Food or edible material: processes – compositions – and products – Fermentation processes – With glucose oxidase
Patent
1995-05-30
1997-12-16
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
With glucose oxidase
426 7, 426 18, 426 19, 426 20, 426 27, 426 28, 426549, A21D 200
Patent
active
056982453
ABSTRACT:
A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.
REFERENCES:
patent: 4990343 (1991-02-01), Haarasilta et al.
Nakai Kuniharu
Takami Kenichi
Takasaki Yoshiyuki
Tanaka Noriaki
Amano Pharmaceutical Co. Ltd.
Wong Leslie
LandOfFree
Bread quality-improving composition and bread producing process does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Bread quality-improving composition and bread producing process , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bread quality-improving composition and bread producing process will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-203285