Dough conditioner

Details Dough conditioner Dough conditioner

A - Human Necessities

21

D

A21D 2/24 (2006.01) A21D 2/14 (2006.01) A21D 2/22 (2006.01) A21D 8/02 (2006.01) A21D 8/04 (2006.01) A21D 10/00 (2006.01)

Patent

CA 2418401

A method of improving the properties of dough and the quality of bread by adding to the flour a versatile dough conditioner which includes an enzyme preparation consisting of an amylase, hemicellulase, and a lipase, an oxidizing agent containing ascorbic acid and azodicarbonamide, and a sulfhydryl reducing agent. The enzyme preparation has the advantageous effect of lowering the percent by weight of additives relative to the flour, while improving the ability to process the dough and the properties of the final baking product. The invention is effective in a variety of baking methods and all types of yeast leavened products.

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