SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
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Jul 6, 2017
app pub date -
Jul 8, 2015
filing date -
Jul 8, 2014
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Abstract
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough having a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
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