Addition of raw starch degrading enzymes (alpha-amylase and/or glucoamylase) to flat bread dough to slow the staling process

摘要

594874 Provided is a method for preparing a flat bread composition, comprising adding one or more raw starch degrading enzymes to a dough used to prepare flat bread, wherein the one or more raw starch degrading enzymes is an alpha-amylase having a specified amino acid sequence or a sequence having at least 85% sequence identity to the specified sequence. The dough can be stored for 7 days prior to baking.