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 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.
|
申请公布号 |
US6726942(B2) |
申请公布日期 |
2004.04.27 |
申请号 |
US20010932923 |
申请日期 |
2001.08.21 |
申请人 |
DANISCO A/S |
发明人 |
SOEE JOERN BORCH;POULSEN CHARLOTTE HORSMANS;HOESTRUP PERNILLE BAK |
分类号 |
A21D2/16;A21D2/26;A21D8/04;A23L1/105;A23L1/16;(IPC1-7):A21D2/00 |
主分类号 |
A21D2/16 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|