Aqueous Stabilization of Liquid Dough Conditioning Composition
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United States of America Patent
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Issued Date -
Dec 20, 2007
app pub date -
Jun 2, 2004
filing date -
Jun 2, 2003
priority date (Note) -
Abandoned
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Abstract
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The invention also relates to a process for preparing said liquid composition as well as to a process for the preparation of a product baked with such a composition.
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