IP Verse

Improved Flour Based Dough And Method Of Preparing Such Dough - EP2117322

The patent EP2117322 was granted to Bakery Supplies Europe Holding on Oct 17, 2018. The application was originally filed on Feb 21, 2008 under application number EP08712625A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP2117322

BAKERY SUPPLIES EUROPE HOLDING
Application Number
EP08712625A
Filing Date
Feb 21, 2008
Status
Granted And Under Opposition
Sep 14, 2018
Grant Date
Oct 17, 2018
External Links
Slate, Register, Google Patents

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N&H DENMARK APSJul 11, 2019D YOUNGADMISSIBLE

Patent Citations (8) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTGB2368512
INTERNATIONAL-SEARCH-REPORTGB2400012
INTERNATIONAL-SEARCH-REPORTGB2431560
INTERNATIONAL-SEARCH-REPORTUS2006008567
OPPOSITIONGB2400012
OPPOSITIONGB2431560
OPPOSITIONUS2006008567
OPPOSITIONWO2006002495

Non-Patent Literature (NPL) Citations (25) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
INTERNATIONAL-SEARCH-REPORT- EMINE DENLI, RECAI ERCAN, "Effect of added pentosans isolated from wheat and rye grain on some properties of bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2001), vol. 212, no. 3, pages 374 - 376, XP008081771 [A] 1-3,6,9 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- LAURIKAINEN T., HÄRKÖNEN H., AUTIO K., POUTANEN K., "Effects of enzymes in fibre-enriched baking", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (1998), vol. 76, pages 239 - 249, XP002443665 [DX] 1,3,6-9 * abstract * * page 240, column R, paragraph 4 * * tables 1-4 * * page 248, column L, paragraph 4 - column R, paragraph 1 * [A] 10
INTERNATIONAL-SEARCH-REPORT- WANG M., OUDGENOEG G., VAN VLIET T., HAMER R., "Interaction of water unextracatble solids with gluten protein: effect on dough properties and gluten quality", JOURNAL OF CEREAL SCIENCE, (2003), vol. 38, pages 95 - 104, XP002443667 [A] 1-12 * the whole document *
OPPOSITION- AMAN et al., "Report on European Research on barley-beta-D-glucan and wheat arabinoxylan soluble fibre technologies for health promoting bread products: Solfibread", A European commission funded shared cost project within the framework v programme QLK1-2000-00324, (20040900), pages 1 - 4, XP055622547-
OPPOSITION- Anonymous, "Basic straight-dough bread-baking - long fermentation", AACC International Method, (20010910), pages 1 - 6, XP055622521-
OPPOSITION- KULP, "ENZYMOLYSIS OF PENTOSANS OF WHEAT FLOUR1", Cereal Chemistry, (19680000), vol. 45, pages 339 - 350, XP000105002-
OPPOSITION- "Programme & Abstracts booklet", 4th European Symposium on Enzymes in Grain Processing, (20050000), pages 1 - 7, XP055622524-
OPPOSITION- SORENSEN et al., "Xylanases in bread-making", 4th European Symposium on Enzymes in Grain Processing, (20050606), pages 1 - 41, XP055622528-
OPPOSITION- SWENNEN et al., "Ultrafiltration and ethanol precipitation for isolation of arabinoxylooligosaccharides with different structures", Carbohydrate Polymers, (20050000), vol. 62, pages 283 - 292, XP027721449-
OPPOSITION- SWENNEN et al., "Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides", J Sci Food Agric, (20060000), vol. 86, no. 11, pages 1722 - 1731, XP002457409
OPPOSITION- LAURIKAINEN et al., "Effects of enzymes in fibre-enriched baking", Journal of the Science of Food and Agriculture, (19980000), vol. 76, pages 239 - 249, XP002443665
OPPOSITION- ROUAU, "Investigations into the Effects of an Enzyme Preparation for Baking on Wheat Flour Dough Pentosans", Journal of Cereal Science, (19930000), vol. 18, pages 145 - 157, XP055052964
OPPOSITION- ROUAU et al., "Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties", Journal of Cereal Science, (19940000), vol. 19, pages 259 - 272, XP009143187
OPPOSITION- COURTIN et al., "Arabinoxylans and endoxylanases in wheat flour bread-making", Journal of Cereal Science, (20020000), vol. 35, pages 225 - 243, XP002517102
OPPOSITION- DENLI et al., "Effect of added pentosans isolated from wheat and rye grain on some properties of bread", European Food Research and Technology, (20010000), vol. 212, pages 374 - 376, XP055622458
OPPOSITION- FAUROT et al., "Large scale isolation of water-soluble and water-soluble pentosans from wheat flour", Lebensm.-Wiss. u.-Technol., (19950000), vol. 28, pages 436 - 441, XP004537523
OPPOSITION- MICHNIEWICZ et al., "Effect of added pentosans on some properties of wheat bread", Food Chemistry, (19920000), vol. 43, pages 251 - 257, XP055622481
OPPOSITION- SHAH et al., "Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus", Bioresource Technology, (20060000), vol. 97, pages 2047 - 2053, XP005525209
OPPOSITION- JIANG et al., "Improvement of the breadmaking quality of wheat flour by the hypethermophilic xylanase B from Thermotoga maritima", Food Research International, (20050000), vol. 38, pages 37 - 43, XP002517086
OPPOSITION- TROGH et al., "The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1->3,1->4)-@b-D-glucan levels", Journal of Cereal Science, (20040000), vol. 40, no. 3, pages 257 - 267, XP004647686
OPPOSITION- KATINA et al., "Effects of sourdough and enzymes on staling of high-fibre wheat bread", LWT, (20060000), vol. 39, no. 5, pages 479 - 491, XP005300545
OPPOSITION- COURTIN et al., "FRACTIONATION - RECONSTITUTION EXPERIMENTS PROVIDE INSIGHT INTO THE ROLE OF ENDOYXLANASES IN BREAD-MAKING", Journal of Agricultural and Food Chemistry, (19990000), vol. 47, pages 1870 - 1877, XP000824111
OPPOSITION- LU et al., "Arabinoxylan fibre improves metabolic control in people with type II diabetes", European Journal of Clinical Nutrition, (20040000), vol. 58, pages 621 - 628, XP055622499
OPPOSITION- COURTIN et al., "Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking", Cereal Chemistry, (20010000), vol. 78, no. 5, pages 564 - 571, XP008102757
OPPOSITION- KRISHNARAU et al., "Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans", Journal of Food Science, (19940000), vol. 59, pages 1251 - 1254, XP055622453

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