阅读说明：本技术 用于烘焙产品的发泡剂 (Foaming agent for baked products ) 是由 G·希利策 J·库切尔 T·黑尔加松 S·马尔兹 于 2020-04-15 设计创作，主要内容包括：本发明提供了包含蛋白质水解物或蛋白质水解物缀合物和至少一种酸的组合物作为发泡剂的用途。本发明进一步涉及通过添加一种蛋白质水解物或至少一种蛋白质水解物缀合物和至少一种酸及其盐而为包含碳水化合物的食品充气的方法。本发明还涉及制备包含至少一种蛋白质水解物缀合物和至少一种酸及其盐的组合物的方法。(The present invention provides the use of a composition comprising a protein hydrolysate or protein hydrolysate conjugate and at least one acid as a foaming agent. The invention further relates to a method for aerating a carbohydrate-containing food product by adding a protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and salts thereof. The invention also relates to methods of preparing compositions comprising at least one protein hydrolysate conjugate and at least one acid and salts thereof.)