发明名称 |
A novel enzyme combination |
摘要 |
A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 106 to 108 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits. |
申请公布号 |
AU1633797(A) |
申请公布日期 |
1997.09.25 |
申请号 |
AU19970016337 |
申请日期 |
1997.03.18 |
申请人 |
GIST BROCADES BV |
发明人 |
SOUPPE JEROME;NAEYE THIERRY JEAN-BERNARD |
分类号 |
A21D2/24;A21D8/04;A23L7/104;C12N9/04;C12N9/50 |
主分类号 |
A21D2/24 |
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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