BAKED PRODUCT TREATED WITH NATAMYCIN AND PROCESS THEREOF

The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SALMELA, DIANE, DELVES-BROUGHTON, JOSS, FARAGHER, JOHN, WILLIAMS, GRAHAM, THOMAS, LINDA, HARDY, JAY, HAUGAN, KERSTI, WISLER, PETER
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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