发明名称 |
SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS |
摘要 |
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. |
申请公布号 |
EP1987158(A2) |
申请公布日期 |
2008.11.05 |
申请号 |
EP20070726313 |
申请日期 |
2007.02.06 |
申请人 |
NOVOZYMES A/S |
发明人 |
JORGENSEN, CHRISTEL THEA;ERLANDSEN, LUISE;NILSSON, LONE DYBDAL;BORCH, KIM;VIND, JESPER |
分类号 |
C12Q1/44;A21D2/26;A21D8/04 |
主分类号 |
C12Q1/44 |
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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