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1.发明授权UTILISATION DE LIPASE ET/OU DE GLUCOSE-OXYDASE COMME AGENT ANTI-CLOQUAGE DANS LA FABRICATION DE PAIN EN POUSSE CONTROLEE 有权脂肪酶和/或葡萄糖氧化酶用于在面包制作预防VOID AT皮KONTROLLIERER使用
公开(公告)号：EP1067841B1
公开(公告)日：2003-01-22
申请号：EP99911892.0
申请日：1999-04-07
申请人： Moulins Soufflet
IPC分类号： A21D8/04
CPC分类号： A21D8/042
摘要： The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at least an enzyme selected in the class consisting of lipase in a proportion of 600 to 200, LU, a glucose-oxydase in a proportion of 400 to 1500 nKat and a mixture of both, an amount of ascorbic acid ranging from 0.10 to 33g if the composition does not contain glucose-oxydase and from 0.08 to 0.25g if the composition contains glucose-oxydase, and 10 to 20 mg of hemicellulase. The invention is applicable in baking bread.
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公开(公告)号：EP1788873B1
公开(公告)日：2014-04-16
申请号：EP05796392.8
申请日：2005-08-11
申请人： Moulins Soufflet SA
CPC分类号： A01N37/02 , A01N2300/00 , A01N37/16 , A01N59/00
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公开(公告)号：EP1788873A1
公开(公告)日：2007-05-30
申请号：EP05796392.8
申请日：2005-08-11
申请人： Moulins Soufflet SA
CPC分类号： A01N37/02 , A01N2300/00 , A01N37/16 , A01N59/00
摘要： The invention concerns a method for decontaminating berries, in particular wheat berries, by contacting the berries with a decontaminating solution, characterized in that the solution comprises at least one decontaminating agent selected among the group consisting of acetic acid, propionic acid, their precursors and mixtures thereof.
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4.发明公开UTILISATION DE LIPASE ET/OU DE GLUCOSE-OXYDASE COMME AGENT ANTI-CLOQUAGE DANS LA FABRICATION DE PAIN EN POUSSE CONTROLEE 有权脂肪酶和/或葡萄糖氧化酶的使用，以避免气泡面包制作在控制生长
公开(公告)号：EP1067841A1
公开(公告)日：2001-01-17
申请号：EP99911892.0
申请日：1999-04-07
申请人： Moulins Soufflet
IPC分类号： A21D8/04
CPC分类号： A21D8/042
摘要： The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at least an enzyme selected in the class consisting of lipase in a proportion of 600 to 200, LU, a glucose-oxydase in a proportion of 400 to 1500 nKat and a mixture of both, an amount of ascorbic acid ranging from 0.10 to 33g if the composition does not contain glucose-oxydase and from 0.08 to 0.25g if the composition contains glucose-oxydase, and 10 to 20 mg of hemicellulase. The invention is applicable in baking bread.
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