发明名称 |
Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread |
摘要 |
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread.
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申请公布号 |
US2005202144(A1) |
申请公布日期 |
2005.09.15 |
申请号 |
US20050098871 |
申请日期 |
2005.04.05 |
申请人 |
BAKERY TECHNOLOGY CENTRE B.V. |
发明人 |
STURKENBOOM MARCELLUS G.;DE LEVITA PAUL D.;GERARDUS VAN DUIJNHOVEN ANTONIUS A. |
分类号 |
A21D8/04;(IPC1-7):A21D2/00 |
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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