Bread antistaling method

Details Bread antistaling method Bread antistaling method

1985-07-31

1987-03-31

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

435202, 435204, 435210, 426 28, 426 64, A21D 804

Patent

active

046542167

ABSTRACT:
Retardation of bread staling and avoidance of gummy mouthfeel by incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase and 10-50 PUN of a pullulanase per 100 grams of flour in the dough.

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