Danisco A/s

Preben Rasmussen

Susan Mampusti Madrid

Charlotte Horsmans Poulsen

Masoud Rajabi Zargahi

Jette Dina Kreiberg

Karsten Matthias Kragh

Bjarne Larsen

John Nielsen

Hans Christian Buchholt

Jorn Borch Søe

Tove Martel Ida Elsa Christensen

Hanne Thorsoe

Lene Duedahl-Olesen

Wolfgang Zimmermann

J&oslash;rn Borch S&oslash;e

Tove Martel Christensen

Anita Baruch

Charlotte Horsmans Poulson

Masound R Zargahi

Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Method for preparing flour doughs and products made from such doughs using lipase

A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.

Process for stabilizing proteins in an acidic environment with a high-ester pectin

The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from

Non-maltogenic exoamylases and their use in retarding retrogradation of starch

The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.

The present invention is concerned with the use of the sequence CGGCAGGGTCTC, or a variant, homologue or fragment thereof, as a control element for activating transcription of a nucleotide sequence or nucleotide sequences from a promoter. The invention accordingly provides nucleic acid constructs in which at least one heterologous copy of the element is operatively liniked upstream or downstream of a promoter which is itself operatively linked to a nucleotide sequence.

Expression element

A method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes produced therefrom, wherein a combination of (a) a glycerol oxidase which does not require a co-factor to oxidize glycerol, and (b) a lipase, is added to the dough to produce a synergistic effect upon said rheological properties; and dough improving compositions containing such components.

Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase

A process is described wherein there is added to an acidic environment, which contains protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.

A process is described wherein there is added to an acidic environment, which contains protein, a block-wise enzymatically de-esterified pectin and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.

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Kirke Hyllinge, Denmark

Preben Rasmussen