RU97109316A - FOOD ADDITIVE FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS - Google Patents

FOOD ADDITIVE FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS

Info

Publication number
RU97109316A
RU97109316A RU97109316/13A RU97109316A RU97109316A RU 97109316 A RU97109316 A RU 97109316A RU 97109316/13 A RU97109316/13 A RU 97109316/13A RU 97109316 A RU97109316 A RU 97109316A RU 97109316 A RU97109316 A RU 97109316A
Authority
RU
Russia
Prior art keywords
enzyme preparation
bread
production
food additive
bakery products
Prior art date
Application number
RU97109316/13A
Other languages
Russian (ru)
Other versions
RU2140751C1 (en
Inventor
А.В. Подобедов
Р.Д. Поландова
В.Н. Кузнецов
А.Н. Лисицын
С.В. Подобедов
Original Assignee
Ассоциация "Ассоя"
Filing date
Publication date
Application filed by Ассоциация "Ассоя" filed Critical Ассоциация "Ассоя"
Priority to RU97109316A priority Critical patent/RU2140751C1/en
Priority claimed from RU97109316A external-priority patent/RU2140751C1/en
Publication of RU97109316A publication Critical patent/RU97109316A/en
Application granted granted Critical
Publication of RU2140751C1 publication Critical patent/RU2140751C1/en

Links

Claims (1)

Пищевая добавка для производства хлеба и хлебобулочных изделий, включающая ферментативно-активную соевую муку, улучшитель окислительного действия, отличающаяся тем, что она дополнительно содержит ферментный препарат липазы-Новозим677, ферментный препарат амилазы-Фунгамил2500ВG, ферментный препарат пентозаназы-Пентопан500ВG, а в качестве улучшителя окислительного действия-аскорбиновую кислоту при следующих соотношениях компонентов, мас.ч. к смеси:
Ферментативно-активная соевая мука - 98,84 - 98,6
Ферментный препарат липазы-Новозим677 - 0,3 - 0,5
Ферментный препарат амилазы-Фунгамил2500ВG - 0,05 - 0,07
Ферментный препарат пентозаназы-Пентопан500ВG - 0,06 - 0,08
Аскорбиновая кислота - 0,65 - 0,75A food additive for the production of bread and bakery products, including enzyme-active soy flour, an oxidizing improver, characterized in that it additionally contains an enzyme preparation of lipase-Novozyme 677, an enzyme preparation of amylase-Fungamyl 2500VG, an enzyme preparation of pentosanase-Pentopan500VG, and as an improvement agent the action of ascorbic acid in the following ratios of components, parts by weight to the mixture:
Enzymatic active soy flour - 98.84 - 98.6
Enzyme preparation of lipase-Novozim677 - 0.3 - 0.5
The enzyme preparation of amylase-Fungamil 2500VG - 0.05 - 0.07
Pentosanase-Pentopan500VG enzyme preparation - 0.06 - 0.08
Ascorbic acid - 0.65 - 0.75
RU97109316A 1997-06-11 1997-06-11 Food addition for bread and baked goods production RU2140751C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU97109316A RU2140751C1 (en) 1997-06-11 1997-06-11 Food addition for bread and baked goods production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU97109316A RU2140751C1 (en) 1997-06-11 1997-06-11 Food addition for bread and baked goods production

Publications (2)

Publication Number Publication Date
RU97109316A true RU97109316A (en) 1999-06-27
RU2140751C1 RU2140751C1 (en) 1999-11-10

Family

ID=20193770

Family Applications (1)

Application Number Title Priority Date Filing Date
RU97109316A RU2140751C1 (en) 1997-06-11 1997-06-11 Food addition for bread and baked goods production

Country Status (1)

Country Link
RU (1) RU2140751C1 (en)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
ES2188190T5 (en) 1998-07-21 2007-11-16 Danisco A/S FOOD PRODUCT.
MXPA03010511A (en) 2001-05-18 2004-03-02 Danisco Method of improving dough and bread quality.
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007653A (en) 2003-01-17 2005-09-30 Danisco Method.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
PL1791933T3 (en) 2004-07-16 2011-12-30 Dupont Nutrition Biosci Aps Enzymatic oil-degumming method
MX2009008021A (en) 2007-01-25 2009-08-07 Danisco Production of a lipid acyltransferase from transformed bacillus licheniformis cells.
RU2470513C1 (en) * 2011-08-01 2012-12-27 Закрытое Акционерное Общество "Валетек Продимпэкс" Dough production method
RU2583620C1 (en) * 2015-02-06 2016-05-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). Method of increasing bread yield and clarification of crumb
RU2769283C1 (en) * 2021-06-09 2022-03-30 Григорий Валерьевич Терновской Portioned multicomponent concentrate of a food additive for the baking industry (variants)

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