FORFARANDE FOR FRAMSTELLNING AV ETT PROTEOLYTISKT ENZYM BETECKNAT MED NUMMER 25 462 RP GENOM ODLING AV EN NY STAM AV STREPTOMYSES HYGROSCOPICUS

摘要

1377105 Bakery products RHONE-POULENC SA 10 Aug 1972 [12 Aug 1971] 37456/72 Heading A2B [Also in Division C3] Bread, biscuits, rusks and other baked foodstuffs based on flour are made using flour admixed with the proteolytic enzyme called 25, 462 RP which is obtainable from Streptomyces hygroscopicus DS 14, 649 (see Division C3). A bread dough comprises the enzyme admixed with yeast, salt and water and a concentrate for biscuit making comprises the enzyme and starch.