ENZYMATIC COMPOSITION FOR IMPROVING THE QUALITY OF BREAD AND PASTRY DOUGHS

摘要

The invention relates to an enzymatic composition which is used to improve the quality of bread and pastry doughs, containing cyclodextrin-glucanotransferase (CGTase) and starch-debranching enzymes. The invention also relates to the combination of said composition with other enzymes such as cellulase, hemicellulase, glycosyltransferase, pentosanase, lipase, peroxidase, endoprotease, peptidase, oxidase, transglutaminase, amylolytic and phospholipase enzymes. The inventive composition can be applied in powder form or in an aqueous liquid medium with polyols, fats or combinations of same. Owing to the constituents thereof, the composition provides various beneficial effects including an anti-ageing effect which prolongs the useful life of the bread and pastry products, increases the volume of said products and reduces or eliminates the use of emulsifiers in bread-making processes.