| 发明名称 |
METHODS FOR THE PREPARATION OF A BAKED PRODUCT, COMPOSITIONS USED THEREFOR AND BAKED PRODUCT |
| 摘要 |
The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125. |
| 申请公布号 |
EA011452(B1) |
申请公布日期 |
2009.04.28 |
| 申请号 |
EA20050000470 |
申请日期 |
2003.09.11 |
| 申请人 |
PURATOS NAAMLOZE VENNOOTSCHAP |
发明人 |
DUTRON AGNES;GEORIS JACQUES;GENOT BERNARD;DAURIN THIERRY;COLLINS TONY;HOYOUX ANNE;FELLER GEORGES |
| 分类号 |
A21D2/26;A21D8/04;A21D13/00;C12N9/24 |
主分类号 |
A21D2/26 |
| 代理机构 |
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