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 CARR NEIL, SCHOONEVELD-BERGMANS MARGOT ELISABETH FRANCOISE, MASTENBROEK JOSE
Format Patent
LanguageEnglish
Published 18.06.2015
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

More Information
Summary: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.
Bibliography:Application Number: US201314407575