Title: Flour modifier for producing steamed bun by rising fermenting
Application Number: 200310114088 Application Date: 2003.11.12
Publication Number: 1615708 Publication Date: 2005.05.18
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A21D2/02,A21D2/08,A21D2/14,A21D2/26
Applicant(s) Name: Haichuan Industry Co., Ltd., Shenzhen City Address: 518040
Inventor(s) Name: Wang Hongping
Attorney & Agent:
Abstract:
     The flour modifier consists of calcium stearyl lactate 20-50 wt%, composite edible phoshate 10-30 wt%, alpha-amylomycin enzyme 0.3-2 wt%, bacterial xylanase 0.1-5 wt%, ammonium chloride 5-10 wt%, tricalcium phosphate 1-3 wt%, sodium isoascorbate 1-6 wt%, potassium bromate 1-3 wt%, silica 0.5-3 wt% and denatured starch 20-35 wt%. It is added into flour to improve the tough acidity while maintaining the wheat fragrance.
Time: 14
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