BAKING FLOUR OF LOW WHEAT CONTENT AND METHOD FO OBTAINING LOW-WHEAT BREAEDS

BAKING FLOUR OF LOW WHEAT CONTENT AND METHOD FO OBTAINING LOW-WHEAT BREAEDS

Use of transglutaminase in the production of bakery goods from flour consisting of 1-50 weight % wheat flour with a residue of non-wheat flour.

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Bibliographische Detailangaben
1. Verfasser: SCHUHMANN FRANK
Format: Patent
Sprache:eng
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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Beschreibung
Zusammenfassung:Use of transglutaminase in the production of bakery goods from flour consisting of 1-50 weight % wheat flour with a residue of non-wheat flour.