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Flour dough conditioner, its use to improve the rheological properties of a subdough
Flour dough conditioner, its use to improve the rheological properties of a subdough
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机译:面粉面团改良剂,其用于改善子面团的流变性的用途
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摘要
This invention relates to a method for improving the rheological properties of a flour dough which comprises combining flour, yeast, water and an effective amount of an enzyme preparation comprising sulfhydryl oxidase and glucose oxidase and mixing said ingredients to form a suitable baking dough. The invention results in stronger doughs with improved rheological properties as well as a final baked product with improved texture.
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