Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
AssigneeDanisco A/S
InventorsJørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
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Abstract
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, including adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition containing the oxidore-ductase.
Claims48
A method of improving the rheological properties of a flour dough and the quality of the finished product made from the dough, comprising adding to dough ingredients, dough additives or the dough an effective amount of hexose oxidase which is at least capable of oxidizing maltose.
A dough improving composition comprising hexose oxidase which is at least capable of oxidizing maltose and at least one further dough ingredient or dough additive.
A method of preparing a bakery product, the method comprising preparing a flour dough to which is added an effective amount of hexose oxidase which is at least capable of oxidizing maltose, and baking the dough.
A method of preparing a flour dough-based food product, comprising adding to the dough an effective amount of a maltose oxidizing hexose oxidase.
A dough improving composition consisting essentially of hexose oxidase, which is at least capable of oxidizing maltose, and at least one further dough ingredient or dough additive.
A dough composition comprising a substantially pure form of hexose oxidase, and at least one further dough ingredient or dough additive.
A method of improving the rheological properties of a flour dough and the quality of the finished product made from the dough, comprising adding to dough ingredients, dough additives or the dough hexose oxidase in an amount which results in the presence in the dough of 1 to 10,000 units of hexose oxidase per kg of flour, which is at least capable of oxidizing maltose.
A method of preparing a bakery product comprising preparing a flour dough to which is added 1 to 10,000 units of hexose oxidase per kg of flour, which is at least capable of oxidizing maltose, and baking the dough.
A method of preparing a flour dougih-based food product, comprising adding to the dough an amount of a maltose oxidizing hexose oxidase in the range of 1 to 10,000 units per kg of flour.
Dependencies are inferred from the claim text.