DOUGH COMPOSITION COMPRISING NON-STARCH POLYSACCHARIDE DEGRADING ENZYMES

The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also provided a method of preparing a baked food product, a method of...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Hanbidge, Alice, Georis, Jacques, Piarali, Sheila, Marshall, Nathan, Carr, Derek, Higgins, Niall, Kozyr, Oleksandr, Gebhardt, Mathias
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also provided a method of preparing a baked food product, a method of preparing a baked food product having at least one improved property.