A method for improving the rheological Properties of Flour Dough and the quality of the finished product made from such a composition to improve the Mass, MassMethod for preparing a Bakery product using Said Composition and Method for preparing a food product based on the Mass

摘要

A method for improving the rheological Properties of Flour Dough and the quality of the finished product made from such comprendeagregar Mass, that the elements of the MassThe Additive mass or the Mass, an oxidoreductase queoxida to MALTOSE; a composition for improving a MassThat includes the oxidoreductase oxidizes to MALTOSE; and Methods for preparing a product for Bakery and a method for preparing a productoalimenticio based on mass of Flour treated with uNa oxidoreductase oxidizes to MALTOSE.