Patent Number: 6,254,903

Title: Process for making baked articles that retain freshness

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 (Bensheim, DE), Sproessler; Bruno (Rossdorf, DE), Hofemeister; Juergen (Gatersleben, DE)

Assignee: Roehm GmbH

International Classification: A21D 8/02 (20060101); A21D 8/04 (20060101); C12N 9/28 (20060101); C12N 9/26 (20060101); A21D 008/04 ()

Expiration Date: 07/03/2018