Retarding the firming of bread crumb during storage

Details Retarding the firming of bread crumb during storage Retarding the firming of bread crumb during storage

1989-10-16

1991-06-11

Paden, Carolyn

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 64, A23L 1105

Patent

active

050230948

ABSTRACT:
Retardation of crumb firming during storage of a bread product by the incorporation of an effective amount of a thermostable glucanase into the dough before baking which thermostable glucanase restrains the retrogradation of the amylopectin without substantially affecting the amylose component of the starch.

REFERENCES:
patent: 3249512 (1966-05-01), Bode
patent: 4654216 (1987-03-01), Carroll
Pomeranz 1964, Food Technology, Oct., pp. 1642-1644.

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