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Glucose oxidase is used to prevent the appearance, after thawing, of grey spots in frozen doughs. In particular, this can be used in puff pastry doughs.

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Bibliographische Detailangaben
1. Verfasser:	GRAVELAND, ARIS
Format:	Patent
Sprache:	dan
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:	Glucose oxidase is used to prevent the appearance, after thawing, of grey spots in frozen doughs. In particular, this can be used in puff pastry doughs.