A method for improving the properties of a flour dough, a...

Details A method for improving the properties of a flour dough, a... A method for improving the properties of a flour dough, a...

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 2/16 (2006.01) A21D 2/26 (2006.01) A23L 1/105 (2006.01) A23L 1/16 (2006.01) C12N 9/02 (2006.01)

Patent

CA 2224203

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.

Procédé d'amélioration des propriétés rhéologiques d'une pâte à base de farine, et de la qualité du produit fini réalisé à partir de cette pâte, comportant l'addition d'une quantité efficace d'oxydoréductase ayant la propriété d'oxyder le maltose, en particulier une hexose oxydase, par exemple extrait d'une espèce d'algue telle qu'Iridophycus flacccidum, Chondrus crispus ou Euthora cristata, et composition d'amélioration de la pâte contenant l'oxydoréductase.

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