|
Patent Number:
|
WO/2008/105658
|
|
Inventors:
|
SCHARF, Udo; Im Glauer 18, 55413 Weiler (DE).
SCHUHMANN, Frank; Berliner Strasse 17, 55568 Staudernheim (DE).
|
|
Applicant:
|
CSM NEDERLAND B.V. [NL/NL]; Nienoord 13, NL-1112 XE Diemen (NL) (All Except US).
SCHARF, Udo [DE/DE]; Im Glauer 18, 55413 Weiler (DE) (US Only).
SCHUHMANN, Frank [DE/DE]; Berliner Strasse 17, 55568 Staudernheim (DE) (US Only).
|
|
Publication Date:
|
04/09/2008
|
|
Application Number:
|
PCT/NL2008/050099
|
|
Filed:
|
21/02/2008
|
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comprises at least 10% 5 WU arabi noxylans by weight of dry matter and wherein said source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Another aspect of the invention relates to A flour based dough containing: 30 - 65 wt.% of flour of which at least 80 wt.% is wheat flour; 20 - 65 wt.% of water; at least 2.2 5% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.
|