Composition for improving the properties of dough and method of using same
US5108765A · kind A · utility
20Cited by
8References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 23, 1990 |
| Grant date | Apr 28, 1992 |
| Priority date | — |
| Expiry date | Mar 23, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/042
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A composition is disclosed which comprises cellulase, xylanase, peroxidase, and optionally an oxidase. The composition may be incorporated in flour as an additive to dough for bread or other baked dough products such as puff pastry. Flour compositions comprising a bread improver composition of cellulase, peroxidase and optionally an oxidase, and process for improving baked goods by using same are also shown.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.