The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Patent No.:

US 7931924 B1

PDF
Full Text
Expired
Date of Patent:
Apr. 26, 2011

Filed:

Oct. 02, 2003
Applicants:

Jørn Borch Søe, Mundelstrup, DK;

Charlotte Horsmans Poulsen, Brabrand, DK;

Pernille Bak Høstrup, Arhus C, DK;

Inventors:

Jørn Borch Søe, Mundelstrup, DK;

Charlotte Horsmans Poulsen, Brabrand, DK;

Pernille Bak Høstrup, Arhus C, DK;

Assignee:

Danisco A/S, Copenhagen, DK;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 2/00 (2006.01);
U.S. Cl.
CPC ...
Abstract

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.


Find Patent Forward Citations

Søe, Jørn. (2011). Method of improving the properties of a flour dough, a flour dough improving composition and improved food products (U.S. Patent No. 7931924). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/7931924

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

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