Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

#The invention pertains to the provision of flour doughs having improved rheological properties and farinaceous food products having improved quality characteristics and it provides a maltose oxidizing oxidoreductase-containing compo-sition capable of conferring such improved properties on doughs and finished food products made herefrom when it is added as a component to the doughs, and a method of preparing improved doughs and farinaceous food products.

#More in particular, the present invention relates to the field of food manufacturing, in particular to the preparation of improved bakery products and other farinaceous food products. Specifically, the invention concerns the use of a new combination for improving the stability and/or machineability of dough and/or improving the quality of baked and dried products made from such doughs.

#In a preferred aspect, the present invention relates to:

#The invention will now be described by way of illustration in the following non-limiting examples and the drawings, in which:

#FIG. 1 which is a photographic image of a bread;

#FIG. 2 which is a photographic image of a bread; and

#1.1. Purification of Hexose Oxidase from Chondrus crispus

#A purified hexose oxidase preparation was obtained using the below extraction and purification procedures. During these procedures and the following characterizations of the purified enzyme, the following assay for determination of hexose oxidase activity was used:

#1.1.1. Assay of Hexose Oxidase Activity