USING BRAN FOR SOFTNESS IN RYE BREAD
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United States of America Patent
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Jan 3, 2019
app pub date -
Dec 20, 2016
filing date -
Dec 20, 2016
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Abstract
A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.
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