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A PAROTTA OF IMPROVED QUALITY MULTI-LAYERED PAROTTA OF SPECIFIC PHYSICAL AND SENSORY CHARACTERISTICS AND A METHOD THEREOF
A PAROTTA OF IMPROVED QUALITY MULTI-LAYERED PAROTTA OF SPECIFIC PHYSICAL AND SENSORY CHARACTERISTICS AND A METHOD THEREOF
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机译:特殊物理和感官特性的改进质量多层参数的参数及其方法
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摘要
The present invention relates to a dough conditioner useful for preparing parotta, said conditioner comprising about 0.25 - 0.50 parts of distilled glycerol monostearate (DGMS), about 0.25 - 0.50 parts of sodium stearoyl lactylate (SSL), about 0.0005 -0.0015 parts of cysteine hydrochloride (CYH), about 0.005 - 0.015 parts of xylanase, about 0.0010 - 0.0050 parts of ascorbic acid (AA) and about 0.1 - 0.3 parts of baking powder (BP), also, a method of preparing improved quality multi-layered parotta of specific physical and sensory characteristics.
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