METHOD AND COMPOSITION FOR IMPROVEMENT OF BAKERY PRODUCTS CHEWING EASINESS Russian patent published in 2014 - IPC A21D8/04 A21D13/00 C12N9/50 

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The method for bakery products chewing easiness improvement involves addition of at least one medium-thermoresistant or thermoresistant serine proteinase or metalloproteinase into the said bakery product where one measures texture parameters represented by force (g) and total work function (g·sec) necessary for destruction of an identical sample of bakery products. The force and total work function are improved at least by 10% in comparison with an identical sample failing to contain at least one of the said serine proteinase or metalloproteinase. The ratio of the said serine proteinase or metalloproteinase activity at the temperature optimum to the said serine proteinase or metalloproteinase activity at 25°C is equal to more than 10. Additionally, the inventions group envisages a bakery product chewing easiness improver (containing a thermoresistant metalloproteinase) where the ratio of the said thermoresistant metalloproteinase activity at the temperature optimum to the said proteinase activity at 25°C is equal to more than 10 as well as a chewing easiness improver for bakery products with a crust; the latter improver contains 1300 - 10400 units of Taq proteinase /100 kg of flour.

EFFECT: improvement of bakery products chewing easiness and texture parameters.

21 cl, 5 dwg, 12 tbl, 13 ex