Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US6936289B2 · kind B2 · utility
30Cited by
13References
45Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 1, 2002 |
| Grant date | Aug 30, 2005 |
| Priority date | — |
| Expiry date | Jan 8, 2023 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y301/01026
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.