06251444 is referenced by 4 patents and cites 9 patents.

The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an advantageous effect on the crumb softness of the final bakery product. The combination of the enzyme preparation of the invention and shortening can replace emulsifiers like SSL and monoglycerides which are used as a crumb softener.

Title
Dough product and method for improving bread quality
Application Number
8/97646
Publication Number
6251444 (B1)
Application Date
July 26, 1993
Publication Date
June 26, 2001
Inventor
Cees Docter
Delft
US
Jan Henricus Van Eijk
Bilthoven
US
Agent
Bierman Muserlian and Lucas
US
Assignee
DSM
US
IPC
A21D 2/00
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