Bread antistaling agent and its preparation thereof

An anti-staling agent for bread is proportionally prepared from alpha-amylase, defatted soybean powder, xanthan gum, monoglyceride, propanediol ester of fatty acid, tripolyglyceride monostearate, calcium propioate, dehydrogenated sodium acetate, SiO2 and corn starch. Its preparing process is also di...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	RONGMAO,HE DU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	An anti-staling agent for bread is proportionally prepared from alpha-amylase, defatted soybean powder, xanthan gum, monoglyceride, propanediol ester of fatty acid, tripolyglyceride monostearate, calcium propioate, dehydrogenated sodium acetate, SiO2 and corn starch. Its preparing process is also disclosed.