发明名称 |
PRODUCTION OF STARCHY FOOD PRODUCTS |
摘要 |
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product, increase the firmness, and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase, galactolipase and/or triacyl-glycerol lipase activity. |
申请公布号 |
WO02065854(A2) |
申请公布日期 |
2002.08.29 |
申请号 |
WO2002DK00114 |
申请日期 |
2002.02.21 |
申请人 |
NOVOZYMES A/S;ROSS, ANDREW;SPENDLER, TINA;CHRISTIANSEN, LUISE |
发明人 |
ROSS, ANDREW;SPENDLER, TINA;CHRISTIANSEN, LUISE |
分类号 |
A23G3/34;A21D8/04;A23L1/105;A23L1/16;A23L1/162;A23L1/164;A23L1/217 |
主分类号 |
A23G3/34 |
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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