Method of improving the properties of a flour dough, a flour...

Details Method of improving the properties of a flour dough, a flour... Method of improving the properties of a flour dough, a flour...

2011-04-26

2011-04-26

Wong, Leslie (Department: 1789)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S064000, C426S549000, C426S653000

Reexamination Certificate

active

07931924

ABSTRACT:
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such asIridophycus flaccidum, Chondrus crispusorEuthora cristataand a dough improving composition comprising the oxidoreductase.

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