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...

Ausführliche Beschreibung

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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