Biscuit doughs and biscuits products and methods of producing sa

Details Biscuit doughs and biscuits products and methods of producing sa Biscuit doughs and biscuits products and methods of producing sa

1997-03-19

1999-08-24

Weber, Jon P.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 63, 426549, 426808, 435190, 435219, A21D 200, A21D 1000, A21D 1300, C12N 904, C12N 950

Patent

active

059422629

ABSTRACT:
A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 10.sup.6 to 10.sup.8 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits.

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