Method of improving the hydration of pasta and preparation of pasta products
OwnerLars Hoeghinventor
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Abstract
A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose.
Claims20
A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough ingredients or to pasta dough an effective amount of an oxidoreductase which is at least capable of oxidising a carbohydrate;
- or,
- a method of preparing pasta or a pasta product with improved hydration, whereby an oxidoreductase which is at least capable of oxidising a carbohydrate is added to pasta or pasta dough ingredients or pasta dough in an effective amount, such that when the pasta or pasta made from said pasta dough or said pasta dough ingredients or a pasta product made from said pasta or said pasta dough ingredients or said pasta dough are cooked the hydration of the pasta or the pasta product is improved as compared with pasta or a pasta product without said oxidoreductase.
The method of using an effective amount of an oxidoreductase which is at least capable of oxidising a carbohydrate in pasta or pasta dough, whereby said oxidoreductase provides the technical effect of improving the hydration of the pasta or of a pasta product made from said pasta or said pasta dough.
Dependencies are inferred from the claim text.