METHOD OF IMPROVING THE HYDRATION OF PASTA AND PREPARATION OF PASTA PRODUCTS

A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizin...

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Bibliographische Detailangaben
1. Verfasser: HOEGH, LARS, DANISCO
Format: Patent
Sprache:eng ; por
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Zusammenfassung:A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose.