Roehm Gmbh

Rohm Gmbh

Metallgesellschaft Aktiengesellschaft

Bruno Sproessler

Hermann Plainer

Erwin Schuster

Hans Ottofrickenstein

Michael Gottschalk

Klaus Gottmann

Helmut Uhlig

Sabine Wolf

Juergen Hofemeister

Kornelia Titze

Fridolin Loeffler

Nguyen Quoc Khanh

The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a,alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.

Process for making baked articles that retain freshness

This invention relates to a recombinant deoxyribonucleic acid (DNA) which can be isolated from,, characterised in that it codes for a leucine aminopeptidase (LAP) and comprises a nucleotide sequence corresponding to the nucleotide sequence given in SEQ ID NO: 1 for the mature LAP or to a nucleotide sequence derived therefrom which hybridises under stringent conditions with the nucleotide sequence given in SEQ ID NO: 1 for the mature LAP. The invention further relates to vectors and transformed host organisms, and also relates to methods of producing LAP. Enzyme products for the production of protein hydrolysates, as well as protein hydrolysates which are produced correspondingly, also form part of the invention.

Leucine aminopeptidases produced recombinantly from Aspergillus soyae

Vegetable oil enzymatic degumming process by means of aspergillus

Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.

Bakery products and intermediates

A method for making beer is disclosed wherein an amyloglucosidase enzyme from a Rhizopus culture is added to a wort and, after the enzyme has acted, the enzyme is inactivated under pasteurizing conditions.

Method for making beer

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Rossdorf, Germany

Bruno Sproessler