Patents Represented by Attorney, Agent or Law Firm Jason I. Gargell, Esq.
  • Preparation of dough and baked products
    Patent number: 6270813
    Abstract: A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.
    Type: Grant
    Filed: March 28, 2000
    Date of Patent: August 7, 2001
    Assignee: Novozymes A/S
    Inventors: Jack Beck Nielsen, Thomas Schäfer