GRAHAM WILLIAMS,JOSS DELVES-BROUGHTON,JOHN FARAGHER,DIANE SALMELA,JAY HARDY,KERSTI HAUGAN,LINDA THOMAS,PETER WISLER
申请号：
PT05707851
公开号：
PT1711064E
申请日:
2005.01.26
申请国别(地区):
PT
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.
