SOLID ENZYME PRODUCT FOR USE IN BAKERY Russian patent published in 2023 - IPC A21D8/04 A21D2/02 A21D2/18 A21D2/22 A23P10/20 

FIELD: bakery.

SUBSTANCE: method of producing a solid enzyme product of complex shape for use in bakery includes the following: (a) preparing a wet powder containing: from 0.5 to 10 wt./wt.% of water, from 0.01 to 20 wt./wt.% of active enzyme protein, at least 10 wt./wt.% of dough ingredient(s) selected from the group consisting of salts, sugars, starch, ascorbic acid and combination thereof and at least 1 wt./wt.% of a binder selected from sugars and sugar alcohols; (b) forming a solid product by applying a pressure in the range of 1 to 200,000 kPa to the wet powder; and (c) drying the solid product to remove at least 30% of the water from the wet powder. The solid enzyme product weighs from 1 to 100 grams and contains from 0.01 to 20 wt./wt.% of active enzyme protein. The solid enzyme product is introduced at the dough preparation stage to obtain baked products.

EFFECT: invention makes it possible to obtain a single-dose solid enzyme product for use in bakery that can disintegrate/dissolve during the preparation of dough or batter.

17 cl, 9 tbl, 9 ex