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US 5,209,938 AGranted
Method for retarding staling of baked goods
AssigneeCPC International Inc.
InventorsJ. Kevin Kraus, Ronald E. Hebeda
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AssigneeCPC International Inc.
InventorsJ. Kevin Kraus, Ronald E. Hebeda
Estimating the term…
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.
In a process for retarding the staling of baked goods by incorporating an enzyme in the ingredients used to prepare the baked goods, the improvement which comprises incorporating in the ingredients an enzyme derived from Bacillus megaterium which has a 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 retains less than 50% of said Phadebas activity at a temperature above about 70.degree. C.
Dependencies are inferred from the claim text.