Methods and compositions for retarding the staling of baked goods

Abstract

The present invention provides novel baked goods having incorporated therein a delivery vehicle that provides protection to an alpha-amylase enzyme from thermal denaturation and continuously releases the alpha-amylase enzyme during, and following the baking process. Essentially, dry, food-grade alpha-amylase particles are mixed with a food grade lipid in a quantity sufficient to envelop the alpha-amylase particles thereby forming a loaded delivery vehicle or enveloped alpha-amylase. The enveloped alpha-amylase is subsequently added to a dough comprising flour, water, and other dough forming ingredients near the end of the mix cycle. Once the enveloped alpha-amylase is incorporated, the dough continues through the normal production process for that particular baked product. The food grade lipid enveloping the alpha-amylase provides thermal protection to the enzyme. No other production or packaging modifications need be made.

Dependencies are inferred from the claim text.