P
USRE43341EExpiredUtilityPatentIndex 51

Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

Assignee: OLSEN TORKIL STEENHOLTPriority: Jun 7, 1995Filed: Aug 29, 2007Granted: May 1, 2012
Est. expiryJun 7, 2015(expired)· nominal 20-yr term from priority
Inventors:OLSEN TORKIL STEENHOLTPOVLSEN INGE LISESOE JORN BORCHPOULSEN CHARLOTTE HORSMANSHOSTRUP PERNILLE BAK
C12Y 301/01003A23L 7/107A21D 2/26A23L 7/109C12Y 101/03005C12N 9/20C12Y 301/01026A21D 2/16A21D 8/042C12Y 301/01004
51
PatentIndex Score
2
Cited by
1,260
References
56
Claims

Abstract

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

Claims

exact text as granted — not AI-modified
1. A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and an emulsifying agent, wherein the emulsifying agent is a lipase. 
     
     
       2. A method according to  claim 1  wherein the lipase comprises a triacylglycerol lipase, a galactolipase, or a phospholipase. 
     
     
       3. A method according to  claim 1  wherein the hexose oxidase is isolated from a red algae. 
     
     
       4. A method according to  claim 1  wherein the flour dough comprises flour, water and at least one further dough additive or ingredient. 
     
     
       5. A method according to  claim 1  wherein the flour dough comprises flour, water and at least one further dough additive or ingredient and wherein the further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof. 
     
     
       6. A method according to  claim 1  wherein the flour dough comprises a hard flour. 
     
     
       7. A method according to  claim 1  wherein the product is a bread product. 
     
     
       8. A method according to  claim 1  wherein at least one further enzyme is added to the dough. 
     
     
       9. A method according to  claim 1  wherein at least one further enzyme is added to the dough, and wherein the further enzyme comprises a xylanase, a cellulase, a hemicellulase, a starch degrading enzyme, a protease, a lipoxygenase, an oxidoreductase or a lipase. 
     
     
       10. A dough improving composition comprising a hexose oxidase and an emulsifying agent, wherein the emulsifying agent is a lipase. 
     
     
       11. A dough improving composition according to  claim 10  wherein the lipase comprises a triacylglycerol lipase, a galactolipase, or a phospholipase. 
     
     
       12. A dough improving composition according to  claim 10  wherein the lipase comprises a triacylglycerol lipase, a galactolipase, or a phospholipase and wherein the hexose oxidase is isolated from red algae. 
     
     
       13. A dough improving composition according to  claim 10  wherein the dough improving composition comprises at least one further dough additive or ingredient. 
     
     
       14. A dough improving composition according to  claim 10  wherein the dough improving composition comprises at least one further dough additive or ingredient and wherein the further dough additive or ingredient comprises a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol or milk fat. 
     
     
       15. A dough improving composition according to  claim 10  wherein the dough improving composition comprises at least one further dough additive or ingredient and wherein the further dough additive or ingredient is a hard wheat flour. 
     
     
       16. A method of preparing a bread product comprising adding a dough improving composition according to  claim 10  to dough ingredients, dough additives or a dough and baking the dough comprising the dough improving composition to obtain the bread product. 
     
     
       17. A dough improving composition according to  claim 10  wherein at least one further enzyme is added to the dough improving composition. 
     
     
       18. A dough improving composition according to  claim 9  wherein at least one further enzyme is added to the dough improving composition and wherein the further enzyme comprises a xylanase, a cellulase, a hemicellulase, a starch degrading enzyme, a protease, a lipoxygenase, an oxidoreductase or a lipase. 
     
     
       19. A method of improving the rheological and/or machineability properties of a flour dough comprising adding to the dough a dough improving composition of  claim 10 . 
     
     
       20. A method of improving the volume or a baked product made from a flour dough comprising adding to the dough a dough improving composition of  claim 10 . 
     
     
       21. A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a triacylglycerol lipase. 
     
     
       22. A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a galactolipase. 
     
     
       23. A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and a phospholipase. 
     
     
       24. A method according to  claim 1  wherein at least one further enzyme is added to the dough and wherein the further enzyme comprises a xylanase, an amylase or a mixture of a xylanase and an amylase. 
     
     
       25. A dough improving composition according to  claim 1  wherein the hexose oxidase is isolated from red algae and wherein the red algae comprises Iridophycus flaccidum, Chondrus crispus, or Euthora cristata. 
     
