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IMPROVED BAKERY PRODUCTS, PROCESSES FOR IMPROVING BAKERY PRODUCTS AND BAKING INGREDIENT, AND METHOD OF USING BETAINE IN BAKING
IMPROVED BAKERY PRODUCTS, PROCESSES FOR IMPROVING BAKERY PRODUCTS AND BAKING INGREDIENT, AND METHOD OF USING BETAINE IN BAKING
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机译:改良的烘焙产品,改良烘焙产品和烘焙原料的方法以及在烘焙中使用甜菜碱的方法
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摘要
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked. Furthermore the present invention relates to a baking ingredient consisting essentially of a combination of enzyme and betaine, and optionally an emulsifier, said enzyme and betaine and possible emulsifier being all provided in effective amounts capable of improving the textural properties of a bakery product when baked.
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