发明名称 |
Preparation of Dough or Baked Products |
摘要 |
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. |
申请公布号 |
US2013323359(A1) |
申请公布日期 |
2013.12.05 |
申请号 |
US201313964164 |
申请日期 |
2013.08.12 |
申请人 |
NOVOZYMES A/S |
发明人 |
BUDOLFSEN GITTE;CHRISTIANSEN LUISE;FORMAN TODD;SPENDLER TINA |
分类号 |
A21D8/04;C11B3/00;C12N9/16;C12N9/18;C12N9/20 |
主分类号 |
A21D8/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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