Patents Assigned to Wageningen Centre for Food Sciences
  • Semi-Solid Food Products and Methods For Their Production, Based on Inhibiting Amylase Starch Breakdown
    Publication number: 20080292760
    Abstract: The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.
    Type: Application
    Filed: January 26, 2005
    Publication date: November 27, 2008
    Applicant: WAGENINGEN CENTRE FOR FOOD SCIENCES
    Inventors: Hugo Weenen, Robert Jan Hamer, Rene Alexander de Wijk
  • Method of Preparing a Bread Dough or Part Baked Bread
    Publication number: 20080008782
    Abstract: The present invention relates to a method of preparing a bread dough and a part baked bread comprising. (a) mixing flour, water and optionally other bakery ingredients to form a bread dough: (b) optionally part baking the dough to obtain a part baked bread; and (c) applying an enzyme material with proteolytic activity to the outside surface of the dough or the part baked bread.
    Type: Application
    Filed: February 16, 2004
    Publication date: January 10, 2008
    Applicant: Wageningen Centre for Food Sciences
    Inventors: Robert Hamer, Cristina Primo-Martin