IMPROVER AND METHOD FOR BAKING BREAD SEMI-PRODUCTS STORED WITHOUT FREEZING Russian patent published in 2020 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. Disclosed are application of bakery improver for manufacture of baked bread by means of final baking of bread semi-product, stored without freezing at room temperature or at low positive, as well as a method for production of baked bread by means of final baking of bread semi-product, stored without freezing at room temperature or at low positive temperature. In the method for manufacture of baked bread semi-finished bread is prepared with ingredients containing bakery improver in addition to flour, salt, baker's yeast and water. Bakery improver contains an enzyme composition containing maltogenic exoamylase, amyloglucosidase, alpha-amylase and xylanase, wherein said maltogenic exoamylase denotes enzymes classified under EU number 3.2.1.133 as capable of splitting maltotriose to maltose and glucose; ascorbic acid; pregelatinized wheat flour and wheat flour.

EFFECT: group of inventions enables to preserve bread semi-products at room temperature for a period of up to 7 days or at low positive temperature of up to 1 month, while maintaining excellent quality of freshness of the semi-products, as well as obtain a finished product as a result of final baking bread with good taste and freshness.

15 cl, 1 tbl, 1 ex