Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-20 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
filingDate |
2010-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b5a873b7f25b71ef62cae286e4b20a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19f15370eceb19701009ec4c416c47c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aea397120ef47af534c76c87c2663665 |
publicationDate |
2012-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-2473603-A1 |
titleOfInvention |
Baking enzyme composition as ssl replacer |
abstract |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling. |
priorityDate |
2009-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |