Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1999-01-04
2000-08-29
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426549, 426653, A21D 1000
Patent
active
061105082
ABSTRACT:
A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient and/or to any mixture of the dough ingredients, in which the enzyme preparation comprises a lipase derived from Humicola, and a second enzyme which is an amylase or a xylanase.
REFERENCES:
patent: 3368903 (1968-02-01), Johnson et al.
Greenough et al., Food & Chemistry Toxicology, 34(2), pp. 161-166, 1996.
Fukuhara et al., Chem. Abs. No. 149878j, vol. 117, p. 728 (1992).
Donelyan Vahan
Olesen Tine
Qi Si Joan
Gregg Valeta
Hendricks Keith D.
Novo Nordisk A S
Zelson Steve T.
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