| 发明名称 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 摘要 |
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.
|
| 申请公布号 |
US6936289(B2) |
申请公布日期 |
2005.08.30 |
| 申请号 |
US20020260578 |
申请日期 |
2002.10.01 |
| 申请人 |
DANISCO A/S |
发明人 |
OLSEN TORKIL STEENHOLT;POVLSEN INGE LISE;SOE JORN BORCH;POULSEN CHARLOTTE HORSMANS;HOSTRUP PERNILLE BAK |
| 分类号 |
A21D2/16;A21D2/26;A21D8/04;A23L1/105;A23L1/16;C12N9/20;(IPC1-7):A21D2/00 |
主分类号 |
A21D2/16 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
