Invention Grant
US09402402B2 Process for producing a baked product having increased flavor stability with catalase and phospholipase
有权
用过氧化氢酶和磷脂酶生产具有增强的风味稳定性的焙烤产品的方法
- Patent Title: Process for producing a baked product having increased flavor stability with catalase and phospholipase
- Patent Title (中): 用过氧化氢酶和磷脂酶生产具有增强的风味稳定性的焙烤产品的方法
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Application No.: US13810272Application Date: 2011-07-19
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Publication No.: US09402402B2Publication Date: 2016-08-02
- Inventor: Sidsel Langballe Bennedbæk-Jensen , Henrik Østdal
- Applicant: Sidsel Langballe Bennedbæk-Jensen , Henrik Østdal
- Applicant Address: DK Bagsvaerd
- Assignee: NOVOZYMES A/S
- Current Assignee: NOVOZYMES A/S
- Current Assignee Address: DK Bagsvaerd
- Agent Kristin McNamara
- Priority: EP10170282 20100721
- International Application: PCT/EP2011/062342 WO 20110719
- International Announcement: WO2012/010593 WO 20120126
- Main IPC: A21D8/04
- IPC: A21D8/04 ; C12N9/08 ; C12N9/16
Abstract:
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product.
Public/Granted literature
- US20130216651A1 Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase Public/Granted day:2013-08-22
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