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Use of lipase as anti - blistering in the manufacture of bread by pushing ameliorative 27 and the composition, of lipase
Use of lipase as anti - blistering in the manufacture of bread by pushing ameliorative 27 and the composition, of lipase
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机译:通过推动改良剂27和脂肪酶的组成,脂肪酶在面包生产中的抗起泡作用。
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摘要
The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at least an enzyme selected in the class consisting of lipase in a proportion of 600 to 200, LU, a glucose-oxydase in a proportion of 400 to 1500 nKat and a mixture of both, an amount of ascorbic acid ranging from 0.10 to 33g if the composition does not contain glucose-oxydase and from 0.08 to 0.25g if the composition contains glucose-oxydase, and 10 to 20 mg of hemicellulase. The invention is applicable in baking bread.
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