FREMGANGSMAADE TIL ENZYMATISK NEDBRYDNING AF REST- BROED OG NEDBRYDNINGSPRODUKTETS ANVENDELSE
The process for the enzymatic degradation of leftover bread with the aid of alpha-amylase and, if appropriate, amyloglucosidase, is characterised in that, in addition to the amylolysis, the leftover bread is subjected to a proteolysis using protease, and the product obtained is therefore degraded am...
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| creator | SCHUBERT, KARL LOESCHE, KLAUS HAERING, MATTHIAS |
| description | The process for the enzymatic degradation of leftover bread with the aid of alpha-amylase and, if appropriate, amyloglucosidase, is characterised in that, in addition to the amylolysis, the leftover bread is subjected to a proteolysis using protease, and the product obtained is therefore degraded amylolytically and also proteolytically. The resulting product can be used either immediately or after concentration or further processing steps in the manufacture of baked goods, meat and meat products, extruder products, dairy products as well as animal feeds and as a substrate for fermentations. For example, it acts as a sugar replacement and additionally brings about a noticeable intensification of flavour. |
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The resulting product can be used either immediately or after concentration or further processing steps in the manufacture of baked goods, meat and meat products, extruder products, dairy products as well as animal feeds and as a substrate for fermentations. 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For example, it acts as a sugar replacement and additionally brings about a noticeable intensification of flavour.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1987</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFybEKwjAQANAsDqJ-gnA_0EUH7Xj1LjGkvUiSChWkFImTaKH-Py4Obk5veHN11YEbg2Jig0gMydbAcukaTDY6EKYqdCRWDKCGwDEVUAXPBN78bjwFT61LnCKgnFmI68hLNbsPjymvvi7UWnM6HIs8vvo8jcMtP_O7J7cpy_0Ot__-A40ZMXE</recordid><startdate>19870721</startdate><enddate>19870721</enddate><creator>SCHUBERT, KARL</creator><creator>LOESCHE, KLAUS</creator><creator>HAERING, MATTHIAS</creator><scope>EVB</scope></search><sort><creationdate>19870721</creationdate><title>FREMGANGSMAADE TIL ENZYMATISK NEDBRYDNING AF REST- BROED OG NEDBRYDNINGSPRODUKTETS ANVENDELSE</title><author>SCHUBERT, KARL ; LOESCHE, KLAUS ; HAERING, MATTHIAS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DK29987A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>dan</language><creationdate>1987</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHUBERT, KARL</creatorcontrib><creatorcontrib>LOESCHE, KLAUS</creatorcontrib><creatorcontrib>HAERING, MATTHIAS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHUBERT, KARL</au><au>LOESCHE, KLAUS</au><au>HAERING, MATTHIAS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FREMGANGSMAADE TIL ENZYMATISK NEDBRYDNING AF REST- BROED OG NEDBRYDNINGSPRODUKTETS ANVENDELSE</title><date>1987-07-21</date><risdate>1987</risdate><abstract>The process for the enzymatic degradation of leftover bread with the aid of alpha-amylase and, if appropriate, amyloglucosidase, is characterised in that, in addition to the amylolysis, the leftover bread is subjected to a proteolysis using protease, and the product obtained is therefore degraded amylolytically and also proteolytically. The resulting product can be used either immediately or after concentration or further processing steps in the manufacture of baked goods, meat and meat products, extruder products, dairy products as well as animal feeds and as a substrate for fermentations. For example, it acts as a sugar replacement and additionally brings about a noticeable intensification of flavour.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FREMGANGSMAADE TIL ENZYMATISK NEDBRYDNING AF REST- BROED OG NEDBRYDNINGSPRODUKTETS ANVENDELSE |
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