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公开(公告)号:US20130173502A1
公开(公告)日:2013-07-04
申请号:US13490869
申请日:2012-06-07
申请人: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC分类号: G06Q99/00
CPC分类号: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
摘要翻译: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品,例如面包的模具控制和延长的保质期方法和组合物,以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品的方法和组合物,例如面包,通过在至少一种pH调节剂之前处理用于制备可食用产品的面团的表面, 在烘烤过程中。