The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Feb. 02, 2016
Filed:
Aug. 12, 2013
Applicant:
Novozymes A/s, Bagsvaerd, DK;
Inventors:
Gitte Budolfsen, Frederiksberg, DK;
Luise Christiansen, Copenhagen, DK;
Todd Forman, Raleigh, NC (US);
Tina Spendler, Herlev, DK;
Assignee:
Novozymes A/S, Bagsvaerd, DK;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 2/00 (2006.01); A21D 10/00 (2006.01); A21D 13/00 (2006.01); C12N 9/16 (2006.01); A21D 8/04 (2006.01); C11B 3/00 (2006.01); C12N 9/18 (2006.01); C12N 9/20 (2006.01);
U.S. Cl.
CPC ...
A21D 8/042 (2013.01); C11B 3/003 (2013.01); C12N 9/16 (2013.01); C12N 9/18 (2013.01); C12N 9/20 (2013.01); C12Y 301/01003 (2013.01); C12Y 301/01004 (2013.01); C12Y 301/01026 (2013.01); C12Y 301/01032 (2013.01);
Abstract
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.