Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

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Bibliographic Details
Main Authors OLSEN TORKIL STEENHOLT, POVLSEN INGE LISE, HOSTRUP PERNILLE BAK, SOE JORN BORCH, POULSEN CHARLOTTE HORSMANS
Format Patent
LanguageEnglish
Published 01.05.2012
Subjects
BAKERY PRODUCTS
BAKING
BEER
BIOCHEMISTRY
CHEMISTRY
EDIBLE DOUGHS
ENZYMES
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
VINEGAR
WINE
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Summary:A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.
Bibliography:Application Number: US20070896132