| 发明名称 |
(B1) ;METHOD FOR INCREASING SPECIFIC VOLUME OF BAKERY PRODUCTS |
| 摘要 |
In a preferred mode, the invention comprises a leavened dough composition comprising flour, a protein source, a leavener, and a processing adjuvant. Preferably, the protein source is a cereal protein such as gluten. The invention also comprises a baked product resulting from the method of the invention. |
| 申请公布号 |
EP0835058(A1) |
申请公布日期 |
1998.04.15 |
| 申请号 |
EP19960918179 |
申请日期 |
1996.06.06 |
| 申请人 |
THE PILLSBURY COMPANY |
发明人 |
HUANG, VICTOR, T.;CULLEN, LORRI, D. |
| 分类号 |
A21D2/18;A21D2/26;A21D8/02;A23L7/104 |
主分类号 |
A21D2/18 |
| 代理机构 |
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