PANIFICATION WITH B-GLUCANS, AND LACCASE OR PEROXIDASE

The present invention relates to a method for processing a raised dough, comprising the steps of forming a dough by mixing at least a raising agent, flour, water and a dough improver, said dough improver comprising fungal β-glucans, and laccase and/or peroxidase; and raising the dough; wherein the f...

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Bibliographische Detailangaben
Hauptverfasser:	VILLAS-BOAS, Silas, DELPECH, Pierre, GRANUCCI, Ninna
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a method for processing a raised dough, comprising the steps of forming a dough by mixing at least a raising agent, flour, water and a dough improver, said dough improver comprising fungal β-glucans, and laccase and/or peroxidase; and raising the dough; wherein the fungal β-glucans comprised in the dough improver are introduced at a content of 2 wt% or less by weight of the flour. The present invention also relates to methods for preparing a cooked raised dough. La présente invention concerne un procédé de traitement d'une pâte levée comprenant les étapes consistant à former une pâte par mélange d'au moins un agent de levage, de farine, d'eau et d'un agent d'amélioration de pâte, ledit agent d'amélioration de pâte contenant des β-glucanes fongiques, et de la laccase et/ou de la peroxydase ; et faire lever la pâte. Les β-glucanes fongiques contenus dans l'agent d'amélioration de pâte étant introduits jusqu'à obtenir une teneur de 2% en poids ou moins en poids de la farine. La présente invention concerne également des procédés de préparation d'une pâte levée cuite.