首页> 外国专利> Method of stabilizing a network of gluten in a food product, food product, the composition for use in the method, the use of glicomacropeptu00eddeo (CMP) of casein, the use of a composition.Preparation method of a whey fraction rich in CMP suitable for use in the method, and the use of a whey fraction rich in CMP obtained or obtainable by the method.

Method of stabilizing a network of gluten in a food product, food product, the composition for use in the method, the use of glicomacropeptu00eddeo (CMP) of casein, the use of a composition.Preparation method of a whey fraction rich in CMP suitable for use in the method, and the use of a whey fraction rich in CMP obtained or obtainable by the method.

机译：稳定食品中的面筋网络的方法，食品，该方法中使用的组合物，酪蛋白的格列康六肽（CMP）的使用，组合物的用途。富含CMP的乳清级分的制备方法适用于该方法，并且使用通过该方法获得或可获得的富含CMP的乳清级分。

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摘要

The present invention relates to a method of stabilizing a network of gluten in a food product.The present invention provides a mass, and a production method of said improver of dough.Other aspects relate to the use of the breeder of mass, compositions comprising the improver of dough.Uses of said compositions and food products comprising the improver of dough.

机译：本发明涉及稳定食品中面筋网络的方法。本发明提供了一种团块，以及所述面团改良剂的生产方法。其他方面涉及团块育种者的用途，所述组合物包括面团改良剂。所述组合物和包含面团改良剂的食品的用途。

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公开/公告号BR112016022194A2

专利类型
公开/公告日2017-10-24

原文格式PDF
申请/专利权人 ARLA FOODS AMBA;
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申请/专利号BR20161122194
发明设计人 RENÉ SCHRÖDER;
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申请日2015-03-27
分类号A21D2/26;A21D13/06;A23J1/20;
国家 BR
入库时间 2022-08-21 13:39:54

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