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1. (WO2017205337) BAKING PROCESS AND A METHOD THEREOF

Pub. No.:    WO/2017/205337    International Application No.:    PCT/US2017/033942
Publication Date: Fri Dec 01 00:59:59 CET 2017 International Filing Date: Wed May 24 01:59:59 CEST 2017
IPC: A21D 8/04
A21D 13/062
Applicants: DUPONT NUTRITION BIOSCIENCES APS
E. I. DU PONT DE NEMOURS AND COMPANY
Inventors: SHETTY, Jayarama K.
BOUTTE, Troy Thomas
BEECH, Ashley
Title: BAKING PROCESS AND A METHOD THEREOF
Abstract:
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or isomaltooligosaccharides. The composition can be used to form a dough mixture: shaping the dough mixture and baking the said shaped dough mixture to form baked products.