Preparation of dough and baked products
AssigneeNovozymes, Inc.
InventorsTina Spendler, Lone Nilsson, Claus Crone Fuglsang
Life of this patent
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Abstract
Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the combined use of an anti-staling amylase and a phospholipase has improved softness, both when eaten on the same day and when stored for several days after baking. There is no significant change in the taste or smell of the baked product.
Claims12
A process for preparing a dough or a baked product prepared from the dough, comprising adding to the dough an anti-staling maltogenic alpha-amylase in an amount effective for retarding the staling of the baked product and a phospholipase in an amount effective to improve the softness of the baked product prepared from the dough during the first 24 hours after baking.
A dough comprising an anti-staling maltogenic alpha-amylase in an amount effective for retarding the staling of a baked product and a phospholipase in an amount effective to improve the softness of the baked product prepared from the dough during the first 24 hours after baking.
A pre-mix for dough comprising flour, an anti-staling maltogenic alpha-amylase in an amount effective for retarding the staling of the baked product and a phospholipase in an amount effective to improve the softness of the baked product prepared from the pre-mix during the first 24 hours after baking.
Dependencies are inferred from the claim text.