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Machine translation
1. (WO2000059307) PREPARATION OF DOUGH AND BAKED PRODUCTS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2000/059307    International Application No.:    PCT/DK2000/000137
Publication Date: 12.10.2000 International Filing Date: 22.03.2000
Chapter 2 Demand Filed:    19.10.2000    
IPC:
A21D 8/04 (2006.01)
Applicants: NOVOZYMES A/S [DK/DK]; Krogshoejvej 36, DK-2880 Bagsværd (DK)
Inventors: NIELSEN, Jack, Beck; (DK).
SCHÄEFER, Thomas; (DK)
Priority Data:
PA 1999 00432 30.03.1999 DK
Title (EN) PREPARATION OF DOUGH AND BAKED PRODUCTS
(FR) PREPARATION DE PATE ET DE PRODUITS DE BOULANGERIE
Abstract: front page image
(EN)A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly maltotriose.
(FR)L'invention concerne un procédé permettant de préparer une pâte ou un produit de boulangerie, ledit procédé consistant à ajouter une dose efficace d'amylase pour retarder le rassissement du pain. L'amylase est une exo-amylase qui hydrolyse l'amidon pour former principalement du maltotriose.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, DZ, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)