Process for making baked articles that retain freshness

US6254903A · kind A · utility

Assignee

• Roehm GmbH · DE

Inventors

• Erwin Schuster · Bechhofen, DE
• Bruno Sproessler · Roßdorf, DE
• Juergen Hofemeister · Quedlinburg, DE

Key dates

• Filing date: Sep 22, 1999
• Grant date: Jul 3, 2001
• Expiry date: Sep 22, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D8/042
• WIPO field: Biotechnology
• WIPO sector: Chemistry

Abstract

The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.