Preparation of dough-based product

United States of America Patent

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Mar 12, 2013
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Jun 19, 2008
app pub date
Jan 20, 2005
filing date
Feb 11, 2004

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Abstract

A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

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Patent Owner(s)

Patent Owner	Address
NOVOZYMES A/S	DENMARK BAGSVAERD BAGSVAERD REGION HOVEDSTADEN

International Classification(s)

A21D:TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FO....

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Inventor(s)

Inventor Name	Address	# of filed Patents	Total Citations
Hoff, Tine	Holte, DK	58	118
Lundquist, Henrik	Malmo, SE	7	2
Spendler, Tina	Malov, DK	34	238

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Preparation of dough-based product

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United States of America Patent

10588449

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PATENT NO	8394435
APP PUB NO	20080145480A1
SERIAL NO	10588449
DOCKET NO

US Family Size	Non-US Coverage
Patent Longevity	Forward Citations

DATE PUBLISHED	PUBLICATION/PATENT NO.	PUBLICATION TYPE
March 12, 2013	US,8394435,B2 US8394435B2	GRANTED PATENT AS SECOND PUBLICATION
June 19, 2008	US,20080145480,A1 US20080145480A1	FIRST PUBLISHED PATENT APPLICATION

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10588449

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