A method for improving the rheological properties of a dough refined flour

摘要

A method for improving the rheological and / or workability of a mass of refined flour and / or quality of the product produced from the dough, comprising adding to the dough a combination comprising an oxidizing oxidoreductase maltose properties and an emulsifying agent, wherein the emulsifying agent is a lipase and wherein said lipase is a purified lipolytic enzyme from Fusarium oxysporum produced by submerged fermentation of an Aspergillus oryzae microorganism genetically modified.