PROCESS FOR PREPARING A BAKED PRODUCT WITH ANTI-STALING AMYLASE AND PEPTIDASE

The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.

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Bibliographische Detailangaben
Hauptverfasser:	LYNGLEV, Gitte Budolfsen, ØSTERGAARD, Peter Rahbek, LUNDKVIST, Henrik, MØLLER, Merete
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 present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.