Title:
METHOD FOR PRODUCTION OF STAY-FRESH BAKED GOODS
Document Type and Number:
WIPO Patent Application WO1998023162
Kind Code:
A3
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.
Inventors:
SCHUSTER ERWIN (DE)
SPROESSLER BRUNO (DE)
HOFEMEISTER JUERGEN (DE)
SPROESSLER BRUNO (DE)
HOFEMEISTER JUERGEN (DE)
Application Number:
PCT/EP1997/006331
Publication Date:
August 20, 1998
Filing Date:
November 13, 1997
Export Citation:
Assignee:
ROEHM GMBH (DE)
SCHUSTER ERWIN (DE)
SPROESSLER BRUNO (DE)
HOFEMEISTER JUERGEN (DE)
SCHUSTER ERWIN (DE)
SPROESSLER BRUNO (DE)
HOFEMEISTER JUERGEN (DE)
International Classes:
A21D8/04; C12N9/28; (IPC1-7): A21D8/04
Foreign References:
| DD225711A1 | 1985-08-07 | |||
| DD288395A5 | 1991-03-28 |
Other References:
HOFEMEISTER, B. ET AL.: "The gene amyE (TV1) codes for a nonglucogenic alpha-amylase from Thermoactinomyces vulgaris 94-2A in Bacillus subtilis.", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 60, no. 9, September 1994 (1994-09-01), pages 3381 - 3389, XP002068742
TÄUFEL, A. ET AL .: "Einfluss der alpha-amylase auf die Proteasewirkung in kleberhaltigen Substraten.", DIE NÄHRUNG, vol. 22, no. 9, 1978, DE, pages 819 - 826, XP002068743
TÄUFEL, A. ET AL .: "Einfluss der alpha-amylase auf die Proteasewirkung in kleberhaltigen Substraten.", DIE NÄHRUNG, vol. 22, no. 9, 1978, DE, pages 819 - 826, XP002068743
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