Using Type II endoglycosidases in baking products to improve the quality of products and baked dough.

摘要

SE presents a method to improve the characteristics of the mass comprising the steps of mixing the dough with a Type II endoglycosidases for forming a dough mixture, shaping the dough mixture and bake said dough mixture shaped to form a product COOKED. In the method of the present invention is preferably used an endoglycosidase H mixed with bread dough which improves the composition of the dough making it more manageable provides superior CRUMBS QUALITY INCREASES Softness BREAD AND MAY BE OBTAINED BAR MAYOR VOLUME.