7,981,452 (July 19, 2011), P. de Levita, et al., assigned to Innovative Cereal System LLC, Wilsonville, OR; Bakery Technology Center BV, Wagenberg, The Netherlands; Novozymes A/S, Bagsvaerd, Denmark; and Novozymes North America, Inc., Franklinton, NC

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Treating the surface of the dough with a preservative and a pH-adjusting agent prior to or during baking helps to control mold and extend the shelf life for a wide variety of dough-based products.