Method to Improve Sliceability of Baked Goods
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United States of America Patent
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Jan 15, 2016
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Jan 16, 2015
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Abstract
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: —incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; —baking the dough into a baked product; and —slicing the baked product during the cooling period when the baked product has a core temperature of 30-55° C.
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