专利名称：Baked product with increased shelf life and
process for increasing the shelf life of bakedproducts
发明人：Graham Williams,Joss Delves-Broughton,John Faragher,Diane Salmela,JayHardy,Kersti Haugan,Linda V. Thomas,PeterWisler
申请号：US11041943申请日：20050126
公开号：US20050191397A1公开日：20050901
摘要：The present invention relates to a non yeast-leavened fine bakery product withincreased shelf life and to a process for increasing the shelf life of intermediate and highmoisture fine bakery products. The fine bakery product comprises an intermediate orhigh moisture baked product having a water activity a>0.8. Its surface has depositedthereon an effective amount of natamycin, which is sufficient to keep the product mouldfree when packaged for a storage time of 2 weeks or more at ambient temperature. Inthe process the outer surface of a baked product is sprayed with natamycin to deposit aneffective amount of natamycin thereon, whereafter the sprayed product is packaged in aprotective envelope.
申请人：Graham Williams,Joss Delves-Broughton,John Faragher,Diane Salmela,JayHardy,Kersti Haugan,Linda V. Thomas,Peter Wisler
地址：Halstock GB,Sherborne GB,Richfield WI US,Whitefish Bay WI US,Boise ID US,Vejle
DK,Dorchester GB,Kuala Lumpur MY
国籍：GB,GB,US,US,US,DK,GB,MY
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