Preparation of An Edible Product From Dough
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.
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Main Authors | , , |
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Format | Patent |
Language | English |
Published |
21.04.2011
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Subjects | |
Online Access | Get full text |
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Summary: | The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming. |
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Bibliography: | Application Number: US20100974492 |