Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
USRE43341E1 · kind E1 · reissue
1Cited by
123References
56Claims
0Family size
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Key dates
| Filing date | Aug 29, 2007 |
| Grant date | May 1, 2012 |
| Priority date | — |
| Expiry date | Aug 29, 2027 |
Classification
- Technology area (CPC —)General
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.