Fremgangsmåde til at forsinke ældning af bageriprodukter

Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65 to 72 DEG 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 DEG C, when incorporated in the ingredients used to prepared 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 to 75 DEG 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.