BG99355A - Bread improver - Google Patents
Bread improverInfo
- Publication number
- BG99355A BG99355A BG99355A BG9935595A BG99355A BG 99355 A BG99355 A BG 99355A BG 99355 A BG99355 A BG 99355A BG 9935595 A BG9935595 A BG 9935595A BG 99355 A BG99355 A BG 99355A
- Authority
- BG
- Bulgaria
- Prior art keywords
- improver
- flour
- activity
- ash content
- bread improver
- Prior art date
Links
- 235000010037 flour treatment agent Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 239000004382 Amylase Substances 0.000 abstract 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The improver is designed for bread making from high ash content flours having ash content from 0.9-1.9%. It has standard application regardless of the intensity for kneading the dough, the phases in which it is made or the stregth of the flour. The improver contains, in % to 100 parts of improver, the following ingredients: wheat bran 50.0, malt flour 16.0, crystalline glucose 14.0, ascorbic acid 1.5-4.0, Panodan emulsifier 6.0, dry gluten from 1.0 to 5.0 powder caramel 1.6-amylase preparation with 1500 U/g activity 0.01-0.5, xylanase with 24000 U/g activity 0.001-0.3 and flour type 1150 6.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG99355A BG99355A (en) | 1995-01-18 | 1995-01-18 | Bread improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG99355A BG99355A (en) | 1995-01-18 | 1995-01-18 | Bread improver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BG99355A true BG99355A (en) | 1996-07-31 |
Family
ID=3925972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BG99355A BG99355A (en) | 1995-01-18 | 1995-01-18 | Bread improver |
Country Status (1)
| Country | Link |
|---|---|
| BG (1) | BG99355A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010081870A1 (en) * | 2009-01-16 | 2010-07-22 | Danisco A/S | Enzymatic generation of oligasaccharides from cereals or cereal bi-streams |
-
1995
- 1995-01-18 BG BG99355A patent/BG99355A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010081870A1 (en) * | 2009-01-16 | 2010-07-22 | Danisco A/S | Enzymatic generation of oligasaccharides from cereals or cereal bi-streams |
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