Type II endoglycosidases in baking for improving the quality of

Details Type II endoglycosidases in baking for improving the quality of Type II endoglycosidases in baking for improving the quality of

1992-12-28

1993-08-03

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, A21D 804

Patent

active

052327191

ABSTRACT:
A method of improving dough characteristics is provided which includes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked good. The method of the present invention preferably uses endoglycosidase H mixed with bread dough which imparts better make-up performance of the dough, superior crumb qualities, softness of bread and higher loaf volumes.

REFERENCES:
patent: 3512992 (1970-05-01), Cooke et al.
patent: 3906113 (1975-09-01), Belloc et al.
patent: 4160848 (1979-07-01), Vidal et al.
patent: 4990343 (1991-02-01), Haarasilta et al.
patent: 5041236 (1991-08-01), Carpenter et al.

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