| abstract |
(57) [Summary]nDisclosed are methods for improving the rheological properties of flour lumps and the quality of finished products made from the flour lumps. The method comprises the use of redox enzymes capable of oxidizing maltose, in particular, for example, the species of algae Iridophycus flaccium, Chondrus crispus, or Euthora cristata. And adding an effective amount of hexose oxidase isolated from such. Also disclosed is a soft lump improving composition comprising an oxidoreductase. |