WILLIAMS GRAHAM,DELVES-BROUGHTON JOSS,FARAGHER JOHN,SALMELA DIANE,HARDY JAY,HAUGAN KERSTI,THOMAS LINDA,WISLER PETER
申请号：
SI200531537
公开号：
SI1711064T1
申请日:
2005.01.26
申请国别(地区):
SI
年份:
2012
代理人:
摘要：
The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity a<；SUB>；w<；/SUB>；>；0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.
