CN108064902A - 一种面包改良剂 - Google Patents
一种面包改良剂 Download PDFInfo
- Publication number
- CN108064902A CN108064902A CN201611016332.4A CN201611016332A CN108064902A CN 108064902 A CN108064902 A CN 108064902A CN 201611016332 A CN201611016332 A CN 201611016332A CN 108064902 A CN108064902 A CN 108064902A
- Authority
- CN
- China
- Prior art keywords
- present
- bread improver
- boratex
- zytase
- surplus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
一种面包改良剂。本发明包括：木聚糖酶：25 %、食用磷酸盐：45%、醋酸菌：20%、硼酸钠：10%，余量为不可避免的杂质。本发明的优点：本发明的使用效果好。
Description
技术领域：本发明属于材料技术领域，特别涉及一种面包改良剂。
背景技术：
目前，现有的改良剂，杂质比较多，使用效果不好，功能性差。
发明内容：
为了解决现有技术的不足，本发明提供一种面包改良剂。
本发明包括：木聚糖酶：25 %、食用磷酸盐：45%、醋酸菌：20%、硼酸钠：10%，余量为不可避免的杂质。
本发明的优点：本发明的使用效果好。
具体实施方式
一种面包改良剂。
本发明包括：木聚糖酶：25 %、食用磷酸盐：45%、醋酸菌：20%、硼酸钠：10%，余量为不可避免的杂质。
Claims (1)
1.一种面包改良剂，其特征在于：本发明包括：木聚糖酶：25 %、食用磷酸盐：45%、醋酸菌：20%、硼酸钠：10%，余量为不可避免的杂质。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016332.4A CN108064902A (zh) | 2016-11-18 | 2016-11-18 | 一种面包改良剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016332.4A CN108064902A (zh) | 2016-11-18 | 2016-11-18 | 一种面包改良剂 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108064902A true CN108064902A (zh) | 2018-05-25 |
Family
ID=62160481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611016332.4A Pending CN108064902A (zh) | 2016-11-18 | 2016-11-18 | 一种面包改良剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108064902A (zh) |
-
2016
- 2016-11-18 CN CN201611016332.4A patent/CN108064902A/zh active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180525 |
|
| WD01 | Invention patent application deemed withdrawn after publication |