Preparation of baked product from dough

Details Preparation of baked product from dough Preparation of baked product from dough

2005-05-10

2005-05-10

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S010000, C426S653000, C426S551000

Reexamination Certificate

active

06890570

ABSTRACT:
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.

REFERENCES:
patent: WO 9500636 (1995-01-01), None
patent: WO 9501727 (1995-01-01), None
patent: WO 9529996 (1995-11-01), None
patent: WO 9931990 (1999-07-01), None
patent: WO 9957986 (1999-11-01), None

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