Azarel M Nieves

US Patent:

20050196488, Sep 8, 2005

Filed:

Mar 7, 2005

Appl. No.:

11/074510

Inventors:

Yi Wu - Lafayette LA, US
Antal Oszlanyi - Mooresville NC, US
Azarel Nieves - Lafayette LA, US

International Classification:

A23L001/10

US Classification:

426018000

Abstract:

A dough conditioner comprising from about 0.05 wt. % to about 50 wt. % azodicarbonamide at least a fraction of which is microencapsulated; from about 0.1 to about 50 wt. % ascorbic acid; from about 0.01 to about 10 wt. % L-cysteine; from about 0.01 to about 10 wt. % fungal amylase; from about 0.1 to about 50 wt. % hemicellulose; from about 0.01 to about 10 wt. % lipase, all on a flour carrier and all weight percents based on the total weight of the dough conditioner excluding the weight of the flour carrier.

US Patent:

20040146601, Jul 29, 2004

Filed:

Jan 28, 2003

Appl. No.:

10/352096

Inventors:

Antal Oszlanyi - Mooresville NC, US
Azarel Nieves - Lafayette LA, US

International Classification:

A23L001/10

US Classification:

426/018000

Abstract:

A method of improving the properties of dough and the quality of bread by adding to the flour a versatile dough conditioner which includes an enzyme preparation consisting of an amylase, hemicellulase, and a lipase, an oxidizing agent containing ascorbic acid and azodicarbonamide, and a sulfhydryl reducing agent. The enzyme preparation has the advantageous effect of lowering the percent by weight of additives relative to the flour, while improving the ability to process the dough and the properties of the final baking product. The invention is effective in a variety of baking methods and all types of yeast leavened products.