Enzyme composition for retarding staling of baked goods

Details Enzyme composition for retarding staling of baked goods Enzyme composition for retarding staling of baked goods

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2049858

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 to about 75°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 to about 110°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.

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