USE OF TYPE II ENDOGLYCOSIDASES IN BAKING FOR IMPROVING THE QUALITY OF DOUGH AND BAKED GOODS

USE OF TYPE II ENDOGLYCOSIDASES IN BAKING FOR IMPROVING THE QUALITY OF DOUGH AND BAKED GOODS

2110576 9222209 PCTABS00018 A method of improving dough characteristics is provided which indludes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked good. The method of the present inv...

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Bibliographische Detailangaben
Hauptverfasser: LAD, PUSHKARAJ J, MULLINS, M. MARGARET
Format: Patent
Sprache:eng ; fre
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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Zusammenfassung:2110576 9222209 PCTABS00018 A method of improving dough characteristics is provided which indludes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked good. The method of the present invention preferably uses endoglycosidase H mixed with bread dough which imparts better make-up performance of the dough, superior crumb qualities, softness of bread and higher loaf volumes.