Method and composition for the prevention or retarding of staling of bakery products
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United States of America Patent
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Oct 4, 2016
Grant Date -
Nov 17, 2005
app pub date -
Apr 7, 2003
filing date -
Apr 5, 2002
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Abstract
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.
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