IMPROVED BAKED GOODS COMPOSITION Russian patent published in 2021 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. The group of inventions includes a composition for the preparation of baked goods, the use of the composition in baked goods, an improving additive to bread, a method of preparing a baked product and a baked product. The composition for the preparation of baked products contains at least one first enzyme, and this first enzyme is a thermophilic serine protease, characterized by optimal activity at a temperature above 70 °С, preferably at a temperature above 75 °С and more preferably at a temperature above 80 °С, and one or more monoglycerides, and these monoglycerides are characterized by an iodine number that is less than or equal to 5.

EFFECT: group of inventions makes it possible to improve the "short bite" in baked goods while maintaining good indicators of the rheological properties of the dough, the crumb structure and the volume of the baked goods.

17 cl, 3 dwg, 12 tbl, 6 ex