Enzyme containing baking improver.

摘要

The invention is based on the fact that the enzyme beta -mannanase surprisingly retards the staling of baked goods like bread etc. as well as improves the dough properties (dough tolerance). On account of this effect upon the quality of baked goods, beta -mannanase may partially or probably completely replace conventional baking additives like sodium stearoyl lactylate (SSL) and bromate (KBrO3). The enzyme beta -mannanase may be applied in baked goods together with other enzymes.