Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning

摘要

The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough to obtain a laminated dough product; (c) optionally part baking the laminated dough product; and (d) applying an enzyme material with proteolytic activity to the outside surface of the laminated dough product or the part baked laminated dough product. The laminated dough products and part baked laminated dough products obtained by the present method offer the advantage that they can be baked to yield a product, e.g. a croissant, Danish pastry or puff pastry that will retain a crispy crust for a considerable period of time after baking and even after reheating of the baked product.