UTILIZATION OF TRANSGLUTAMINASES FOR THE PRODUCTION OF BAKEDPRODUCTS WITH A LOW WHEAT CONTENT

UTILIZATION OF TRANSGLUTAMINASES FOR THE PRODUCTION OF BAKEDPRODUCTS WITH A LOW WHEAT CONTENT

A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with th e remainder being one or more non-wheat flours. A metho...

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Bibliographische Detailangaben
1. Verfasser: SCHUHMANN, FRANK
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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Beschreibung
Zusammenfassung:A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with th e remainder being one or more non-wheat flours. A method for the production of baked goo ds containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.