from fermentations of other micro-organisms, e.g., Acetobacter, Lactobacillus, Aspergillus, Leuconostoc and Streptococcus species. Also, starch plant residues and dairy residues. Generally, the concentrations of the electron-passing compounds employed are at least 0.001% by weight, normally expressed as a percentage of the weight of flour in the mixture.
  • NAD and NADP are natural oxido-reductant present in most biochemical systems. They are coenzymes for a wide variety of enzymes. The NAD dependent enzymes exhibit several modes of action, four of which are discussed herein.
  • the NAD dependent dehydrogenases catalyse the oxidation of alcohols, aldehydes, c- and /B-hydroxy carboxylic acids and c-amino acids.
  • the nucleotides themselves readily accept electrons from a reduced substrate or donate electrons to an oxidised substrate in a coupled reaction such as
  • the nicotinamide nucleotides function in reduction o f the flavin coenzymes . These provide the link in the e le c tron transport chain between NAD an FMN or FAD .
  • An example is the reduction u * oxidised glutathione by glutathione reductase .
  • Glutathione reductases are enzymes which contain FAD as a prosthetic group.
  • the FAD reacts with the NADH as shown
  • the nicotinamide nucleotides provide a source of electrons for the hydroxylation and desaturation of both aromatic and aliphatic compounds as for example in lipid metabolism.
  • a further function of NAD is in the repair mechanism of DNA, catalysed by DNA- ⁇ gase.
  • NAD is an end product of alcoholic fermentation. It is also one of the end products of intermediary metabolism. Historically, its function in yeast raised baked goods depends upon an interaction with the glutathione reductase system and the oxidation of reduced glutathione. While glutathione reductase has been reported to have specificity for NADP, NAD can collect H atoms from substrates acted upon NADP linked dehydrogenases.
  • the thiol/disulfide interchange represents a dynamically changing system dependent on the number, and distribution of these functional groups, i.e., either intermolecular or intramolecular, as well as the
  • Yeast is a living organism. As such it requires nutrients during its logarithmic growth phase. T hese are provi d ed from the constituents of the flour an d /or by the ad d ition of yeast foods e.g., sugar, nitrogen sources and trace elements. Secondly, yeast cell membrane constituents ' come into direct contact with the gluten in the dough. The possibility exists for interactions between the constituents o ' f the yeast membrane and those of the gluten. T hir d ly, living cells have a finite life span. m longer fermentation doughs the percentage of damaged or d ea d yeast cells will ⁇ be higher than in . short time d oughs. Consequently there will be released into the fermenting d ough, intracellular enzymes, coenzymes and other metabolites.
  • a ccording to the present invention it can be shown that the spent yeast and micro-organisms of fermentations are a rich source of such metabolites.
  • Fresh Baker's yeast is the usual source of commercial NAD and related metabolites, although patents describing its
  • SUBSTITUTE SHEET production and purification from aerobic culturing of micro-organisms are extant (e.g., see USP 3,705,080; USP 3,705,081; USP 3,708,394 and USP 3,709,786) .
  • NAD is produced as an end product of ethanolic and lactic fermentations: acetaidehyde + NADH a ?° ⁇ ⁇ ethanol + NAD +
  • NAD pyruvic acid + NADH lactic acid + NAD + it has now been surprisingly discovered according to the invention that its concentration in the end products of alcoholic and lactic fermentations and in the microbial residues from such fermentations is an order of magnitude greater than in baker's yeast, thus making its recovery commercially viable.
  • NAD is estimated using the enzyme catalysed oxidation of ethanol to acetaidehyde at pH 9.0.
  • the reaction mixture consists of lOOmM phosphate buffer pH 9.0, ethanol 170mM, alcohol dehydrogenase (Boehringer Mannheim)
  • .UBSTTTUTE SH ⁇ e.g., or;-amylase, ascorbic acid etc., in breads and yeast raised baked goods had not previously been described or understood.
  • NAD and the related compounds according to the present invention act as strong oxidising agents on gluten, either alone or when in combination with flour, but at the same time increase extensibility of the dough.
  • the oxidising power of the NAD and related compounds is reduced without a concomitant o significant reduction in extensibility of the dough.
  • the presence of ascorbic acid and c ⁇ -amylase may be beneficial to produce maximum advantage with respect to volume? texture; mouthfeel and other physical parameters.
  • some embodiments of the improving agent may also comprise one or more additives selected from of-amylase , ascorbic acid and phospholipase A and/or phospholipase D, in an appropriate effective amount, usually at levels of not less than 0.0001% by weight. 0 Sources of NAD and Related Compounds.
  • natural sources of NAD, FAD, FMN, NADP, the ubiguinones are the end products of microbial fermentations.
  • examples of possible sources include:- (i) yeast residues from breweries 5 (ii) spent grain from breweries
  • yeast residues relate to extensive tests and processing of yeast residues from breweries but also include those from wine lees.
  • the yeast residue is a thick cake, still biologically active but with a high moisture and - ethanol content.
