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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May 1, 2012
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N/A
app pub date -
Aug 29, 2007
filing date -
Jun 7, 1995
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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.
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