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.

Bibliographische Detailangaben

Hauptverfasser:	Lundkvist, Henrik, Lynglev, Gitte Budolfsen, Engelsen, Merete Møller, Ostergaard, Peter Rahbek
Format:	Patent
Sprache:	eng
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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