SOLID ENZYMATIC ARTICLE FOR USE IN BAKING

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter. 本发明提供了一种用于制备在烘焙中使用的固体酶促单位剂量制品的方法，该固体酶促单位剂量制品能够在面团或面糊的制备过程中分解/溶解。...

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Bibliographische Detailangaben
Hauptverfasser:	VAN CAELENBERG TIM, VANHUELE ISABEL, LUNDBERG KARINA, SIMONSEN OLE, HANSEN KJERSTI SLOT, LARSON KATARINA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter. 本发明提供了一种用于制备在烘焙中使用的固体酶促单位剂量制品的方法，该固体酶促单位剂量制品能够在面团或面糊的制备过程中分解/溶解。