framstellning susceptible to proteolytic cleavage of an enzyme benemnt 25048 rp by cultivation of streptomyces nebulosus ds 14579 (nrrl 3864)

摘要

1330390 Dough improvers RHONE-POULENC SA 29 Oct 1971 [30 Oct 1970] 50384/71 Heading A2B [Also in Divisions C3 and C5] Foodstuffs contain the proteolytic enzyme 25, 048 RP produced by aerobically cultivating Streptomyces nebuloxes DS 14, 579 NRRL 3864. Specific examples refer to a bread dough comprising wheat flour, yeast, salt, water and enzyme 25, 048 RP and a concentrate used in biscuit making comprising starch and enzyme 25, 048 RP. The presence of the enzyme in the bread dough facilitates working the dough, reduces the fermentation time, and provides a more uniform cell structure in the loaf.