Novo Industri A/s

Novo Laboratories, Incorporated

John O Carroll

Columbus O Boyce

Theodore M Wong

Timothy R Swanson

Philip C Trackman

Charles A Starace

A mixed enzyme product comprising a mixture of the alpha-amylase from Bacillus licheniformis and the alpha-amylase from B. stearothermophilus, said mixture containing from 10%-90%, preferably 25%-90%, more preferably 25%-75% by activity as NU/g DS of the Bacillus licheniformis enzyme and is usable with advantage for liquefaction of starch or starchy grains.

Starch liquefaction with alpha amylase mixtures

Retardation of bread staling and avoidance of gummy mouthfeel by incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase and 10-50 PUN of a pullulanase per 100 grams of flour in the dough.

Bread antistaling method

Growing community of inventors

Norwalk, CT, United States of America

John O Carroll