发明名称 |
Method for preparing flour doughs and products made from such doughs using glycerol oxidase |
摘要 |
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.
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申请公布号 |
US2003108641(A1) |
申请公布日期 |
2003.06.12 |
申请号 |
US20020040394 |
申请日期 |
2002.01.09 |
申请人 |
SOE JORN BORCH;POULSEN CHARLOTTE HORSMANS;RASMUSSEN PREBEN;MADRID SUSAN MAMPUSTI;ZARGAHI MASOUD R. |
发明人 |
SOE JORN BORCH;POULSEN CHARLOTTE HORSMANS;RASMUSSEN PREBEN;MADRID SUSAN MAMPUSTI;ZARGAHI MASOUD R. |
分类号 |
A21D2/16;A21D2/26;A21D8/04;A23L1/105;C12N1/15;C12N9/20;C12N9/80;C12N15/55;(IPC1-7):A21D2/00 |
主分类号 |
A21D2/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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