Patent Number: 6,251,444

Title: Dough product and method for improving bread quality

Abstract: The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an advantageous effect on the crumb softness of the final bakery product. The combination of the enzyme preparation of the invention and shortening can replace emulsifiers like SSL and monoglycerides which are used as a crumb softener.

Inventors: Van Eijk; Jan Henricus (Bilthoven, NL), Docter; Cees (Delft, NL)

Assignee: DSM N.V.

International Classification: A21D 8/02 (20060101); A21D 8/04 (20060101); A21D 002/00 ()

Expiration Date: 06/26/2018