  • the yeast cells contain large intracellular concentrations of NAD, in addition to other components of the electron transport chain and intermediar metabolism as previously cited.
  • the preferred method for the processing of the residues from fermentation systems in order to obtain highl purified extracts and residues for use in yeast raised baked goods may comprise some of or all of the following processes in any combination or order:-
  • High pressure homogenisation and freezing (or heating) of the fermented residue and residue products of fermentation are two of the methods which have been employed according to the invention to disrupt and/or weaken the cell walls of the yeast.
  • Other methods may include for example, extrusion, colloid milling, microwaving, lysozymes, solvent extraction, high pressure spray drying, vibration ball milling, treatment with ultrasonics and grinding.
  • Cell disruption may be followed by inactivation of deleterious enzyme and other catalytic systems by appropriate physical and chemical change.
  • a number of techniques may be employed to inactivate enzyme systems, including elevating or depressing temperatures, adjustment of pH or combinations of these.
  • the fermented microbial residues or the cell disrupted microbial residues are diluted with water to a viscosity approaching that of water.
  • the diluted mixture is subjected to a temperature greater than 45°C but substantially less that 200°C for a period of not more that 30 minutes. This is of extreme importance not only as a consequence of inactivating deleterious enzyme systems, but also because of the final yield and quality of the NAD and the other oxido-reductants and metabolites hitherto described.
  • Clarification of the cell disrupted enzyme inactivated fermented waste to remove cell debris from the extract containing the NAD and other metabolites is successfully achieved by centrifugation of filtration, e.g., the use of Sharpies decanter or starch bed filtration.
  • filter aids such as diatomaceous earth, vacuum drum filtration flocculation, flotation bubbles, pressure candles, enzymes or membranes.
  • the present invention relates to a process for producing a highly concentrated extract from one of a group of fermented residues and "waste" residues of fermentations including brewery residues, winery residues, lactic fermentation residues containing the natural oxido-reductant NAD and related compounds previously described. It will be understood by those skilled in the art that several dehydration and concen t ration techniques may be applied to obtain the highly concentrated dehydrated extract include
  • a highly concentrated liquid extract may be obtained by any or all of a variety of concentration processes including utrafiltration, reverse osmosis, falling film evaporators, and the like.
  • Each of these methods of dehydration and concentration can be used on the crude ferment residues or on the extract containing the active principles of the coenzymes, metabolites and oxido-reductants. Freeze drying of the heat treated residue, the heat treated extract and the residual cell debris, have provided free-flowing products. Dehydration of both the heat-treated residue and extract provided products which, when baked, results in significant improvement in volume, crumb texture and ⁇ retardation of staling in yeast raised baked goods. Addition of the crude residue or the heat treated extract to starch in a 1:1 ratio permitted the dehydration to be carried out using a fludised bed drier. The final product required grinding but provides increases in NAD and in volume and improved textural characteristics in bread and yeast raised baked goods.
  • the products herein described can be successfully obtained by spray drying.
  • the preferred method uses an inlet temperature into the spray drier of between about 180°C and 300°C and an outlet temperature of between 70°C and 120°C. Advantages of lower inlet and outlet temperatures on the performance of the final spray dried concentrate in yeast raised baked goods will be obvious to those skilled in the art in view of the present disclosure.
  • the present invention relates to the novel use of naturally occurring oxido-reductants, metabolites and coenzymes in bread and other yeast raised baked goods as in adjunct to currently available "chemical improvers", or as a
  • Yeast is Mauripan Active Dried Yeast produced by Mauri
  • SUBSTITUTE SHEET Representative volumes for 3 loaves baked on th same day are given. values which differ from controls b more than 100 units are significant. * Significant at the p ⁇ 0.05 level. The lower th value the softer the bread.
  • Example 3 Crumb structure and texture in loaves containing the product of Example 1 were markedly different from those containing only V8 or natural improver.
  • the crumb structure is much finer, cells are small and elliptical in shape.
  • the crumb is more resilient and possesses an iridescent sheen.
  • Example 3
  • Example 4 As can be seen from the above representative sample, the addition of pure NAD provided an increase in volume as well as a retardation in the onset of staling. Crumb structure and texture replicated that seen in the loaves baked using the highly concentrated extract of Example 1. Example 4.
