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, comprising adding an effective amount of an oxidoreductase 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 comprising the oxidoreductase.
Claims20
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 the dough ingredients, dough additives or the dough an effective amount of an oxidoreductase which is at least capable of oxidizing maltose.
A method of preparing a bakery product, the method comprising preparing a flour dough to which is added an effective amount of an oxidoreductase 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 oxidoreductase.
Dependencies are inferred from the claim text.