UY23814A1 - FOOD ADDITIVE - Google Patents

FOOD ADDITIVE

Info

Publication number
UY23814A1
UY23814A1 UY23814A UY23814A UY23814A1 UY 23814 A1 UY23814 A1 UY 23814A1 UY 23814 A UY23814 A UY 23814A UY 23814 A UY23814 A UY 23814A UY 23814 A1 UY23814 A1 UY 23814A1
Authority
UY
Uruguay
Prior art keywords
food additive
good
pastries
development
fermentation
Prior art date
Application number
UY23814A
Other languages
Spanish (es)
Original Assignee
Julio C Gigli S A
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Julio C Gigli S A filed Critical Julio C Gigli S A
Priority to UY23814A priority Critical patent/UY23814A1/en
Publication of UY23814A1 publication Critical patent/UY23814A1/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Aditivo alimentario caracterizado por el siguiente procedimiento: se vierten en un mezclador, a temperatura ambiente los siguientes elementos: ácido ascórbico, enzimas fúngicas (FD), azodicarbodamida y harina. De esta combinación se obtiene un aditivo alimentario para uso industrial para su dosificación en harinas de trigo destinadas a procesos de fermentación: panificación, bollería, repostería. Tiene aplicación en tanto en productos elaborados con levadura biológica como química. Los efectos producidos por el aditivo alimentario son: mejora de la maquinabilidad de las masas, provoca buena estabilidad en la fermentación garantía de esponjamiento y desarrollo, buen desarrollo en el horno, obtención de corteza de buen color, miga bien alveolada, buena conservación del pan.Food additive characterized by the following procedure: the following elements are poured into a mixer, at room temperature: ascorbic acid, fungal enzymes (FD), azodicarbodamide and flour. From this combination, a food additive for industrial use is obtained for its dosage in wheat flours for fermentation processes: bakery, pastries, pastries. It has application in both products made with biological and chemical yeast. The effects produced by the food additive are: improvement of the machinability of the dough, causes good stability in fermentation, guarantee of swelling and development, good development in the oven, obtaining a crust of good color, well-alveolated crumb, good bread preservation .

UY23814A 1994-07-27 1994-07-27 FOOD ADDITIVE UY23814A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UY23814A UY23814A1 (en) 1994-07-27 1994-07-27 FOOD ADDITIVE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UY23814A UY23814A1 (en) 1994-07-27 1994-07-27 FOOD ADDITIVE

Publications (1)

Publication Number Publication Date
UY23814A1 true UY23814A1 (en) 1994-08-02

Family

ID=71096394

Family Applications (1)

Application Number Title Priority Date Filing Date
UY23814A UY23814A1 (en) 1994-07-27 1994-07-27 FOOD ADDITIVE

Country Status (1)

Country Link
UY (1) UY23814A1 (en)

Similar Documents

Publication Publication Date Title
DK474589D0 (en) PROCEDURE FOR THE PREPARATION OF BAKERY PRODUCTS
AU617934B2 (en) Bread improvers
JPS6443147A (en) Method for molding and storing breads
GB2427994B (en) A freezer to retarder to oven dough
ES2073657T3 (en) BAKING MEDIA OR BAKING FLOUR, AS WELL AS A PROCEDURE FOR THE MANUFACTURE OF BAKING MASS AND BAKERY PRODUCTS.
US20170049114A1 (en) Dough with Fructan and Fructan-Degrading Enzyme
BRPI0519116A2 (en) Method of Preparing an Oven-Baked or Fried Product from a Fermented Pastry, Using a Bakery Ingredient Composition, and, Bakery Ingredient Composition
ES2044397T3 (en) A METHOD FOR PREPARING FROZEN PIECES OF BAKERY AND FOR PREPARING BREAD ITEMS.
BR0316587A (en) Malleable mass and its resulting products
DK0482105T3 (en) Process for making a frozen yeast dough product
BRPI0507792A (en) method for preparing a partially baked bread or dough, dough product or partially baked bread product, method for preparing baked bread from a dough or partially baked bread, and use of an enzymatic material exhibiting proteolytically activity to improve the friability of baked bread
CA2490944A1 (en) Treatment of dough with a lipoxygenase and a lipolytic enzyme
UA47514U (en) Rye bread
UY23814A1 (en) FOOD ADDITIVE
RU2003116924A (en) METHOD FOR PREPARING BREAD
AU2690992A (en) A method and a dough for production of laminated/sheeted yeast-based bakery products
US5232719A (en) Type II endoglycosidases in baking for improving the quality of dough and baked goods
RU2005103805A (en) METHOD FOR PREPARING BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR
EP0600900B1 (en) Use of type ii endoglycosidases in baking for improving the quality of dough and baked goods
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
ES8205525A1 (en) Process for the preparation of high quality wheat bread capable of long term storage
UA33663A (en) Method of making mixed wheat-rye bread "zhyto" (rye)
UA11388U (en) Method for production of the bread "tselebnyi alekseevskyi" (healing alekseevskyi)
ES2010147A6 (en) Pre-baked bread prepn.
ES2019490A6 (en) Process for manufacturing a bakery (pastry) product and food product obtained by means of this process