发明名称 |
USE OF AN ANTI-STALING ENZYME MIXTURE IN THE PREPARATION OF BAKED BREAD |
摘要 |
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent. |
申请公布号 |
EP2747574(A1) |
申请公布日期 |
2014.07.02 |
申请号 |
EP20120753597 |
申请日期 |
2012.08.24 |
申请人 |
BAKERY SUPPLIES EUROPE HOLDING B.V. |
发明人 |
ELSE, ANTHONY JAMES;TRONSMO, KARI MARGRETE;NIEMANN, LUDGER-ANDREAS;MOONEN, JOHANNES HUBERTUS ELISE |
分类号 |
A21D10/00;A21D8/04 |
主分类号 |
A21D10/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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