Sugar-free bread
AssigneeMauri Technology B.V.
InventorsPedro Branco, Maarten van Oort, Damien Wach
Life of this patent
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Abstract
The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.
Claims23
Bread dough, comprising:
- one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, selected from the group consisting of inulins and inulin hydrolysates, being in the range of 1-10 wt. %, based on dry weight,
- one or more extracellular inulinases (EC 3.2.1.7 and EC 3.2.1.80) wherein the inulinase content is 5-1,000 ppm, and
- one or more extracellular invertases (3.2.1.26), the bread dough having a total added sugar content of 0-15 wt. %, based on dry weight and/or a total sugar content of 0-20 wt. %, based on dry weight.
A powdered bread pre-mix, comprising flour, one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more extracellular inulinases (EC 3.2.1.7) and one or more extracellular invertases (3.2.1.26), wherein:
- said pre-mix has a total sugar content of 0-20 wt. %,
- said fructans are selected from the group consisting of inulins and inulin hydrolysates and have a total content in the range of 1-10 wt. %,
- the total inulinase content is 5-1,000 ppm, and
- the total invertase content is 5-2,000 ppm.
Dependencies are inferred from the claim text.