초록 ▼

A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll p

A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

대표청구항 ▼

[ What is claimed is:] [1.] A method of imparting resistance to moisture and texture degradation in a bread roll during periods of extended storage at refrigerated temperatures, comprising:preparing a baked dough bread roll formulated from a dough including a starch-degrading bacterially derived amy

[ What is claimed is:] [1.] A method of imparting resistance to moisture and texture degradation in a bread roll during periods of extended storage at refrigerated temperatures, comprising:preparing a baked dough bread roll formulated from a dough including a starch-degrading bacterially derived amylase enzyme;hermetically sealing said baked dough bread roll with said enzyme therein in a package; andrefrigerating said package with said baked dough bread roll therein at temperature of between about 0.degree. C. and about 10.degree. C. for a time period required for retail distribution, display and sale of said baked dough bread roll.