Process for preparing an antistaling agent for baked goods

Details Process for preparing an antistaling agent for baked goods Process for preparing an antistaling agent for baked goods

1988-04-25

1989-07-25

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

426 20, 426 63, 426549, 426653, 426654, A21D 200, A21D 804, A23L 1105

Patent

active

048512346

ABSTRACT:
An improved antistaling agent for baked goods such as bread can be prepared by steeping a bacteral protease in an aqueous alcohol, i.e. ethanol, solution containing flour for a period of time sufficient to prepare the antistaling agent. The alcohol is then separated without removing the alcohol soluble products obtained during the treatment such as by evaporation under vacuum. The wet product can be dried to obtain a powdered antistaling agent.

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