Aqueous stabilization of liquid dough conditioning composition

Details Aqueous stabilization of liquid dough conditioning composition Aqueous stabilization of liquid dough conditioning composition

A - Human Necessities

21

D

A21D 10/00 (2006.01) A21D 2/18 (2006.01) A21D 2/22 (2006.01) A21D 8/04 (2006.01) A23L 3/3481 (2006.01) A23L 3/3571 (2006.01)

Patent

CA 2527981

The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The invention also relates to a process for preparing said liquid composition as well as to a process for the preparation of a product baked with such a composition.

L'invention concerne une composition liquide et, plus particulièrement, un agent de conditionnement d'une pâte de cuisson, comprenant une ou plusieurs enzymes, un oxydant tel que l'acide ascorbique et un antioxydant hydrosoluble, tel que du métabisulfite de sodium. L'invention concerne également un procédé de préparation de ladite composition liquide, ainsi qu'un procédé de préparation d'un produit cuit avec une telle composition.

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