Process for preparing a dough comprising a starch-degrading...

Details Process for preparing a dough comprising a starch-degrading... Process for preparing a dough comprising a starch-degrading...

A - Human Necessities

21

D

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

Patent

CA 2534935

The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.

Selon la présente invention, on peut retarder le rassissement d'un produit comestible fabriqué à partir de pâte en ajoutant à la pâte une exo-amylase glucogénique de dégradation de l'amidon de famille 13, notamment, une amylase de Thermotoga.

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