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AR027092A1 - Composicion para mejorar la calidad de productos de panaderia - Google Patents

Composicion para mejorar la calidad de productos de panaderia

Info

Publication number
AR027092A1
AR027092A1 ARP000106899A ARP000106899A AR027092A1 AR 027092 A1 AR027092 A1 AR 027092A1 AR P000106899 A ARP000106899 A AR P000106899A AR P000106899 A ARP000106899 A AR P000106899A AR 027092 A1 AR027092 A1 AR 027092A1
Authority
AR
Argentina
Prior art keywords
quality
composition
improve
bakery products
bakery
Prior art date
Application number
ARP000106899A
Other languages
English (en)
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
Application filed by Dsm Nv filed Critical Dsm Nv
Publication of AR027092A1 publication Critical patent/AR027092A1/es

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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ARP000106899A 1999-12-23 2000-12-22 Composicion para mejorar la calidad de productos de panaderia AR027092A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99204593 1999-12-23

Publications (1)

Publication Number Publication Date
AR027092A1 true AR027092A1 (es) 2003-03-12

Family

ID=8241122

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000106899A AR027092A1 (es) 1999-12-23 2000-12-22 Composicion para mejorar la calidad de productos de panaderia

Country Status (3)

Country Link
AR (1) AR027092A1 (es)
AU (1) AU2367401A (es)
WO (1) WO2001047363A1 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
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
US6406723B1 (en) 1997-04-09 2002-06-18 Danisco A/S Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
MXPA03010511A (es) 2001-05-18 2004-03-02 Danisco Metodo para preparar una masa con una enzima.
SK288531B6 (sk) * 2001-12-05 2018-02-05 Lesafre Et Compagnie Tekuté drožďové prípravky
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
JP5604032B2 (ja) 2004-07-16 2014-10-08 デュポン ニュートリション バイオサイエンシーズ エーピーエス 食用油の酵素的脱ガム方法
MX2009008090A (es) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
US9402402B2 (en) 2010-07-21 2016-08-02 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
DK2825051T3 (en) * 2012-03-14 2016-05-30 Novozymes As Method of baking

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3833738A (en) * 1971-01-25 1974-09-03 G Edwards Alfalfa extract process
US4115313A (en) * 1974-10-08 1978-09-19 Irving Lyon Bile acid emulsions
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
US5260074A (en) * 1992-06-22 1993-11-09 Digestive Care Inc. Compositions of digestive enzymes and salts of bile acids and process for preparation thereof
KR960002287B1 (ko) * 1992-10-07 1996-02-14 삼성전자주식회사 정렬/노광장치의 스텝핑 정밀도 측정방법
JP3089551B2 (ja) * 1996-11-18 2000-09-18 江崎グリコ株式会社 焼き菓子の製造法
ATE272946T1 (de) * 1997-11-04 2004-08-15 Kyowa Hakko Kogyo Kk Neue proteinkomplexe

Also Published As

Publication number Publication date
AU2367401A (en) 2001-07-09
WO2001047363A1 (en) 2001-07-05

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Legal Events

Date Code Title Description
FB Suspension of granting procedure