RU93051725A - METHOD OF IMPROVING THE QUALITY OF BAKERY PRODUCTS - Google Patents

METHOD OF IMPROVING THE QUALITY OF BAKERY PRODUCTS

Info

Publication number
RU93051725A
RU93051725A RU93051725/13A RU93051725A RU93051725A RU 93051725 A RU93051725 A RU 93051725A RU 93051725/13 A RU93051725/13 A RU 93051725/13A RU 93051725 A RU93051725 A RU 93051725A RU 93051725 A RU93051725 A RU 93051725A
Authority
RU
Russia
Prior art keywords
improving
quality
products
preparation
enzyme preparation
Prior art date
Application number
RU93051725/13A
Other languages
Russian (ru)
Other versions
RU2065701C1 (en
Inventor
Г.Н. Анохина
Т.И. Осипова
А.С. Шпигельгляс
В.Л. Яровенко
Л.С. Лосякова
Е.В. Грузинов
В.Л. Кудряшов
Е.С. Павлова
С.И. Караичев
М.Г. Каукин
Б.А. Устинников
Original Assignee
Арендное предприятие "Хлебозавод N 3" Концерна "Мосхлеб"
Filing date
Publication date
Application filed by Арендное предприятие "Хлебозавод N 3" Концерна "Мосхлеб" filed Critical Арендное предприятие "Хлебозавод N 3" Концерна "Мосхлеб"
Priority to RU93051725A priority Critical patent/RU2065701C1/en
Priority claimed from RU93051725A external-priority patent/RU2065701C1/en
Publication of RU93051725A publication Critical patent/RU93051725A/en
Application granted granted Critical
Publication of RU2065701C1 publication Critical patent/RU2065701C1/en

Links

Claims (1)

Изобретение - способ улучшения качества хлебобулочных изделий с применением комплексного ферментного препарата липоксиглюкавамарина в хлебопекарном производстве - предусматривают улучшение качества: вкус, аромат, интенсивность окрашивания корочки изделий, обеспечивает более светлый мякиш, увеличивает объем и срок сохранности свежести хлеба и повышает содержание сахара в изделиях. Это достигается благодаря использованию активного ферментного препарата - липоксиглюкавамарина, содержащего комплекс ферментов окислительного и гидролитического действия, при небольшом расходе препарата 0,02 - 0,05 % к массе муки. Ферментный препарат в виде водной суспензии вводится на стадии замеса теста при любом способе тестоприготовления и не требует дополнительного оборудования.The invention - a method for improving the quality of bakery products using the complex enzyme preparation lipo-glucoumarin in the bakery industry - provide for improving the quality: taste, aroma, intensity of coloring of the crust of products, provides a lighter crumb, increases the volume and duration of preservation of bread freshness and increases the sugar content in the products. This is achieved through the use of the active enzyme preparation - lipoxyglucavamarine, containing a complex of enzymes of oxidative and hydrolytic action, with a small consumption of the preparation of 0.02 - 0.05% by weight of flour. The enzyme preparation in the form of an aqueous suspension is introduced at the stage of dough kneading with any method of dough preparation and does not require additional equipment.
RU93051725A 1993-11-05 1993-11-05 Bakery product quality improvement method RU2065701C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93051725A RU2065701C1 (en) 1993-11-05 1993-11-05 Bakery product quality improvement method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93051725A RU2065701C1 (en) 1993-11-05 1993-11-05 Bakery product quality improvement method

Publications (2)

Publication Number Publication Date
RU93051725A true RU93051725A (en) 1996-06-10
RU2065701C1 RU2065701C1 (en) 1996-08-27

Family

ID=20149171

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93051725A RU2065701C1 (en) 1993-11-05 1993-11-05 Bakery product quality improvement method

Country Status (1)

Country Link
RU (1) RU2065701C1 (en)

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