from certain alterations (rancidification, stalling), hygienic or sanitary role,

Moreover, gumminess that is normally associated with the use of enzymatic anti-staling compositions is also eliminated or minimized by the dosages of enzyme used according to the invention.

The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof.

Dough is reformulated with an anti-staling ingredient, such as an enzyme, a gum and high fructose corn syrup.

The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase.

One can mitigate the rate of staling by cooling the coffee, as described by the Arrhenius equation.

One can mitigate the rate of staling by cooling the coffee (as described by the Arrhenius equation).

The crumb is more elastic, more open; water retention is improved, thus delaying the staling process.

The monoglyceride and emulsifier compositions are useful as additives in baked goods, to maintain a soft crumb during storage and to retard staling.

This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging.

These properties are maintained over time resulting in reduced staling and superior quality of sliced product.

The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.

The most serious breakdown processes are caused by the growth of microorganisms, oxidation and staleness.

A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread.

The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale.