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    IMPROVED FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
    2.
    发明授权
    IMPROVED FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH 有权

    公开(公告)号：EP2117322B1

    公开(公告)日：2018-10-17

    申请号：EP08712625.6

    申请日：2008-02-21

    申请人： CSM Bakery Solutions Europe Holding B.V.

    发明人： SCHARF, Udo ,  SCHUHMANN, Frank

    IPC分类号： A21D2/18 ,  A21D8/04 ,  A21D13/02

    CPC分类号： A21D8/042 ,  A21D2/188 ,  A21D13/02

    摘要： A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing: 30-65 wt. % of flour of which at least 80 wt. % is wheat flour; 20-65 wt. % of water; at least 2.25% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.