http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1790230-A2

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filingDate 2003-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78d4651da215bc8acd15d7cdefcdc060
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publicationDate 2007-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-1790230-A2
titleOfInvention Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
abstract The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.
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