ComposiçAo de enzimas massa adequada para confeitaria método de fabricaçAo de uma massa adequada para confeitaria proceso de produçao de um produto de confeitaria produto de confeitaria e uso de uma enzima

摘要

A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 106 to 108 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits.