METHOD FOR PREPARING STEAMED FLOUR-BASED PRODUCTS BY USING A THERMOSTABLE GLUCOAMYLASE

Abstract

The invention relates to methods of producing a steamed flour-based product, said methods comprise: providing a dough or a paste comprising flour and a thermostable glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID 1X10:6, SEQ ID NO:7 or SEQ ID NO:8; and steaming the dough or the paste to produce a streamed flour-based product, as well as compositions comprising said thermostable glucoamylase.

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