发明名称 |
IMPROVED BAKERY PRODUCTS, PROCESSES FOR IMPROVING BAKERY PRODUCTS AND BAKING INGREDIENT, AND METHOD OF USING BETAINE IN BAKING |
摘要 |
<p>The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked. Furthermore the present invention relates to a baking ingredient consisting essentially of a combination of enzyme and betaine, and optionally an emulsifier, said enzyme and betaine and possible emulsifier being all provided in effective amounts capable of improving the textural properties of a bakery product when baked.</p> |
申请公布号 |
WO2007144433(A1) |
申请公布日期 |
2007.12.21 |
申请号 |
WO2007EP55998 |
申请日期 |
2007.06.18 |
申请人 |
DANISCO A/S;KAPPELMAN, DAVID;GASTEL, ARIELLA;CRAIG, STUART;KAY, SUSAN |
发明人 |
KAPPELMAN, DAVID;GASTEL, ARIELLA;CRAIG, STUART;KAY, SUSAN |
分类号 |
A21D2/16;A21D2/24;A21D8/04 |
主分类号 |
A21D2/16 |
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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