MODIFIED ENZYME SYSTEM FOR PREVENTING BREAD SOLIDIFICATION * PRODUCTION THEREOF AND USE IN BREAD AND OTHER BRED CONFECTIONERY

摘要

A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.