The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.
申请公布号
WO2004100669(A1)
申请公布日期
2004.11.25
申请号
WO2004BE00077
申请日期
2004.05.19
申请人
PURATOS NAAMLOZE VENNOOTSCHAP;ARNAUT, FILIP;DE MEYER, KAREL;VAN HAESENDONCK, INGRID
发明人
ARNAUT, FILIP;DE MEYER, KAREL;VAN HAESENDONCK, INGRID
