Bakery products and intermediates

Details Bakery products and intermediates Bakery products and intermediates

1991-12-20

1994-01-18

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426 62, 426 63, 426 64, 426549, A21D 804

Patent

active

052798399

ABSTRACT:
Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.

REFERENCES:
patent: 5082672 (1992-01-01), Hamada et al.
Patent Abstracts of Japan, vol. 15, No. 56, Feb. 8, 1991, 99 C 804, JP-A 2-286031.
Kirk-Othmer, Encyclopedia of Chemical Technology, 3rd Edition, vol. 3, John Wiley & Sons, New York pp. 438-449.
Pyler, Baking Science and Technology, vol. II, Siebel Publishing Co., Chicago, pp. 898-903.

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