Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US6726942B2 · kind B2 · utility
27Cited by
13References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 21, 2001 |
| Grant date | Apr 27, 2004 |
| Priority date | — |
| Expiry date | Aug 21, 2021 |
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, comprising adding an effective amount of an oxidoreductase 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 comprising the oxidoreductase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.