| 摘要 |
670,696. Bread. AKTIESELSKABET D ANSK GAERINGS-INDUSTRI. June 7, 1948 [June 20, 1947], No. 15340/48. Class 49. In making bread using a yeast of the kind containing insufficient maltase to impede the appearance of the trough BCD of the fermentation curve of Fig. 1, which shows the rate of production of carbon dioxide in a dough plotted against time, maltase is incorporated into the dough. Preparations of maltase from brewer's yeast, moulds such as Aspergillus oryzale and Aspergillus niger, and pancreas may be dissolved in the liquid with which the bread dough is made, mixed dry with the flour, or sprayed in dissolved or suspended form on to the flour. To the flour or dough may be added substances which ensure the optimum pH for the particular maltase employed. |
