发明申请
- 专利标题： PREPARATION OF DOUGH OR BAKED PRODUCT
- 专利标题（中）： 粗制或烘焙产品的制备
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申请号： US12882626申请日： 2010-09-15
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公开(公告)号： US20110003031A1公开(公告)日： 2011-01-06
- 发明人: Gitte Budolfsen , Luise Christiansen , Todd Forman , Tina Spendler
- 申请人： Gitte Budolfsen , Luise Christiansen , Todd Forman , Tina Spendler
- 申请人地址： DK Bagsvaerd
- 专利权人： Novozymes A/S
- 当前专利权人： Novozymes A/S
- 当前专利权人地址： DK Bagsvaerd
- 优先权： DK200001054 20000706
- 主分类号： A21D8/04
- IPC分类号： A21D8/04 ; A21D10/00
摘要：
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
公开/授权文献
- US1850938A Tapping or tool holder 公开/授权日：1932-03-22