| 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 or thermostable protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable or thermostable protease. <IMAGE> |
