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DE60230789D1 - Flüssiges brotverbesserungsmittel, verwendung und verfahren zu dessen herstellung - Google Patents

Flüssiges brotverbesserungsmittel, verwendung und verfahren zu dessen herstellung

Info

Publication number
DE60230789D1
DE60230789D1 DE60230789T DE60230789T DE60230789D1 DE 60230789 D1 DE60230789 D1 DE 60230789D1 DE 60230789 T DE60230789 T DE 60230789T DE 60230789 T DE60230789 T DE 60230789T DE 60230789 D1 DE60230789 D1 DE 60230789D1
Authority
DE
Germany
Prior art keywords
liquid bread
liquid
enhancer
production
bread improver
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
DE60230789T
Other languages
English (en)
Inventor
Erik Jensen
Erik Keller
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
Danisco US Inc
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=8562199&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE60230789(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco AS, Danisco US Inc filed Critical Danisco AS
Application granted granted Critical
Publication of DE60230789D1 publication Critical patent/DE60230789D1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE60230789T 2001-11-05 2002-11-01 Flüssiges brotverbesserungsmittel, verwendung und verfahren zu dessen herstellung Expired - Lifetime DE60230789D1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20012151A FI20012151A0 (fi) 2001-11-05 2001-11-05 Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä
PCT/EP2002/012227 WO2003039261A1 (en) 2001-11-05 2002-11-01 A liquid bread improver, the use and the process for producing thereof

Publications (1)

Publication Number Publication Date
DE60230789D1 true DE60230789D1 (de) 2009-02-26

Family

ID=8562199

Family Applications (1)

Application Number Title Priority Date Filing Date
DE60230789T Expired - Lifetime DE60230789D1 (de) 2001-11-05 2002-11-01 Flüssiges brotverbesserungsmittel, verwendung und verfahren zu dessen herstellung

Country Status (13)

Country Link
US (2) US7910149B2 (de)
EP (1) EP1443823B2 (de)
AT (1) ATE419750T1 (de)
AU (1) AU2002340495B2 (de)
BR (1) BRPI0213914B1 (de)
DE (1) DE60230789D1 (de)
ES (1) ES2319398T5 (de)
FI (1) FI20012151A0 (de)
MX (1) MXPA04004315A (de)
NZ (1) NZ532995A (de)
RU (1) RU2322063C2 (de)
WO (1) WO2003039261A1 (de)
ZA (1) ZA200404089B (de)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0312606D0 (en) * 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
US7704537B2 (en) * 2004-11-24 2010-04-27 H.J. Heinz Company Crispy flour taquito
GB2444896B (en) * 2006-12-18 2010-05-19 Nutraceuticals Ltd Compositions comprising polyunsaturated fatty acids
GB0625743D0 (en) 2006-12-22 2007-02-07 Cereform Ltd Aqueous dough conditioning composition
AU2010324550A1 (en) * 2009-11-27 2012-05-31 Serrol Ingredients Pty Limited Emulsifier composition
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
CN103651655B (zh) * 2012-09-14 2019-01-08 丰益(上海)生物技术研发中心有限公司 包含聚糖醇的面制品增白剂及其应用
RU2532040C1 (ru) * 2013-04-05 2014-10-27 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Пищевая добавка для кексов
EP2910128B1 (de) 2014-02-20 2018-09-26 CSM Bakery Solutions Europe Holding B.V. Enzymhaltige feste Backemulsion
EP3461350A1 (de) * 2017-09-28 2019-04-03 DuPont Nutrition Biosciences ApS Lebensmittelzusammensetzung mit erhöhter lagerstabilität

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Also Published As

Publication number Publication date
MXPA04004315A (es) 2005-05-16
ES2319398T3 (es) 2009-05-07
WO2003039261A1 (en) 2003-05-15
ZA200404089B (en) 2005-06-29
US7910149B2 (en) 2011-03-22
BRPI0213914B1 (pt) 2015-11-03
AU2002340495B2 (en) 2008-01-10
BR0213914A (pt) 2004-08-31
EP1443823B1 (de) 2009-01-07
RU2004114838A (ru) 2005-05-10
ATE419750T1 (de) 2009-01-15
EP1443823A1 (de) 2004-08-11
RU2322063C2 (ru) 2008-04-20
ES2319398T5 (es) 2020-10-23
NZ532995A (en) 2007-11-30
EP1443823B2 (de) 2020-02-12
FI20012151A0 (fi) 2001-11-05
US20110135790A1 (en) 2011-06-09
US20050031763A1 (en) 2005-02-10

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