  • loaves of bread were made by mixing the raw materials as set out in Table 1 and using the same breadmaking process of Example 2 , using varying levels of: a) the extract obtained from the process of Example 1 and ascorbic acid, b) Pure NAD and ascorbic acid. Representative results for wholemeal are shown in Table 4.
  • Loaf volumes guoted are representative only and vary from day to day. Results in Table 4 show the NAD and the product from Example 1 interact with ascorbic acid in the dough. Unless ascorbic acid is present the NAD and product from Example 1 exert such a strong effect on the dough, that there is a resultant reduction in loaf volume.
  • the following example illustrates the effects of flavin adenosine dinucleotide (FAD) as an improving agent with similar properties to those of NAD and the highly concentrated extract of Example 1.
  • FAD flavin adenosine dinucleotide
  • Example 2 The following example illustrates the effects of flavin adenosine dinucleotide (FAD) as an improving agent with similar properties to those of NAD and the highly concentrated extract of Example 1.
  • FAD flavin adenosine dinucleotide
  • Example 7 The following example illustrates the effects of flavin mononucleotide (FMN) as an improving agent with similar properties to those of NAD and the highly concentrated extract of Example 1.
  • FMN flavin mononucleotide
  • Table 6 The results from these tests show in Table 6 that the 0.005% level of addition of FMN is preferred.
  • Crumb structure and texture was similar to that of loaves baked using the products from Example 1 and Example 3.
  • Table 6 Effect of FMN addition on Loaf volume. Loaf volume
  • Example 10 This example pertains to the use of the product from Example 9 as an improving agent in yeast raised baked goods. Loaves of bread were formulated using the raw ingredients of Table 1 and baked according to the description of Example 2. volumes of the loaves were measured by rapeseed displacement and recorded. Crumb structure and texture were noted.
  • Example 9 which is a highly concentrated extract from wine lees provides an increase in loaf volume and crumb structure and texture similar to that obtained with pure NAD, FAD, FMN or the product of Example 1.
  • Example 11 The following example illustrates the effect of the addition of product from Example 1 to proprietary chemical improvers containing emulsifiers.
  • White and wholemeal loaves were baked as hitherto described using s.uch improvers.
  • Representative values for vol m e and staling measurements for both white and wholemeal are shown in Table 9 .
  • the results ind icate that the presence of the product o Ex amp le 1 and emu ls i f ie rs in a chem i ca l improve r g i ve s ignif icant increase in volume .
  • NAF and TN80 are proprietary improvers produced by Cereform, Wetherill Park, New South Wales, Australia, containing potassium bromate, sodium metabisulfite, ascorbic acid, L-cysteine and emulsifiers such as sodium stearoyl lactylate.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Groupe de nouveaux agents d'amélioration naturels qui sont destinés à des aliments cuits au four et montés à la levure et qui comprennent des produits dérivés des résidus des processus de fermentation éthyliques et autres de micro-organismes (par exemple lactiques). Les composants actifs extraits de ces résidus constituent les composés à transfert d'électrons naturels de la chaîne respiratoire et du métabolisme intermédiaire tel qu'il est lié au métabolisme énergétique. Lesdits composés comprennent un dinucléotide d'adénosine de nicotinamide, et son phosphate, un mononucléotide de flavine à base d'un nucléotide d'adénosine de flavine, les ubiquinones, des cytochromes, etc., et les composants de ces substances, tels que de la nicotinamide, de la riboflavine, etc., ainsi que leurs dérivés. Des améliorations significatives sont apportées à la qualité finale des aliments cuits au four et montés à la levure par ces agents d'oxydo-réduction naturels et par les co-enzymes, et notamment à la qualité finale des aliments de ce type qui ne contiennent pas d'émulsifiants ou d'agents d'oxydo-réduction traditionnels ou ''chimiques''. Par agents d'oxydo-réduction ''chimiques'', on se réfère aux substances chimiques telles que le bromate de potassium, le métabisulfite de sodium, l'azodicarbonamide, etc., qui ne sont pas biologiques. Par agents d'oxydo-réduction ''biologiques'' ou ''naturels'', on se réfère à des substances qui sont naturellement présentes dans la nourriture et dans d'autres produits biologiques, sans tenir compte du fait qu'elles peuvent être synthétisées chimiquement, comme c'est le cas de l'acide ascorbique, et de l'hydrochlorure de L-cystéine. Les agents d'oxydo-réduction ''naturels'' signifient en outre que lesdites substances peuvent être extraites de substances biologiques naturellement présentes, telles que des résidus. L'addition desdits agents d'amélioration naturels dans des aliments cuits au four et montés à la levure permet d'éliminer le besoin d'utilisation d'additifs chimiques dans ces produits et également de remplacer partiellement ou totalement dans le mélange les émulsifiants, tels que le lactylate de stéaroyle de sodium, et les enzymes, telles que les protéases, les phospholipases, etc., qui sont communément employés lorsque des agents d'oxydo-réduction chimiques sont utilisés.
PCT/AU1987/000371 1986-11-05 1987-11-05 Nouveaux agents d'amelioration pour aliments a base de farine et autres aliments cuits au four et montes a la levure WO1988003365A1 (fr)

