Improved filo pasta products

Abstract

  The present invention relates to improving the product characteristics and taste qualities of filo pastry-based products, such as oriental sweets, produced from flour as the base of the dough. The present invention relates to methods for preparing filo pastry sheets and filo pastry-based products, by which a combination of specific monoglycerides, a protease, and a lipase, in particular a combination of saturated monoglycerides in powder form, a thermophilic serine protease, and a phospholipase, is added to the filo pastry. The present invention further relates to improving compositions, filo pastry, and filo pastry-based pastries containing these monoglycerides and enzymes.