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

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

Reexamination Certificate

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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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