发明名称 |
METHOD FOR RETARDING STALING OF BAKING |
摘要 |
Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery products that provides resistance to staling by adding to the dough an acid-stable microbial alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60 to about 75.degree.C.
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申请公布号 |
CA1335484(C) |
申请公布日期 |
1995.05.09 |
申请号 |
CA19890593367 |
申请日期 |
1989.03.10 |
申请人 |
ENZYME BIO-SYSTEMS LTD. |
发明人 |
KRAUS, J. KEVIN;HEBEDA, RONALD E. |
分类号 |
A21D2/24;A21D8/04;(IPC1-7):A21D8/04 |
主分类号 |
A21D2/24 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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