Method of preparing a dough-based product

摘要

Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl@, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti 5 staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl@ shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl@ differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.