Use of a branching enzyme in baking

Details Use of a branching enzyme in baking Use of a branching enzyme in baking

A - Human Necessities

21

D

A21D 8/04 (2006.01)

Patent

CA 2253283

A dough- or bread-improving composition comprising an effective amount of a branching enzyme, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked products.

Composition permettant d'améliorer la qualité du pain ou de la pâte à pain et comprenant une quantité efficace d'un enzyme ramifiant, qui peut être mélangé, en option, à d'autres enzymes; utilisation de cette composition dans la fabrication de la pâte à pain et de produits de boulangerie.

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