Modified enzyme system to inhibit bread firming, method for...

Details Modified enzyme system to inhibit bread firming, method for... Modified enzyme system to inhibit bread firming, method for...

A - Human Necessities

21

D

99/119, 195/76

A21D 2/08 (2006.01) A21D 8/04 (2006.01) C12N 9/26 (2006.01) C12N 9/28 (2006.01)

Patent

CA 1156507

Abstract of the Disclosure A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha- amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.

353345

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