MUTANT ENZYME LESS STABLE THAN WILD TYPE (ESPECIALLY AN ALPHA-AMYLASE), MICROORGANISM, GENE, VECTOR, AND A PROCESS FOR MAKING DOUGH OR BREAD

摘要

A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha -amylase is provided which has reduced thermostability during baking conditions. This modified alpha -amylase can be suitably used for improving both loaf volume and crumb softness of bread products without causing any danger of overdextrination.