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Method of imparting resistance to moisture and texture degradation to a baked product
Method of imparting resistance to moisture and texture degradation to a baked product
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机译:对烘焙产品赋予耐湿性和质地退化的方法
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摘要
A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.
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