Bruno Sproessler

Title: Innovations of Bruno Sproessler

Introduction

Bruno Sproessler is a notable inventor based in Rossdorf, Germany. He has made significant contributions to the field of food technology and enzymology, holding a total of five patents. His work focuses on enhancing the quality and shelf-life of baked goods through innovative processes.

Latest Patents

One of Sproessler's latest patents is a process for making baked articles that retain freshness. This invention involves a method for producing baked goods from cereal products using enzymes to prevent staleness. Specifically, alpha amylase is added to enable targeted partial hydrolysis of starch, which helps to prevent retrogradation during the baking process. Another significant patent involves leucine aminopeptidases produced recombinantly from Aspergillus soyae. This invention relates to a recombinant DNA that codes for a leucine aminopeptidase and includes methods for producing this enzyme, along with vectors and transformed host organisms.

Career Highlights

Throughout his career, Sproessler has worked with prominent companies such as Röhm GmbH and Rohm GmbH. His experience in these organizations has allowed him to develop and refine his innovative ideas in enzymatic applications for food production.

Collaborations

Sproessler has collaborated with notable coworkers, including Hermann Plainer and Erwin Schuster. Their combined expertise has contributed to the advancement of Sproessler's inventions and the successful implementation of his patented processes.

Conclusion

Bruno Sproessler's contributions to the field of food technology through his innovative patents demonstrate his commitment to improving the quality of baked goods. His work continues to influence the industry and showcases the importance of enzymatic processes in food production.