FOERBAETTRADE, DJUPFRYSTA, FOER-JAESTA DEGAR

The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt% of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to un...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HAGEMANS, MARJOLEIN LIA DIANA, VAN DER MEER, JAKOB, DE BOER, HENDRIKUS BAUKE, NESTL, BIRGIT
Format:	Patent
Sprache:	fin
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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