BAKERY PRODUCTS, CONTAINING CARBOHYDRATE OXIDASE AND/OR PYRONOSE OXIDASE

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专利权人:

P'JURATOS NAAMLOUZ VENNOOSHAP

发明人:

ARNO FILIP,DE MEJER KAREL,VAN KHASENDONK INGRID

申请号：

RU20050136858

公开号：

RU2348154(C2)

申请日:

2004.05.19

申请国别(地区):

俄罗斯

年份:

2009

代理人:

摘要：

FIELD: food products. ^ SUBSTANCE: method of bread shape and cut width improvement includes addition of carbohydrate oxidase and/or pyronose oxidase to dough before proving in quantity of 50 to 200 units/kg of flour. Then a loaf is formed. On the top of the said loaf cuts are done before or after proving. Thus, the width of baked bread cuts is increased. The bread is baked. Besides, the invention implies usage of carbohydrate oxidase and/or pyronose oxidase in quantity of 50 to 200 units/kg of flour for bread shape and cut width improvement during the baking. ^ EFFECT: bread shape and cut width improve. ^ 5 cl, 1 dwg, 8 ex

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