Method for retarding staling of baking

Details Method for retarding staling of baking Method for retarding staling of baking

A - Human Necessities

21

D

99/119

A21D 8/04 (2006.01)

Patent

CA 1335484

Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery products that provides resistance to staling by adding to the dough an acid-stable microbial alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60 to about 75°C.

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