| 发明名称 |
BAKERY IMPROVER PREPARATION COMPOSITION |
| 摘要 |
FIELD: food industry.SUBSTANCE: composition contains a lipoxygenase enzyme source i.e. pumpkin flour and additives including ascorbic acid, ammonium sulphate and calcium phosphate; the ratio of the additives content to pumpkin flour weight is as follows, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; calcium phosphate - 2.8-3.2.EFFECT: invention allows to improve consumer properties of wheat-and-rye flour bakery products and prolong storage life with simultaneous enhancement of the ready products nutritive value.2 cl |
| 申请公布号 |
RU2524547(C1) |
申请公布日期 |
2014.07.27 |
| 申请号 |
RU20130109318 |
申请日期 |
2013.03.01 |
| 申请人 |
FEDERAL'NOE GOSUDARSTVENNOE AVTONOMNOE OBRAZOVATEL'NOE UCHREZHDENIE VYSSHEGO PROFESSIONAL'NOGO OBRAZOVANIJA "DAL'NEVOSTOCHNYJ FEDERAL'NYJ UNIVERSITET" (DVFU) |
发明人 |
KORSHENKO LJUDMILA OLEGOVNA;CHIZHIKOVA OL'GA GRIGOR'EVNA;TEKUT'EVA LJUDMILA ALEKSANDROVNA;ABDULAEVA NATAL'JA NIKOLAEVNA;ANTROPOVA KSENIJA VLADIMIROVNA |
| 分类号 |
A21D2/00;A21D2/02;A21D2/36 |
主分类号 |
A21D2/00 |
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