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US 5,176,927 AGranted
Method of improving the production process of dry cereal products by enzyme addition
AssigneeCultor Ltd.
InventorsSampsa Haarasilta, Timo Pullinen, Ina Tammersalo-Karsten, Seppo Vaisanen, Harri Franti
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Abstract
The invention relates to a method of improving the production process of dry cereal products, such as crispbread and biscuits, by adding hemicellulose and cellulose degrading enzymes to the dough. The enzyme addition improves the properties of the dough and increases the process capacity by decreasing the need for dough liquid.
Claims22
A method for the production of dry cereal products having a final moisture content of less than about 12% by weight, which provides for a reduction in the amount of initial water added to create processible dough, which comprises:
- combining flour, water, yeast and at least 10 units of an enzyme preparation per kilogram of flour, said enzyme preparation comprising cellulose and hemicellulose degrading enzymes in an amount effective to form a mass with suitable consistency for processing and baking;
- processing said dough;
- baking said processed dough at a suitable temperature;
- drying said dry cereal product, if necessary, to reduce the final moisture content of said product to less than about 12% by weight.
1 more element
Dependencies are inferred from the claim text.