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

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KOZYR, OLeksandr, HIGGINS, Niall, CARR, Derek, GEORIS, Jacques, MARSHALL, Nathan, GEBHARDT, Mathias, HANBIDGE, Alice, PIARALI, Shelia
Format:	Patent
Sprache:	eng ; fre
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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. La présente invention concerne une composition de pâte comprenant de la farine et au moins une enzyme choisie parmi une enzyme cellulase, une enzyme bêta-glucanase et une enzyme xylanase ; ainsi que son utilisation dans des produits alimentaires cuits au four. L'invention concerne également un procédé de préparation d'un produit alimentaire cuit au four, un procédé de préparation d'un produit alimentaire cuit au four ayant au moins une propriété améliorée.