Preparation of dough and baked products

Details Preparation of dough and baked products Preparation of dough and baked products

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 15/00 (2006.01)

Patent

CA 2326412

It is known that the addition of an anti-staling amylase reduces the rate of crumb firming during storage for 1-7 days after baking, but the inventors found a need to improve the softness in the initial period after baking, particularly the first 24 hours after baking. This can be overcome by using a phospholipase, so that bread made by the combined use of an and-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.

On sait que l'addition d'une amylase anti-rassissement diminue la vitesse de durcissement de la mie quand le pain est conservé un à sept jours après la cuisson, mais les inventeurs ont trouvé nécessaire d'améliorer le moelleux de la période initiale après la cuisson, notamment des 24 premières heures. Ils ont résolu ce problème en utilisant une phospholipase, de façon que le pain fabriqué par l'utilisation combinée d'une amylase anti-rassissement et d'une phospholipase a un moelleux amélioré, que ce soit du pain mangé le jour ou du pain stocké plusieurs jours après la cuisson. Il n'y a pas de modification significative du goût ou de l'odeur du produit cuit.

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