Dupont Nutrition Biosciences Aps

Danisco A/s

Pernille Bak Høstrup

Jørn Borch Søe

Charlotte Horsmans Poulsen

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such asorand a dough improving composition comprising the oxidoreductase.

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

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such asorand a dough improving composition comprising the oxidoreductase.

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Árhus C, Denmark

Pernille Bak Høstrup