Method for reducing the release of syrups or Syrup in refrigerated Dough compositions, a refrigerated Dough composition obtained by the methodA Baked product based on Said Composition and Method for inhibiting the Enzymatic degradation of arabinoxylan in these compositions.

摘要

A method of reducing the release of syrup or starch in the condensed matter component, a condensed matter component produced by this method, a product baked according to this component, and a method of inhibiting the degradation of arabinose in this component, The ddonde method involves the design of a mass composition that includes flour (preferably flour) and water, and the addition of an Xilan compound to the frozen mass at a specified concentration. After cooling and storing the mass ingredients, a small amount of starch or syrup can be seen to be released. Baking products include this pSynthesis quality by-products and a method of inhibiting arabinose degradation and freezing quality synthesis in syrup or starch desulfurization. The invention is useful for any substance requiring cold storage.For example, the quality of bread, biscuits and bowling.