Enzyme composition for retarding staling of baked goods
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United States of America Patent
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Oct 22, 1991
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N/A
app pub date -
Sep 12, 1990
filing date -
Sep 12, 1990
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Expired
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Abstract
An enzyme composition comprised of an acid stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme retards the staling of baked goods at low dosage levels without adversely affecting the organoleptic characteristics of the baked goods and without significant gumminess. The composition can be added to the dough or sponge in a process for making bakery products. The acid-stable microbial alpha-amylase enzyme has an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60.degree. to about 75.degree. C. and the bacterial alpha-amylase enzyme has an optimum activity at a pH of about 5.0 to about 7.0 at a temperature of about 100.degree. to about 110.degree. C. The ratio of acid-stable enzyme to bacterial enzyme in terms of units per gram of flour is from about 0.05:0.005 to about 1.0:0.1.
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