Use of a pyranose oxidase in baking

Details Use of a pyranose oxidase in baking Use of a pyranose oxidase in baking

1998-04-28

2000-03-21

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 49, 426 52, 426549, A21D 200

Patent

active

06039983&

ABSTRACT:
A dough- or bread-improving composition containing a pyranose oxidase as well as the use of the composition in the preparation of dough and baked products.

REFERENCES:
patent: 4617190 (1986-10-01), Montgomery
Ruelius et al., Biochim. Biophys. Acta, 167, pp. 493-500, (1968).
Hans W. Ruelius et al., "Carbohydrate Oxidase, A Novel Enzyme From Polyporus Obtusus", Biochim. Biophys. Acta, 167 (1968), pp. 493-500.
Huwig et al., Journal of Biotechnology, 32, pp. 309-315, (1994).
Huwig et al., Med. Fac. Landbouww. Univ. Gent, 57/4a, pp. 1749-1753, (1992).
Danneel et al., Eur. J. Biochem, 214, pp. 795-802, (1993).
Volc et al., Folia Microbiol., 30, pp. 141-147, (1985).
Volc et al., Archives of Microbiology, 156, pp. 297-301, (1991).
Kubatova et al., Enzyme Microb. Technol., vol. 13, pp. 755-759, Sep., (1991).

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