Ny fremgangsmåde til fremstilling af hvedelevnedsmiddelprodukt med forbedret kvalitet og holdbarhed

A method for producing a food product of wheat includes the step of adding an enzyme having activity for transferring sugar to lipid to raw material of the food product of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food pr...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HIDAKI, YUMIKO, TANI, HIROKAZU, SHIMIZU, YASUHIRO
Format:	Patent
Sprache:	dan
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
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