Cpc International, Inc.

Ronald E Hebeda

Harry W Leach

Dennis J Holik

J Kevin Kraus

Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.

Method for retarding staling of baked goods

Protease enzyme impurities contained in bacterial .alpha.-amylase enzyme preparations are inactivated by a mild heat treatment in the presence of a protective material. Useful protective materials include calcium and starch hydrolysates such as corn syrup. The protease-free .alpha.-amylase can then be used to solubilize starch materials by various granular starch and conventional processes. Hydrolysates obtained contain significantly less soluble protein than those prepared using untreated .alpha.-amylases. A preferred .alpha.-amylase enzyme preparation is one derived from a Bacillus licheniformis microorganism.

Protease inactivated .alpha.-amylase preparations

A process for production of dextrose from starch wherein a starch hydrolysate having a high dextrose equivalent produced using soluble glucoamylase is treated solely with an immobilized glucoamylase enzyme to produce a dextrose product.

Dextrose production with immobilized glucoamylase

A process for converting granular starch to a soluble hydrolysate wherein the unconverted starch retains its granular nature. The conversion is accomplished by means of a bacterial alpha-amylase.

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Naperville, IL, United States of America

Ronald E Hebeda