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

FIELD: food industry.

SUBSTANCE: group of inventions includes a composition for the preparation of baked products, the use of a composition in bakery products that improves the additive for bread, a method for preparing a baked product and a baked product. The composition for the preparation of baked products contains at least one first enzyme, wherein the specified first enzyme is a thermophilic serine protease characterized by optimal activity at a temperature above 70°C, preferably at a temperature above 75°C and more preferably at a temperature above 80°C, wherein the ratio between the activity of protease at an optimal temperature and the activity of protease at 25°C is higher than 10, as well as at least one second enzyme, wherein the specified second enzyme is triacylglycerol lipase or triacylglycerol acyl hydrolase, as defined according to the enzyme code EC 3.1.1.3.

EFFECT: group of inventions allows improving the "short bite" in bakery products while maintaining good indicators of rheological properties of dough, crumb structure and volume of the finished product.

14 cl, 3 dwg, 12 tbl, 4 ex