Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour

摘要

An additive for mfr. of Viennese prods. e.g. croissants, chocolate bread and similar prods. contains (a) soya lecithin (F322), (b) autolysed inactivated yeast, (c) dextrose, (d) fungal alpha-amylases with sec. activity, (e) alpha-amylases (10,000 SKB), (f) ascorbic acid (E 300), (g) wheat gluten, (h) guar gum flour (E 412), (i) data-esters (F 372e), (j) non-enzymatic soya flour, and (k) T55 flour. A pref compsn contains the amts. (a) 5.4%, (b) 5%, (c) 25%, (d) 0.4%, (e) 0.05%, (f) 0.3%, (g) 37.5%, (h) 7%, (i) 5%, (j) 12.7%, and (k) 1.6%. USE/ADVANTAGE - The dough rises during baking, and the process is quicker and can be used industrially.