A method of improving the rheological and/or machineability...

Details A method of improving the rheological and/or machineability... A method of improving the rheological and/or machineability...

A - Human Necessities

21

D

A21D 2/26 (2006.01) A21D 2/08 (2006.01) A21D 2/16 (2006.01) A21D 2/36 (2006.01) A21D 8/04 (2006.01) A23L 1/105 (2006.01) A23L 1/16 (2006.01)

Patent

CA 2485607

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.

L'invention concerne un procédé pouvant améliorer les propriétés rhéologiques et/ou de traitement en machine d'une pâte de farine et/ou la qualité du produit fait avec cette pâte. Le procédé consiste à ajouter à la pâte un produit associant un MOX et un émulsifiant.

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