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:
Nov. 01, 2016
Filed:
Jan. 16, 2008
Ingrid Van Haesendonck, Mechelen, BE;
Willem Broekaert, Dilbeek, BE;
Jacques Georis, Liege, BE;
Jan Delcour, Heverlee, BE;
Christophe Courtin, Wilsele, BE;
Filip Arnaut, Roosdaal, BE;
Ingrid Van Haesendonck, Mechelen, BE;
Willem Broekaert, Dilbeek, BE;
Jacques Georis, Liege, BE;
Jan Delcour, Heverlee, BE;
Christophe Courtin, Wilsele, BE;
Filip Arnaut, Roosdaal, BE;
Puratos N.V., Groot-Bijgaarden, BE;
Abstract
A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.