Method for improving flour dough

Details Method for improving flour dough Method for improving flour dough

A - Human Necessities

21

D

99/119

A21D 8/04 (2006.01)

Patent

CA 1329047

Abstract This invention relates to a method for improving the rheological properties of a flour dough which comprises combining flour, yeast, water and an effective amount of an enzyme preparation comprising sulfhydryl oxidase and glucose oxidase and mixing said ingredients to form a suitable baking dough. The invention results in stronger doughs with improved rheological properties as well as a final baked product with improved texture.

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