Patent ID: 6270813
Filing Date: 2001-08-07
Classification: A21D

Abstract:
A process for preparing a dough, said process comprising adding a first amylase to the dough in an amount which is effective to retard the staling of a baked product prepared from the dough, wherein said first amylase:a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in a relative amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.4-4% hydrolysis is more than 50% of the molecular weight before the hydrolysis, andc) has a temperature optimum in the range of 55-95.degree. C. in the presence of starch.