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...

2005-08-30

2005-08-30

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S549000

Reexamination Certificate

active

06936289

ABSTRACT:
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

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