Method of making a granulated bread improver

Abstract

The present invention is related to a method of making a bread improver in the form of a powder, characterized in that it is made of agglomerated particles having a mean particle size less than 200 μm.

1 . A method for preparing bread, comprising: 
 obtaining a powder comprising particles of fat and enzymes, said particles having a mean particle size less than 200 μm;    spraying the powder with a liquid;    recovering the agglomerated particles, said agglomerated particles having a mean particle size greater than 250 μm;    mixing said particles with dough; and    heating said mixture comprising said dough and said particles.    
   
   
       2 . The method of  claim 1 , wherein the ratio of the standard deviation/mean agglomerated particle size of the agglomeration is lower than the ratio of the standard deviation/mean particle size of the starting material, said starting material comprising enzymes and fat, said fat being an emulsifier.  
   
   
       3 . The method of  claim 1 , wherein the liquid is water.  
   
   
       4 . The method of  claim 1 , wherein the liquid comprises an agglomerating agent selected from the group consisting of polysaccharides, proteins, and a mixture thereof.  
   
   
       5 . The method of  claim 1 , wherein the fluidizing is performed in a fluidized bed reactor.  
   
   
       6 . The method of  claim 5 , wherein the temperature of the fluidized bed reactor is between 20° C. and 45° C.