AN ENZYME PREPARATION FOR IMPROVED BAKING QUALITY AND A PROCESS FOR PREPARING THE SAME

摘要

The present invention provides an improved method for the preparation of an enzyme mixture for improved freshkeeping of baked products. The enzyme preparation is produced by the co culture of two fungal species of Rhizopus & Aspergillus by solid substrate fermentation under optimal fermentation parameters. The product is extracted and further processed to get an enzyme preparation as solid powder. The present invention also includes an enzyme preparation obtained from obtained from Rhizopus sp. and Aspergillus sp..