abstract |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product. |