Fremgangsmåde til at forsinke ældning af bageriprodukter

Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65 to 72 DEG C at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75 DEG C, when incorporated in the i...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KRAUS, KEVIN J, HEBEDA, RONALD E
Format:	Patent
Sprache:	dan
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF 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!