PROCESS FOR PRODUCING A BAKED PRODUCT HAVING INCREASED FLAVOR STABILITY WITH CATALASE AND PHOSPHOLIPASE

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专利权人:

Novozymes A/S

发明人:

BENNEDBÆK-JENSEN, Sidsel Langballe,ØSTDAL, Henrik

申请号：

EP20110733863

公开号：

EP2595487(B1)

申请日:

2011.07.19

申请国别(地区):

欧洲专利局

年份:

2018

代理人:

摘要：

The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product.

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/