Less Added Sugar in Baked Products
AssigneeNovozymes A/S
InventorsIrina Victorovna Matveeva, Umut Köroglu, Esra Özcömlekci
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Abstract
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO: 1.
Claims19
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase to dough ingredients comprising flour, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase.
A baking composition comprising a raw starch degrading alpha-amylase, a glucoamylase, and flour, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase;
- in particular the raw starch degrading alpha-amylase has an amino acid sequence having at least 70% identity to SEQ ID NO:1.
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A method of improving a property of a dough, the method comprising adding a raw starch degrading alpha-amylase and a glucoamylase to the dough, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase and wherein the improved property is increased volume of a resultant bread product.
A method of improving a sensory attribute of a bread product baked from a dough, the method comprising adding a raw starch degrading alpha-amylase and a glucoamylase to the dough, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase and wherein the improved sensory attribute is increased sweetness or increased crumb sweetness.
Dependencies are inferred from the claim text.