Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US6358543B1 · kind B1 · utility
53Cited by
9References
48Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 12, 1996 |
| Grant date | Mar 19, 2002 |
| Priority date | — |
| Expiry date | Sep 12, 2016 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y301/01026
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, including adding an effective amount of an oxido-reductase 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 containing the oxidore-ductase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.