Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1990-09-12
1991-10-22
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 64, A21D 804
Patent
active
050594303
ABSTRACT:
An enzyme composition comprised of an acid stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme retards the staling of baked goods at low dosage levels without adversely affecting the organoleptic characteristics of the baked goods and without significant gumminess. The composition can be added to the dough or sponge in a process for making bakery products. The acid-stable microbial alpha-amylase enzyme has an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60.degree. to about 75.degree. C. and the bacterial alpha-amylase enzyme has an optimum activity at a pH of about 5.0 to about 7.0 at a temperature of about 100.degree. to about 110.degree. C. The ratio of acid-stable enzyme to bacterial enzyme in terms of units per gram of flour is from about 0.05:0.005 to about 1.0:0.1.
REFERENCES:
patent: 2615810 (1952-10-01), Stone
patent: 4160848 (1979-07-01), Vidal
patent: 4299848 (1981-11-01), De Stefanis et al.
patent: 4320151 (1982-03-01), Cole
patent: 4654216 (1987-03-01), Carroll et al.
Y. Minoda et al., "Acid Stable Alpha-Amylase of Black Aspergilli", Agr. Biol. Chem., vol. 27 No. 11, pp. 806-811, 1963 (Part I); vol. 32 #1, pp. 104-109, 1968 (Part II); vol. 32, #1 pp. 110-113 (Part III).
G. K. Kvesitadze et al., "Acid-Stable & Acid-Labile Alpha Amylases of Mold, funji Aspergillus", Biochemistry USSR, 43 (9) Pt. 2, pp. 1330-1336 1978.
Y. Minoda et al., "The Structure & The Function of the Acid-Stable Alpha-Amylase of Black Aspergilli", DENPUN KAGAKU (Journal of the Japanese Society of Starch Science, vol. 2), No. 3, pp. 172-189 (1974).
L. B. Wingrad Jr., et al., editor "Applied Biochemistry & Bioengineering ", vol. 2--Enzyme Technology, p. 61, (Academic Press 1979).
T. T. Hansen, "Industrial Application Possibilities for an Acid-Stable Alpha-Amylase from Aspergillus Niger", New Approaches to Research on Cereal Carbohydrates, pp. 211 to 216 (Elsevier Science Publishers, Amsterdam, 1985).
Enzyme Bio-Systems Ltd.
Golian Joseph
LandOfFree
Enzyme composition for retarding staling of baked goods does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Enzyme composition for retarding staling of baked goods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Enzyme composition for retarding staling of baked goods will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-107189