Bakery products comprising carbohydrate oxidase and/or pyranose oxidase
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United States of America Patent
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Issued Date -
Dec 28, 2006
app pub date -
May 19, 2004
filing date -
May 19, 2003
priority date (Note) -
Abandoned
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Abstract
The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.
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