| 摘要 |
<p>The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at least an enzyme selected in the class consisting of lipase in a proportion of 600 to 200, LU, a glucose-oxydase in a proportion of 400 to 1500 nKat and a mixture of both, an amount of ascorbic acid ranging from 0.10 to 33g if the composition does not contain glucose-oxydase and from 0.08 to 0.25g if the composition contains glucose-oxydase, and 10 to 20 mg of hemicellulase. The invention is applicable in baking bread.</p> |
