Jørn Borch Søe,Charlotte Horsmans Poulsen,Pernille Bak Høstrup
申请号：
US13052551
公开号：
US20120201928A1
申请日:
2011.03.21
申请国别(地区):
US
年份:
2012
代理人:
摘要：
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.
