Method of imparting resistance to moisture and texture degradation to a baked product
US6068864A · kind A · utility
6Cited by
21References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 12, 1996 |
| Grant date | May 30, 2000 |
| Priority date | — |
| Expiry date | Jul 12, 2016 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02W90/10
- WIPO fieldHandling
- WIPO sectorMechanical engineering
Abstract
A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.