Use of a dextrin glycosyl transferase in baking

Details Use of a dextrin glycosyl transferase in baking Use of a dextrin glycosyl transferase in baking

A - Human Necessities

21

D

A21D 8/04 (2006.01)

Patent

CA 2253446

A dough- or bread-improving composition comprising an effective amount of a DGTase, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked products.

Composition permettant d'améliorer la qualité du pain ou de la pâte et comprenant une quantité efficace de glycosyltransférase de dextrine qui peut être mélangée éventuellement à d'autres enzymes; utilisation de cette composition dans la fabrication de pâte et de produits de boulangerie.

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