Puratos Nv

Puratos Naamloze Vennootschap

Fabienne Verte

Filip Arnaut

Jacques Georis

Valérie Dorgeo

Jan Delcour

Ellen Fierens

Kristof Brijs

Geertrui Bosmans

Thierry Dauvrin

Fanny Nguyen

Bruno Van Winckel

Oksana Shegay

Nicole Vekemans

Valerie Dorgeo

The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.

Sourdough product

The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor

The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.

Bakery products

The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T, but which dissociates at a temperature of about T. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Methods for selectively activating a thermostable hydrolase

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 the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.

Method and composition for the prevention or retarding of staling of bakery products

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Destelbergen, Belgium

Fabienne Verte