首页> 外国专利> Method for improving the shape and width of the slices of bread during Baking, which includes Add carbohydrate oxidase and / or piranosa oxidase to Bread Dough before fermentation.Make an incision on the surface of the Dough before or after fermentation and BAKING BREAD.

Method for improving the shape and width of the slices of bread during Baking, which includes Add carbohydrate oxidase and / or piranosa oxidase to Bread Dough before fermentation.Make an incision on the surface of the Dough before or after fermentation and BAKING BREAD.

机译：改善面包烘烤过程中面包片形状和宽度的方法，包括在发酵前向面包面团中添加碳水化合物氧化酶和/或吡喃氧化酶，在发酵前后将面团切开并进行面包烘烤。

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摘要

Method for improving the shape and width of the slices of bread during Baking Products Bakeries which comprises the step of adding an effective amount of carBohidrato oxidase or piranosa oxidase in Bakery products.

机译：在烘焙产品面包店中改善面包片的形状和宽度的方法，该方法包括以下步骤：在烘焙产品中添加有效量的carhidrato氧化酶或piranosa氧化酶。

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公开/公告号CL2004001135A1

专利类型
公开/公告日2005-01-28

原文格式PDF
申请/专利权人 PURATOS N.V.;
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申请/专利号CL20040001135
发明设计人 FILIP ARNAUT;KAREL DE MEYER;INGRID VAN HAESENDONCK;
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申请日2004-05-19
分类号A21D8/04;
国家 CL
入库时间 2022-08-21 22:18:20

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