Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
US6406723B1 · kind B1 · utility
18Cited by
2References
31Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 22, 1999 |
| Grant date | Jun 18, 2002 |
| Priority date | — |
| Expiry date | Oct 22, 2019 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC07K2319/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes produced therefrom, wherein a combination of (a) a glycerol oxidase which does not require a co-factor to oxidize glycerol, and (b) a lipase, is added to the dough to produce a synergistic effect upon said rheological properties; and dough improving compositions containing such components.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.