Verfahren zur Herstellung eines Teiges

PCT No. PCT/EP94/03663 Sec. 371 Date May 7, 1996 Sec. 102(e) Date May 7, 1996 PCT Filed Nov. 7, 1994 PCT Pub. No. WO95/13706 PCT Pub. Date May 26, 1995The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some...

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Hauptverfasser: HOOGLAND, MARTIN, VAN DUIJNHOVEN, A, MARSDEN, JAMES, VISSER, JOHANNES
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creator HOOGLAND, MARTIN
VAN DUIJNHOVEN, A
MARSDEN, JAMES
VISSER, JOHANNES
description PCT No. PCT/EP94/03663 Sec. 371 Date May 7, 1996 Sec. 102(e) Date May 7, 1996 PCT Filed Nov. 7, 1994 PCT Pub. No. WO95/13706 PCT Pub. Date May 26, 1995The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.
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No. WO95/13706 PCT Pub. Date May 26, 1995The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. 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subjects 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
title Verfahren zur Herstellung eines Teiges
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