# US 10,765,121 B2 · Sugar-free bread > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,765,121 B2 - Document ID: US10765121B2 - Status: Granted - Kind: B2 - Application number: 15/642,881 - Filed: 2017-07-06 - Published: 2018-01-11 - Granted: 2020-09-08 - Earliest claimed: 2016-07-08 - Assignees: Mauri Technology B.V. - Applicants: Mauri Technology B.V. - Inventors: Pedro Branco; Maarten van Oort; Damien Wach - Web page: https://patentgrep.com/patent/US10765121B2 ## CPC - A21D 13/062: with modified sugar content; Sugar-free products - A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)} - A21D 8/042: {with enzymes} - A21D 8/047: {with yeasts} - A21D 10/005: {Solid, dry or compact materials; Granules; Powders} - A23L 29/06: {Enzymes} - A23L 29/244: from corms, tubers or roots, e.g. glucomannan (starch A23L29/212) - A23L 33/00: Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof - A23L 33/125: containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21) - A23L 33/22: Comminuted fibrous parts of plants, e.g. bagasse or pulp - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) Bread dough according to claim 1, wherein the dough comprises an inulinase having endo-inulinase activity and another inulinase having exo-inulinase activity or an inulinase have both endo-inulinase activity exo-inulinase activity. ### Claim 3 (depends on 1) Bread dough according to claim 1, wherein the inulinase content is 10-200 ppm, on dry weight basis. ### Claim 4 (depends on 1) Bread dough according to claim 1, wherein the invertase content is 50-300 ppm, on dry weight basis. ### Claim 5 (depends on 1) Bread dough according to claim 1, wherein the dough and the bread coming from that dough have a sweetness that is about the same or higher than the sweetness of a reference dough and bread coming from that dough wherein said fructan or fructans have been replaced by a same amount of sucrose and having otherwise the same composition. ### Claim 6 (depends on 1) Bread dough according to claim 1, wherein the dough comprises yeast. ### Claim 7 (depends on 1) Bread dough according to claim 1, wherein the dough comprises one or more enzymes selected from the group consisting of amylases, phospholipases, proteases, amyloglucosidases, cellulases, glucose-oxidases, glycolipases, hemicellulases, lipases, mannanases, pentosanases and xylanases. ### Claim 8 (depends on 1) Bread dough according to claim 1, wherein the dough is essentially free of artificial sweeteners. ### Claim 9 (depends on 1) Bread dough according to claim 1, wherein the bread dough is wheat bread dough. ### Claim 10 (depends on 1) Bread dough according to claim 1, having a total added sugar content of 0-10 wt. %, based on dry weight and a total sugar content of 0-15 wt. %, based on dry weight. ### Claim 11 (depends on 1) Bread dough according to claim 1, having a total added sugar content of 0-5 wt. %, based on dry weight and a total sugar content of 0-10 wt. %, based on dry weight. ### Claim 12 (depends on 1) Method for preparing a dough according to claim 1, wherein the dough is made by a straight dough method or wherein the dough is made by a sponge and dough method, wherein a dough is made without adding sugar or adding sugar in an amount of up to 5 wt. % based on dry weight. ### Claim 13 (depends on 1) Method for baking a bread, comprising providing a bread dough according to claim 1 and baking the dough. ### Claim 14 (depends on 1) A baked bread, made from a bread dough according to claim 1. ### Claim 15 (depends on 14) A baked bread according to claim 14 that is free of any high intensity sweeteners and further added sweeteners. ### Claim 16 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. ### Claim 17 (depends on 16) Bread pre-mix according to claim 16 having a total sugar content of 0-10 wt. %. ### Claim 18 (depends on 16) Bread pre-mix according to claim 16, which is free of any high intensity sweeteners and further added sweeteners. ### Claim 19 (depends on 16) Bread pre-mix according to claim 16, wherein the weight to weight ratio of inulinase to invertase is in the range of 1:10 to 4:1. ### Claim 20 (depends on 16) Bread pre-mix according to claim 16, wherein the weight to weight ratio of fructan to the sum of inulinase plus invertase is in the range of 10:1 to 20,000:1. ### Claim 21 (depends on 1) Bread dough according to claim 1, wherein the fructan is added fructan. ### Claim 22 (depends on 1) Bread dough according to claim 1, wherein the inulin or inulin hydrolysate source is chicory. ### Claim 23 (depends on 1) Bread dough according to claim 1, wherein inulin and inulin hydrolysate source is selected from the group consisting of Jerusalem artichoke, onion, bananas, garlic, and asparagus.