| 摘要 |
PURPOSE: To produce a baked product while preventing solidification by adding and compounding a medium temp. stable bacteriaα-amylase enzyme into the source material of the baked product. CONSTITUTION: A medium temp. stable bacteriaα-amylase enzyme (preferably derived from Bacillus megaterium (NCIB No.11568) showing high phadebas activity than >100% at 65 to 72 deg.C and 5.5 to 6.5 pH condition and <=50% activity at >=75 deg.C) is added preferably by 3 to 5 units ofα-amylase per 1g of flour. Then baked product such as bread is produced.
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