发明名称 |
MAIS-TORTILLAS MIT VERBESSERTER BEIBEHALTUNG DER KONSISTENZ UNTER VERWENDUNG VON XYLANASE MIT NIXTAMALISIERTEM MAISMEHL |
摘要 |
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage. |
申请公布号 |
AT491337(T) |
申请公布日期 |
2011.01.15 |
申请号 |
AT20030760262T |
申请日期 |
2003.06.11 |
申请人 |
BARRERA, ROBERTO GONZALEZ |
发明人 |
BARRERA, R.G.;RUBIO, MANUEL J.;CONTRERAS, ROBERTO;BAEZ, MARCO A. |
分类号 |
A21D13/00;A21D2/36;A21D8/04;A23L1/105;A23L1/164 |
主分类号 |
A21D13/00 |
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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