Breadmaking additive for preparation of doughs with improved consistency and gas-holding capability comprises mixture of glucose-oxidase/catalase, exo-amylase and endo-amylase enzymes

摘要

Composition for use as an additive in the production of bakery products comprises a combination of enzymes having glucose-oxidase/catalase-, exo-amylase- and endo-amylase activity, the composition being free from hemicellulase/cellulase.