Use of transglutaminase for preparing bakery products
Use of transglutaminase in the production of bakery goods from flour consisting of 1-50 weight % wheat flour with a residue of non-wheat flour.
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| creator | SCHUHMANN, FRANK |
| description | Use of transglutaminase in the production of bakery goods from flour consisting of 1-50 weight % wheat flour with a residue of non-wheat flour. |
| format | Patent |
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| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP1190624A3 |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Use of transglutaminase for preparing bakery products |
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