发明名称 |
Process for obtaining improved structure build-up of baked products |
摘要 |
A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organisms producing them can be used in the process. Thus, the dough and baked products containing these dextrans are produced.
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申请公布号 |
US6399119(B1) |
申请公布日期 |
2002.06.04 |
申请号 |
US19990273404 |
申请日期 |
1999.03.22 |
申请人 |
PURATOS NAAMLOZE VENNOOTSCHAP |
发明人 |
VANDAMME ERIK JEROME;RENARD CHRISTIAN EMILE FLORIUS G.;ARNAUT FILIP REMI JULES;VEKEMANS NICOLE MELANIE FRANCINE;TOSSUT PIERRE PATRICK ALDO |
分类号 |
A21D2/18;C12P19/08;(IPC1-7):A21D2/18 |
主分类号 |
A21D2/18 |
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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