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1.发明公开
公开(公告)号：EP1790230A2
公开(公告)日：2007-05-30
申请号：EP07102531.6
申请日：2003-04-07
申请人： PURATOS N.V.
发明人： ARNAUT, Filip , VERTE, Fabienne , VEKEMANS, Nicole
摘要： The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.
摘要翻译： 期间的烘焙产品的烘烤工艺，其包括在所述细菌中加入足够有效量的至少一种中温热稳定表和/或热塑性表丝氨酸蛋白酶的步骤的本发明涉及用于预防或老化的延迟的方法。 本发明中的面包产品的烘烤处理还涉及在改进用于预防或老化的延缓，DASS它包括至少一个中间热稳定表和/或热塑性表丝氨酸蛋白酶。
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2.发明授权METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS 有权方法和组合物用于预防或变味 老龄化及其作用的推迟返回处理面包房
公开(公告)号：EP1496748B1
公开(公告)日：2007-06-27
申请号：EP03745727.2
申请日：2003-04-07
申请人： PURATOS N.V.
发明人： ARNAUT, Filip , VERTE, Fabienne , VEKEMANS, Nicole
CPC分类号： A21D8/042
摘要： The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.(Figure 3)
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3.发明公开
公开(公告)号：EP1790230A3
公开(公告)日：2007-09-05
申请号：EP07102531.6
申请日：2003-04-07
申请人： PURATOS N.V.
发明人： ARNAUT, Filip , VERTE, Fabienne , VEKEMANS, Nicole
CPC分类号： A21D8/042
摘要： The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.
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4.发明公开METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS 有权方法和组合物用于预防或变味 老龄化及其作用的推迟返回处理面包房
公开(公告)号：EP1496748A2
公开(公告)日：2005-01-19
申请号：EP03745727.2
申请日：2003-04-07
申请人： PURATOS N.V.
发明人： ARNAUT, Filip , VERTE, Fabienne , VEKEMANS, Nicole
CPC分类号： A21D8/042
摘要： The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.(Figure 3)
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