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    Leavening acid for fructose containing baked goods and use thereof in the production of baked goods and cakes containing such leavening system
    1.
    发明公开
    Leavening acid for fructose containing baked goods and use thereof in the production of baked goods and cakes containing such leavening system 失效
    发酵酸含有果糖和它们在同一含有焙烤制品和糕点的制造中使用的烘焙食品。

    公开(公告)号：EP0072136A2

    公开(公告)日：1983-02-16

    申请号：EP82303932.6

    申请日：1982-07-26

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Chung, Frank Hsin Y.

    IPC: A21D2/02 ,  A21D2/14

    CPC classification number: A21D2/02 ,  A21D2/14

    Abstract: A new leavening acid comprises a slow-acting phosphate leavening acid having a 2 minute donut dough rate of reaction between 15% and 35% evolved C0 2 and a 10 minute donut dough rate of reaction of between 20% and 60% evolved CO 2 and an organic acid such as fumaric acid, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, adipic adic and mixtures thereof. The new leavening acid is useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.

    Abstract translation: 一种新的膨松酸包括具有反应的15％和35％之间，2分钟甜甜圈面团速率演进演进缓慢作用的磷酸盐发酵酸CO 2和20％至60％和％反应10分钟甜甜圈面团速率CO 2和有机酸的 ：如富马酸，柠檬酸，苹果酸，酒石酸，乳酸，琥珀酸，己二酸ADIC和它们的混合物。 新的膨松酸是克服困难有用：如褐变和与使用减少特别是在焙烤食品糖和果糖的相关联的颜色不均匀。

    Leavening acid for fructose containing baked goods and use thereof in the production of baked goods and cakes containing such leavening system
    2.
    发明公开
    Leavening acid for fructose containing baked goods and use thereof in the production of baked goods and cakes containing such leavening system 失效
    用于含有包装物料的果胶的起酥油及其在生产含有这种烧烤系统的烘焙食品和食品中的用途

    公开(公告)号：EP0072136A3

    公开(公告)日：1984-10-10

    申请号：EP82303932

    申请日：1982-07-26

    Applicant: STAUFFER CHEMICAL COMPANY

    Inventor： Chung, Frank Hsin Y.

    IPC: A21D02/02 ,  A21D02/14

    CPC classification number: A21D2/02 ,  A21D2/14

    Abstract: A new leavening acid comprises a slow-acting phosphate leavening acid having a 2 minute donut dough rate of reaction between 15% and 35% evolved C0 2 and a 10 minute donut dough rate of reaction of between 20% and 60% evolved CO 2 and an organic acid such as fumaric acid, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, adipic adic and mixtures thereof. The new leavening acid is useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.

    Abstract translation: 新的发酵酸包括缓慢作用的磷酸盐膨松酸，其具有15分钟至35％放出的二氧化碳之间的2分钟甜甜圈面积速率和10分钟甜甜圈面积速率的20％至60％的放出的CO 2和有机酸 如富马酸，柠檬酸，苹果酸，酒石酸，乳酸，琥珀酸，己二酸及其混合物。 新的发酵酸有助于克服与​​使用还原糖，特别是烘焙食品中的果糖相关的褐变和不均匀颜色的困难。

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