Method of retarding staling of baking products

Details Method of retarding staling of baking products Method of retarding staling of baking products

A - Human Necessities

21

D

99/119

A21D 2/08 (2006.01) A21D 8/04 (2006.01) A23B 9/28 (2006.01)

Patent

CA 2025123

ABSTRACT OF THE DISCLOSURE Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65 to 72°C at a pH of about 5.5 to 6.5 and which retain less than 50% of tha Phadebas activity at temperature above about 65-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 to 75-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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