Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2005-08-02
2005-08-02
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S028000, C426S549000, C426S653000
Reexamination Certificate
active
06923994
ABSTRACT:
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread.
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de Levita Paul David
Sturkenboom Marcellus Gerardus
von Duijnhoven Antonius Adrianus Gerardus
Bakery Technology Centre, B.V.
Hendricks Keith
Hoffman & Baron LLP
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