DOUGH WITH FRUCTAN AND FRUCTAN-DISINTEGRATING ENZYME Russian patent published in 2013 - IPC A21D2/18 A21D8/04 

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The first object of the invention is dough containing at least one fructose-containing polysaccharide and at least one enzyme capable to disintegrate the said polysaccharide down to a short-chain fructooligosaccharide and fructose. The said at least one enzyme represents an enzyme composition containing inulinase EC 3.2.1.7. Rye flour accounts for at least 10 wt % of the total content of flour in the dough. The second, third and fourth objects of the invention are a bakery product produced from the dough, the dough production method and the bakery product production method. Another object of the invention is application of an enzyme capable to disintegrate the fructose-containing polysaccharide down to a short-chain fructooligosaccharide and fructose during dough or bakery product production.

EFFECT: bakery products have enhanced softness even after several days of storage.

14 cl, 3 dwg, 5 tbl, 4 ex