Back to results
US 12,137,695 B2Granted
Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase
AssigneeNovozymes A/S
InventorChristina Lunde
Life of this patent
Estimating the term…
Abstract
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.
Claims10
A method of producing a par-baked product, comprising
- a) providing a dough comprising a phospholipase and a GH8 xylanase,
- b) making the dough into a product,
- c) partially baking the product,
- d) cooling the par-baked product, and
- e) storing the par-baked product,
- wherein the par-baked product produces a baked product with reduced crumb firmness compared to a par-baked product where the phospholipase and the GH8 xylanase are not incorporated into the dough.
3 more elements
A method of producing a baked product, comprising
- a) providing a dough comprising a phospholipase and a GH8 xylanase,
- b) making the dough into a product,
- c) partially baking the product,
- d) cooling the par-baked product,
- e) storing the par-baked product, and
- f) re-baking the par-baked product to produce a baked product,
- wherein the crumb firmness of the baked product is reduced compared to a baked product where the phospholipase and the GH8 xylanase are not incorporated into the dough.
4 more elements
Dependencies are inferred from the claim text.