Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1989-09-13
1993-05-11
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
A21D 804
Patent
active
052099385
ABSTRACT:
Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.
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Hebeda Ronald E.
Kraus J. Kevin
CPC International Inc.
Golian Joseph
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