Title:
パン菓子製品のショートバイトを改善する方法と組成物
Document Type and Number:
Japanese Patent JP5599386
Kind Code:
B2
Abstract:
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.
Inventors:
Van WIN Kel and Bruno
ヴェルテ and Fabienne
ヴェルテ and Fabienne
Application Number:
JP2011508916A
Publication Date:
October 01, 2014
Filing Date:
May 14, 2009
Export Citation:
Assignee:
プラトス ナーム rose Fenno トサップ
International Classes:
A21D8/04
Attorney, Agent or Firm:
Nobuaki Kazahaya
Noriko Asano
Noriko Asano
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