Enzymatic treatment of starchy food products for shortening the tempering step

摘要

The addition of a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch, heating so as to gelatinize the starch, cooling, holding to effect retrogradation of the starch, and heating.