Preparation of dough and baked products
US6270813A · kind A · utility
5Cited by
6References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 28, 2000 |
| Grant date | Aug 7, 2001 |
| Priority date | — |
| Expiry date | Mar 28, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/042
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.