Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2008-05-13
2008-05-13
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S018000, C426S020000, C426S052000, C426S653000, C439S198000
Reexamination Certificate
active
07371423
ABSTRACT:
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.
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Madrid Susan Mampusti
Poulsen Charlotte Horsmans
Rasmussen Preben
Søe Jorn Borch
Zargahi Masoud R.
Collison Angela M.
Danisco A/S
Frommer & Lawrence & Haug LLP
Hendricks Keith
Kowalski Thomas J.
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