USE OF GH5 XYLANASE AND GH8, GH10 OR GH11 XYLANASE IN DOUGH, DOUGH AND BAKING COMPOSITION COMPRISING THESE XYLANASE

USE OF GH5 XYLANASE AND GH8, GH10 OR GH11 XYLANASE IN DOUGH, DOUGH AND BAKING COMPOSITION COMPRISING THESE XYLANASE

The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.

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Bibliographische Detailangaben
Hauptverfasser: ENGELSEN, Merete Moeller, BECKER, Fiona, KROGH, Kristian Bertel Roemer M
Format: Patent
Sprache:eng ; fre ; 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:The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.