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Christian Emile Florius G. Renard

City: Waver
State/Country: BE

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US6627235 - Process for obtaining improved structure build-up of baked products -  09/30/2003 
A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organisms producing them can be used in the process. Thus, the dough and baked products containing these dextrans are produced.

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