Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
AssigneeNovozymes A/S
InventorsIrina Victorovna Matveeva, Umut Köroglu, Henrik Lundkvist, Silvia Strachan, Hasim Sinik
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Abstract
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.
Claims17
A method for improving the freshness of flat breads comprising
- a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 95% identity to SEQ ID NO:
- 1, and compared to SEQ ID NO:
- 1 comprising the substitutions D261G, T288P, and F188L;
- and
- a second maltogenic alpha-amylase having at least 95% identity to SEQ ID NO:
- 1, and compared to SEQ ID NO:
- 1 comprising the substitutions D261G, T288P, F194Y, and N375S;
- and
- b) making flat breads from the dough, wherein the amount of the first maltogenic alpha-amylase is higher than the amount of the second maltogenic alpha-amylase per kg of flour.
A flat bread dough premix comprising a first maltogenic alpha-amylase having at least 95% identity to SEQ ID NO:
- 1, and compared to SEQ ID NO:
- 1 comprising the substitutions D261G, T288P, and F188L;
- and a second maltogenic alpha-amylase having at least 95% identity to SEQ ID NO:
- 1, and compared to SEQ ID NO:
- 1 comprising the substitutions D261G, T288P, F194Y, and N375S, and flour, wherein the amount of the first maltogenic alpha-amylase is higher than the amount of the second maltogenic alpha-amylase per kg of flour.
Dependencies are inferred from the claim text.