发明名称 |
METHODS FOR REDUCING ASPARAGINE IN A DOUGH FOOD COMPONENT |
摘要 |
Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels. |
申请公布号 |
EP1968389(A1) |
申请公布日期 |
2008.09.17 |
申请号 |
EP20070700549 |
申请日期 |
2007.01.05 |
申请人 |
THE PROCTER AND GAMBLE COMPANY |
发明人 |
CORRIGAN, PATRICK, JOSEPH |
分类号 |
A21D8/04;A23L1/015;A23L1/03;A23L1/164;A23L1/168;A23L1/18;A23L1/216;A23L1/217 |
主分类号 |
A21D8/04 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|