Dough product and method for improving bread quality
US6251444A · kind A · utility
4Cited by
7References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 26, 1993 |
| Grant date | Jun 26, 2001 |
| Priority date | — |
| Expiry date | Jul 26, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/042
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an advantageous effect on the crumb softness of the final bakery product. The combination of the enzyme preparation of the invention and shortening can replace emulsifiers like SSL and monoglycerides which are used as a crumb softener.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.