Method of improving the properties of dough and the quality...

Details Method of improving the properties of dough and the quality... Method of improving the properties of dough and the quality...

A - Human Necessities

21

D

99/112

A21D 8/04 (2006.01)

Patent

CA 1335635

The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme prepar- ation comprising hemicellulose and/or cellulose de- grading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advan- tageous effect on the processability of the dough and the properties of the final bakery product. The com- bination of the enzyme preparation of the invention and lecithin can advantageously replace bromate con- ventionally used as a baking additive.

597357

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