Compositions and method for improving flour dough

Details Compositions and method for improving flour dough Compositions and method for improving flour dough

1994-08-17

1996-08-20

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

With glucose oxidase

426 18, 426 19, 426 20, 426 62, A23B 500

Patent

active

055476902

ABSTRACT:
A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.

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Young & Nimmo, Proceedings of the Biochemical Society, 1972, 1 p.
Motte et al, Biochemistry, vol. 26, Nov. 1987 pp. 7363-7371.
Don Scott, Enzymes in Food Processing, 1975, pp. 222-229, 2nd. Edition.
Kaufmann & Fennema, Cereal Chemistry, 64(3), 1987 pp. 172-176.
Novo's Handbook of Practical Biochnology, 1986, pp. 96-99.
Fluka Catalogue, 1 p.
Ullmann's Encyclopedia of Industrial Chemistry, Fifth, Completed Revised Edition, Vol A4, Germany, 1985, pp. 331-347.

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