Compositions and method for improving flour dough
US5547690A · kind A · utility
8Cited by
4References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 17, 1994 |
| Grant date | Aug 20, 1996 |
| Priority date | — |
| Expiry date | Aug 17, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/042
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.