MARCO LUIGI FEDERICO GIUSEPPIN,ROBIN ERIC JACOBUS SPELBRINK
申请号：
PT08848494
公开号：
PT2214498T
申请日:
2008.11.05
申请国别(地区):
PT
年份:
2017
代理人:
摘要：
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.
