Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
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United States of America Patent
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Mar 19, 2002
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app pub date -
Sep 12, 1996
filing date -
Jun 7, 1995
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Abstract
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, including adding an effective amount of an oxido-reductase 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 containing the oxidore-ductase.
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