| abstract |
The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or sugar kind of cereal suspensions. The methods include treating a cereal substrate suspension with an enzyme preparation which comprises at least one hydrolase having the ability to hydrolyze α-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of β-amylase, α-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises β-amylase or α-amylase there is always a mixture of at least one other of the α-glycosidic hydrolases. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase. |