Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread

Abstract

The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread.

1 . A bread, essentially free of added emulsifiers, having a shelf-life of at least 15 days, wherein the shelf-life is defined as the period between baking of the bread and the moment at which the crumb firmness as measured by a Stevens texture analyzer reaches a value of 1100, and said period is at least 15 days.  
     
     
         2 . A bread according to  claim 1 , comprising an effective amount of a bread flavouring agent or a bread flavour enhancing agent.  
     
     
         3 . A bread according to  claim 1 , essentially free of added fat.  
     
     
         4 . A bread according to  claim 3 , wherein the bread contains less than 6% total fat.  
     
     
         5 . A bread according to  claim 4 , wherein the shelf-life is at least 22 days.  
     
     
         6 . A bread according to  claim 1 , essentially free of added thickening agents.  
     
     
         7 . A bread according to  claim 1 , wherein the bread has a fine texture.  
     
     
         8 . A bread according to  claim 7 , wherein the bread has a specific volume of at least about 5.5.  
     
     
         9 . A bread according to  claim 1 , wherein the shelf-life is up to 30 days.