Preparation of improved bread with gamma-glutamyl transferase

Details Preparation of improved bread with gamma-glutamyl transferase Preparation of improved bread with gamma-glutamyl transferase

1984-06-12

1987-02-24

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

435193, 435198, A21D 804, C12N 910, C12N 920

Patent

active

046456724

ABSTRACT:
A process for producing bread includes the steps of adding a glutathione decomposing enzyme to the ingredients of dough and thereafter mixing, dividing, molding, proofing and baking. The glutathione decomposing enzyme is admixed with the dough in an amount of 0.5 to 20 units per kg of wheat flour in the dough. Preferably, the glutathione decomposing enzyme is gamma-glutamyl transferase.

REFERENCES:
patent: 1907764 (1933-05-01), Epstein et al.
patent: 3368903 (1968-02-01), Johnson et al.
patent: 3494770 (1970-02-01), Smerak et al.
patent: 3520702 (1970-07-01), Menzi
patent: 3578462 (1971-05-01), Smerak et al.
patent: 4087328 (1978-05-01), Suraisgood
patent: 4567046 (1986-01-01), Inoue et al.
The Condensed Chemical Dictionary, 8th ed., VNR Co., N.Y. 1971, p. 420.
Methods in Enzymology, vol. XVIIA, Academic Press, N.Y., 1970, pp. 876-889.

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