Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Inventors:  Soe; Jorn Borch (Mundelstrup, DK), Poulsen; Charlotte Horsmans (Bradbrand, DK), Rasmussen; Preben (Kirke Hyllinge, DK), Madrid; Susan Mampusti (Vedboek, DK), Zargahi; Masoud R. (.ANG.rhus C., DK) 
Assignee: Danisco, A/S (Copenhagen, DK)
 
Appl. No.:  10/462,527
Filed:  June 16, 2003

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Related U.S. Patent Documents

--------------------------------------------------------------------------------
     
 Application Number Filing Date Patent Number Issue Date
 10040394 Jan., 2002 6852346 
 09402664 Oct., 1999 6406723 
 

--------------------------------------------------------------------------------

Foreign Application Priority Data

--------------------------------------------------------------------------------
    
Apr 09, 1997 [DK]   0400/97
Apr 03, 1998 [WO]   PCT/DK98/00136
 

Current U.S. Class: 426/549 ; 426/18; 426/20; 426/52; 426/653; 439/198
Current International Class:  A21D 10/00 (20060101)
Field of Search:  426/18,20,52,549,563 439/198 

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References Cited [Referenced By]

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