Abstract of DisclosureThe invention relates to products and processes foremploying heat stable enzymes especially--although notexclusively--for retarding the staling of baked and leavenedcereal products. A concentrated protective sugar medium isused to solubilize or disperse a fungal alpha amylase enzymebefore it is incorporated in a dough. This medium protectsthe enzyme against thermal denaturation, thereby enabling theenzyme to remain active during baking and until the starch ofthe dough becomes gelatinized and subect to enzyme attack. Apreferred embodiment of the dough also includes chemicalemulsifiers which may be used in conjunction with the fungalalpha amylase enzyme dispersed in the concentrated sugarsolution. The invention addresses the conflictingrequirements that enzyme activity must continue as long aspossible throughout the baking process to retard staling;however, all activity must terminate before the end of thebaking process to prevent the dough from becoming a stickymass or paste.
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