Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
AssigneeDanisco A/S
InventorsTorkil Steenholt Olsen, Inge Lise Povlsen, Jorn Borch Soe, Charlotte Horsmans Poulsen, Pernille Bak Hostrup
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Abstract
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.
Claims45
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and an emulsifying agent, wherein the emulsifying agent is a lipase.
A dough improving composition comprising a hexose oxidase and an emulsifying agent, wherein the emulsifying agent is a lipase.
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a triacylglycerol lipase.
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a galactolipase.
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a phospholipase.
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and an emulsifying agent;
- wherein said flour dough comprises flour, water and at least one further dough additive or ingredient;
- wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount from 1 to 5% by the weight of the flour component of the dough.
A dough comprising a dough improving composition wherein said dough improving composition comprises a hexose oxidase, an emulsifying agent and a further dough additive or ingredient;
- wherein said dough comprises flour and water;
- wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount of from 1 to 5% by weight of the flour component of the dough.
Dependencies are inferred from the claim text.