A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 8/04 (2006.01) C12N 9/56 (2006.01)
Patent
CA 2481290
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 said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.(Figure 3)
L'invention concerne un procédé destiné à prévenir ou à empêcher le rassissement durant le processus de cuisson de produits de boulangerie consistant à ajouter une quantité effective suffisante d'au moins une protéase à sérine de thermostabilité intermédiaire et/ou thermostable dans les produits de boulangerie. L'invention concerne aussi un agent d'amélioration destiné à prévenir ou à empêcher le rassissement lors du processus de cuisson de produits de boulangerie, caractérisé en ce qu'il comprend au moins une protéase à sérine de thermostabilité intermédiaire et/ou thermostable (Figure 3).
Arnaut Filip
Vekemans Nicole
Verte Fabienne
Gowling Lafleur Henderson Llp
Puratos Naamloze Vennootschap
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