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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Apr 27, 2004
Grant Date -
May 30, 2002
app pub date -
Aug 21, 2001
filing date -
Jun 7, 1995
priority date (Note) -
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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, 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.
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