Abstract: The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.

Abstract: A method for preparing a farinaceous mixture is provided by mixing the following ingredients: (a) 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; (b) 0.01-10 parts by weight of fat particles in the form of powder, said fat particles containing at least 65 wt. % of triglycerides; (c) at least 30 parts by weight of one or more aqueous ingredients to provide 10-50% water by weight of the farinaceous mixture; and (d) 0-100 parts by weight of one or more other ingredients; wherein at least 50 vol. % of the fat particles has a diameter in the range of 1-50 ?m. Bakery ingredient mixes and uncooked farinaceous products containing the aforementioned fat particles are also disclosed.

Abstract: The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.