     
       26. A dough improving composition of  claim 10  wherein at least one further enzyme is added to the dough improving composition and wherein the further enzyme comprises a xylanase, an amylase or a mixture of a xylanase and an amylase. 
     
     
       27. A method according to  claim 1 , wherein the hexose oxidase is isolated from a red algae and wherein the red algae comprises Iridophycus flaccidum, Chondrus crispus or Euthora cristata. 
     
     
       28. A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a hexose oxidase and an emulsifying agent; wherein said flour dough comprises flour, water and at least one further dough additive or ingredient; wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount from 1 to 5% by the weight of the flour component of the dough. 
     
     
       29. A method according to  claim 28  wherein the emulsifying agent is a lipase. 
     
     
       30. A method according to  claim 28  wherein the emulsifying agent is a lipase and wherein the lipase comprises a triacylglycerol lipase, a galactolipase, or a phospholipase. 
     
     
       31. A method according to  claim 28  wherein the hexose oxidase is isolated from red algae. 
     
     
       32. A method according to  claim 28  wherein the flour dough comprises at least one further dough additive or ingredient. 
     
     
       33. A method according to  claim 28  wherein the flour dough comprises at least one further dough additive or ingredient and wherein the further dough additive or ingredient is a hard flour. 
     
     
       34. A method according to  claim 28  wherein the product is a bread product. 
     
     
       35. A method according to  claim 28  wherein at least one further enzyme is added to the dough. 
     
     
       36. A method according to  claim 28  wherein at least one further enzyme is added to the dough and wherein the further enzyme is selected from the group consisting of a xylanase, a cellulase, a hemicellulase, a starch degrading enzyme, a protease, a lipoxygenase, an oxidoreductase, a lipase and a mixture thereof. 
     
     
       37. A dough comprising a dough improving composition wherein said dough improving composition comprises a hexose oxidase, an emulsifying agent and a further dough additive or ingredient; wherein said dough comprises flour and water; wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount of from 1 to 5% by weight of the flour component of the dough. 
     
     
       38. A dough according to  claim 37  wherein the emulsifying agent is a lipase. 
     
     
       39. A dough according to  claim 37  wherein the emulsifying agent is a lipase and wherein the lipase comprises a triacylglycerol lipase, a galactolipase, or a phospholipase. 
     
     
       40. A dough according to  claim 37  wherein the hexose oxidase is isolated from red algae. 
     
     
       41. A dough according to  claim 37  wherein the dough improving composition comprises at least one further dough additive or ingredient. 
     
     
       42. A dough according to  claim 37  wherein the dough improving composition comprises at least one further dough additive or ingredient and wherein the further dough additive or ingredient is a hard wheat flour. 
     
     
       43. A dough according to  claim 37  wherein at least one further enzyme is added to the dough ingredients, dough additives or the dough. 
     
     
       44. A dough according to  claim 37  wherein at least one further enzyme is added to the dough ingredients, dough additives or the dough and wherein the further enzyme is selected from the group consisting of a xylanase, an amylase, a cellulase, a hemicellulase, a starch degrading enzyme, a protease, a lipoxygenase, an oxidoreductase, a lipase, and a mixture thereof. 
     
     
       45. A dough according to  claim 37  wherein at least one further enzyme is added to the dough ingredients, dough additives or the dough and wherein the further enzyme includes a xylanase, an amylase or a mixture thereof. 
     
     
       46. A method for improving a flour dough or the quality of a product made from dough, said method comprising adding to the dough a combination comprising a hexose oxidase isolated from a red algae and an emulsifying agent. 
     
     
       47. The method of claim 46 wherein the red algae is Iridophycus flaccidum. 
     
     
       48. The method of claim 46 wherein the red algae is Chondrus crispus. 
     
     
       49. The method of claim 46 wherein the red algae is Euthora cristata. 
     
     
       50. A dough improving composition comprising a hexose oxidase isolated from a red algae and an emulsifying agent. 
     
     
       51. The dough improving composition of claim 50 wherein the red algae is Iridophycus flaccidum. 
     
     
       52. The dough improving composition of claim 50 wherein the red algae is Chondrus crispus. 
     
     
       53. The dough improving composition of claim 50 wherein the red algae is Euthora cristata. 
     
     
       54. A method for improving a flour dough or the quality of a product made from dough, said method comprising adding to the dough a combination comprising a hexose oxidase and an emulsifying agent comprising an enzyme. 
     
     
       55. The method of claim 54 wherein the enzyme is a lipase. 
     
     
       56. A dough improving composition comprising a hexose oxidase and an emulsifying agent comprising an enzyme.

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