A 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
WO9639851(A1)
申请公布日期
1996.12.19
申请号
WO1996DK00239
申请日期
1996.06.04
申请人
DANISCO A/S;SOEE, JOERN, BORCH;POULSEN, CHARLOTTE, HORSMANS;HOESTRUP, PERNILLE, BAK
发明人
SOEE, JOERN, BORCH;POULSEN, CHARLOTTE, HORSMANS;HOESTRUP, PERNILLE, BAK