Invention Grant
- Patent Title: Preparation of dough or baked products
- Patent Title (中): 面团或焙烤产品的制备
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Application No.: US13964164Application Date: 2013-08-12
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Publication No.: US09247753B2Publication Date: 2016-02-02
- Inventor: Gitte Budolfsen , Luise Christiansen , Todd Forman , Tina Spendler
- Applicant: Novozymes A/S
- Applicant Address: DK Bagsvaerd
- Assignee: Novozymes A/S
- Current Assignee: Novozymes A/S
- Current Assignee Address: DK Bagsvaerd
- Agent Kristin J. McNamara
- Priority: DK200001054 20000706
- Main IPC: A21D2/00
- IPC: A21D2/00 ; A21D10/00 ; A21D13/00 ; C12N9/16 ; A21D8/04 ; C11B3/00 ; C12N9/18 ; C12N9/20
Abstract:
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.
Public/Granted literature
- US20130323359A1 Preparation of Dough or Baked Products Public/Granted day:2013-12-05
Information query
