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ENZYMATIC METHOD FOR REDUCING USAGE AMOUNT OF FAT AND OIL IN BAKERY PRODUCT
ENZYMATIC METHOD FOR REDUCING USAGE AMOUNT OF FAT AND OIL IN BAKERY PRODUCT
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机译:减少烘焙产品中脂肪和油的使用量的酶法
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摘要
Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt% compared with not using the enzyme treatment; and the enzyme may also include cellulase and/or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.
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