Method of improving the production process of dry cereal product

Details Method of improving the production process of dry cereal product Method of improving the production process of dry cereal product

1991-07-10

1993-01-05

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 18, 426 61, A21D 200

Patent

active

051769271

ABSTRACT:
The invention relates to a method of improving the production process of dry cereal products, such as crispbread and biscuits, by adding hemicellulose and cellulose degrading enzymes to the dough. The enzyme addition improves the properties of the dough and increases the process capacity by decreasing the need for dough liquid.

REFERENCES:
patent: 3512992 (1970-05-01), Cooke et al.
patent: 4990343 (1991-02-01), Haarasilta et al.
Chemical Abstracts, vol. 78, No. 9, 56693f, Mar. 5, 1973, Weipert Rheology of Rye Dough II. Effect of Enzymes of Various Specificity on the Rheological Properties of the Dough.
Cereal Chemistry, vol. 45, No. 4 1968, Kulp Enzymeolysis of Pentosans in Wheat Flour.
Cereal Chemistry 66(2): 73-78 Nov. 1988, Gaines et al. Effect of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency.
Matz, S. Cookie and Cracker Technology , 1968, p. 30, AVI Publishing Co., Westport, Conn.
Rombauer et al., Joy of Cooking, 1975, p. 618 Bobbs-Merrill Co. Inc., N.Y.
Tracey, The Role of Wheat Flour Pentosans in Baking, J. Sci. Fd. Agric., p. 64, vol. 15, Sep. pp. 607-611.

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