Method of improving dough and bread quality

Details Method of improving dough and bread quality Method of improving dough and bread quality

2005-11-22

2005-11-22

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S018000, C426S549000, C426S653000

Reexamination Certificate

active

06967035

ABSTRACT:
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

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