BREAD-MAKING ENHANCER AND USE THEREOF IN THE MAKING OF FLAT BREAD WITHOUT A SOFT PART

摘要

The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present invention is suited for methods for making bread without a soft part such as flat bread or Arab bread.