| 发明名称 |
Process for producing a baked product having increased flavor stability with catalase and phospholipase |
| 摘要 |
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. |
| 申请公布号 |
US9402402(B2) |
申请公布日期 |
2016.08.02 |
| 申请号 |
US201113810272 |
申请日期 |
2011.07.19 |
| 申请人 |
NOVOZYMES A/S |
发明人 |
Bennedbæk-Jensen Sidsel Langballe;Østdal Henrik |
| 分类号 |
A21D8/04;C12N9/08;C12N9/16 |
主分类号 |
A21D8/04 |
| 代理机构 |
|
代理人 |
McNamara Kristin |
| 主权项 |
1. A process for producing a baked product having increased flavor stability comprising the steps of:
(a) adding to a dough comprising flour, water, a catalase and a phospholipase; and (b) baking the dough to obtain the baked product, wherein the baked product has increased flavor stability after one week or more as compared to a baked product prepared without the addition of enzyme preparation having catalase activity. |
| 地址 |
Bagsvaerd DK |
