公开(公告)号：KR1020060132409A

公开(公告)日：2006-12-21

申请号：KR1020050052743

申请日：2005-06-18

Applicant: (주)씨앤팜

Inventor： 박태운 ,  최진호 ,  이경현 ,  하후찬 ,  김동윤

IPC: A21D2/00 ,  A21D2/02 ,  A21D2/08

CPC classification number: A21D2/22 ,  A21D2/02 ,  A21D2/16 ,  A21D2/165 ,  A21D2/183 ,  A21D2/188 ,  A21D2/34

Abstract: Provided are a bread improver, which substitutes noxious bread improvers, improves dough to reduce the time involved in making bread, and provides bread having dense textures, and a preparation thereof. The bread improver comprises: a hybrid of vitamin C and layered metal hydroxides or metal oxides; and a vitamin C-releasing retarder selected from the group consisting of lecithin, cellulose, xanthan gum, guar gum, methylcellulose, hydroxypropylmethylcellulose, ethylcellulose, monoglyceride, diglyceride, polyglycerolester, beeswax, and a mixture thereof. The vitamin C is contained in an amount of 0.1-55wt% based on the total weight of the bread improver.

Abstract translation: 提供了一种面包改良剂，其代替有害的面包改良剂，改善面团以减少制作面包的时间，并提供具有致密纹理的面包及其制备。 面包改良剂包括：维生素C和层状金属氢氧化物或金属氧化物的杂化物; 和选自卵磷脂，纤维素，黄原胶，瓜尔胶，甲基纤维素，羟丙基甲基纤维素，乙基纤维素，甘油单酯，甘油二酯，聚甘油酯，蜂蜡及其混合物的维生素C释放缓释剂。 基于面包改良剂的总重量，维生素C的含量为0.1-55重量％。