METHODE ZUR VERBESSERUNG DER EIGENSCHAFTEN VON MEHLTEIG, SOWIE ZUSAMMENSETZUNG ZUR TEIGVERBESSERUNG UND VERBESSERTE NAHRUNGSMITTEL

摘要

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.