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Octrooi
Carbon dioxide generation
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid /kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.
Octrooi-publicatienummer: EP4054341
Jaar aanvraag: 2020
Jaar toekenning: 2023
Jaar van publicatie: 2022
Status: Aangevraagd
URI: link to Espacenet
Technologiedomeinen: Levensmiddelenchemie
Gevalideerd voor IOF-sleutel: Ja
Toegewezen aan: Associatie KULeuven