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, which 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. The invention further relates to a bread obtained by baking the dough and to a sugar replacement system for bread and to a bread pre-mix.
Claims25
Bread dough, comprising:
- 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 0-15 wt. %, based on dry weight and/or a total sugar content of 0-20 wt. %, based on dry weight.
A sugar replacement system for a bread, comprising one or more inulinases (EC 3.2.1.7), one or more invertases (3.2.1.26) and one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, preferably a sugar replacement system which is free of any high intensity sweeteners and further added sweeteners.
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 inulinases (EC 3.2.1.7) and one or more invertases (3.2.1.26), the pre-mix having a total sugar content of 0-20 wt. %.
Dependencies are inferred from the claim text.