首页> 外国专利> fu00f6rfarnade for the manufacture of a su00e4desprodukt with enhanced protein content and improved baking quality and su00e4desprodukt produced by this procedure

fu00f6rfarnade for the manufacture of a su00e4desprodukt with enhanced protein content and improved baking quality and su00e4desprodukt produced by this procedure

机译:f u00f6rfarnade,用于生产蛋白含量更高,烘烤质量更好的s u00e4desprodukt,并通过此程序生产的s u00e4desprodukt

摘要

The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour isolates native gluten and the content of water soluble constituents such as pentosans, that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour, that the feed of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup.
机译:本发明涉及一种具有改善的蛋白质含量和改善的烘烤特性的谷物产品的制造方法,其中,将谷物的谷粒研磨至谷物的50-70%,其中一部分来自所述面粉的部分饲料。分离天然面筋和水溶性成分(如戊聚糖),然后将这样分离的天然面筋和分离的成分(如戊聚糖)添加到剩余的面粉中,面粉中的饲料基本不含天然蛋白质且可溶这些成分可以原样使用,或者可以进行进一步处理,例如进行酶水解以获得葡萄糖浆。

著录项

  • 公开/公告号SE517598C2

    专利类型

  • 公开/公告日2002-06-25

    原文格式PDF

  • 申请/专利权人 INGEMAR BJURENWALL;

    申请/专利号SE20000000577

  • 发明设计人 INGEMAR *BJURENWALL;

    申请日2000-02-23

  • 分类号A21D6/00;A23J1/12;A21D2/26;

  • 国家 SE

  • 入库时间 2022-08-22 00:42:53

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