Method for production of stay-fresh baked goods

Details Method for production of stay-fresh baked goods Method for production of stay-fresh baked goods

A - Human Necessities

21

D

A21D 8/04 (2006.01) C12N 9/28 (2006.01)

Patent

CA 2272606

The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.

L'invention concerne un procédé de préparation de produits de boulangerie à base de produits céréaliers à l'aide d'enzymes, qui vise à éviter les phénomènes de rassissement des produits de boulangerie. A cet effet, une amylase thermoactinomyces vulgaris alpha qui permet une hydrolyse partielle ciblée de l'amidon et en empêche dans une large mesure la rétrogradation est ajoutée à la pâte et est simultanément désactivée par le processus de cuisson.

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