Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1982-03-08
1983-11-22
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 20, 426 62, 426 64, 426549, 426551, 435188, A21D 208
Patent
active
044169035
ABSTRACT:
The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.
REFERENCES:
patent: 4320151 (1982-03-01), Cole
Adams, "Amylases: Their Kinds and Properties and Factors Which Influence Their Activity", Food Technology, Jan. 1953, pp. 35-38.
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