Bakery products comprising carbohydrate oxidase and/or...

Details Bakery products comprising carbohydrate oxidase and/or... Bakery products comprising carbohydrate oxidase and/or...

A - Human Necessities

21

D

A21D 8/04 (2006.01)

Patent

CA 2522488

The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.

La présente invention concerne un procédé qui permet d'améliorer la forme du pain et la largeur des coups de lame au cours du processus de cuisson de produits de boulangerie, en ajoutant une quantité suffisamment efficace d'une oxydase d'hydrate de carbone ou d'une pyranose oxydase auxdits produits de boulangerie.

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