Patent · US Active

Preparation of dough or baked products

US9247753B2 · kind B2 · utility

0Cited by

4References

4Claims

0Family size

Assignee

Novozymes A/S · DK

Inventors

Gitte Budolfsen · Copenhagen, DK
Luise Christiansen · Copenhagen, DK
Todd Forman · Wake Forest, US
Tina Spendler

Key dates

Filing date	Aug 12, 2013
Grant date	Feb 2, 2016
Priority date	—
Expiry date	Aug 12, 2033

Classification

Technology area (CPC C)Chemistry; Metallurgy
CPC primaryC12Y301/01032
WIPO fieldBiotechnology
WIPO sectorChemistry

Abstract

The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.