Process for increasing the volume of a baked product

Details Process for increasing the volume of a baked product Process for increasing the volume of a baked product

1997-05-27

1999-06-29

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 18, 426 62, 426549, A21D 200

Patent

active

059166070

ABSTRACT:
The present invention relates to use of cyclodextrin glucanotransferase in the preparation of doughs for baked products, e.g. bread doughs. In particular, the invention provides a process for the preparation of a dough for a baked product which includes incorporating into the dough cyclodextrin glucanotransferase in an amount to increase the volume of the baked product.

REFERENCES:
patent: 4990343 (1991-02-01), Haarasilta et al.
Kim, H.O., et al., "Modification of What Flour Dough Characteristics by Cycloheptaamylose," Cereal Chemistry, vol. 61, No. 5., 1984, pp. 406-409.
Tao, B.Y., "Cyclodextrin Glucanotransferases," Chapter 28 in Enzymes in Biomass Conversion, Washington, D.C.: American Chemical Society, 1991, pp. 372-383.
Starnes, R.L., et al., "Starch Liquifaction with a Highly Thermostable Cyclodextrin Glycosyl Transferase from Thermoanaerobacter Species," Chapter 29, in Enzymes in Biomass Conversion, Washington, D.C.: American Chemical Society, 1991, pp. 384-393.
Abstract Melentev, A.I., et al., "Preparation Dough Produce Bread Roll Heat Mixture Part Flour Water Add Active Alpha Amylase Treat Cyclodextrin Glucan Transferase Preparation," AS Urals Sec Bashkir Biol Inst, Kemer Food Ind Techn Inst, Jul. 30, 1992, London: Derwent Publications, Ltd., GB; Class D11, AN 93-234161 & SU-A-1 750 571.

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