Verfahren für die Herstellung eines verbesserten Strukturaufbaus von Backwaren
摘要
The present invention is related to a process for obtaining improved structure build-up of baked products comprising the steps of incorporating into a dough sufficient amount of exopolysaccharides, said exopolysaccharides showing in a solution a rise in viscosity with time and thereafter maintaining the achieved viscosity. The present invention is also related to new dextrans and new micro-organisms producing them, and the dough and baked products containing these dextrans. <IMAGE>
申请公布号
DE69718358(D1)
申请公布日期
2003.02.20
申请号
DE1997618358
申请日期
1997.02.14
申请人
PURATOS N.V., GROOT-BIJGAARDEN
发明人
VANDAMME, ERIC JEROME;RENARD, CHRISTIAN EMILE FLORIUS G.;ARNAUT, FILIP REMI JULES;VEKEMANS, NICOLE MELANIE FRANCINE;TOSSUT, PIERRE PATRICK ALDO;TOSSUT, PIERRE PATRICK ALDO