Enzyme product and method for improving bread quality

Details Enzyme product and method for improving bread quality Enzyme product and method for improving bread quality

A - Human Necessities

21

D

A21D 2/26 (2006.01) A21D 8/04 (2006.01)

Patent

CA 2101308

The present invention relates to a bread improver composition comprising lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an advantageous effect on the crumb softness of the final bakery product. The combination of the enzyme preparation of the invention and shortening can replace emulsifiers like SSL and monoglycerides which are used as a crumb softener.

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