ENZYMATIC TREATMENT OF STARCHY FOOD PRODUCTS FOR SHORTENING THE TEMPERING STEP

The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an endo-amylase or a microbial pullulanase with raw materials compris...

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Bibliographische Detailangaben
Hauptverfasser:	NIELSEN, JACK, BECH, SPENDLER, TINA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an endo-amylase or a microbial pullulanase with raw materials comprising starch, heating so as to gelatinize the starch, cooling, holding to effect retrogradation of the starch, and heating. L'adjonction d'une endoamylase ou d'une pullulanase microbienne à des matières premières amylacées accélère la rétrogradation et permet ainsi un raccourcissement de la période de maintien. L'invention concerne un procédé de production d'un produit comestible, qui consiste à mélanger une endoamylase ou une pullulanase microbienne avec des matières premières amylacées; à chauffer le mélange pour gélatiniser l'amidon; à refroidir le mélange; à maintenir le mélange pour réaliser la rétrogradation de l'amidon; et à chauffer le mélange.