Combination of nonmaltogenic exoamylase and glucoamylase for improving bread resilience and reducing amount of added sugars
AssigneesDupont Nutrition Biosciences Aps, Danisco US Inc.
InventorsJacob Flyvholm Cramer, Morgan Louise Gifford, Svend Haaning, Lene Kragh, Vinni Høyer Lillelund, Donald E. Ward
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Abstract
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
Claims41
A process for making a baked product with improved resilience comprising adding to a dough comprising flour, water and a leavening agent, a nonmaltogenic exoamylase and a glucoamylase and baking the dough.
The process of 16 further comprising adding a third enzyme selected from the group of consisting of oxidoreductases, hydrolases, lipases, esterases, glycosidases, amylases, maltogenic alpha-amylases, pullulanases, xylanases, cellulases, hemicellulases, starch degrading enzymes, proteases and lipoxygenases.
Use of a non-maltogenic exoamylase and a glucoamylase in a bakery product to retard the staling of the bakery product.
An improver composition for a dough, in which the composition comprises a non-maltogenic exoamylase, a glucoamylase and at least one further dough ingredient or dough additive.
A dough comprising flour, a non-maltogenic exoamylase and a glucoamylase.
Dependencies are inferred from the claim text.