The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.
申请公布号
WO2005079585(A1)
申请公布日期
2005.09.01
申请号
WO2005DK00034
申请日期
2005.01.20
申请人
NOVOZYMES A/S;BECKER, FIONA;HOFF, TINE;LUNDQVIST, HENRIK;SPENDLER, TINA
发明人
BECKER, FIONA;HOFF, TINE;LUNDQVIST, HENRIK;SPENDLER, TINA