Use of a deaminating oxidase in baking

US6039982A · kind A · utility

Assignee

• Novo Nordisk A/S · DK

Inventors

• Peter Wagner · Starnberg, DE
• Joan Qi Si · Avenue Madeleine, DK

Key dates

• Filing date: Apr 23, 1998
• Grant date: Mar 21, 2000
• Expiry date: Apr 23, 2018

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D8/042
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to improve gluten strength, stickness, or rheological properties of dough, or specific volume of the baked product. Further includes are bread- or dough-improving compositions including an L-amino acid oxidase or a benzylamine oxidase.