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AUPH881386 1986-11-05
AUPH8813 1986-11-05

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Cited By (15)

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WO1991012724A1 (fr) * 1990-03-02 1991-09-05 Takeda Chemical Industries, Ltd. Pains et leur production
WO1999057986A1 (fr) * 1998-05-13 1999-11-18 Novo Nordisk Biotech, Inc. Procede d'utilisation de deshydrogenases en boulangerie
WO2002060263A3 (fr) * 2001-01-31 2002-10-24 Dsm Nv Vinasse en boulangerie
EP1123656A3 (fr) * 2000-02-10 2003-07-30 Snow Brand Milk Products, Co., Ltd. Produits de boulangerie contenant de l'azote non protéique
EP1358807A3 (fr) * 2002-05-03 2004-03-17 Agro-korn a/s Utilisation de la vinasse de production d' éthanol comme ingredient fonctionnel pour produits alimentaires
EP1474992A4 (fr) * 2002-01-18 2005-04-13 Kaneka Corp Aliments enrichis en ubiquinone
FR2906969A1 (fr) * 2006-09-25 2008-04-18 Jacques Olivier Gratiot Procede de fabrication d'un produit alimentaire, notamment boulanger
FR2906970A1 (fr) * 2006-09-25 2008-04-18 Jacques Olivier Gratiot Procede de fabrication d'un produit alimentaire boulanger
US7371423B2 (en) 1997-04-09 2008-05-13 Danisco, A/S Method for preparing flour doughs and products made from such doughs using lipase
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
US7638293B2 (en) 2003-01-17 2009-12-29 Danisco A/S Method
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry
GR1010257B (el) * 2021-02-10 2022-06-27 K.M.P.M Agrovision Διαφημιστικη-Εκτυπωτικη Ιδιωτικη Κεφαλαιουχικη Εταιρεια, Μεθοδος παρασκευης ζυμης και προϊοντων ζυμης με τη χρηση οινολασπης

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Cited By (17)

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Publication number Priority date Publication date Assignee Title
WO1991012724A1 (fr) * 1990-03-02 1991-09-05 Takeda Chemical Industries, Ltd. Pains et leur production
USRE43341E1 (en) 1995-06-07 2012-05-01 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US7371423B2 (en) 1997-04-09 2008-05-13 Danisco, A/S Method for preparing flour doughs and products made from such doughs using lipase
WO1999057986A1 (fr) * 1998-05-13 1999-11-18 Novo Nordisk Biotech, Inc. Procede d'utilisation de deshydrogenases en boulangerie
EP1123656A3 (fr) * 2000-02-10 2003-07-30 Snow Brand Milk Products, Co., Ltd. Produits de boulangerie contenant de l'azote non protéique
WO2002060263A3 (fr) * 2001-01-31 2002-10-24 Dsm Nv Vinasse en boulangerie
USRE43135E1 (en) 2001-05-18 2012-01-24 Danisco A/S Method of improving dough and bread quality
US7678404B2 (en) 2002-01-18 2010-03-16 Kaneka Corporation Ubiquinone-enriched foods
EP1474992A4 (fr) * 2002-01-18 2005-04-13 Kaneka Corp Aliments enrichis en ubiquinone
AU2003203261B2 (en) * 2002-01-18 2007-11-29 Kaneka Corporation Ubiquinone-enriched foods
EP1358807A3 (fr) * 2002-05-03 2004-03-17 Agro-korn a/s Utilisation de la vinasse de production d' éthanol comme ingredient fonctionnel pour produits alimentaires
US7638293B2 (en) 2003-01-17 2009-12-29 Danisco A/S Method
US7622290B2 (en) 2004-03-12 2009-11-24 Danisco A/S Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
US8889371B2 (en) 2004-07-16 2014-11-18 Dupont Nutrition Biosciences Aps Lipolytic enzyme: uses thereof in the food industry
FR2906970A1 (fr) * 2006-09-25 2008-04-18 Jacques Olivier Gratiot Procede de fabrication d'un produit alimentaire boulanger
FR2906969A1 (fr) * 2006-09-25 2008-04-18 Jacques Olivier Gratiot Procede de fabrication d'un produit alimentaire, notamment boulanger
GR1010257B (el) * 2021-02-10 2022-06-27 K.M.P.M Agrovision Διαφημιστικη-Εκτυπωτικη Ιδιωτικη Κεφαλαιουχικη Εταιρεια, Μεθοδος παρασκευης ζυμης και προϊοντων ζυμης με τη χρηση οινολασπης

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EP0438386A1 (fr) 1991-07-31
EP0438386A4 (en) 1991-09-11

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