Method and composition to improve short bite of bakery products

Details Method and composition to improve short bite of bakery products Method and composition to improve short bite of bakery products

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 8/04 (2006.01)

Patent

CA 2723306

The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.

La présente invention concerne un procédé pour lamélioration des paramètres de facilité à mâcher et de texture de produits de boulangerie par ajout à ceux-ci dau moins un intermédiaire thermostable ou de sérine ou métallo-protéase thermostable.

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