CRISP BAKED PRODUCTS COMPRISING XYLANASE

The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.

Saved in:
Bibliographic Details
Main Authors SCHOONEVELD-BERGMANS, MARGOT, ELISABETH, FRANCOISE, MASTENBROEK, JOSÉ, CARR, NEIL
Format Patent
LanguageEnglish
French
German
Published 13.05.2015
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

Abstract The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.
AbstractList The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.
Author MASTENBROEK, JOSÉ
SCHOONEVELD-BERGMANS, MARGOT, ELISABETH, FRANCOISE
CARR, NEIL
Author_xml – fullname: SCHOONEVELD-BERGMANS, MARGOT, ELISABETH, FRANCOISE
– fullname: MASTENBROEK, JOSÉ
– fullname: CARR, NEIL
BookMark eNrjYmDJy89L5WTQcA7yDA5QcHL0dnVRCAjydwl1DglWcPb3DQCKe_q5K0RE-jj6OQa78jCwpiXmFKfyQmluBgU31xBnD93Ugvz41OKCxOTUvNSSeNcAIwszS3MDQ0dDYyKUAAC4CSWj
ContentType Patent
DBID EVB
DatabaseName esp@cenet
DatabaseTitleList
Database_xml – sequence: 1
  dbid: EVB
  name: esp@cenet
  url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP
  sourceTypes: Open Access Repository
DeliveryMethod fulltext_linktorsrc
Discipline Medicine
Chemistry
Sciences
DocumentTitleAlternate KNUSPRIGE BACKWAREN MIT XYLANASE
PRODUITS DE BOULANGERIE-PÂTISSERIE CROUSTILLANTS COMPRENANT DE LA XYLANASE
ExternalDocumentID EP2869701A1
GroupedDBID EVB
ID FETCH-epo_espacenet_EP2869701A13
IEDL.DBID EVB
IngestDate Fri Jul 19 15:31:56 EDT 2024
IsOpenAccess true
IsPeerReviewed false
IsScholarly false
Language English
French
German
LinkModel DirectLink
MergedId FETCHMERGED-epo_espacenet_EP2869701A13
Notes Application Number: EP20130733318
OpenAccessLink https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150513&DB=EPODOC&CC=EP&NR=2869701A1
ParticipantIDs epo_espacenet_EP2869701A1
PublicationCentury 2000
PublicationDate 20150513
PublicationDateYYYYMMDD 2015-05-13
PublicationDate_xml – month: 05
  year: 2015
  text: 20150513
  day: 13
PublicationDecade 2010
PublicationYear 2015
RelatedCompanies DSM IP ASSETS B.V
RelatedCompanies_xml – name: DSM IP ASSETS B.V
Score 2.978232
Snippet The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the...
SourceID epo
SourceType Open Access Repository
SubjectTerms BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Title CRISP BAKED PRODUCTS COMPRISING XYLANASE
URI https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150513&DB=EPODOC&locale=&CC=EP&NR=2869701A1
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3fT4MwEL4s06hvOjXOX-mDIb4QYcCAB2KggJsKNMAMPi1ASrKXbXEY_30PwqYv-nZpk2t7yfW7r-1dAe5yzaxyQ9LESlZyUeVcEs1KR85T6oWhVrJetme6QTiezNTnTMt6sNjmwrR1Qr_a4ojoUSX6e93u1-ufQyy3fVu5eSgW2LR69FPLFTp2jNGNJiuC61gei9yICpSiJISxNTLGpi7JNhKlvSaKbsrse29Ok5Sy_o0o_jHsM1S2rE-gx5cDOKTbj9cGcBB0990odq63OYV7Gk8TRhz7xXMJiyN3RtOE0Chg2D4Nn0j2_mqHduKdAfG9lE5EHHK-W97cY7vJKefQR9bPL4Do8ohj7KEigKOf4bbEK0TbwpBMBPFCyocw_FPN5T99V3DU2Km5AJeVa-jXH5_8BnG1Lm5bi3wDwGh3Hw
link.rule.ids 230,309,786,891,25594,76906
linkProvider European Patent Office
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3dT4MwEL8s0zjfdGrc_OLBEF-IMGCFh8VAAcGNj2zMzCcCpCR7mYvD-O97NNv0Rd8ubXJtL7n-7tf2rgD3uW5WuSHrUqWouaQxJktmRZDzlKQwtEohJT_TDaOhP9deFvqiBctdLgyvE_rFiyOiR5Xo7zXfr9c_h1gOf1u5eSyW2PT-5KUjR9yyY4xudEUVHXvkJrETU5FSlMRoOhoYQ5PIioVE6YA0xXmbyOnVbpJS1r8RxTuBwwSVrepTaLFVFzp09_FaF47C7X03ilvX25zBA50Gs0SwrbHrCMk0duY0nQk0DhNsD6JnYfE2sSJr5p6D4Lkp9SUcMtsvL3OT_eTUC2gj62eXIBBlwDD20BDA0c9wW2IVom1hyCaCeCHnPej9qab_T98ddPw0nGSTIBpfwXFjs-YyXFGvoV1_fLIbxNi6uOXW-QZ6dXoM
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=CRISP+BAKED+PRODUCTS+COMPRISING+XYLANASE&rft.inventor=SCHOONEVELD-BERGMANS%2C+MARGOT%2C+ELISABETH%2C+FRANCOISE&rft.inventor=MASTENBROEK%2C+JOS%C3%89&rft.inventor=CARR%2C+NEIL&rft.date=2015-05-13&rft.externalDBID=A1&rft.externalDocID=EP2869701A1