KARI MARGRETE TRONSMO,JEROEN DEMEURISSE,RAFFAELE STRONATI
申请号：
PT15155214
公开号：
PT2910128T
申请日:
2015.02.16
申请国别(地区):
PT
年份:
2018
代理人:
摘要：
The present invention relates to a solid bakery emulsion comprising 40-99 wt.% of a continuous fat phase and 1-60 wt.% of a dispersed aqueous phase, said continuous fat phase having a solid fat content at 20°C (N 20 ) of at least 12%, said dispersed aqueous phase having a pH in the range of 3.2 to 5.5, and said emulsion containing an active polysaccharide hydrolysing enzyme selected from amylase, xylanase and combinations thereof. The bakery emulsion of the present invention can advantageously be used in the preparation of baked products with improved fresh keeping and textural properties.
