Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US7931924B2 · kind B2 · utility
3Cited by
22References
24Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 2, 2003 |
| Grant date | Apr 26, 2011 |
| Priority date | — |
| Expiry date | Oct 30, 2027 |
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.