VERBESSERUNGEN VON BROTTEIG

An enzyme composition is disclosed which comprises a hemicellulase, a sulfhydryl oxidase in the absence of glucose oxidase. Use of such a composition is described for improving bread doughs for baked products.

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Bibliographische Detailangaben
1. Verfasser:	SOUPPE, JEROME
Format:	Patent
Sprache:	ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	An enzyme composition is disclosed which comprises a hemicellulase, a sulfhydryl oxidase in the absence of glucose oxidase. Use of such a composition is described for improving bread doughs for baked products.