Food or edible material: processes – compositions – and products – Fermentation processes – With glucose oxidase
Patent
1989-04-21
1991-02-05
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
With glucose oxidase
426 28, 426 20, 426 61, A21D 804
Patent
active
049903438
ABSTRACT:
The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cellulose degrading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advantageous effect on the processability of the dough and the properties of the final bakery product. The combination of the enzyme preparation of the invention and lecithin can advantageously replace bromate conventionally used as a baking additive.
REFERENCES:
patent: 2783150 (1957-02-01), Luther
patent: 3512992 (1970-05-01), Cooke et al.
patent: 4803084 (1989-02-01), Shine
Vol. 71, Chemical Abstracts, No. 11, 11/24/67, No. 100606K.
Vol. 71, Chemical Abstracts, No. 11, 11/24/67, No. 100606M.
Haarasilta Sampsa
Pullinen Timo
Tammersalo-Karsten Ina
Vaisanen Seppo
Cultor Ltd.
Czaja Donald E.
Pratt Helen
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