首页>
外国专利>
Composition of chilled pasta processes of syrup reduction and inhibition of enzymatic degradation of arabinoxylan in chilled pasta and cooked article compositions
Composition of chilled pasta processes of syrup reduction and inhibition of enzymatic degradation of arabinoxylan in chilled pasta and cooked article compositions
展开▼
机译:面食和熟制品组合物中糖浆减少的冷面食过程的组成以及抑制阿拉伯木聚糖的酶促降解
展开▼
页面导航
摘要
著录项
相似文献
摘要
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a specified concentration. Upon refrigerating and storing the dough composition, reduced syruping is noted. Also disclosed is a baked good comprising this dough product and a method of inhibiting the enzymatic degradation of arabinoxylans and syruping in refrigerated dough compositions. The method is useful for any number of doughs which are subjected to refrigerated storage, such as, for example, bread doughs, biscuit doughs, roll doughs, and the like.
展开▼