METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS

摘要

The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver composition for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.

主权项

1. An improver composition for the prevention or retarding of staling during the baking process of bakery products comprising at least one intermediate thermostable or thermostable serine protease having a temperature activity optimum between 60° C. and 95° C.; wherein the ratio between the protease activity in said improver composition at optimum temperature and the protease activity at 25° C. is higher than 10.