Abstract:
A PROCESS WHICH, IN BREADMAKING, SHORTEN THE TIME REQURIED FOR PROOFING OF THE DOUGH, APPRECIABLY INCREASES THE VOLUME OF THE PRODUCT, IMPROVES THE INNER TEXTURE AND AVOIDS STALING OF THE BREAD, COMPRISES MIXING A SMALL AMOUNT LOW MOLECULAR AMYLOSE INTO THE WHEAT FLOUR.
Abstract:
A STARCH SYRUP HAVING A LOW D.E., A LOW VISCOSITY AND GOOD CHEMICAL STABILITY IS PREPARED BY ADDING TO A FIRST STARCH SYRUP PREPARED BY AN ACID OR AN ENZYME (SUCH AS ALPHA-AMYLASE) HYDROLYSIS OF STARCH, A SECOND STARCH SYRUP PREPARED FROM A STARCH HYDROLYSIS INVOLVING THE ACTION OF ALPHA-1,6-GLUCODIDASE. THE SECOND SYRUP MAY BE HYDROGENATED OR THE SYRUP MIXTURE MAY BE HYDROGENATED.
Abstract:
According to the present invention, a strain of Aerobacter aerogenes is engaged in a preliminary culture upon a streak culture and then one platinum loop of the resulting seed culture is inoculated into a liquid medium sterilized as usual, which medium contains ammonium salt as a nitrogen source and liquefied starch as a carbon source, and is cultured under the condition of pH 5-8 to produce a large amount of isoamylase.
Abstract:
LIQUIFIED STARCH SOLUTION IS SUBJECTED TO THE ACTION OF AN ALPHA-1,6-GLUCOSIDASE AND SACHARAIFIED. THE RESULTING LINEAR CHAINED MIXED SACCHARIFICATION PRODUCT IS HYDROGENATED TO PRODUCE A NON-DIGESTIVE LINEAR CHAINED SWEETENER MIXTURE OF MALITOL AND MALTOTRIIOL. THE SWEETENER MIXTURE IS ADDED TO VARIOUS FOODS AND DRINKS.