Preserving freshness of saccharose contg. pastry - by adding an enzyme hydrolysing saccharose to cause partial inversion

摘要

Freshness of saccharose-contg long-life pastry is preserved by adding a saccharose-hydrolysing enzyme, esp. alpha-glycopyranosidase and/or beta-fructofuranosidase. Activity and quantity of enzyme added and regulated w.r.t. saccharose present in pastry, so as to cause inversion of part of saccharose and prevent the saccharose in pastry stored under cool conditions from achieving its saturation concn. Esp for mfr. of pastry for seasonal consumption, partic. gingerbread; also re-conditioning of hardening pastry. Crystallising of saccharose in pastry, accompanied by a crumbly texture and dryness, is prevented.