Method of producing sourdough bread with transglutaminase

Method of producing sourdough bread with transglutaminase

The subject of the invention is a method of producing sourdough bread with improved organoleptic and useful properties and better technological parameters. The process of preparing sourdough bread is that in the production process to the flour transglutaminase of bacterial origin is added in an amou...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: AMBROZIAK, WOJCIECH, DIOWKSZ, ANNA, KORDIALIK, EDYTA
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:The subject of the invention is a method of producing sourdough bread with improved organoleptic and useful properties and better technological parameters. The process of preparing sourdough bread is that in the production process to the flour transglutaminase of bacterial origin is added in an amount of 3 to 99 mg/100 g and other baking additives and used transglutaminase corresponds to the enzyme dose below 100U/kg of flour.