Use of a deaminating oxidase in baking

Details Use of a deaminating oxidase in baking Use of a deaminating oxidase in baking

1998-04-23

2000-03-21

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 20, 426 52, 426549, A21D 200

Patent

active

060399821

ABSTRACT:
A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to improve gluten strength, stickness, or rheological properties of dough, or specific volume of the baked product. Further includes are bread- or dough-improving compositions including an L-amino acid oxidase or a benzylamine oxidase.

REFERENCES:
patent: 5856451 (1999-01-01), Olsen et al.
Hachitsuka et al., Patent Abstracts of Japan, abstracting JP 02-245145, Sep. 28, 1990.
Tur et al., Federation of European Biochemical Societies, vol. 238, No. 1, pp. 74-76 (1988).

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