| 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 DEG C. |
