发明名称 |
METHOD OF IMPROVING DOUGH AND BREAD QUALITY |
摘要 |
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough. |
申请公布号 |
WO02094123(A2) |
申请公布日期 |
2002.11.28 |
申请号 |
WO2002IB02792 |
申请日期 |
2002.05.17 |
申请人 |
DANISCO A/S;BOJSEN, KIRSTEN;POULSEN, CHARLOTTE, HORSMANS;SOEE, JOERN, BORCH |
发明人 |
BOJSEN, KIRSTEN;POULSEN, CHARLOTTE, HORSMANS;SOEE, JOERN, BORCH |
分类号 |
A23G3/00;A21D2/16;A21D2/26;A21D8/04;A21D13/00;A23G3/34;A23L7/104;A23L7/109;A23L7/157;C12N9/16;C12N9/18;C12N15/09 |
主分类号 |
A23G3/00 |
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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