首页> 外国专利> 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

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

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.
机译:本发明涉及一种用于制备帕罗塔干酪的面团调理剂,所述调理剂包含约0.25-0.50份的蒸馏的单硬脂酸甘油酯(DGMS),约0.25-0.50份的硬脂酰乳酸钠(SSL),约0.0005-0.0015份的半胱氨酸盐酸盐(CYH),约0.005-0.015份的木聚糖酶,约0.0010-0.0050份的抗坏血酸(AA)和约0.1-0.3份的发酵粉(BP),也是一种制备质量更高的特级多层百日草的方法身体和感觉特征。

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