Baking improver

Details Baking improver Baking improver

A - Human Necessities

21

D

A21D 2/38 (2006.01) A23L 1/172 (2006.01)

Patent

CA 2175210

The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye. I

L'invention concerne un procédé de préparation d'un améliorant de boulangerie à base de germes de céréales fermentés. Ledit améliorant de boulangerie peut adoucir certains des effets secondaires négatifs des propriétés de manipulation de la pâte, associés à une pâte riche en gluten. Le fait que l'améliorant de boulangerie contribue à la saveur et/ou à l'arôme d'articles de boulangerie constitue un avantage supplémentaire. Pour ce faire, les céréales préférées sont le froment, l'orge et le seigle.

Affiliated with

Also associated with

Rating

Baking improver does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Baking improver, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Baking improver will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1583612