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Title:
LIQUID BREAD IMPROVING COMPOSITIONS
Document Type and Number:
WIPO Patent Application WO2002026044
Kind Code:
A3
Abstract:
The present invention relates to liquid bread improving compositions. The invention also relates to a process for the preparation of a dough using said liquid bread improving compositions as well as to a process for the preparation of a baked product from such a dough.

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Inventors:
SCHOONEVELD-BERGMANS MARGOT EL (NL)
RODRIGUEZ ARANDA JAVIER (ES)
Application Number:
PCT/EP2001/010456
Publication Date:
October 31, 2002
Filing Date:
September 10, 2001
Export Citation:
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Assignee:
DSM NV (NL)
SCHOONEVELD-BERGMANS MARGOT EL (NL)
RODRIGUEZ ARANDA JAVIER (ES)
International Classes:
A21D2/18; A21D2/22; A21D2/26; A21D8/02; A21D8/04; (IPC1-7): A21D8/04; A21D2/18; A21D2/22
Domestic Patent References:
WO2001070036A12001-09-27
Foreign References:
US6110508A2000-08-29
US6039982A2000-03-21
GB1357164A1974-06-19
US5491078A1996-02-13
US4243543A1981-01-06
Other References:
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 08 6 October 2000 (2000-10-06)
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