DOUGH COMPOSITIONS HAVING REDUCED CARBOHYDRASE ACTIVITY

Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or controlled. L'invention concerne des compositions de pâte b...

Full description

Saved in:
Bibliographic Details
Main Authors MESSICK, Susan, H, DOMINGUES, David, J, KACKMAN, Scott
Format Patent
LanguageEnglish
French
Published 18.01.2018
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

More Information
Summary:Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or controlled. L'invention concerne des compositions de pâte brûte contenant de la levure, des produits conditionnés contenant la pâte, et des procédés associés; la quantité ou le taux de dioxyde de carbone libéré par la pâte pendant le stockage réfrigéré étant limité, réduit ou commandé.
Bibliography:Application Number: WO2017US40869