| abstract |
The present invention is a method for preparing bread dough or semi-baked bread, comprising: (a) mixing flour, water and optionally other bread making ingredients to form bread dough; and (b) necessary. Accordingly, the present invention relates to a method comprising semi-baking the dough to obtain a semi-baked bread, and (c) applying an enzyme substance having proteolytic activity to the outer surface of the dough or the semi-baked bread. The bread dough and semi-baked bread obtained by this method have the advantage that after baking, the bread crust with a crisp texture is baked into a bread product that is maintained for a considerable period of time. |