Method for retarding staling of baked goods
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United States of America Patent
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May 11, 1993
Grant Date -
N/A
app pub date -
Sep 13, 1989
filing date -
Sep 13, 1989
priority date (Note) -
Expired
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Abstract
Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.
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