Use of type ii endoglycosidases in baking for improving the...

Details Use of type ii endoglycosidases in baking for improving the... Use of type ii endoglycosidases in baking for improving the...

A - Human Necessities

21

D

A21D 8/04 (2006.01)

Patent

CA 2110576

2110576 9222209 PCTABS00018 A method of improving dough characteristics is provided which indludes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked good. The method of the present invention preferably uses endoglycosidase H mixed with bread dough which imparts better make-up performance of the dough, superior crumb qualities, softness of bread and higher loaf volumes.

Affiliated with

Also associated with

Rating

Use of type ii endoglycosidases in baking for improving the... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Use of type ii endoglycosidases in baking for improving the..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Use of type ii endoglycosidases in baking for improving the... will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1907316