Title: Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
Application Number: 03809537 Application Date: 2003.04.07
Publication Number: 1649501 Publication Date: 2005.08.03
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A21D8/04,C12N9/56
Applicant(s) Name: Puratos N. V. Address:
Inventor(s) Name: Arnaut Filip, Verte Fabienne
Attorney & Agent: zhao yanhua
Abstract:
     The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
Time: 6