Preparation of dough or baked products

Number of patents in Portfolio can not be more than 2000

United States of America Patent

PATENT NO 9247753
APP PUB NO 20130323359A1
SERIAL NO

13964164

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

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Patent Owner(s)

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NOVOZYMES A/SBAGSVAERD

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Budolfsen, Gitte Frederiksberg, DK 27 152
Christiansen, Luise Copenhagen, DK 8 33
Forman, Todd Raleigh, US 8 39
Spendler, Tina Herlev, DK 34 200

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